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Let’s gather the key ingredients for this Cheddar Garlic Potato Soup. You will need: - 4 medium-sized potatoes, peeled and diced into uniform cubes - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 4 cups vegetable broth (or chicken broth for added flavor) - 1 cup sharp cheddar cheese, freshly grated - 1 cup heavy cream or coconut cream for a dairy-free option - 3 tablespoons unsalted butter - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Chopped chives for garnish Each ingredient plays a vital role in creating a rich and creamy soup. The potatoes provide a soft base, while the onion and garlic add depth and aroma. The broth brings everything together, and the cheese gives it that hearty flavor we love. Heavy cream or coconut cream adds smoothness, perfect for a cozy dish. Don’t forget the thyme, salt, and pepper, which enhance the soup's taste. Finally, chives make a bright, tasty garnish. Enjoy your cooking! {{ingredient_image_2}} Sautéing Onion and Garlic Start by melting butter in a large pot over medium heat. Keep an eye on it; you don’t want it to brown. Once melted, add the finely chopped onion. Sauté it for about five minutes. The onion should become soft and clear. Next, add three minced garlic cloves. Cook this for another minute while stirring. The garlic will smell amazing, but watch it closely to prevent burning. Adding Potatoes and Broth Now, it’s time to add the diced potatoes into the pot. Pour in four cups of vegetable broth or chicken broth for extra flavor. Bring the mixture to a boil. Once it bubbles, lower the heat to a gentle simmer and cover the pot. Let it cook for 15 to 20 minutes. The potatoes should be fork-tender when done. Boiling and Simmering After the potatoes are soft, you can begin to blend the soup. If you have an immersion blender, use it right in the pot. Blend until the soup is smooth and creamy. If you don’t have one, carefully pour the soup into a countertop blender in batches. Blend each batch until it’s smooth. Pureeing the Soup Return the blended soup to low heat in the pot. Stir in one cup of heavy cream or coconut cream. Add one teaspoon of dried thyme and half of the grated cheddar cheese. Mix it well until the cheese melts into the soup. Stirring in Cream and Cheese Now is the time to taste your soup. Add salt and freshly ground black pepper to your liking. If the soup is too thick, add a bit more broth or water to reach the texture you want. Adjusting Consistency Serve the soup hot. Top each bowl with more cheddar cheese and chopped chives. This adds a nice touch and some color. Enjoy your warm bowl of cheesy goodness! To make a great Cheddar Garlic Potato Soup, start with fresh, quality ingredients. Choose medium-sized potatoes. Yukon Golds work best for their creamy texture. Use a sweet onion for a mild taste. Fresh garlic adds a strong aroma. Always opt for sharp cheddar cheese. It brings a bold flavor that shines in the soup. Adding seasonings can elevate your soup. Dried thyme gives a nice depth. You might also try adding a pinch of smoked paprika for warmth. If you like a kick, sprinkle in some red pepper flakes. Fresh herbs like parsley or chives can brighten the dish. For a smooth soup, you can use an immersion blender. It’s easy and quick; blend right in the pot. If you don’t have one, a countertop blender works too. Just be careful, as hot soup can splatter. Blend in small batches to keep it safe. You can control the soup's thickness. If it’s too thick, add more broth or water. Stir gently until you reach the desired creaminess. For a heartier soup, leave it thicker. Presentation matters! Top each bowl with extra cheddar cheese. Add a sprinkle of chives for color. A swirl of cream adds elegance. You can also include crispy bacon bits for crunch. Pair the soup with crusty bread for a full meal. A simple salad can refresh the palate. You might even serve it with garlic bread for a double garlic treat! Pro Tips Use Fresh Ingredients: The fresher your potatoes and garlic, the more vibrant the flavor of the soup. Always opt for fresh, high-quality ingredients whenever possible. Adjust the Thickness: If you prefer a thinner soup, gradually add more broth or water until you reach your desired consistency. Remember to adjust seasoning as needed. Cheese Variations: Experiment with different cheeses like Gouda or Gruyère for a unique twist on flavor. Just ensure they melt well to maintain a creamy texture. Garnishing for Flavor: Top the soup with crispy bacon bits or a drizzle of truffle oil for an extra layer of flavor and an elegant presentation. {{image_4}} You can make this soup dairy-free by using coconut cream. Coconut cream adds a rich, creamy texture without dairy. Choose a full-fat coconut cream for the best flavor. This option keeps the soup smooth and delicious while being safe for those with lactose issues. To make the soup heartier, you can add protein. Incorporating cooked bacon or ham adds a lovely smoky flavor. Chop the meat into small pieces and stir it in after blending the soup. You can also add vegetables like carrots or celery for more nutrition. Dice them small and add them when you cook the onion. They will soften and blend nicely into the soup. If you like heat, adjust the spice level to your taste. You can add cayenne pepper or paprika for a kick. Start with a small amount and taste as you go. This way, you can control the heat and enjoy your soup just how you like it. For leftovers, store your soup in an airtight container. This keeps it fresh and tasty. Your Cheddar Garlic Potato Soup lasts for about 3 to 4 days in the fridge. Always let it cool down before sealing. To freeze, pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. This soup can stay good in the freezer for up to 3 months. When you're ready to eat, take it out and place it in the fridge overnight. Reheat your soup on the stove over low heat. Stir it often to prevent sticking. If the soup seems thick, add a splash of broth or water. For a creamy texture, be sure to heat it gently. Avoid boiling it to keep the cream smooth. I recommend using Yukon Gold or Russet potatoes. They are creamy and smooth. Yukon Gold adds a nice buttery flavor. Russet potatoes provide a fluffy texture. Both types help create a rich soup. Yes, you can use pre-shredded cheese. However, fresh cheese melts better and tastes richer. Pre-shredded cheese often has anti-caking agents. These can affect the soup's smoothness. For the best flavor, I suggest grating your own cheese. To make this soup vegetarian, use vegetable broth instead of chicken broth. All other ingredients are already vegetarian-friendly. This keeps the soup hearty and delicious. You can also add more veggies for extra flavor and texture. Yes, you can make this soup ahead of time. Store it in the fridge for up to three days. Just reheat it gently on the stove. If it thickens, add a bit of broth or water. This soup pairs well with crusty bread or a fresh salad. Grilled cheese sandwiches are also a great choice. For a lighter meal, serve it with steamed veggies. Enjoy the soup with your favorite toppings for added flavor! This blog post outlined a delicious Cheddar Garlic Potato Soup recipe. We covered ingredients, step-by-step instructions, and helpful tips. I shared ideas for variations and storage methods, ensuring you can enjoy this soup in many ways. Remember, you can easily adjust the recipe to fit your taste. Experiment with flavors and textures. Enjoy making this warm and comforting soup. I hope it brings joy to your table!

Cheddar Garlic Potato Soup

A creamy and flavorful potato soup infused with sharp cheddar cheese and garlic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 medium-sized potatoes, peeled and diced into uniform cubes
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, minced
  • 4 cups vegetable broth (or chicken broth for added flavor)
  • 1 cup sharp cheddar cheese, freshly grated
  • 1 cup heavy cream or coconut cream for a dairy-free option
  • 3 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • to taste salt and freshly ground black pepper
  • for garnish chopped chives

Instructions
 

  • In a large pot, melt the butter over medium heat, ensuring it doesn’t brown. Once melted, add the finely chopped onion. Sauté for about 5 minutes, or until the onion becomes soft and translucent.
  • Next, add the minced garlic to the pot, cooking for an additional minute. Stir frequently to prevent the garlic from burning, releasing a delightful aroma.
  • Incorporate the diced potatoes into the pot, followed by the vegetable broth. Bring the mixture to a vigorous boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Allow the soup to simmer for 15-20 minutes, or until the potatoes are fork-tender.
  • Once the potatoes have cooked through, use an immersion blender to puree the soup directly in the pot until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth.
  • Return the pot to low heat, then stir in the heavy cream (or coconut cream), dried thyme, and half of the grated cheddar cheese. Continuously mix until the cheese melts and is fully incorporated into the soup.
  • Taste and season with salt and freshly ground black pepper as needed. If the soup appears too thick, feel free to add more vegetable broth or water, adjusting to your preferred consistency.
  • Serve the soup hot, generously topped with the remaining cheddar cheese and a sprinkle of chopped chives for a fresh, vibrant finish.

Notes

Serve in warm bowls and add a swirl of cream on top for an elegant touch. Pair with crusty bread for a comforting meal!
Keyword cheddar, garlic, potato, soup