Cheddar Garlic Herb Potato Soup
Warm and comforting, this Cheddar Garlic Herb Potato Soup is perfect for chilly evenings, combining creamy potatoes, sharp cheddar, and a fragrant blend of herbs for a satisfying meal.
Ingredients
Main Ingredients
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1.5 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 0.5 tsp dried thyme
- 0.5 tsp dried parsley
- 0.25 tsp dried rosemary
- Salt and black pepper, to taste Season to preference
- Optional garnish: extra cheese, chopped chives, or crispy smoked chicken bits (instead of bacon)
Instructions
Preparation
- Dice potatoes into ½-inch cubes and finely chop the onion. Mince garlic and set aside.
Cooking
- In a large soup pot, melt butter over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 1 more minute until fragrant.
- Sprinkle in flour and stir constantly for 1–2 minutes — the mixture should turn lightly golden.
- Slowly pour in chicken broth while whisking to avoid lumps. Bring to a simmer.
- Add diced potatoes, thyme, parsley, rosemary, salt, and pepper. Simmer for 15–18 minutes until potatoes are tender.
- For a smooth soup, blend half the mixture and return to the pot (or leave chunky for rustic style).
- Reduce heat to low, stir in milk and shredded cheddar until melted and glossy.
- Adjust seasoning if needed. Ladle into bowls and top with smoked chicken bits or fresh chives.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently over low heat. Cook potatoes and broth in advance; add cheese and milk just before serving. Use half-and-half for extra creaminess, or try smoked gouda instead of cheddar for a deeper flavor. Serve with warm garlic bread or a simple green salad to balance the richness.