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Hearty Cheddar Garlic Herb Potato Soup

A warm and comforting potato soup with rich cheddar, aromatic garlic, and fresh herbs, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large Potatoes, russet or Yukon gold For creamy texture
  • 4 tablespoons Butter For a rich base
  • 4 cloves Garlic, minced Infuses the soup with aroma
  • 1 large Onion, diced Adds depth and sweetness
  • 4 cups Vegetable or chicken broth Homemade or store-bought
  • 1 cup Heavy cream Substitute with half-and-half for lighter option
  • 2 cups Shredded sharp cheddar cheese Could use pepper jack for a kick
  • 1 tablespoon Fresh herbs (thyme and parsley) Dried herbs can be substituted
  • Salt and pepper, to taste Essential for flavor balance

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and minced garlic, stirring until the onion becomes translucent and begins to caramelize, about 5 minutes.
  3. Add the diced potatoes, stirring to incorporate with the onion and garlic mixture.
  4. Pour in the broth, bring it to a gentle boil, and season with salt and pepper.
  5. Let it simmer for about 15-20 minutes or until the potatoes are tender.
  6. Once tender, use an immersion blender to blend the soup until desired creaminess is reached.
  7. Return the blended soup to the pot, and stir in the heavy cream.
  8. Gradually add the cheddar cheese, stirring until melted and incorporated.
  9. Add in the fresh thyme and parsley, adjusting seasonings as necessary.
  10. Let it simmer for an additional 5 minutes for the flavors to meld together.

Notes

For additional spice, add cayenne pepper or red pepper flakes. Store leftovers in airtight containers for up to 4 days in the fridge or up to 3 months in the freezer. Reheat on the stove and add broth or water if needed.