why make this recipe
Cheddar Garlic Herb Potato Soup is the perfect dish for a cozy dinner. It’s creamy, hearty, and packed with flavors that will warm you up from the inside out. This recipe is simple to make and takes only 30 minutes, making it an ideal choice for busy weeknights. With just a few fresh ingredients, you can prepare a delightful soup that is sure to become a family favorite.
how to make Cheddar Garlic Herb Potato Soup
Ingredients :
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp smoked paprika
- 4 cups diced potatoes (Yukon Gold or Russet)
- 3 cups chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Directions :
- In a large pot, heat the butter and olive oil over medium heat. Sauté the onion until translucent, about 4–5 minutes.
- Add garlic, thyme, rosemary, and paprika; cook for 1 minute until fragrant.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. (Or transfer half to a blender and return to the pot.)
- Stir in the milk, cream, and shredded cheddar. Cook over low heat until cheese is melted and soup is creamy.
- Season with salt and pepper to taste. Garnish with parsley and serve warm.
how to serve Cheddar Garlic Herb Potato Soup
Serve this delightful potato soup warm, garnished with chopped fresh parsley for a touch of color. It pairs perfectly with crusty bread or a simple side salad for a complete meal. Enjoy it as a comforting dinner option or serve it as an appetizer during gatherings.
how to store Cheddar Garlic Herb Potato Soup
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. If you want to store it longer, consider freezing the soup. Place it in a freezer-safe container, and it will last for about 2-3 months. To reheat, thaw in the fridge overnight and warm it gently on the stove.
tips to make Cheddar Garlic Herb Potato Soup
- For extra flavor, you can add crispy bacon bits as a topping.
- Feel free to adjust the herbs to your liking; fresh herbs can be used instead of dried ones if you have them.
- If you prefer a thicker soup, add more potatoes or blend more of the soup until you reach your desired consistency.
variation (if any)
You can make this soup vegetarian by using vegetable broth instead of chicken broth. For a spicier kick, add a pinch of cayenne pepper or some crushed red pepper flakes. You can also swap out cheddar cheese for a different type, such as gouda or pepper jack, for a unique twist.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Just store it in the fridge and reheat when you’re ready to serve.
Can I use different types of potatoes?
Absolutely! While Yukon Gold and Russet potatoes are recommended, any type of potato can be used. Just keep in mind that different potatoes may alter the texture slightly.
Is it possible to make this soup dairy-free?
Yes! You can substitute the milk and cream with coconut milk or any unsweetened plant-based milk. Make sure to use dairy-free cheese as well.
