Creamy Potato Soup with Cheese and Herbs
❤️ Why You’ll Love This Recipe ❓
Potato soup is a classic comfort food that never fails to warm the soul. This version takes the humble potato and elevates it with the addition of melted cheese and aromatic herbs. The result is a creamy, satisfying soup that’s perfect for chilly days or cozy nights. The best part? It comes together quickly with minimal effort, making it an ideal choice for busy weeknights or lazy weekends.
What sets this potato soup recipe apart is the perfect balance of flavors and textures. The silky-smooth potato base is complemented by the gooey, melted cheese and the earthy, fragrant herbs, creating a harmonious blend that will have you coming back for seconds (or thirds!). Whether you’re craving a comforting meal or looking to impress your guests, this potato soup with cheese and herbs is sure to delight.
Ingredients
- 3 pounds Russet potatoes, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped thyme
- Salt and pepper to taste
The beauty of this Creamy Potato Soup with Cheese and Herbs is that most ingredients are pantry or freezer staples. The combination of potatoes, cheese, and aromatic herbs creates a comforting and flavorful soup that has made it a perennial favorite.
Instructions
- Step 1: In a large pot or Dutch oven, sauté the diced onion in a tablespoon of olive oil over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Step 2: Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
- Step 3: Using an immersion blender or a regular blender, purée the soup until smooth and creamy. Return the puréed soup to the pot.
- Step 4: Stir in the whole milk, cheddar cheese, and Parmesan cheese. Cook, stirring occasionally, until the cheese is melted and the soup is heated through, about 5-7 minutes.
- Step 5: Remove the pot from the heat and stir in the chopped parsley and thyme. Season with salt and pepper to taste.
Timing Overview
• Cook time: 30 minutes
• Total time: 45 minutes
Compared to traditional potato soup recipes, which can take up to an hour to prepare, this Creamy Potato Soup with Cheese and Herbs saves you 25% of your cooking time while delivering similar rich and comforting flavors.
Nutritional Information
Per serving (based on 6 servings):
• Protein: 14g
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 4g
• Sodium: 538mg
These Creamy Potato Soups provide approximately 20% of your daily protein requirements and 16% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🥬 Make It Even Healthier
• Lower-carb version: Substitute 1 cup of the potatoes with diced cauliflower or butternut squash.
• Dairy-free adaptation: Replace the milk and cheese with unsweetened almond milk and nutritional yeast or vegan cheese alternatives.
• Added protein: Stir in cooked crumbled bacon, diced ham, or shredded chicken for an extra protein boost.
• Boost vegetables: Add diced carrots, celery, or spinach to increase the vegetable content.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Creamy Potato Soup with Cheese and Herbs.
🍽️ Serving Suggestions
• Pair with a fresh green salad for a complete meal.
• Complement the soup with a side of roasted vegetables or a simple vegetable slaw.
• For a cozy evening, serve alongside a glass of red wine or a warm, spiced cider.
• Create an inviting soup and salad platter with the potato soup, a mixed green salad, and some toasted garlic bread.
⚠️ Cooking Pitfalls to Skip
• Adding too much liquid: Start with the recommended amount of broth and add more only if necessary to achieve the desired consistency. Overly thin soup can be difficult to reheat and serve.
• Forgetting the herbs: The fresh parsley and thyme add a wonderful aroma and flavor to the soup, so don’t skip this important step.
• Overheating the cheese: Gently stir the cheese into the hot soup to allow it to melt slowly and smoothly. Aggressive stirring or high heat can cause the cheese to seize up and become grainy.
• Skipping the seasoning: Taste the soup before serving and adjust the salt and pepper to your liking. The right seasoning can make all the difference in bringing out the flavors.
🧊 Storing Tips for the Recipe
These Creamy Potato Soups with Cheese and Herbs retain their quality remarkably well:
• Freezing unbaked: Prepare the soup up to the point of adding the milk and cheese. Allow it to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and adding the milk and cheese.
• Freezing baked: Allow the finished soup to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.
• Reheating: When ready to serve, reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, being careful not to overheat and cause the cheese to separate.
❓ FAQs
Can I make this potato soup ahead of time?
Absolutely! This Creamy Potato Soup with Cheese and Herbs is an excellent make-ahead option. You can prepare the soup up to the point of adding the milk and cheese, then let it cool completely before transferring it to an airtight container and refrigerating for up to 4 days or freezing for up to 3 months. When ready to serve, simply thaw (if frozen) and reheat the soup, then stir in the milk and cheese.
Can I substitute the cheese?
Yes, you can experiment with different cheese options. Cheddar and Parmesan make a classic combination, but you can also try using a blend of cheeses, such as Swiss, Gruyère, or even crumbled feta or goat cheese. Just be sure to use a total of 1 1/2 cups of shredded or crumbled cheese for the best results.
Is this soup gluten-free?
Yes, this Creamy Potato Soup with Cheese and Herbs is naturally gluten-free, as it doesn’t contain any wheat-based ingredients. To ensure it remains gluten-free, be sure to use a gluten-free broth and double-check that any cheese or other toppings you use are also gluten-free.
Can I add extra vegetables to this soup?
Absolutely! This potato soup is very versatile and can accommodate a variety of vegetable additions. Some tasty options include diced carrots, celery, spinach, or even roasted red peppers. Just be sure to adjust the cooking time as needed to ensure the vegetables are tender before blending the soup.
How can I make this soup thicker or creamier?
If you prefer a thicker, creamier consistency, you can try a few different techniques. First, you can use a higher ratio of potatoes to broth. You can also blend a portion of the cooked potatoes before adding them back to the soup to create a more velvety texture. Finally, you can stir in an extra splash of heavy cream or half-and-half along with the milk and cheese.
🎉 Final Thoughts
These Creamy Potato Soups with Cheese and Herbs represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a comforting weeknight meal or as a showstopping starter for a dinner party, they’re sure to impress with their rich, velvety texture and tantalizing aroma.
The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs. With simple ingredients and straightforward preparation, these potato soups demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process.
Creamy Potato Soup with Cheese and Herbs
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a large pot or Dutch oven, sauté the diced onion in a tablespoon of olive oil over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
- Using an immersion blender or a regular blender, purée the soup until smooth and creamy. Return the puréed soup to the pot.
- Stir in the whole milk, cheddar cheese, and Parmesan cheese. Cook, stirring occasionally, until the cheese is melted and the soup is heated through, about 5-7 minutes.
- Remove the pot from the heat and stir in the chopped parsley and thyme. Season with salt and pepper to taste.
