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- 4 large Yukon Gold potatoes, peeled and diced - 1 medium onion, chopped - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, grated - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh chives, chopped - 1 tablespoon olive oil - Salt and pepper to taste These ingredients create a rich and creamy soup. Yukon Gold potatoes are great for texture and flavor. The onion and garlic add depth. The vegetable broth forms a tasty base. Heavy cream makes it smooth, while sharp cheddar brings a delicious kick. - Additional cheddar cheese - Extra chives Garnishes enhance the soup's look and taste. Adding more cheddar makes it even cheesier. A sprinkle of chives adds color and freshness. - Potatoes: Use Russet or red potatoes if needed. - Vegetable broth: Chicken broth works too. - Heavy cream: Try half-and-half or coconut cream for a lighter option. - Cheddar cheese: Use Gruyere or Monterey Jack for a different flavor. These swaps can change the soup's taste while keeping it creamy. Experiment with what you have on hand. {{ingredient_image_1}} Gather your ingredients first. You need: - 4 large Yukon Gold potatoes, peeled and diced - 1 medium onion, chopped - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, grated - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh chives, chopped - 1 tablespoon olive oil - Salt and pepper to taste Start by peeling and dicing the potatoes. Chop the onion and mince the garlic. Having everything ready makes cooking easier. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes. You want the onion to turn translucent. Then, add the minced garlic and sauté for another 1-2 minutes. You will smell the garlic's aroma soon. Next, stir in the diced potatoes. Cook them for about 2 minutes. After that, pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes. After the potatoes are soft, use an immersion blender to partially puree the soup. Leave some chunks for texture. If you don't have an immersion blender, carefully transfer half the soup to a counter blender. Blend until smooth, then return it to the pot. Now, stir in the heavy cream and grated cheddar cheese. Mix until the cheese melts completely. Add the fresh thyme and chives. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to meld all the flavors. Serve hot, garnished with extra cheese and chives if you like. Enjoy your rich and creamy soup! To make your soup rich and creamy, always use heavy cream. It adds a smooth texture that lighter creams can't match. Grate your cheddar cheese finely. This helps it melt quickly and evenly. Adding the cheese slowly while stirring ensures it blends well into the soup. Lumps can ruin your soup's texture. To prevent this, blend the soup after cooking the potatoes. An immersion blender works best, as it keeps some chunks for texture. If you use a regular blender, blend only half the soup. Mix it back in for a smooth blend with hearty bites. For deeper flavors, sauté the onions and garlic well. They should be soft and fragrant. Fresh herbs like thyme and chives add brightness. Don’t skip seasoning with salt and pepper. Adjust to your taste, adding more if needed. For a kick, consider a pinch of cayenne pepper or smoked paprika. Pro Tips Use Yukon Gold potatoes: Their natural creaminess makes for a rich, smooth soup without needing too much cream. Blend to your liking: For a chunkier texture, blend only half of the soup; this will give you a heartier bite. Fresh herbs matter: Always opt for fresh thyme and chives over dried for a brighter, more vibrant flavor. Cheese variations: Experiment with different cheeses like Gruyère or pepper jack for a unique twist on flavor! {{image_2}} You can switch the cheddar cheese for other types. Try gouda for a smoky flavor, or mozzarella for a milder taste. Parmesan gives a sharp kick, while pepper jack adds heat. Each cheese changes the soup's taste and texture, making it fun to experiment. Boost the nutrition by adding vegetables. Carrots, celery, or spinach work well. Just chop them small and add them with the onions. Broccoli or cauliflower can also add a nice crunch. Ensure they cook until soft for the best flavor. To make this soup vegan, swap heavy cream with coconut milk or cashew cream. Use nutritional yeast for a cheesy taste without dairy. Replace cheddar with a vegan cheese option. This way, you keep the soup creamy and rich without animal products. After you enjoy your Cheddar Garlic Herb Potato Soup, let it cool first. Transfer the soup into an airtight container. Make sure to seal it well. Store the soup in the fridge for up to three days. This way, you keep the flavors fresh and tasty. If you want to reheat it later, it's easy to do. To reheat, pour the soup into a pot. Heat it over medium-low heat. Stir often to avoid burning. If the soup is too thick, add a splash of vegetable broth or cream. Heat until it is hot throughout. You can also use the microwave if you prefer. Just cover the bowl and heat in short bursts, stirring in between. If you want to keep your soup longer, freezing is a great option. Allow the soup to cool completely. Pour it into freezer-safe containers or bags. Leave some space for expansion. You can freeze the soup for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove or microwave as needed. Yes, you can use other potatoes. Russet or red potatoes work well. They add different textures. Yukon Gold gives a creamy feel, but others can also taste great. Just remember to peel and dice them like the recipe says. To make this soup gluten-free, ensure your broth is gluten-free. Most vegetable broths are safe, but check the label. Also, avoid adding any wheat-based thickeners. This soup is already creamy from the heavy cream and cheese. You can serve this soup with crusty bread or a fresh salad. A simple green salad pairs nicely. For a heartier meal, try grilled cheese sandwiches. These options make your meal warm and comforting. This blog post covered how to make Cheddar Garlic Herb Potato Soup. We discussed key ingredients, optional garnishes, and substitutes. I shared step-by-step cooking instructions and techniques for blending. You learned tips for a creamy texture and flavor enhancements. We explored tasty variations and storage tips, too. In conclusion, this soup is simple, delicious, and versatile. You can customize it to your taste. Enjoy making it, sharing it, and savoring every bowl.

Cheddar Garlic Herb Potato Soup

A creamy and flavorful potato soup with cheddar cheese, garlic, and fresh herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large Yukon Gold potatoes, peeled and diced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, grated
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • optional additional cheddar cheese and chives for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent.
  • Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
  • Stir in the diced potatoes and cook for another 2 minutes, mixing them with the onion and garlic.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  • Once the potatoes are soft, use an immersion blender to partially puree the soup, ensuring some chunks remain for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender and blend until smooth, then return it to the pot.
  • Stir in the heavy cream and grated cheddar cheese until the cheese melts completely.
  • Add the fresh thyme and chives, and season the soup with salt and pepper to taste.
  • Let the soup simmer for an additional 5 minutes to meld the flavors together.
  • Serve hot, garnished with extra cheese and chives if desired.

Notes

Garnish with additional cheese and chives for extra flavor.
Keyword cheddar, garlic, herb, potato, soup