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Creamy Cheddar Garlic Herb Potato Soup served in a rustic bowl, showcasing its comforting texture and flavorful ingredients.
Lady Maria

Cheddar Garlic Herb Potato Soup

This Cheddar Garlic Herb Potato Soup recipe delivers a rich, flavorful, and perfectly textured soup. The key is using Yukon Gold potatoes, sautéing the aromatics gently, and partially blending for a chunky, satisfying texture. A comforting classic perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 4 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried thyme
  • Salt to taste
  • Pepper to taste

Equipment

  • large pot or Dutch oven
  • measuring cups and spoons
  • knife
  • Cutting board
  • Immersion blender or regular blender
  • Ladle
  • Potato peeler

Method
 

  1. Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
  2. Build the Base: Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  3. Texture Perfected: Use an immersion blender to partially blend the soup. I prefer to leave some chunks for texture. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and return to the pot.
  4. Creamy Infusion: Stir in heavy cream, cheddar cheese, chives, parsley, and thyme. Heat gently until cheese is melted and soup is heated through. Do not boil.
  5. Season and Serve: Season with salt and pepper to taste. Garnish with additional shredded cheddar, chives, and a swirl of cream, if desired.

Notes

For a smoother soup, blend all of the soup instead of partially blending. Avoid boiling after adding cheese and cream to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.