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

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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