Cheddar Garlic Herb Potato Soup
This Cheddar Garlic Herb Potato Soup is a hearty and creamy dish made with tender potatoes, sharp cheddar, and fragrant herbs, perfect for fall and winter nights.
Ingredients
Main Ingredients
- 4 large Yukon Gold or russet potatoes, peeled and diced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 cup shredded sharp cheddar cheese
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp paprika
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 2 tbsp fresh chives, chopped (for garnish)
Instructions
Preparation
- Melt butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5 minutes until softened.
- Stir in garlic and cook 1 minute until fragrant.
- Add potatoes, broth, thyme, parsley, rosemary, paprika, salt, and pepper. Stir and bring to a boil.
- Reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
- Mash some potatoes in the pot with a masher or use an immersion blender for a creamier texture, leaving some chunks for heartiness.
- Stir in milk and cheddar cheese. Simmer on low 3–4 minutes until cheese is melted and soup is creamy.
- Taste, adjust seasoning, and serve hot, garnished with chives.
Notes
Make Ahead: Store in the fridge up to 4 days; reheat gently on the stovetop. Freezer Tip: Freeze without dairy, then add milk and cheese after reheating. Creamier Texture: Add a splash of heavy cream. Toppings: Try crispy beef bacon bits, garlic croutons, or extra cheddar for garnish.