Description
Cheddar Garlic Herb Potato Soup is a rich, creamy, and comforting soup made with tender potatoes, sharp cheddar cheese, fragrant garlic, and fresh herbs. It’s hearty enough for a meal and perfect for chilly days or cozy nights in.
Ingredients
- 2 lbs Yukon gold or russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 1/2 cups whole milk or half-and-half
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 teaspoon fresh thyme or rosemary, chopped
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or chives, chopped (optional, for garnish)
Instructions
- Melt butter in a large pot over medium heat and sauté the chopped onion until soft.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly pour in the broth while whisking to prevent lumps.
- Add diced potatoes, salt, pepper, and herbs. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
- Stir in milk and shredded cheddar cheese until melted and creamy.
- Adjust seasoning as needed and garnish with fresh herbs before serving.
Notes
- Blend part of the soup for extra creaminess while keeping some chunks.
- Add cayenne or smoked paprika for subtle heat.
- Use vegetable broth for a vegetarian version.
- If soup thickens too much, add a splash of milk or broth.
- Best enjoyed fresh or refrigerated rather than frozen.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg
