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- 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives, chopped (for garnish) Each ingredient has a specific role in the soup. The potatoes give it body and creaminess. The onion and garlic add depth of flavor. The vegetable broth forms the soup base. The heavy cream makes it rich. Parmesan cheese brings a sharp, salty taste. Olive oil helps sauté the onion, while thyme adds a herbal note. Adjust salt and pepper according to your taste. Choose russet potatoes for the best texture. They are starchy and creamy when cooked. Fresh garlic is key for a strong flavor. If you prefer, use low-sodium broth for a lighter soup. When selecting Parmesan, look for high-quality cheese. It makes a big difference in taste. Fresh chives not only add color but also a mild onion flavor. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives, chopped (for garnish) Next, peel and chop the potatoes. Finely chop the onion. Mince the garlic cloves. This prep makes cooking quick and easy. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté it for about 5 minutes. You want the onion to turn clear. Then, stir in the minced garlic. Cook it for another minute until it smells amazing. Now, add the diced potatoes to the pot. Pour in the vegetable broth and add the thyme. Bring this mixture to a boil. Once it boils, reduce the heat. Let it simmer for 20-25 minutes. Check the potatoes with a fork to see if they are tender. After that, use an immersion blender to puree the soup. If you don’t have one, you can blend it in batches in a regular blender. Once it’s smooth, stir in the heavy cream and grated Parmesan cheese. Mix until the cheese melts and the soup is creamy. Season it with salt and pepper to taste. Finally, heat the soup gently. Stir occasionally to keep it from sticking. Do not let it boil after adding the cream. Serve it hot, garnished with chopped chives. Using an immersion blender is simple. Insert it into the pot and turn it on. Move it around to blend the soup evenly. Be careful not to splash. Keep the blender submerged to avoid mess. If you don’t have an immersion blender, allow the soup to cool slightly before transferring it to a regular blender. This will help prevent splattering. To make your garlic Parmesan potato soup stand out, add herbs. I love using dried thyme in this recipe. It gives a warm, earthy flavor. You can also try adding a pinch of smoked paprika or a dash of cayenne for heat. Fresh herbs like parsley or chives add brightness. Just sprinkle them on top before serving for a fresh touch. Some like their soup thick, while others prefer it thin. If you want a thicker soup, blend it less. You can also add more potatoes for a creamier base. For a thinner soup, stir in extra vegetable broth or cream. Always remember to heat it gently after adding cream to keep it smooth. The texture of your soup is key to its appeal. After cooking, use an immersion blender for a silky finish. If you like some chunks, blend only half of the soup. This gives a nice contrast. And don’t forget to stir in the cheese slowly. This helps it melt evenly and adds to the creamy texture. Pro Tips Use Fresh Garlic: Freshly minced garlic adds a robust flavor to the soup, enhancing its overall taste compared to pre-minced garlic. Adjust Thickness: For a thicker soup, blend a portion of the potatoes and leave some chunks for texture, or simply reduce the amount of broth used. Experiment with Cheese: While Parmesan is classic, try adding a mix of cheeses like Gruyère or cheddar for a unique flavor twist. Garnish Creatively: Besides chives, consider garnishing with crispy bacon bits, croutons, or a drizzle of balsamic reduction for extra flair. {{image_2}} You can boost the flavor by adding proteins. Bacon gives a smoky taste. Simply cook the bacon until crispy. Crumble it on top before serving. You can also add chicken. Cook and shred it before mixing it into the soup. This adds protein and makes the soup heartier. For a vegetarian version, skip the bacon and use vegetable broth. You can keep the cream, or swap it for coconut milk for a vegan twist. This keeps the soup creamy and rich while being plant-based. Use nutritional yeast to add a cheesy flavor without dairy. While Parmesan is classic, you can try other cheeses. Cheddar adds a sharp taste. Gruyere gives a nutty flavor. If you want a stronger taste, use feta cheese. Each cheese will change the soup's flavor, so feel free to experiment. To keep your Garlic Parmesan Potato Soup fresh, place it in an airtight container. Allow the soup to cool to room temperature first. Then, seal the container tightly and store it in the fridge. It will stay good for up to three days. When you are ready to enjoy it again, remember to check for any changes in smell or texture. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. You can freeze the soup for up to three months. When you’re ready to use it, thaw it overnight in the fridge. To reheat the soup, you have a few options. You can use the stove or microwave. If you use the stove, pour the soup into a pot and heat over low to medium heat. Stir often to prevent sticking. If using a microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. Always check that the soup is hot throughout before serving. Yes, you can make this soup in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add them to the slow cooker along with the diced potatoes, vegetable broth, and thyme. Cook on low for about 6-8 hours or high for 3-4 hours until the potatoes are tender. After cooking, blend the soup until smooth. Stir in the heavy cream and Parmesan cheese before serving. This method keeps the flavors rich and warm. To make Garlic Parmesan Potato Soup gluten-free, use gluten-free broth. Most vegetable broths are gluten-free, but always check the label. Ensure your Parmesan cheese is also gluten-free. This soup is naturally gluten-free as it does not include flour or wheat-based products. You can enjoy this creamy delight without worry. Yes, you can lighten this soup. Replace heavy cream with half-and-half or whole milk. You can also use a plant-based milk, like almond milk, for a dairy-free option. Reduce the amount of cheese or use a lower-fat variety to cut calories. You still get a tasty and creamy soup while keeping it lighter. In this guide, we covered the key ingredients, cooking steps, and helpful tips for Garlic Parmesan Potato Soup. We explored tasty variations and storage methods to keep your soup fresh. You can play with flavors and textures to make it your own. Remember, adapting the recipe is part of the fun. With these insights, you are ready to enjoy a warm bowl of soup anytime. Get cooking and savor each spoonful!

Creamy Garlic Parmesan Potato Soup

A rich and creamy potato soup infused with garlic and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish Fresh chives, chopped

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 another minute until fragrant.
  • Add the diced potatoes to the pot, followed by the vegetable broth and thyme. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the potatoes are tender.
  • Use an immersion blender to puree the soup until smooth. (Alternatively, you can transfer the soup in batches to a blender.)
  • Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
  • Heat the soup gently, stirring occasionally, until heated through. Do not let it boil after adding the cream.
  • Serve hot, garnished with chopped chives for a burst of color and flavor.

Notes

For a thicker soup, blend longer or add more potatoes.
Keyword creamy, garlic, Parmesan, potato, soup