Description
Cheddar Garlic Herb Potato Soup delivers cozy comfort with sharp cheddar tang, roasted garlic depth, and fresh herb brightness in just 30 minutes. This easy recipe outperforms basic versions by blending creamy Yukon Gold potatoes with layered flavors for family dinners or chilly nights.
Ingredients
4 medium Yukon Gold potatoes, peeled and cubed
1 medium onion, finely chopped
4–5 garlic cloves, minced (roast half)
3 tbsp butter
4 cups vegetable or chicken broth
1.5 cups sharp cheddar cheese, shredded
1 cup heavy cream or milk
2 tsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
Salt and black pepper to taste
Instructions
1. Melt 2 tbsp butter in a pot over medium heat. Sauté onion until translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
2. Stir in cubed potatoes, thyme, and parsley. Coat with buttery mix for 2 minutes to infuse flavors.
3. Pour in broth, season with salt and pepper. Bring to a boil, then simmer covered for 20 minutes until potatoes fork-tender.
4. Remove from heat. Blend partially with an immersion blender for chunky texture, or fully for silky smooth. (Cool slightly first for safety.)
5. Return to low heat. Stir in shredded cheddar gradually until melted. Add cream, remaining butter, and adjust seasonings. Simmer 2-3 minutes; do not boil.
6. Ladle into bowls. Garnish with extra parsley, chives, crispy bacon bits, or croutons. Serve hot.
Notes
For vegan: Use plant-based cheese, coconut milk, olive oil.
Storage: Fridge 4 days, freezer 2 months.
Tip: Add lemon juice if bland. Pairs with garlic bread.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg