Cheddar Garlic Herb Potato Soup (Print-Friendly Version)
Creamy soup with potatoes, cheddar, garlic, and herbs. Hearty, warming, and full of robust flavors.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
4 large potatoes (approximately 900 g), peeled and diced
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
4 cups (950 ml) chicken broth or vegetable broth
05 -
1 cup (240 ml) heavy cream
06 -
1 cup (100 g) shredded sharp cheddar cheese
07 -
2 tablespoons (28 g) butter
08 -
1 teaspoon dried thyme
09 -
Salt, to taste
10 -
Black pepper, to taste
# How to Prepare:
01 -
Melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in minced garlic and sauté for an additional minute, releasing the aroma.
02 -
Add peeled and diced potatoes to the pot along with the broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender.
03 -
Using a potato masher, gently mash some of the potatoes for a rustic texture, or employ an immersion blender for a smoother consistency as desired.
04 -
Incorporate heavy cream and shredded cheddar cheese. Stir continuously until the cheese is melted and the soup is creamy. Season with dried thyme, salt, and black pepper to taste.
05 -
Ladle into bowls and garnish with fresh herbs or additional cheese if preferred. Serve hot.
# Extra Tips:
01 -
For enhanced flavor, garnish with crisp bacon or fresh herbs prior to serving.
02 -
Prepared soup can be refrigerated in an airtight container for up to four days.