Go Back
–+ servings
Cheddar Garlic Herb Potato Soup

Creamy Cheddar Garlic Herb Potato Soup for Cozy Evenings

This Cheddar Garlic Herb Potato Soup is a comforting and delicious vegetarian dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter Adds richness and flavor; substitute with olive oil for a dairy-free option.
  • 1 small onion, chopped Provides a savory base; shallots can be used for a milder flavor.
  • 4 cloves garlic, minced Infuses depth and aroma; use more or roasted garlic for a sweeter flavor.
  • 2 tablespoons all-purpose flour Thickens the soup; gluten-free flour can be substituted for a gluten-free variant.
  • 4 cups vegetable broth Forms the soup base; use low-sodium broth to control saltiness.
For the Creamy Consistency
  • 4 cups Yukon Gold potatoes, peeled and diced Adds body and creaminess; russet potatoes can make it thicker.
  • 1 cup milk or half-and-half Enhances creaminess; for a vegan option, use almond milk or any plant-based milk.
  • 2 cups shredded sharp cheddar cheese Provides rich, cheesy flavor; swap with mild cheddar or a vegan cheese for dietary preferences.
For Seasoning and Freshness
  • 1 teaspoon salt Enhances overall flavor; adjust according to taste or dietary restrictions.
  • ½ teaspoon black pepper Adds subtle heat and flavor; freshly cracked pepper is recommended for better taste.
  • 1 teaspoon dried thyme Adds earthy notes; fresh thyme can be used for a more pronounced flavor.
  • 2 tablespoons chopped fresh parsley Provides freshness and color; substitute with chives or scallions for different flavor notes.

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Once melted, add 1 small chopped onion and 4 minced garlic cloves, sautéing them until the onion is translucent and fragrant, about 3-4 minutes.
  2. Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly to form a roux. Cook this mixture for about 1-2 minutes.
  3. Gradually whisk in 4 cups of vegetable broth, ensuring the mixture is smooth. Once combined, add in 4 cups of diced Yukon Gold potatoes and stir well.
  4. Bring the soup mixture to a boil over medium-high heat, then reduce the temperature to a simmer. Allow the soup to simmer gently, uncovered, for about 15 minutes, or until the potatoes are fork-tender.
  5. Carefully remove half of the soup and blend it until smooth using an immersion blender or a regular blender. Return the blended portion back to the pot.
  6. Stir in 1 cup of milk or half-and-half and 2 cups of shredded sharp cheddar cheese, mixing until the cheese is fully melted.
  7. Season the soup with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried thyme. Stir in 2 tablespoons of freshly chopped parsley.
  8. Serve the Cheddar Garlic Herb Potato Soup hot, garnishing with extra cheddar and parsley on top if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Blend more of the soup for an ultra-smooth texture or adjust the chunkiness by varying the amount of diced potatoes. Store leftovers in an airtight container; it's even better the next day.

Tried this recipe?

Let us know how it was!