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A bowl of creamy Cheddar Garlic Herb Potato Soup, garnished with fresh herbs, serves as the featured image for a recipe article.

ULTIMATE CHEDDAR GARLIC HERB POTATO SOUP

This Ultimate Cheddar Garlic Herb Potato Soup is a creamy, comforting, and flavorful dish perfect for warming up on a chilly day. Infused with garlic, cheddar cheese, and fresh herbs, it's a guaranteed crowd-pleaser that's easy to make and satisfying to eat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes optional
  • 6 cups chicken or vegetable broth
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese, plus more for garnish
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Blender or immersion blender
  • Ladle
  • Bowls

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally.
  3. Add the minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for another minute until fragrant.
  4. Pour in the chicken or vegetable broth and add the cubed potatoes.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
  6. Carefully transfer about 2 cups of the soup to a blender (or use an immersion blender directly in the pot).
  7. Blend until smooth and creamy. Be careful when blending hot liquids!
  8. Pour the blended soup back into the pot.
  9. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth.
  10. Season with salt and black pepper to taste.
  11. Stir in the chopped fresh parsley and chives.
  12. Ladle the soup into bowls and garnish with your favorite toppings.

Notes

For a chunkier soup, blend less of the mixture. To thicken the soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup. Yukon Gold potatoes are recommended for their buttery flavor and creamy texture. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Garnish with crispy bacon bits, sour cream, extra shredded cheddar cheese, chopped green onions, or croutons.