Description

This Cheddar Garlic Herb Potato Soup is a creamy, comforting dish packed with tender Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs. Infused with garlic and aromatic thyme and rosemary, it’s a perfect hearty soup for chilly days. The soup is blended to a smooth texture and enriched with heavy cream, making it both rich and flavorful. Optional toppings like crumbled bacon, sour cream, and fresh herbs add delicious finishing touches.

Ingredients

Scale

Soup Base

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)

Main Ingredients

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

Herbs and Seasonings

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

Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
Add Garlic and Herbs: Stir in minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant.
Add Potatoes and Broth: Add the peeled and cubed Yukon Gold potatoes along with chicken or vegetable broth. Ensure the potatoes are fully submerged in the liquid.
Simmer Soup: Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes, or until the potatoes are very tender.
Blend Soup: Carefully transfer soup in batches to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy.
Return to Pot: Pour the blended soup back into the pot and place over low heat.
Add Cream and Cheese: Stir in heavy cream and shredded sharp cheddar cheese. Cook gently over low heat, stirring constantly to melt the cheese and heat the soup through without boiling.
Season and Add Fresh Herbs: Stir in chopped fresh chives and parsley. Season with salt and freshly ground black pepper to taste.
Serve: Ladle soup into bowls and serve hot.
Garnish: Garnish with additional shredded cheddar cheese, chopped fresh chives, parsley, crumbled bacon, sour cream, or croutons as desired.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
Be careful not to boil the soup after adding cheese to prevent curdling.
Immersion blenders make the process simpler and reduce clean-up.
If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Cheddar garlic herb potato soup, creamy potato soup, easy potato soup, vegetarian soup, creamy cheddar soup, garlic herb soup