Can I make this soup dairy-free?

Yes! Swap the heavy cream for full-fat coconut milk and use dairy-free cheddar cheese. The coconut milk adds creaminess without overpowering the garlic and herb flavors.

Why is my potato soup gritty or grainy?

This usually happens when the potatoes aren't cooked long enough before blending, or if you used pre-shredded cheese with anti-caking agents. Make sure potatoes are completely fork-tender, and always grate your own cheese for the smoothest texture.

Can I add other vegetables to this soup?

Absolutely! Cauliflower, carrots, or celery work great. Add them when you add the potatoes so they cook through. Just keep the total vegetable amount similar to maintain the right consistency.

How can I make this soup thicker?

Let it simmer longer uncovered to reduce and thicken naturally, or mash some potato chunks instead of blending everything completely smooth. You can also add extra cheese or a tablespoon of cornstarch mixed with cold water.

Easy Cheddar Garlic Herb Potato Soup Recipe in 45 minutes

Name: Cheddar Garlic Herb Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: • 4 large Russet potatoes, peeled and diced • 1 medium onion, chopped • 4 cloves garlic, minced • 4 cups vegetable broth or chicken broth • 2 cups shredded sharp cheddar cheese • 1 cup heavy cream or milk for lighter version • 2 tablespoons fresh parsley, chopped • 1 teaspoon dried thyme • Salt and pepper to taste • 3 tablespoons butter for sautéing

Cheddar Garlic Herb Potato Soup

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A rich and creamy potato soup featuring sharp cheddar cheese, aromatic garlic, and fresh herbs. Perfect comfort food that comes together quickly.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Simmer, Blend
Cuisine: American

Ingredients

• 4 large Russet potatoes, peeled and diced • 1 medium onion, chopped • 4 cloves garlic, minced • 4 cups vegetable broth or chicken broth • 2 cups shredded sharp cheddar cheese • 1 cup heavy cream or milk for lighter version • 2 tablespoons fresh parsley, chopped • 1 teaspoon dried thyme • Salt and pepper to taste • 3 tablespoons butter for sautéing

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Instructions

1. Heat butter in a large pot over medium heat. Add chopped onion and minced garlic, stirring occasionally until fragrant and translucent, about 5 minutes. 2. Stir in diced potatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes or until potatoes are fork-tender. 3. Remove pot from heat. Using an immersion blender, blend the soup until smooth. If using countertop blender, carefully transfer soup in batches (fill halfway), cover with towel, and blend until smooth, then return to pot. 4. Return pot to low heat. Stir in heavy cream and shredded cheddar cheese, stirring constantly until melted and combined, about 2-3 minutes. Season with salt and pepper to taste. 5. Serve hot, garnished with fresh parsley and additional cheddar cheese if desired.

Notes

• Use freshly grated cheese instead of pre-shredded for smoothest texture. • Russet potatoes create the creamiest consistency due to high starch content. • For dairy-free option, swap heavy cream for coconut milk and use dairy-free cheese. • Replace half the potatoes with cauliflower for lower-carb version. • Use low-sodium broth to control salt content. • Store in airtight container in refrigerator for up to 3 days or freeze for up to 3 months. • When reheating, add splash of broth or cream to restore creaminess and heat to 165°F.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4 g
Sodium: 500 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 70 mg

Find it online: https://www.benefitiany.com/cheddar-garlic-herb-potato-soup/