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Cheddar Garlic Herb Potato Soup

Cheddar Garlic Herb Potato Soup: Your Cozy Comfort Bowl

This Cheddar Garlic Herb Potato Soup is creamy comfort in a bowl, designed to warm both body and soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Substitute with vegetable oil if needed.
  • 1 medium yellow onion Use white or red onion as alternatives.
  • 3 cloves garlic Fresh is best; dried garlic can be substituted.
  • 1 teaspoon dried thyme Oregano can be used as an alternative.
  • 1 teaspoon dried rosemary Optional to replace with Italian seasoning.
  • 1 pinch red pepper flakes Omit if you prefer a milder soup.
  • 4 cups Yukon Gold potatoes Russet potatoes can be used in a pinch.
  • 4 cups chicken broth Substitute with vegetable broth for a vegetarian option.
For the Creamy Finish
  • 1 cup heavy cream Half-and-half or milk can lighten the dish.
  • 2 cups sharp cheddar cheese Gruyere or Monterey Jack can be substituted.
For Toppings
  • ¼ cup chives Green onions are a good alternative.
  • ¼ cup parsley Cilantro can be an interesting substitute.
  • salt Essential for seasoning.
  • pepper Essential for seasoning.
  • optional toppings Crumbled bacon, sour cream, or croutons for added texture and flavor.

Equipment

  • large pot
  • Immersion blender

Method
 

Step‑by‑Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped yellow onion and sauté for about 5-7 minutes until translucent.
  2. Stir in 3 minced garlic cloves, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a pinch of red pepper flakes. Cook for an additional minute.
  3. Add 4 cups of cubed Yukon Gold potatoes and pour in 4 cups of chicken or vegetable broth. Bring to a boil, then reduce to simmer and cook for 15-20 minutes.
  4. Blend the soup until smooth using an immersion blender or a regular blender after cooling slightly.
  5. Return the blended soup to the pot over low heat, stirring in 1 cup of heavy cream and 2 cups of sharp cheddar cheese until melted.
  6. Mix in ¼ cup of freshly chopped chives and ¼ cup of parsley. Season with salt and pepper to taste.
  7. Ladle the warm soup into bowls and garnish with extra cheese, herbs, or desired toppings. Serve immediately.

Nutrition

Serving: 1cupCalories: 370kcalCarbohydrates: 25gProtein: 8gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 20mgCalcium: 250mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze without cream and cheese for up to 3 months.

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