Creamy Cheddar Garlic Herb Potato Soup (Print Version)
Cheddar Garlic Herb Potato Soup Recipe is a creamy, savory comfort. Loaded with potatoes, garlic, and fresh herbs, it's a bowl of pure warmth.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian (if using vegetable broth), Gluten-Free
# Ingredients:
→ Soup Base & Potatoes
01 -
2 lbs Russet potatoes, peeled and 1-inch diced
02 -
1 large yellow onion, finely chopped
03 -
6 cups chicken broth (or vegetable broth for vegetarian)
04 -
2 tbsp unsalted butter
05 -
1 tbsp olive oil
→ Flavor Builders
06 -
6-8 cloves fresh garlic, minced (or more, honestly)
07 -
1/2 tsp salt (plus more to taste)
08 -
1/4 tsp black pepper (plus more to taste)
→ Dairy & Thickener
09 -
1 1/2 cups heavy cream
10 -
2 cups sharp cheddar cheese, shredded
→ Finishing Touches
11 -
1/4 cup fresh chives, chopped
12 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
First things first, get those potatoes peeled and diced into roughly 1-inch cubes. Try to keep them even so they cook uniformly; I learned that the hard way when half my potatoes were mush and the other half were still hard. Then, finely chop your onion and mince that beautiful fresh garlic. Honestly, the smell of fresh garlic and onion hitting the pan is one of my favorite kitchen scents!
02 -
In a large pot or Dutch oven, melt a tablespoon of butter with a splash of olive oil over medium heat. Add your chopped onion and cook until it's softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Don't let it burn; that’s an oops moment you want to avoid!
03 -
Now, add the diced potatoes and chicken broth to the pot. Make sure the potatoes are mostly submerged. Bring it to a boil, then reduce the heat to a simmer, cover, and cook for about 15-20 minutes, or until the potatoes are fork-tender. This is where the kitchen starts to smell amazing, like real home cooking!
04 -
Once the potatoes are tender, remove about a third of them with a slotted spoon and mash them in a separate bowl. This step is crucial for that creamy texture without making it gluey; I once tried to mash them all in the pot and ended up with a lumpy mess. Return the mashed potatoes to the pot. This helps thicken the Cheddar Garlic Herb Potato Soup Recipe naturally.
05 -
Reduce the heat to low. Stir in the heavy cream, then gradually add the shredded sharp cheddar cheese, stirring constantly until it’s fully melted and smooth. Keep the heat low to avoid the cheese clumping or separating; I’ve made that mistake before, and it was not pretty! Season with salt and pepper to taste.
06 -
Finally, stir in your fresh chopped chives and parsley. Taste and adjust seasonings one last time. The soup should be thick, creamy, and fragrant with garlic and herbs. Ladle this warm Cheddar Garlic Herb Potato Soup Recipe into bowls, maybe with a little extra cheese or chives on top. It’s just pure comfort, I promise!
# Notes:
01 -
Don't over-mash all the potatoes; leaving some chunks gives it a nice texture.
02 -
Let the soup cool completely before storing in an airtight container for 3-4 days in the fridge. Reheat gently on the stovetop.
03 -
Vegetable broth works great for a vegetarian version; I've used it many times.
04 -
A sprinkle of crispy bacon bits or extra fresh chives elevates the presentation and flavor.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
potato masher (optional)
03 -
whisk
04 -
cutting board
05 -
sharp knife
# Nutrition (Per Serving):
Calories: 510
Total Fat: 38g
Total Carbohydrate: 38g
Protein: 18g