Cheddar Garlic Herb Potato Soup
A creamy, comforting potato soup with sharp cheddar and fresh herbs. Perfect for beginners, ready in just 35 minutes, and loved by the whole family.
Ingredients
- 4 large Russet potatoes peeled and diced
- 1 medium Onion finely chopped
- 3 cloves Garlic minced
- 4 cups Chicken or vegetable broth
- 1 cup Shredded sharp cheddar cheese
- 1 cup Milk or heavy cream for creamier texture
- 2 tbsp Butter
- 2 tsp Fresh thyme or 1 tsp dried
- 1 tsp Fresh parsley chopped
- To taste - Salt
- To taste - Black pepper
- Optional - Crispy bacon bits for garnish
- Optional - Green onions for garnish
Instructions
- Prepare the potatoes and aromatics: Peel and dice potatoes, chop onion, and mince garlic.
- Sauté aromatics: Melt butter in a large pot over medium heat. Cook onion and garlic until soft, 3–4 minutes.
- Cook the potatoes: Add diced potatoes, stir to combine.
- Add broth and herbs: Pour in broth, add thyme, salt, and pepper. Bring to boil, reduce to simmer, cover, cook until tender, 15–20 minutes.
- Blend (optional): Use immersion blender for a smoother texture, leaving some potato chunks.
- Add cheese and milk: Stir in cheddar and milk until creamy. Adjust seasoning.
- Serve and garnish: Ladle into bowls; top with parsley, green onions, or bacon bits.
Notes
- For extra flavor, try mixing Yukon Gold and russet potatoes.
- This soup freezes well; store in an airtight container up to 2 months.
- Add extra vegetables like carrots or celery for a healthier version.