Hearty Cheddar Garlic Herb Potato Soup

Hearty Cheddar Garlic Herb Potato Soup is the perfect comfort food, combining the richness of cheddar cheese, the aromatic flavor of garlic, and the earthiness of fresh herbs with the satisfying texture of potatoes. This soup is perfect for any season, offering warmth on a cold day and a delightful meal on a cool evening. Let’s explore this delicious recipe and see how you can make it at home.

Preparation Steps

Prepping the Vegetables

Start by peeling and dicing the potatoes. Chop the onion, celery, and carrots into small pieces. Mince the garlic and finely chop the fresh herbs.

Grating the Cheese

Shred the cheddar cheese and set it aside. Freshly grated cheese melts better and gives a smoother texture to the soup.

Making the Soup Base

Sautéing the Garlic and Herbs

In a large pot, melt the butter over medium heat. Add the minced garlic, chopped onion, celery, and carrots. Sauté until the vegetables are softened and the garlic is fragrant.

Adding the Broth and Potatoes

Pour in the chicken or vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Cooking the Soup

Simmering the Soup Until Potatoes are Tender

Allow the soup to simmer, stirring occasionally, until the potatoes are soft and easily mashed with a fork.

Blending the Soup for a Creamy Texture

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup and leave some potato pieces whole.

Adding the Cheese and Final Touches

Stirring in the Cheddar Cheese

Gradually stir in the shredded cheddar cheese, allowing it to melt completely into the soup. Add the heavy cream or milk and stir to combine.

Seasoning with Salt and Pepper

Taste the soup and season with salt and pepper as needed. Stir in the chopped fresh herbs for a burst of flavor.

Serving Suggestions

Side Dishes to Complement the Soup

Serve the Cheddar Garlic Herb Potato Soup with a side of crusty bread or garlic breadsticks. A fresh green salad or roasted vegetables also make great accompaniments.

Presentation Tips

Garnish the soup with additional shredded cheese, a sprinkle of fresh herbs, and a dollop of sour cream. Serve in warm bowls for the best experience.

Tips for the Perfect Cheddar Garlic Herb Potato Soup

Common Mistakes to Avoid

• Overcooking the Potatoes: This can make them mushy. Keep an eye on the cooking time.
• Adding Cheese Too Quickly: Gradually add the cheese to avoid clumping.

Pro Tips for Extra Flavor

• Use Homemade Broth: It adds a richer flavor to the soup.
• Roast the Garlic: For a deeper, sweeter garlic flavor, roast the garlic before adding it to the soup.

Healthier Alternatives

Using Low-Fat Cheese and Milk

Opt for low-fat cheddar cheese and substitute heavy cream with low-fat milk or a dairy-free alternative to reduce calories and fat content.

Reducing the Sodium Content

Use low-sodium broth and reduce the amount of added salt. Fresh herbs can enhance flavor without the need for extra sodium.

Storing and Reheating Leftovers

Proper Storage Methods

Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions.

Best Ways to Reheat

Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the cheese from separating.

Frequently Asked Questions

FAQ 1: Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator. Reheat gently on the stovetop when ready to serve.

FAQ 2: What other cheeses can I use?

You can use Gruyere, Monterey Jack, or a combination of your favorite cheeses for a different flavor profile.

FAQ 3: Can I add meat to this soup?

Absolutely! Add cooked bacon, ham, or sausage for a heartier version of the soup.

FAQ 4: How can I make this soup vegetarian?

Use vegetable broth instead of chicken broth and ensure that the cheese is vegetarian-friendly.

FAQ 5: Is it possible to make this soup dairy-free?

Yes, use a dairy-free cheese and substitute heavy cream with coconut milk or another non-dairy milk.

Yield: 4

Hearty Cheddar Garlic Herb Potato Soup

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Hearty Cheddar Garlic Herb Potato Soup is the perfect comfort food, combining the richness of cheddar cheese, the aromatic flavor of garlic, and the earthiness of fresh herbs with the satisfying texture of potatoes. This soup is perfect for any season, offering warmth on a cold day and a delightful meal on a cool evening. Let's explore this delicious recipe and see how you can make it at home.

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

• SOUP:
• 4-5 medium organic russet potatoes, peeled + cubed (You can also use Yukon potatoes)
• 1 tablespoon Extra virgin olive oil
• 1 tablespoon unsalted butter
• ½ red onion, chopped
• 6 garlic cloves, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 Tbsps white cooking wine (You can use additional veggie stock, instead)
• 4 cups organic vegetable stock/broth
• 1 cup organic heavy cream (See Notes!)
• 1-2 cups freshly-grated Sharp cheddar (See Post for other Cheese options!)
• 1 cup kale, chopped (optional)

Instructions

TO MAKE THE SOUP:

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the salt, black pepper, smoked paprika, garlic powder, oregano, parsley, thyme, and basil, stirring until combined.

• Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 15-20 minutes or until the potatoes become tender and cooked through. NOTE: I prefer to let the potatoes simmer an extra 10 minutes until almost broken down which helps to naturally thicken the soup. However, if you prefer larger potato chunks, just add 1-2 Tbsps of flour mixed with water into the soup to thicken.

• Add in the heavy cream, kale (if using), and white cooking wine followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted. Once creamy, remove from heat.

• Remove from heat and serve immediately into prepared bowl(s), top with freshly chopped parsley or green onions (scallion), and with a side of bread, if desired.

Notes

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• SLOW COOKER OPTION:To make this potato soup in the slow cooker, simply sauté garlic and onions before adding everything (besides the heavy cream and cheese---save those for the last few minutes) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally. 
• SPICES/HERBS:If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
• VEGAN OPTION:To make this soup vegan, be sure to substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, and cheese with nutritional yeast and/or dairy-free cheese shreds.