Go Back
Cheddar Garlic Herb Potato Soup

Creamy Cheddar Garlic Herb Potato Soup

A comforting and flavorful potato soup bursting with cheddar cheese, garlic, and herbs. Perfect for a cozy weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 2 pounds Yukon Gold potatoes peeled and cubed
  • 6 cups Chicken broth (or vegetable broth)
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 1/2 cups Shredded sharp cheddar cheese
  • 1/4 cup Fresh chives chopped (for garnish, optional)
  • to taste Sour cream or crème fraîche (for garnish, optional)

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Cutting board
  • Chef's Knife

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and cook for 1 minute more, until fragrant.
  3. Add potatoes, chicken broth, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are very tender.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
  5. Return the soup to the pot (if using a blender) and stir in the shredded cheddar cheese until melted and smooth.
  6. Taste and adjust seasoning as needed, adding more salt and pepper if desired.
  7. Ladle soup into bowls and garnish with fresh chives and a dollop of sour cream or crème fraîche, if desired. Serve hot and enjoy!

Notes

For a richer flavor, use half heavy cream and half chicken broth. You can also add other vegetables like carrots or celery for extra nutrients and flavor. Leftovers can be stored in the refrigerator for up to 3 days.