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Cheddar Garlic Herb Potato Soup

A bowl of Cheddar Garlic Herb Potato Soup topped with fresh chives, parsley, and shredded cheddar cheese
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A rich and creamy potato soup loaded with sharp cheddar cheese, fresh garlic, and aromatic herbs. A simple, hearty comfort meal made in one pot.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded from a block
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh chives, chopped (for garnish)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and stir for 1 minute until fragrant.
  2. Add diced potatoes, broth, dried thyme, and dried rosemary. Season with salt and pepper. Stir to combine and bring to a boil over medium-high heat.
  3. Reduce heat to a steady simmer and cook uncovered for 15-20 minutes, until potatoes are completely tender and break apart easily when pressed with a spoon.
  4. Turn off the heat. Use a potato masher for a chunky texture or an immersion blender for a smoother, velvety consistency.
  5. Stir in heavy cream and freshly shredded cheddar cheese with heat off or on the lowest setting. Stir until fully melted and creamy. Do not return to a boil.
  6. Taste and adjust seasoning. Ladle into bowls and top with fresh chives and parsley before serving.

Notes

  • Always shred cheese fresh from a block. Pre-shredded cheese contains anti-caking coatings that prevent smooth melting and can make the soup grainy.
  • Do not bring the soup back to a boil after adding the cream and cheese. High heat causes the dairy to break and the texture will become oily and grainy.
  • For a lighter version, replace half the heavy cream with whole milk. Avoid skim milk as it will thin the soup too much.
  • Freezing is not recommended. The cream and cheese become grainy after thawing. Freeze the potato-broth base only and add dairy fresh when reheating.

Nutrition

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