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Hearty cheddar garlic herb potato soup in a bowl garnished with herbs

Hearty Cheddar Garlic Herb Potato Soup

A comforting and creamy potato soup with cheddar cheese and garlic, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups potatoes, peeled and chopped Russet or Yukon Gold potatoes work best.
  • 1 cup shredded cheddar cheese Add gradually for smooth melting.
  • 3 cloves garlic, minced Enhances flavor.
  • 1 medium onion, chopped Adds depth to the soup.
  • 4 cups broth (chicken or vegetable) Use low-sodium broth if preferred.
  • 2 tbsp butter For sautéing.
  • to taste salt and pepper Adjust to preference.
  • to taste fresh herbs (thyme, parsley, chives) Optional for garnish.

Method
 

Preparation
  1. Begin by peeling and chopping the potatoes into small cubes.
  2. In a large pot, melt butter over medium heat and add chopped onions and minced garlic. Sauté until soft and fragrant.
Cooking
  1. Add the cubed potatoes to the pot, followed by the broth. Bring to a simmer and cook until the potatoes are tender, about 20 minutes.
  2. Once cooked, use a potato masher or immersion blender to achieve the desired soup texture.
  3. Stir in the shredded cheddar cheese until fully melted, and season with salt, pepper, and herbs.
  4. Let it simmer for a few more minutes to blend the flavors.
Serving
  1. Serve hot in individual bowls, garnishing with extra cheddar cheese and fresh herbs.
  2. Pair with crusty bread, sandwiches, or a salad for a complete meal.

Notes

To store, cool and transfer soup to an airtight container. Refrigerate for 3-4 days or freeze for up to 3 months. Reheat gently, adding broth if too thick.