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Creamy cheddar garlic herb potato soup served in a bowl with fresh herbs

Hearty Cheddar Garlic Herb Potato Soup

A rich and creamy soup that combines sharp cheddar cheese with earthy potatoes and fragrant herbs, perfect for cozy fall evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 4 large russet potatoes, peeled and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced use fresh for better flavor
  • 4 cups chicken or vegetable broth low-sodium recommended
  • 1.5 cups heavy cream for a lighter version, use whole milk
  • 1 cup sharp cheddar cheese, shredded freshly grated for best melt
  • 2 tablespoons olive oil or butter
For Seasoning
  • 1 teaspoon dried thyme or 2 teaspoons fresh
  • 1 teaspoon dried rosemary or 2 teaspoons fresh
  • Salt and freshly ground black pepper to taste
For Garnish
  • Chopped fresh parsley or chives
  • Additional cheese for topping

Method
 

Preparation
  1. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 3-5 minutes until it becomes translucent and slightly golden.
  2. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
  3. Add the diced potatoes, broth, thyme, and rosemary to the pot. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are fork-tender.
  4. Once the potatoes are soft, use a potato masher or immersion blender to mash the mixture slightly, creating a creamy texture while leaving some chunks for heartiness.
  5. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted. Season with salt and pepper to taste.
  6. Allow this to simmer for an additional 5 minutes for the flavors to meld beautifully.
  7. Ladle the soup into bowls, garnish with fresh herbs and a sprinkle of extra cheddar cheese, if desired. Serve immediately.

Notes

For a thicker soup, add an additional potato or two and increase the cream slightly. Try using different cheeses like Gruyère for added flavor. Freeze leftovers in an airtight container for up to 3 months.