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Cheddar Garlic Herb Potato Soup

A comforting and creamy potato soup infused with garlic and herbs, perfect for cold days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium-sized russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 tablespoons fresh herbs (thyme, parsley, or chives), chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter

Method
 

Preparation
  1. In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes until translucent.
  2. Stir in the diced potatoes and cook for an additional 2-3 minutes, allowing them to absorb the flavors from the onions and garlic.
  3. Add the chicken or vegetable stock to the pot, ensuring the potatoes are completely submerged. Bring it to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.
  4. Use an immersion blender to puree the soup until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer the mixture to a traditional blender in batches and blend until smooth.
  5. Lower the heat and stir in the heavy cream and shredded cheddar cheese until melted and well combined. Add the fresh herbs and season with salt and pepper to taste.
  6. Ladle the soup into bowls and garnish with additional cheese and fresh herbs, if desired.

Notes

For variations, try mixing different herbs or adding an extra potato for a thicker soup. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on low heat, adding cream or broth if needed.