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Cheddar Garlic Herb Potato Soup Recipe

Cheddar Garlic Herb Potato Soup Recipe
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★★★★★

5.3 from 20 reviews

This creamy and comforting Cheddar Garlic Herb Potato Soup combines tender Yukon Gold potatoes with fragrant garlic, thyme, and rosemary, finished with sharp cheddar cheese and fresh herbs. It’s a perfect bowl of warmth, ideal for cozy dinners or entertaining guests.

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)

Dairy and Herbs

  • 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

Seasoning and Optional Toppings

  • 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 Aromatics: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes if using. Cook for another minute, stirring constantly, until the mixture is fragrant.
  3. Add Potatoes and Broth: Add the peeled and cubed Yukon Gold potatoes and pour in the chicken or vegetable broth. Ensure the potatoes are fully submerged in the liquid.
  4. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes 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 the soup is smooth and creamy.
  6. Return to Pot: Pour the blended soup back into the pot for finishing.
  7. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly until the cheese is fully melted and the soup is heated through. Avoid boiling.
  8. Add Fresh Herbs and Season: Stir in the chopped fresh chives and parsley. Season the soup with salt and freshly ground black pepper to taste.
  9. Serve: Ladle the soup into bowls while hot.
  10. Garnish: Top with additional shredded cheddar cheese, chopped 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 directly in the pot to avoid hot soup transfers.
  • Adjust red pepper flakes to your spice preference or omit for none.
  • Leftovers keep well in the refrigerator for 3-4 days and reheat gently on the stove.
  • To make this soup lower in fat, substitute half-and-half or whole milk for heavy cream but expect a less rich texture.

Nutrition

Keywords: potato soup, cheddar soup, garlic herb soup, creamy soup, comfort food

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