Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish featuring tender russet potatoes simmered with aromatic garlic and onion, enriched with sharp cheddar cheese and herbs. Perfect for warming up on chilly days, this recipe offers options for vegetarian and non-vegetarian eaters by including or excluding bacon, and can be prepared smooth or chunky according to your preference.
Ingredients
Scale
Main Ingredients
- 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
Optional Ingredients
- 4 slices of cooked bacon, crumbled (optional for a non-vegetarian version)
- Extra shredded cheddar cheese, for garnish
- Fresh parsley or chives, chopped, for garnish
- Sour cream (optional, for serving)
Instructions
- Prepare the Potatoes: Peel and dice the russet potatoes into bite-sized cubes and set them aside for cooking.
- Cook the Aromatics: Heat the olive oil or butter in a large pot over medium heat to create the base flavors for the soup.
- Sauté Onion: Add the chopped onion to the pot and cook for 3-4 minutes, stirring occasionally until the onion becomes softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to burn it.
- Add Potatoes: Incorporate the diced potatoes into the pot, stirring to combine with the onion and garlic mixture.
- Pour Broth and Boil: Pour in the chicken or vegetable broth and increase the heat to bring the mixture to a boil over medium-high heat.
- Simmer Potatoes: Reduce the heat to low and let the soup simmer gently for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Blend the Soup (Optional): For a creamy texture, use an immersion blender to partially blend the soup, leaving some potato chunks, or blend half of the soup in a blender and return it to the pot. Skip if a chunky soup is preferred.
- Add Dairy and Cheese: Stir in the milk or heavy cream along with the shredded sharp cheddar cheese. Mix until the cheese melts fully and the soup becomes creamy. Season with dried thyme, parsley, salt, and pepper to taste.
- Simmer Again: Let the soup simmer gently for another 5-7 minutes, allowing the flavors to meld perfectly.
- Garnish and Serve: Ladle the hot soup into bowls and top with crumbled bacon, extra cheddar cheese, and fresh parsley or chives. Optionally, serve with a dollop of sour cream.
- Enjoy: Serve hot alongside crusty bread or crackers for a delicious and filling meal.
Notes
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
- For a richer soup, substitute whole milk with heavy cream.
- Adjust the thickness of the soup by blending more or less of the potatoes.
- Omit bacon for a vegetarian or halal-friendly option.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop.
- To reduce sodium, use low-sodium broth and moderate added salt.
