Cheddar Garlic Herb Potato Soup – Creamy, Comforting & Loaded with Flavor
Warm up with this rich and creamy Cheddar Garlic Herb Potato Soup! Packed with tender potatoes, sharp cheddar cheese, aromatic garlic, and a medley of fresh herbs, this hearty soup is the ultimate comfort food. It’s easy to make, perfect for meal prep, and guaranteed to satisfy. Whether you're serving it as a cozy dinner or a crowd-pleasing appetizer, this soup delivers bold flavor in every spoonful. One pot, endless comfort!
Equipment
- Dutch oven or large soup pot
- Immersion blender (or regular blender)
- Wooden spoon and ladle
- Sharp knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 2 lbs russet or Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced (or roasted)
- 2 tbsp butter or olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups shredded sharp cheddar cheese (room temperature)
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- Salt & black pepper, to taste
- Fresh parsley or chives, for garnish
- Optional add-ins: broccoli florets, bacon, roasted peppers
Instructions
- Sauté Aromatics: Heat butter or oil in a Dutch oven. Add onion and garlic; cook until fragrant and translucent.
- Simmer Potatoes: Add diced potatoes, herbs, and broth. Simmer 15–20 minutes until potatoes are tender.
- Blend Soup: Use an immersion blender to blend partially or fully, depending on desired texture.
- Add Cheese & Cream: Stir in shredded cheddar and cream over low heat until melted and smooth. Avoid boiling.
- Season & Rest: Taste and adjust salt and pepper. Let soup rest 5 minutes before serving.
- Serve: Garnish with fresh parsley, chives, and optional toppings like bacon or extra cheese.
Notes
- Cheese Tip: Use room-temperature shredded cheese to prevent clumping.
- Texture: Leave some potato chunks for rustic texture or blend fully for smooth soup.
- Vegetarian/Vegan: Use vegetable broth, dairy-free cheese, and cashew cream for a vegan option.
- Make-Ahead: Store in airtight containers in the fridge for 3–4 days; reheat gently on stovetop.
- Spice: Add roasted poblano or jalapeño for a subtle kick.
- Add-Ins: Broccoli, bacon, or roasted peppers enhance flavor and texture.