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Creamy Cheddar Garlic Herb Potato Soup

A comforting and flavorful potato soup bursting with cheddar cheese, garlic, and herbs. Perfect for a cozy weeknight meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Olive Oil
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 2 pounds Yukon Gold Potatoes peeled and cubed
  • 6 cups Chicken Broth (or vegetable broth)
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 cup Milk or Cream
  • 1 1/2 cups Shredded Sharp Cheddar Cheese
  • 2 tablespoons Fresh Chives chopped, for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Immersion Blender or Regular Blender
  • Cutting board
  • Knife

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Add cubed potatoes, chicken broth, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
  5. Return the blended soup to the pot. Stir in milk or cream and heat through. Do not boil.
  6. Remove from heat and stir in cheddar cheese until melted and creamy.
  7. Garnish with fresh chives, if desired, and serve hot.

Notes

For a thicker soup, use less milk or cream. You can also add other vegetables like carrots or celery for extra flavor and nutrients. Leftovers can be stored in the refrigerator for up to 3 days.