Description

This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Made with tender russet potatoes, aromatic garlic and onions, sharp cheddar cheese, and seasoned with thyme and parsley, this soup can be enjoyed chunky or smooth. Optional additions like crispy bacon and sour cream add extra richness and flavor, making it a satisfying meal for four.

Ingredients

Scale

Vegetables and Aromatics

4 large russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced

Liquids and Dairy

1 tablespoon olive oil or butter
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

Herbs and Seasonings

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
Salt and pepper, to taste

Optional Garnishes

4 slices cooked bacon, crumbled (optional for non-vegetarian version)
Extra shredded cheddar cheese
Fresh parsley or chives, chopped
Sour cream (optional, for serving)

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Instructions

Prepare the Potatoes: Peel and dice the russet potatoes into bite-sized cubes to ensure they cook evenly and quickly.
Cook the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, cooking for 3-4 minutes until softened and translucent, then add minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
Simmer the Soup: Add the diced potatoes to the pot and stir to combine with the onion and garlic. Pour in chicken or vegetable broth and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.
Blend the Soup (Optional): For a creamier texture, use an immersion blender to puree the soup until mostly smooth but leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to pot. If you prefer a chunky soup, skip this step.
Add Dairy and Cheese: Stir in the whole milk or heavy cream and shredded sharp cheddar cheese, mixing until the cheese melts into a creamy consistency. Season with dried thyme, parsley, salt, and pepper to taste. Simmer for an additional 5-7 minutes to let flavors meld.
Garnish and Serve: Ladle the soup into bowls and top with crumbled bacon, extra cheddar cheese, and fresh parsley or chives. Add a dollop of sour cream if desired, and serve hot with crusty bread or crackers.

Notes

You can substitute vegetable broth for a vegetarian version and omit bacon for a vegetarian or halal option.
For a richer soup, use heavy cream instead of whole milk.
Adjust seasoning with salt and pepper according to your taste preference.
Potatoes can be diced smaller for faster cooking.
The blending step is optional depending on whether you prefer smooth or chunky soup.
Serve with bread or crackers to make it a complete meal.