Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon red pepper flakes (optional)

6 cups Yukon Gold potatoes, peeled and cubed (about 2 pounds)

6 cups chicken broth (or vegetable broth for vegetarian option)

1 cup heavy cream

1 cup shredded sharp cheddar cheese, plus more for garnish

1/2 cup chopped fresh chives, plus more for garnish

1/4 cup chopped fresh parsley, plus more for garnish

Salt and freshly ground black pepper to taste

Optional toppings: crumbled bacon, sour cream, croutons

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.

Step 2: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.

Step 3: Add the cubed potatoes and chicken broth (or vegetable broth) to the pot. Make sure the potatoes are fully submerged in the broth.

Step 4: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.

Step 5: Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot). Blend until smooth and creamy.

Step 6: Pour the blended soup back into the pot.

Step 7: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.

Step 8: Stir in the chopped fresh chives and parsley. Season with salt and freshly ground black pepper to taste.

Step 9: Ladle the soup into bowls and serve hot.

Step 10: Garnish with additional shredded cheddar cheese, chopped fresh chives, parsley, crumbled bacon, sour cream, or croutons if desired.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.

Adjust the amount of red pepper flakes depending on your spice preference.

Use an immersion blender for easier blending directly in the pot.

Try adding a splash of white wine with the broth for extra depth of flavor.

For a lighter option, substitute half-and-half for heavy cream.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. Reheat gently on the stove before serving, and add extra cream or broth if needed to achieve the desired consistency.

Can I freeze Cheddar Garlic Herb Potato Soup?

Potato soups with cream sometimes separate when frozen and reheated. If you want to freeze it, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring often. You may need to whisk in some fresh cream to restore the texture.