Description
Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl of goodness made with tender potatoes, fresh garlic, herbs, and melted cheddar cheese. Perfect for chilly days, it’s both filling and flavorful with a rustic, homemade touch.
Ingredients
4 cups Russet or Yukon gold potatoes, peeled and diced
1 medium yellow onion, chopped
3 cloves fresh garlic, minced
3 tbsp butter
2 tbsp all-purpose flour
4 cups chicken broth or vegetable broth
1 cup heavy cream or whole milk
2 cups sharp cheddar cheese, shredded
1 tsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Optional toppings: extra cheddar cheese, chopped bacon, green onions, sour cream
Instructions
- In a large pot over medium heat, melt the butter. Add onions and garlic and sauté for 3–4 minutes until softened.
- Stir in the flour to create a roux and cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the broth and bring to a gentle boil.
- Add diced potatoes, thyme, salt, and pepper. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in cream and shredded cheddar cheese, mixing until melted and smooth.
- Simmer a few more minutes to thicken, adjusting seasoning as needed.
- Stir in fresh parsley and serve hot with desired toppings.
Notes
Blend half the soup for a creamier texture while keeping some chunks.
Use vegetable broth and skip bacon for a vegetarian version.
Add cayenne or smoked paprika for heat.
Garnish with bacon, green onions, or sour cream for extra flavor.
Use freshly shredded cheese for the best melt and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
