Creamy, cheesy, and full of fresh herbs, this Cheddar Garlic Herb Potato Soup is the perfect comfort dish for cool evenings. With Yukon Gold potatoes, sharp cheddar, and a hint of garlic and thyme, every spoonful is rich, aromatic, and satisfying.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
4 servings
Diet
Vegetarian
Ingredients
- 4 medium Yukon Gold potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 4 cups vegetable or chicken broth
- 1 cup sharp cheddar cheese, shredded
- ½ cup heavy cream (or whole milk for a lighter option)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Step-by-Step Instructions
- Sauté the aromatics
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
- Add the garlic & herbs
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the cubed potatoes, parsley, and thyme; stir well to coat.
- Simmer until tender
- Pour in the broth and bring to a gentle boil.
- Reduce heat to low and simmer 15–20 minutes, or until the potatoes are tender enough to mash with a fork.
- Blend for creaminess
- Use an immersion blender directly in the pot to reach your preferred texture (smooth or slightly chunky).
- Alternatively, transfer portions to a blender and puree carefully before returning to the pot.
- Add cheese & cream
- Lower the heat to very low. Gradually stir in the shredded cheddar until melted and smooth.
- Add the cream (or milk) and stir gently. Taste and adjust with salt and pepper.
- Serve hot
- Ladle into bowls and top with extra herbs, a sprinkle of cheddar, or even crispy croutons for texture.
Pro Tips
- For a smoky touch, add ¼ teaspoon smoked paprika before serving.
- For extra garlic flavor, roast a few cloves in foil until soft and mix them in before blending.
- Freezer-friendly: Cool the soup completely, then store in airtight containers up to 2 months. Reheat gently, adding a splash of milk to restore creaminess.
Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|---|
| 1 bowl | 320 | 11 g | 30 g | 17 g | 3 g | 5 g | 680 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary depending on specific brands and ingredient choices.
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Cheddar Garlic Herb Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy, cheesy, and full of fresh herbs, this Cheddar Garlic Herb Potato Soup is the perfect comfort dish for cool evenings.
Ingredients
- 4 medium Yukon Gold potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 4 cups vegetable or chicken broth
- 1 cup sharp cheddar cheese, shredded
- ½ cup heavy cream (or whole milk for a lighter option)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Add the cubed potatoes, parsley, and thyme; stir well to coat.
- Pour in the broth and bring to a gentle boil. Reduce heat to low and simmer 15–20 minutes, or until the potatoes are tender enough to mash with a fork.
- Use an immersion blender directly in the pot to reach your preferred texture (smooth or slightly chunky). Alternatively, transfer portions to a blender and puree carefully before returning to the pot.
- Lower the heat to very low. Gradually stir in the shredded cheddar until melted and smooth. Add the cream (or milk) and stir gently. Taste and adjust with salt and pepper.
- Ladle into bowls and top with extra herbs, a sprinkle of cheddar, or even crispy croutons for texture.
Notes
Pro Tips: For a smoky touch, add ¼ teaspoon smoked paprika before serving. For extra garlic flavor, roast a few cloves in foil until soft and mix them in before blending. Freezer-friendly: Cool the soup completely, then store in airtight containers up to 2 months. Reheat gently, adding a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American