Description
Cheddar Garlic Herb Potato Soup is a rich, creamy, and comforting soup made with tender diced potatoes, sautéed garlic and onions, fragrant herbs, and melted sharp cheddar cheese. This hearty American classic is perfect for a cozy meal on chilly days, offering a luscious blend of flavors with a smooth, velvety texture.
Ingredients
Soup Base
- 3 cups potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 3 cups chicken or vegetable broth
- 1 cup milk or cream
Flavorings & Garnish
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- 2 tablespoons chopped green onions or chives for garnish
Instructions
- Melt Butter: In a large pot over medium heat, melt the butter completely to create the flavorful base for the soup.
- Sauté Onion: Add the chopped onion to the melted butter and cook gently until softened and translucent, about 3-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Add Potatoes and Broth: Mix in the peeled and diced potatoes, then pour in the chicken or vegetable broth. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to a simmer and cook uncovered for 15 minutes or until the potatoes are tender when pierced with a fork.
- Add Dairy and Herbs: Stir in the milk or cream along with the dried thyme and parsley, combining fully to enrich the soup.
- Melt Cheese: Gently add the shredded cheddar cheese and stir frequently until the cheese has fully melted and the soup is creamy and smooth.
- Season: Taste the soup and season with salt and freshly ground black pepper according to your preference.
- Garnish and Serve: Ladle the soup into bowls and top with chopped green onions or chives for a fresh, colorful finish.
Notes
- For a thicker texture, mash some of the cooked potatoes gently before adding the cheese.
- Adding crispy bacon bits on top provides an extra layer of flavor and crunch.
- You can substitute milk with heavy cream for a richer soup, or use low-fat milk for a lighter version.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
