Cheddar Garlic Herb Potato Soup
A warm, creamy soup made with cheddar cheese, garlic, and herbs, perfect for a comforting meal on a chilly day.
Ingredients
Main ingredients
- 2 lbs potatoes, peeled and diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream Can be substituted with full-fat coconut milk for dairy-free
- 2 cups shredded cheddar cheese Can be substituted with another cheese like gouda or pepper jack
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (such as thyme or rosemary)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions turn translucent and fragrant.
- Stir in the diced potatoes along with your choice of broth. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are cooked, use an immersion blender to puree the soup to your preferred consistency—smooth or chunky.
- Stir in the heavy cream, shredded cheddar cheese, and dried herbs. Season generously with salt and pepper to taste.
- Allow the soup to simmer for an additional 5 minutes so the cheese fully melts and incorporates.
- Serve hot, garnished with fresh chopped parsley for added color and flavor.
Notes
Pair this soup with crunchy garlic bread or a side salad for an elevated meal. Leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months. Reheat gently over low heat to avoid scorching.