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Creamy Cheddar Garlic Herb Potato Soup | Comfort Food Made Simple
If a warm hug had a flavor, it would be creamy cheddar garlic herb potato soup!
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until fragrant.
Add diced potatoes and vegetable broth; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
Once potatoes are tender, use an immersion blender to puree the soup until desired consistency is reached.
Stir in heavy cream, shredded cheddar cheese, thyme, parsley, and season with salt and pepper.
Heat for an additional 5-10 minutes until the cheese is melted and the soup is warmed through.
Serve hot, garnished with additional cheese or herbs if desired.
Kitchen Tools
- Large pot
- Immersion blender or regular blender
Chef's Tips
For extra creaminess, use half-and-half instead of heavy cream.
Top with crispy bacon bits for added flavor and crunch.
🔧 Troubleshooting Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ Serving Suggestions
Serve with crusty bread for dipping.
Pair with a fresh green salad.
Nutrition Facts
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
Yes, this soup can be made a day in advance, just reheat before serving.
Yes, but the texture may change slightly upon thawing.
Absolutely! Try using Gruyere or Monterey Jack for different flavors.
Use coconut cream and a plant-based cheese alternative.
Yes, substitute potatoes with cauliflower for a low-carb option.
Fresh dill or chives pair beautifully with the soup.
Feel free to add cooked chicken or bacon for extra flavor!