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Cheddar Garlic Herb Potato Soup

This creamy soup is loaded with fluffy potatoes, pungent garlic, and rich cheddar cheese, making it the ultimate cozy meal for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium-sized potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh chives or parsley for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
  2. Add the diced potatoes to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for around 15 minutes, or until the potatoes are tender.
  3. Once the potatoes are soft, you can either use an immersion blender to puree the soup directly in the pot or transfer it, in batches, to a regular blender for a smoother texture.
  4. Return the pureed soup to the pot if you used a blender. Stir in the heavy cream, cheddar cheese, and dried thyme. Mix until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
  5. Serve warm, garnished with fresh chives or parsley, if desired. Enjoy with your favorite crusty bread!

Notes

If you're short on heavy cream, you can replace it with half-and-half or milk for a lighter option. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months, leaving out the cream until reheat.