Description
This Hearty Cheddar Garlic Herb Potato Soup is a rich and comforting soup packed with creamy potatoes, sharp cheddar cheese, garlic, and fresh herbs. Topped with crispy bacon and extra cheddar, this soup is a true crowd-pleaser and perfect for a cozy meal on a chilly day.
Ingredients
Scale
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup whole milk (or heavy cream for a richer soup)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and pepper, to taste
For the Garnish:
- 4 slices of cooked bacon, crumbled (optional for a non-vegetarian version)
- Extra shredded cheddar cheese
- Fresh parsley or chives, chopped
- Sour cream (optional, for serving)
Instructions
- Prepare the Potatoes:
- Peel and dice the potatoes into bite-sized cubes. Set aside.
- Cook the Aromatics:
- In a large pot, heat the olive oil or butter over medium heat.
- Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Simmer the Soup:
- Add the diced potatoes to the pot and stir to combine with the onions and garlic.
- Pour in the chicken or vegetable broth and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Blend the Soup (Optional for Smooth Texture):
- For a creamier soup, use an immersion blender to blend the soup until smooth, leaving some potato chunks for texture. Alternatively, you can carefully transfer about half of the soup into a blender, blend until smooth, and return it to the pot.
- If you prefer a chunkier soup, you can skip this step and leave the soup as is.
- Add Dairy and Cheese:
- Stir in the milk (or cream) and shredded cheddar cheese, mixing until the cheese has melted and the soup is creamy. Season with dried thyme, parsley, salt, and pepper to taste.
- Simmer for an additional 5-7 minutes to allow the flavors to meld together.
- Garnish and Serve:
- Ladle the soup into bowls. Top with crumbled bacon, extra shredded cheddar cheese, and fresh parsley or chives. Optionally, add a dollop of sour cream for extra creaminess.
- Enjoy:
- Serve the soup hot with crusty bread or crackers for a complete meal.
Notes
- You can substitute heavy cream for whole milk for an even richer soup.
- For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
- You can also add a little bit of garlic powder or onion powder for extra flavor, if desired.
- The soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months (although the texture may change slightly upon reheating).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Blending (Optional)
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg