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To make Creamy Cheddar Garlic Potato Soup, you will need the following 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 - 2 cups sharp cheddar cheese, grated - 2 tablespoons butter - 1 teaspoon dried thyme - Salt and pepper to taste - Green onions or chives for garnish When it comes to ingredient substitutions, feel free to mix things up. You can use russet potatoes instead of Yukon Gold. They will still give you a great texture. If you want a healthier option, consider using low-fat cheese or plant-based cheese. For a different flavor, try adding smoked cheddar or gouda. You can also swap vegetable broth for chicken broth if you like. Each choice can change the taste and richness a bit, so have fun with it! {{ingredient_image_1}} Start by melting the butter in a large pot over medium heat. This step is key. Next, add the chopped onion. Sauté it for about five minutes until it turns translucent. This adds flavor to your soup. Then, stir in the minced garlic. Cook it for one more minute until it smells amazing. Now, add the diced potatoes to the pot. Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer. Cover the pot and cook for 15 to 20 minutes until the potatoes are fork-tender. After cooking, remove the pot from the heat. This is where the magic happens. Use an immersion blender to blend the soup until it's creamy and smooth. If you don't have one, you can carefully transfer the soup to a blender in batches. Just be careful of the hot steam! Once blended, return the pot to low heat. Stir in the heavy cream, grated cheddar cheese, dried thyme, and season with salt and pepper. Keep stirring until the cheese melts and the soup is warm. Don’t forget to taste it! Adjust the seasoning if needed. Finally, serve the soup hot, garnished with chopped green onions or chives. You can choose between two main methods for this soup: stovetop or blender. The stovetop method allows for easy cooking in one pot. This helps keep flavors locked in. The immersion blender will give you a creamy texture right in the pot. If you prefer, use a regular blender. Just remember to blend small batches to avoid steam buildup. For tools, you need a large pot, a cutting board, a knife, and your blender. These methods ensure your Creamy Cheddar Garlic Potato Soup comes out delicious every time! Enjoy the process and treat yourself to a warm bowl of comfort. To make your creamy cheddar garlic potato soup shine, adjust your seasonings. Add more salt or pepper for a kick. You can also toss in a pinch of smoked paprika for a subtle depth. Avoid overcooking the garlic; it can turn bitter. If you want a richer taste, try using chicken broth instead of vegetable broth. Common cooking mistakes often happen when blending. If you use a blender, let the soup cool a bit first. Hot soup can splash and cause burns. If you have an immersion blender, use it directly in the pot. It’s safer and easier! Serve this soup with crusty bread or a fresh salad. The bread is great for dipping. You can also top it with croutons for extra crunch. For garnishes, sprinkle chopped green onions or chives on top. They add a fresh taste and color. A drizzle of olive oil gives it a nice finish too. Enjoy the warmth and comfort of this dish! Pro Tips Use Yukon Gold potatoes: Their creamy texture makes the soup richer and more flavorful. Adjust the thickness: Blend less for a chunkier soup or more for a creamier consistency, depending on your preference. Cheese choice matters: Sharp cheddar adds a deeper flavor; feel free to mix with other cheeses for a unique twist. Garnish creatively: Along with green onions or chives, consider crispy bacon bits or a drizzle of olive oil for added texture and flavor. {{image_2}} You can easily change some ingredients for different diets. For a vegan version, replace the heavy cream with coconut milk. Use nutritional yeast instead of cheese for a cheesy taste. To make it gluten-free, ensure your vegetable broth is labeled gluten-free. You can also play with the cheese. Instead of sharp cheddar, try gouda or pepper jack for a spicy kick. For a savory twist, add crispy bacon bits or diced ham. You can even mix in some veggies like carrots or spinach for added nutrition. Add herbs for a unique flavor. Fresh parsley or basil can brighten the soup. A pinch of cayenne pepper adds warmth, while smoked paprika gives depth. Try adding a squeeze of lemon for a zesty touch. Pair the soup with crusty bread or a fresh salad. A side of grilled cheese can make it a cozy meal. You can also serve it with roasted vegetables for a hearty dinner. To store leftover soup, let it cool first. Pour the soup into a clean, airtight container. Seal it and place it in the fridge. It will stay fresh for about three to four days. When you're ready to enjoy it again, reheat the soup gently. Pour it into a pot over low heat. Stir often to keep it from sticking. If the soup seems too thick, add a splash of broth or cream. This way, it stays creamy and delicious. If you want to keep the soup longer, freezing works great. Use a freezer-safe container, leaving some space at the top. This allows the soup to expand as it freezes. You can freeze it for up to three months. To thaw, move the container to the fridge a day before. If you're in a hurry, you can use the microwave on the defrost setting. Reheat it slowly in a pot, stirring well. Add a little cream if it looks too thick after thawing. Enjoy your soup anytime! Can I use a different type of potato? Yes, you can use other potatoes. Russet or red potatoes work well, too. Each type has a unique taste. Yukon Gold gives a creamy texture, while Russets make it fluffier. How do I make the soup thicker? To thicken the soup, use less broth. You can also add more potatoes to the mix. Another option is to blend some of the soup and stir it back in. This adds body while keeping it creamy. What can I pair with this soup for a full meal? This soup pairs great with crusty bread or a fresh salad. A grilled cheese sandwich also makes a tasty combo. You can even add a protein, like chicken, for a heartier meal. Can I make this recipe ahead of time? Yes, this soup can be made ahead. Just store it in the fridge for up to three days. Reheat it on the stove over low heat, stirring often to keep it creamy. Is this soup gluten-free? Yes, the soup is gluten-free. It uses vegetable broth and no flour. Always check your broth label to be sure. Enjoy a warm bowl without worry! Creamy Cheddar Garlic Potato Soup is simple and satisfying. We covered the ingredients, step-by-step cooking, and tips for perfect flavors. Remember, you can swap ingredients for dietary needs or try creative twists to keep it exciting. Storing leftovers is easy, whether in the fridge or freezer. With these instructions and ideas, you can cook this soup confidently and enjoy it any time. I hope this inspires you to create your own delicious version!

Creamy Cheddar Garlic Potato Soup

A rich and creamy potato soup infused with garlic and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 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
  • 2 cups sharp cheddar cheese, grated
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish green onions or chives

Instructions
 

  • In a large pot, melt the butter over medium heat.
  • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced potatoes to the pot, pouring in the vegetable broth. Bring to a boil, then reduce to a simmer.
  • Cook the potatoes covered for about 15-20 minutes or until they are fork-tender.
  • Remove the pot from heat and, using an immersion blender, blend the soup until creamy. (Alternatively, transfer the mixture to a blender in batches but be cautious of hot steam.)
  • Return the pot to low heat and stir in the heavy cream, grated cheddar cheese, thyme, salt, and pepper. Stir until the cheese is melted and the soup is heated through.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with chopped green onions or chives.

Notes

Use an immersion blender for a smoother texture.
Keyword cheddar, garlic, potato, soup