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Creamy Cheddar Garlic Herb Potato Soup That Warms the Soul - Featured Image

Creamy Cheddar Garlic Herb Potato Soup That Warms the Soul

Learn how to make delicious Cheddar Garlic Herb Potato Soup. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh herbs and sharp cheddar cheese really make a difference here. I always reach for Yukon Gold potatoes because of their creamy texture when cooked, and I never skip fresh garlic; it adds that perfect punch without overpowering the soup. When it comes to herbs, I like a mix of thyme and parsley for a subtle earthiness and color. Using good-quality chicken broth or vegetable broth is essential to deepen the flavor foundation.

  • 4 cups peeled and diced Yukon Gold potatoes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup whole milk or half-and-half
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: crispy bacon bits or green onions for garnish

Substitution tip: For a lighter version, swap half-and-half with low-fat milk, or use a sharp white cheddar if you prefer a milder flavor.

Instructions

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
  2. Add the minced garlic and thyme, stirring for another minute to release their aroma — don’t let the garlic brown.
  3. Pour in the diced potatoes and broth, then bring to a gentle boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  4. Using an immersion blender, carefully puree the soup until smooth with a bit of texture remaining — I like to leave some potato chunks for a comforting bite.
  5. Lower the heat and stir in the milk (or half-and-half) and shredded cheddar cheese, stirring constantly until the cheese melts and the soup is creamy.
  6. Season to taste with salt and freshly ground black pepper, then fold in the chopped parsley for a fresh finish.
  7. Serve hot, garnished with extra cheddar, crispy bacon, or a sprinkle of green onions if desired.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Cheddar Garlic Herb Potato Soup, recipe, cooking, food