Cheddar Garlic Herb Potato Soup Recipe

Introduction

This Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Packed with tender Yukon Gold potatoes, sharp cheddar, and fragrant herbs, it makes for a satisfying meal that’s easy to prepare. Whether for a cozy family dinner or a casual lunch, this soup is sure to please.

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 Yukon Gold potatoes, peeled and cubed (about 2 pounds)
• 6 cups chicken broth (or vegetable broth for vegetarian option)
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese, plus more for garnish
• 1/2 cup chopped fresh chives, plus more for garnish
• 1/4 cup chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper to taste
• Optional toppings: crumbled bacon, sour cream, croutons

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
2. Step 2: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
3. Step 3: Add the cubed potatoes and chicken broth (or vegetable broth) to the pot. Make sure the potatoes are fully submerged in the broth.
4. Step 4: 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.
5. Step 5: Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot). Blend until smooth and creamy.
6. Step 6: Pour the blended soup back into the pot.
7. Step 7: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.
8. Step 8: Stir in the chopped fresh chives and parsley. Season with salt and freshly ground black pepper to taste.
9. Step 9: Ladle the soup into bowls and serve hot.
10. Step 10: Garnish with additional shredded cheddar cheese, chopped fresh chives, chopped fresh parsley, crumbled bacon, sour cream, or croutons, if desired.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• To add extra depth of flavor, sauté the garlic and herbs gently to avoid burning before adding the potatoes.
• Try swapping Yukon Gold potatoes with Russet potatoes for a thicker, starchier texture.
• Add cooked crumbled bacon or a dollop of sour cream for a richer finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when chilled, add a splash of broth or cream while reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use a dairy-free cheese or omit the cheese altogether.

Can I freeze the soup?

This soup freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove, adding extra broth or cream if needed.

Cheddar Garlic Herb Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

This creamy Cheddar Garlic Herb Potato Soup is a comforting and flavorful dish featuring tender Yukon Gold potatoes simmered in a savory broth with garlic, thyme, and rosemary. Blended until smooth and enriched with sharp cheddar cheese and fresh herbs, this soup makes a perfect cozy meal. Optional toppings like bacon, sour cream, and croutons add delicious texture and extra indulgence.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 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 Yukon Gold potatoes, peeled and cubed (about 2 pounds)
• 6 cups chicken broth (or vegetable broth for vegetarian option)

Finish and Garnish

• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese, plus more for garnish
• 1/2 cup chopped fresh chives, plus more for garnish
• 1/4 cup chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper to taste
• Optional toppings: crumbled bacon, sour cream, croutons

Instructions

1. Sauté Onions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes if using. Cook for another minute, stirring constantly, until fragrant.
3. Add Potatoes and Broth: Add the cubed potatoes and chicken or vegetable broth to the pot. Ensure the potatoes are fully submerged.
4. Simmer: 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.
5. Blend Soup: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy.
6. Return to Pot: Pour the blended soup back into the pot.
7. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese has melted and the soup is heated through without boiling.
8. Add Fresh Herbs and Season: Stir in the chopped fresh chives and parsley. Season with salt and freshly ground black pepper to taste.
9. Serve: Ladle the soup into bowls and serve hot.
10. Garnish: Top with additional shredded cheddar cheese, fresh chives, parsley, crumbled bacon, sour cream, or croutons as desired.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use an immersion blender for easier blending if you don’t want to transfer hot soup to a blender.
• Adjust the amount of red pepper flakes for preferred spice level or omit entirely.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Optional toppings like bacon and sour cream add extra flavor but are easily omitted for a vegetarian option.

Keywords: potato soup, cheddar potato soup, garlic herb soup, creamy potato soup, comfort food, vegetarian soup