Cheddar Garlic Herb Potato Soup in 30 Minutes for the Ultimate Cozy Dinner is an irresistible dish that perfectly embodies comfort in a bowl. With the combination of rich cheddar, aromatic garlic, and fragrant herbs, this soup is your go-to recipe for a relaxing evening at home. The creamy texture and hearty potatoes make it satisfying enough to be the main course, while the quick preparation time lets you enjoy a gourmet meal without spending hours in the kitchen.
This delicious soup capitalizes on the classic flavors of American cuisine, with the added benefit of being warm and filling. Ideal for vegetarian diets, the soup can be easily modified for a heartier version with chicken broth, or kept light with vegetable broth. Whether you are weathering a cold night, hosting a cozy dinner, or simply in the mood for something comforting, this versatile dish adapts to any occasion effortlessly.
Perfect for both beginners and experienced cooks, Cheddar Garlic Herb Potato Soup brings the best of taste and simplicity together. Imagine a creamy base infused with the sweetness of sautéed onions and the pungency of garlic, elevated by the earthy, savory notes of thyme and rosemary. Topped with fresh parsley, it’s not just a meal—it’s a comforting experience. Enjoy the ease of preparation combined with the substantial, rewarding taste of a handmade soup that is both nourishing and delicious.
Why You’ll Love This Cheddar Garlic Herb Potato Soup
- Quick and Easy: Ready in only 30 minutes, perfect for busy weeknights.
- Rich Flavor: Combines sharp cheddar, aromatic garlic, and herbs for a balanced taste.
- Customizable: Easily switch between chicken or vegetable broth to suit your taste.
Preparation Phase & Tools to Use
Before you begin with this comforting culinary journey, ensure your kitchen is ready for a seamless cooking experience. Set your workspace by gathering all ingredients and tools. You’ll need a large pot for cooking, a chopping board for the onion and potatoes, and a sharp knife for precise dicing. An immersion blender is ideal for achieving the desired consistency, but a regular blender works just fine.
Start by organizing your kitchen counter with all ingredients within reach. Clean and chop your vegetables beforehand to save on time. Keep a wooden spoon handy for stirring, and a ladle for serving. Make sure you have a watchful eye on time, as this recipe comes together quickly. Finally, setting the stage with your favorite cooking playlist or podcast can make the entire preparation process more pleasant and enjoyable.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp smoked paprika
- 4 cups diced potatoes (Yukon Gold or Russet)
- 3 cups chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
Step 1: Sauté Aromatics
Begin by melting the butter and heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 4 to 5 minutes. The onions should be soft, releasing a sweet aroma.
Step 2: Infuse with Flavor
Add the minced garlic, dried thyme, rosemary, and smoked paprika to the pot. Cook for an additional minute. Stir continuously to ensure the spices evenly coat the onions and garlic, releasing their full fragrance and flavor.
Step 3: Cook the Potatoes
Introduce the diced potatoes and your choice of broth to the pot. Increase the heat to bring it to a boil, then reduce to a simmer. Let it cook for 15 to 20 minutes, or until the potatoes are fork-tender. This will give the soup a hearty consistency.
Step 4: Blend and Incorporate Dairy
Once the potatoes are cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture. You can also transfer half of the soup to a blender and then return it to the pot. Stir in the milk, heavy cream, and shredded cheddar cheese. Lower the heat and allow the cheese to melt, giving the soup a creamy finish.
Step 5: Season and Serve
Finally, taste your soup and add salt and black pepper as needed. Ladle into bowls, garnish with chopped fresh parsley, and serve warm.
Variations
- Protein: Add cooked bacon or ham for extra flavor and protein. You can also top the soup with grilled chicken pieces for a meatier version.
- Vegetables: Include carrots or celery for added texture and vitamins. Spinach or kale can also be stirred in towards the end for a pop of green.
- Spices: Adjust the heat by adding a pinch of cayenne pepper or red pepper flakes. For a smoky kick, increase the smoked paprika.
Cooking Notes
- Ensure potatoes are cut uniformly for even cooking. This prevents any pieces from being undercooked.
- Feel free to use a different cheese variety, like Gruyère or fontina, for a different flavor profile.
- The soup can be refrigerated for up to three days and is easily reheatable on the stovetop or microwave.
Serving Suggestions
- Pair with crusty bread or breadsticks for a complete meal. The bread is perfect for sopping up the creamy soup.
- Serve alongside a fresh green salad topped with a tangy vinaigrette to complement the richness of the soup.
Tips
- For a thicker soup, mash more of the potatoes before blending, or add a bit more cheese.
- Keep a close eye on the seasoning balance, especially as the cheese can be salty; taste before adding additional salt.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 18g per serving
- Sodium: Varies with the type of broth used
FAQs
Can I make this soup ahead of time?
Yes, you can prepare this soup in advance. Store it in the refrigerator and reheat on the stovetop for best results.
What if I don’t have an immersion blender?
Not having an immersion blender is not a problem; you can use a standard blender or even a potato masher for a chunkier soup.
Is this soup gluten-free?
Yes, provided you use a gluten-free broth. Check the labels to ensure all ingredients are gluten-free.
Can I freeze the leftovers?
Cream-based soups like this don’t freeze well as they can become grainy. It’s best enjoyed fresh or within a few days of refrigeration.
Conclusion
In closing, Cheddar Garlic Herb Potato Soup in 30 Minutes for the Ultimate Cozy Dinner offers both simplicity and deliciousness, making it an ideal dish for those wanting to enjoy a homemade meal without hassle. With its creamy texture and rich flavors, this soup is sure to become a family favorite. Whether you are enjoying it solo on a quiet night or serving it to guests, it provides a warm, cozy feeling that is hard to beat. We encourage you to experiment with the suggested variations and share your outcomes. Leave a comment below to let us know how it turned out, and don’t forget to share this recipe with your friends who appreciate a hearty bowl of soup!
Print
Cheddar Garlic Herb Potato Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Cheddar Garlic Herb Potato Soup offers rich flavors and creamy texture, making it perfect for a cozy dinner.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp smoked paprika
- 4 cups diced potatoes (Yukon Gold or Russet)
- 3 cups chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Begin by melting the butter and heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 4 to 5 minutes.
- Add the minced garlic, dried thyme, rosemary, and smoked paprika to the pot. Cook for an additional minute.
- Introduce the diced potatoes and your choice of broth to the pot. Increase the heat to bring it to a boil, then reduce to a simmer. Let it cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Stir in the milk, heavy cream, and shredded cheddar cheese. Lower the heat and allow the cheese to melt.
- Finally, taste your soup and add salt and black pepper as needed. Ladle into bowls, garnish with chopped fresh parsley, and serve warm.
Notes
The soup can be refrigerated for up to three days and reheated easily on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: Varies with broth
- Protein: 18 g