Delicious Cheddar Garlic Herb Potato Soup

Oh, soup season! Is there anything better than a warm bowl on a chilly day? Seriously, I could live on soup! And this Cheddar Garlic Herb Potato Soup? Wow, it’s a total game changer. I remember my grandma used to make a simple potato soup, but this takes it to a whole new level. It’s so creamy, so flavorful, and the best part? It’s seriously easy to make. I mean, even *I* can’t mess this one up, and trust me, that’s saying something! You are gonna love this.

Why You’ll Love This Cheddar Garlic Herb Potato Soup

Okay, so why *this* potato soup and not another? Let me tell you, it’s a winner! You’re gonna be obsessed, I promise. Here’s why:

Quick and Easy

Seriously, who has time to spend all day in the kitchen? Not me! This is ready in under an hour. Boom!

Incredibly Flavorful

Cheddar, garlic, herbs… need I say more? It’s like a party in your mouth! The garlic isn’t overpowering, just adds a lovely warmth with the sharp cheddar. Mmm!

Comfort in a Bowl

It’s like a warm hug on a cold day. Creamy, dreamy, and totally satisfying. You’ll feel all cozy inside, guaranteed!

Vegetarian-Friendly

Yep, no meat here! So all my veggie-loving friends can dig in. It’s hearty enough that you won’t even miss the meat, trust me!

Cheddar Garlic Herb Potato Soup Ingredients

Alright, let’s talk ingredients! Nothing too crazy here, I promise. Just good, simple stuff that comes together to make pure magic. You’ll want to gather:

• 2 lbs of potatoes. Peeled, and cubed, about a half-inch or so. I usually use Yukon Golds, but Russets work great too!
• 4 cups of chicken broth. This gives it a nice richness, but veggie broth is totally fine if you’re keeping it strictly vegetarian.
• 1 cup of heavy cream. Don’t skimp, this is what makes it super creamy!
• 1 cup of shredded cheddar cheese. Sharp cheddar’s my go-to, but mild works too.
• 4 cloves of garlic, minced. Fresh is best, trust me!
• 2 tbsp of butter. Because butter makes everything better, right?
• 2 tbsp of fresh herbs, chopped. I love a mix of chives, parsley, and thyme.
• Salt and pepper, to taste. Don’t be shy!

Got all that? Great! Let’s get cooking!

How to Make Cheddar Garlic Herb Potato Soup: Step-by-Step Instructions

Okay, here’s where the magic happens! Don’t worry, it’s easier than you think. Just follow along, and you’ll have a pot of creamy, dreamy potato soup in no time. I promise!

Sauté the Garlic

First, grab a large pot (I love my Dutch oven for this!). Melt 2 tablespoons of butter over medium heat. Once it’s melted and all shimmery, add your 4 cloves of minced garlic. Now, here’s the *really* important part: watch it like a hawk! You want the garlic to cook until it’s fragrant, like, you can really smell that garlicky goodness, but *don’t* let it burn! Burnt garlic? Yuck! It usually takes about a minute or two. Just keep it moving in the pot.

Simmer the Potatoes

Next, toss in your cubed potatoes and pour in the 4 cups of chicken broth. Crank up the heat and bring it to a boil. Once it’s boiling, turn the heat down to low, cover the pot, and let it simmer until the potatoes are super tender. We’re talking fork-tender, like, they almost fall apart when you poke ’em. This usually takes about 15-20 minutes, but just keep checking. The timing’s not super crucial, but you do want them soft!

Blend for Creaminess

Alright, time to get creamy! Take your immersion blender (if you don’t have one, you can carefully transfer the soup to a regular blender – but be careful, hot soup can splatter!). Now, blend the soup until it’s mostly smooth. I like to leave a few chunks of potato for texture, but you do you! If you want it completely smooth, go for it! Just blend until you get the consistency *you* love. There’s no wrong answer here!

Add Dairy and Cheese

Now for the good stuff! Stir in the 1 cup of heavy cream and the 1 cup of shredded cheddar cheese. Keep stirring until the cheese is completely melted and the soup is smooth and cheesy. Mmm, I can almost taste it! Make sure the cheese is *really* melted, you don’t want any stringy bits hanging around.

Season and Serve

Last but not least, season with salt and pepper to taste. Seriously, taste it! Does it need more salt? Go for it! More pepper? Add it! It’s your soup, make it perfect for you. Then, stir in your 2 tablespoons of fresh herbs. I like to save a little bit of the herbs for garnish, too. And that’s it! Serve it up and enjoy! Maybe add a dollop of sour cream or a sprinkle of extra cheese on top? Yum!

Tips for the Best Cheddar Garlic Herb Potato Soup

Want to take your Cheddar Garlic Herb Potato Soup from good to GREAT? Of course, you do! Here are a few little secrets I’ve learned along the way to make it *perfect* every time. These are game changers, trust me!

Choosing the Right Potatoes

Okay, so potatoes *are* potatoes, right? Nope! For this soup, I really recommend Yukon Golds. They’re creamy and hold their shape well. Russets work too, but they tend to get a little starchier. Either way, you’re good, but Yukon Golds are my personal fave!

The Importance of Fresh Herbs

Seriously, don’t even *think* about using dried herbs here! Fresh herbs make a HUGE difference. They add so much flavor and brightness. It’s worth the extra effort, I promise! My favorite combo is chives, parsley, and thyme, but feel free to experiment!

Cheese Selection Matters

Okay, so cheddar’s cheddar, right? Not exactly! I always go for a sharp cheddar for this soup. It gives it a bolder, cheesier flavor that really shines through. But hey, if you prefer mild cheddar, go for it! It’s your soup, after all!

Cheddar Garlic Herb Potato Soup Variations

Okay, so you’ve made the basic Cheddar Garlic Herb Potato Soup, and you’re obsessed, right? Me too! But sometimes, you just wanna mix things up, you know? Here are a few fun variations to try! Don’t be afraid to get creative, it’s hard to mess this one up!

Adding Bacon for Extra Flavor

Um, bacon? Yes, please! Cook up some bacon until it’s crispy (I like to use thick-cut!), then crumble it and stir it into the soup right before serving. You can even use the bacon grease to sauté the garlic for even *more* bacon-y goodness! Just be careful, it splatters!

Exploring Different Cheeses

Cheddar’s classic, but why stop there? Gruyere would be amazing in this! Or maybe some Monterey Jack? Get wild! Just make sure it’s a cheese that melts well. Nobody wants clumpy soup!

Making it Spicy

Want to kick things up a notch? Add a pinch of cayenne pepper or some red pepper flakes to the soup while it’s simmering. Start with a little, you can always add more! Just be careful, a little goes a long way!

Serving Suggestions for Cheddar Garlic Herb Potato Soup

So, you’ve got a pot of this amazing Cheddar Garlic Herb Potato Soup… now what? Well, it’s pretty darn good on its own, but a little somethin’ somethin’ on the side never hurts, right? Here are a few of my favorite things to serve with it!

Perfect Pairings

Gotta have bread, right? A hunk of crusty bread for dipping is a MUST. Or, take it to the next level with a grilled cheese sandwich. Seriously, grilled cheese and tomato soup’s got nothin’ on this combo!

Adding a Side Salad

Want to keep things a little lighter? A simple green salad with a vinaigrette dressing is perfect. It adds a nice little contrast to the richness of the soup, you know?

Storing and Reheating Your Cheddar Garlic Herb Potato Soup

Okay, so you made a big batch of this amazing Cheddar Garlic Herb Potato Soup, and you’ve got leftovers (lucky you!). Here’s how to keep it fresh and delicious for later! Trust me, you’ll want to know this!

Proper Storage

The key is an airtight container! Pop that cooled soup into a container with a good seal and stick it in the fridge. It’ll be good for up to 3 days. But honestly, it’s usually gone way before then at my house!

Reheating Methods

Stovetop or microwave, you choose! On the stovetop, just heat it over medium heat, stirring occasionally, until it’s warmed through. In the microwave, heat it in 30-second intervals, stirring in between, until it’s nice and hot. Easy peasy!

Frequently Asked Questions About Cheddar Garlic Herb Potato Soup

Got questions about this amazing Cheddar Garlic Herb Potato Soup? I got answers! Here are a few of the most common things people ask me, so you can make this soup with total confidence!

Can I freeze this soup?

Okay, so technically, yes, you *can* freeze it. But the texture might change a bit, thanks to the cream. It can get a little grainy. If you’re gonna do it, let the soup cool completely, then pop it into a freezer-safe container. To thaw, let it sit in the fridge overnight. When you reheat it, stir it really well. If it seems separated, a little whisking action can help bring it back together. Honestly, it’s best fresh, but freezing in a pinch works!

Can I use milk instead of cream?

You *can*, but it won’t be as creamy, obviously! The heavy cream is what gives it that super-rich texture. If you’re watching calories, go for whole milk for a little more richness than skim. Just know that it’ll change the flavor and overall feel of the soup. But hey, it’s still gonna be delicious!

Can I make it in a slow cooker?

Totally! Throw the potatoes, garlic, and broth into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender. Then, blend it with an immersion blender right in the slow cooker! Stir in the cream and cheese at the very end until melted. Boom! Slow cooker magic! You might need to add a little extra broth if it gets too thick.

Nutritional Information for Cheddar Garlic Herb Potato Soup

Okay, a quick note about nutrition! Just keep in mind that the nutritional info can vary a lot depending on the exact ingredients you use (brands, etc.). So, consider any numbers you see as a *very* rough estimate, okay? Don’t come yellin’ at me if your soup’s a little different!

Enjoy Your Delicious Cheddar Garlic Herb Potato Soup!

Alright, that’s it! Go make this amazing soup and let me know what you think! Seriously, leave a comment and tell me how it turned out! And don’t forget to rate the recipe!

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