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Cheddar Garlic Herb Potato Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/cheddar-garlic-herb-potato-soup-recipe/