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Cheddar Garlic Herb Potato Soup

A rich and creamy potato soup infused with garlic and herbs, topped with cheddar cheese for a delightful comfort meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium-sized potatoes, peeled and diced Russet potatoes are ideal for a creamy texture.
  • 1 cup shredded sharp cheddar cheese
  • 4 cloves garlic, minced Adjust according to taste.
  • 1 small onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme Or use 1 teaspoon dried thyme.
  • Salt and pepper to taste
  • Chopped chives or croutons for garnish (optional)

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another minute until fragrant.
  2. Toss in the diced potatoes and pour in the vegetable broth. Stir well, bringing the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
  3. Once the potatoes are cooked, use an immersion blender to blend the soup until it’s creamy. If you don’t have an immersion blender, transfer the soup in batches to a traditional blender (be careful with hot liquids!).
  4. Return the soup to low heat and stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese melts and the soup is smooth.
  5. Add the thyme, salt, and pepper. Adjust to taste and let simmer for a few more minutes.
  6. Ladle the soup into bowls and garnish with chives or croutons if desired. Enjoy the warmth!

Notes

Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to three months. Reheat on low heat, adding broth or cream to restore consistency.