Description
This Cheddar Garlic Herb Potato Soup is a creamy, comforting classic made with buttery Yukon gold potatoes, sharp cheddar, and fresh herbs. It’s easy to prepare, perfect for cold nights, and even better the next day.
Ingredients
2 pounds Yukon Gold potatoes, peeled and diced
1 cup sharp cheddar cheese, shredded
3 cloves garlic, minced
1 medium yellow onion, chopped
4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Instructions
1. Melt butter in a Dutch oven over medium heat. Add chopped onions and cook until translucent, about 4–5 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add diced potatoes and pour in the broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes or until potatoes are fork-tender.
4. Use an immersion blender to partially blend the soup, leaving some chunks. Alternatively, mash a portion of the potatoes with a spoon for texture.
5. Stir in heavy cream and shredded cheddar cheese. Continue stirring on low heat until cheese is fully melted.
6. Add chopped parsley and thyme. Season with salt and pepper to taste. Simmer for 5 more minutes to allow flavors to meld.
7. Serve hot with crusty bread or your favorite side.
Notes
For a smoother texture, blend the entire soup instead of partial blending.
Freshly grated cheese melts better and avoids clumps—avoid pre-shredded cheese if possible.
Add crispy bacon bits or a dash of hot sauce for an extra flavor boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg
Keywords: cheddar potato soup, creamy garlic soup, herb potato soup