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To make Cheddar Garlic Herb Potato Soup, gather these key ingredients: - 4 medium Russet potatoes, peeled and diced - 1 medium onion, chopped - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 2 tablespoons olive oil - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary) - Salt and pepper to taste - Chives and additional cheese for garnish Using fresh ingredients makes a big difference in your soup. Fresh potatoes give a better texture. Fresh herbs boost the flavor. They add a bright touch that dried herbs can’t match. For the best taste, choose high-quality cheese. Sharp cheddar melts well and adds rich flavor. Fresh garlic brings out the best in this dish. You can swap items if needed. For a lighter soup, use low-fat cream. If you want a vegan version, try coconut milk instead of cream and vegan cheese. You can replace Russet potatoes with Yukon Gold potatoes for a creamier texture. If you don’t have fresh herbs, dried ones work, just use less. To start, gather all your ingredients. You need: - 4 medium Russet potatoes, peeled and diced - 1 medium onion, chopped - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 2 tablespoons olive oil - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh rosemary, chopped - Salt and pepper to taste - Chives and additional cheese for garnish Chop your onion and mince the garlic. This makes the cooking process smooth. Peel and dice the potatoes into small, even pieces. This helps them cook evenly. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. This step builds a great base for your soup. Next, stir in the minced garlic for one more minute. Be careful not to let it burn. Now, add the diced potatoes and pour in the vegetable broth. Bring the mix to a boil. Then, reduce the heat. Let it simmer for about 15 to 20 minutes. The potatoes should be tender enough to pierce with a fork. Once your potatoes are soft, grab a hand blender. Carefully puree the soup to your desired texture. For a chunkier soup, blend just half. This keeps some potato pieces intact, adding to the texture. Next, stir in the heavy cream, fresh thyme, and rosemary. Allow the soup to heat through for about 5 minutes. Finally, add the grated cheddar cheese slowly while stirring. This helps it melt smoothly into the soup. Season with salt and pepper to taste. Now, your Cheddar Garlic Herb Potato Soup is ready to serve! Garnish with extra cheese and chopped chives on top for a nice touch. Enjoy your warm, comforting bowl of soup! To get the right texture, I suggest using a hand blender. This tool lets you control how smooth or chunky your soup gets. If you like it creamier, blend it all. For a coarser feel, blend just half and leave the rest whole. You can also add more broth if the soup feels too thick. To boost flavor, add a pinch of smoked paprika or a dash of cayenne. These spices bring warmth without being too hot. Fresh herbs, like parsley or basil, also add brightness. Don’t forget to season well with salt and pepper; this step is key to letting all the flavors shine. Serve your soup hot in deep bowls. Top it with extra cheese and fresh chives for a pop of color. A side of crusty bread pairs well too. For added crunch, sprinkle some toasted croutons on top. Enjoy this hearty dish with family and friends for a perfect comfort meal. {{image_2}} You can easily make Cheddar Garlic Herb Potato Soup vegetarian or vegan. For a vegetarian soup, use vegetable broth and keep the heavy cream. If you want to go vegan, switch the heavy cream with coconut milk or cashew cream. Both options give a creamy texture. Use nutritional yeast to add a cheesy flavor without dairy. Feel free to get creative with add-ins! You can toss in cooked bacon for a smoky kick. If you like greens, add fresh spinach or kale near the end of cooking. You can also mix in cooked corn or peas for extra color and sweetness. Don't forget to try different herbs like basil or dill for unique flavors. If you want to swap the cheese, there are many options. You can use vegan cheese for a dairy-free version. For a lower-fat option, try using a light cheese like mozzarella. Goat cheese is another tasty choice, adding a tangy twist. Whatever cheese you choose, make sure it melts well for that creamy texture we love. Once your Cheddar Garlic Herb Potato Soup cools, transfer it to an airtight container. I recommend using glass jars or plastic containers with tight lids. This helps keep the soup fresh for up to five days. Always let the soup cool to room temperature before sealing it. This way, you prevent steam from building up, which can lead to spoilage. If you want to store the soup for a longer time, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when it freezes. Label the bags with the date. The soup can last up to three months in the freezer. To use it, move the soup to the fridge overnight to thaw. When you're ready to enjoy your soup again, reheating is easy. For the best flavor, heat it on the stove over medium heat. Stir often to prevent sticking. If the soup is too thick after freezing, add a splash of vegetable broth or water. You can also reheat it in the microwave. Just use a microwave-safe bowl and cover it loosely to avoid splatters. Heat in short intervals and stir in between to ensure even warming. Enjoy your comforting bowl! To spice up your Cheddar Garlic Herb Potato Soup, add red pepper flakes or diced jalapeños. You can also stir in a few dashes of hot sauce while cooking. Taste as you go to find your perfect heat level. Spicy food can enhance the flavor and make it exciting. Yes, you can use sweet potatoes instead of Russet potatoes. Sweet potatoes will give your soup a different flavor and natural sweetness. Just peel and dice them like you would regular potatoes. The cooking time may be similar, so keep an eye on them. The best way to reheat your potato soup is on the stove over low heat. Stir it often to prevent sticking. If the soup thickens, add a splash of vegetable broth or water. You can also reheat it in the microwave, stirring every minute for even heating. In this article, we covered the key elements for making Cheddar Garlic Herb Potato Soup. Fresh ingredients are vital for great taste. I shared step-by-step methods for cooking and blending. You learned tips for perfect consistency and flavor boosts. Remember, there are various options for diets and storage methods. With these insights, you can create a soup that warms the heart and delights the palate. Enjoy your cooking journey!

Cheddar Garlic Herb Potato Soup

Warm up with a bowl of delicious Cheddar Garlic Herb Potato Soup! This creamy and cheesy soup is packed with flavor from fresh garlic, thyme, and rosemary, making it the ultimate comfort food. Easy to make and perfect for any occasion, this dish is sure to impress your family and friends. Click through to explore the full recipe and start creating your own cozy masterpiece today!
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Ingredients
  

4 medium Russet potatoes, peeled and diced

1 medium onion, chopped

4 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, grated

2 tablespoons olive oil

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

Salt and pepper to taste

Chives and additional cheese for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

      Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat to let it simmer for about 15-20 minutes, or until the potatoes are tender.

        Once the potatoes are cooked through, use a hand blender to puree the soup to your desired consistency. For a chunkier texture, blend just half the soup and leave the rest as-is.

          Stir in the heavy cream, fresh thyme, and rosemary. Allow the soup to heat through for an additional 5 minutes.

            Gradually add in the grated cheddar cheese while stirring until melted and smooth.

              Season with salt and pepper to taste.

                Serve hot, garnished with additional cheese and chopped chives on top.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 6