Description
Cheddar Garlic Herb Potato Soup is a cozy, creamy one-pot meal made with tender potatoes, savory aromatics, and sharp cheddar. It’s rich, herby, and perfect for chilly nights, with the flexibility to keep it chunky or silky smooth.
Ingredients
4 large potatoes (about 2 pounds), peeled and diced (Russet or Yukon Gold)
1 medium onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1 cup shredded sharp cheddar cheese
1 cup heavy cream
2 tablespoons butter
1 teaspoon dried thyme
Salt and black pepper, to taste
For garnish:
Chopped fresh parsley or chives
Extra shredded cheddar
Instructions
- Melt butter in a large pot over medium heat. Add onion and a pinch of salt; sauté until translucent, about 5 minutes. Stir in garlic and cook for 30–60 seconds until fragrant.
- Add diced potatoes and broth. Bring to a boil, reduce to a simmer, cover, and cook for 15–20 minutes until potatoes are tender.
- For a chunky texture, mash some of the potatoes with a masher. For a creamier texture, blend partially or fully with an immersion blender.
- Stir in heavy cream. Gradually add cheddar cheese by handfuls over low heat, stirring until melted and smooth.
- Season with dried thyme, salt, and black pepper to taste.
- Ladle into bowls and garnish with chopped parsley or chives and extra cheddar. Serve warm.
Notes
Add cooked bacon, ham, or shredded chicken for protein.
Swap onion for leeks or stir in broccoli for a veggie-forward version.
Replace half the cream with milk for a lighter soup.
Add smoked paprika or hot sauce for extra depth.
Freeze before adding cream and cheese for best texture; add them when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg