Cheddar Garlic Herb Potato Soup: A Cozy, Creamy Bowl of Comfort for Any Season
Cheddar Garlic Herb Potato Soup is a creamy, flavorful soup that offers comfort in any season.
Equipment
- large pot
- Immersion Blender
Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth)
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook 5 minutes until soft.
- Stir in minced garlic and cook 1 minute until fragrant.
- Pour in broth and add potatoes. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Add thyme, rosemary, salt, and pepper. Blend part of the soup with an immersion blender for a creamy texture.
- Stir in milk and cheddar over low heat until melted and smooth.
- Garnish with fresh parsley and extra cheese. Serve hot.
Notes
Use Yukon Gold potatoes for creaminess without needing heavy cream. Blend half the soup for a perfect texture balance. Keep heat low when melting cheese to avoid curdling. Add bacon bits, green onions, or croutons for extra crunch. Replace chicken broth with vegetable broth for a vegetarian version. Store in an airtight container in the refrigerator up to 3 days or freeze up to 2 months before adding milk or cheese. Reheat gently on the stove with a splash of broth or milk.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg
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