Creamy Cheddar Garlic Herb Potato Soup
A comforting and flavorful potato soup brimming with cheddar cheese, garlic, and herbs. Perfect for a cozy weeknight meal.
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
- Measuring cups and spoons
- Cutting board and knife
Ingredients
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion chopped
- 4 cloves Garlic minced
- 2 pounds Yukon Gold potatoes peeled and cubed
- 6 cups Chicken broth (or vegetable broth)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 1/2 cups Shredded sharp cheddar cheese
- 1/4 cup Chives chopped, for garnish (optional)
- as needed Sour cream or crème fraîche for garnish (optional)
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more, until fragrant.
- Add potatoes, chicken broth, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
- Return the soup to the pot (if using a blender) and stir in the shredded cheddar cheese until melted and smooth.
- Taste and adjust seasoning as needed, adding more salt and pepper if desired.
- Ladle soup into bowls and garnish with fresh chives and a dollop of sour cream or crème fraîche, if desired. Serve hot and enjoy!
Notes
For a richer flavor, use half heavy cream and half chicken broth. You can also add other vegetables like carrots or celery for added nutrients and flavor. Leftovers can be stored in the refrigerator for up to 3 days.