Description
This Cheddar Garlic Herb Potato Soup is creamy, cheesy, and loaded with rich garlic and thyme flavor. A cozy comfort food perfect for chilly nights, made with simple ingredients in one pot for easy cleanup.
Ingredients
For the Soup:
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4 large potatoes (about 2 lbs), peeled and diced (Russet or Yukon Gold recommended)
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1 medium onion, diced
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3 cloves garlic, minced
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4 cups chicken or vegetable broth (low-sodium preferred)
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1 cup shredded sharp cheddar cheese
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1 cup heavy cream
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2 tablespoons butter
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1 teaspoon dried thyme
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Salt and pepper, to taste
For Garnish:
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Chopped fresh parsley or chives
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Extra shredded cheese
Instructions
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Sauté aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in garlic and cook for 1 more minute.
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Add potatoes and broth: Stir in diced potatoes, then pour in chicken or vegetable broth. Bring to a boil, then reduce to a simmer.
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Simmer: Cover and cook for 15–20 minutes until potatoes are fork-tender. For creamier soup, mash some potatoes or use an immersion blender.
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Add cream and cheese: Stir in heavy cream, then gradually add cheddar cheese, stirring until melted and smooth.
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Season and serve: Stir in thyme, salt, and pepper. Serve hot with fresh parsley or chives and extra cheese on top.
Notes
For a smoky twist, add crumbled cooked bacon before serving.
Use Yukon Gold potatoes for a naturally creamy texture without much blending.
To make ahead, refrigerate without garnishes, then reheat gently—avoid boiling to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 65 mg