Description
Cheddar Garlic Herb Potato Soup is a creamy, comforting one-pot meal that’s ready in just 30 minutes. Loaded with cheddar cheese, garlic, and herbs, it delivers cozy, restaurant-quality flavor with minimal effort.
Ingredients
1 (24 oz) bag frozen diced potatoes
4 cups chicken or vegetable broth (low-sodium)
2 cups shredded sharp cheddar cheese
1 cup heavy cream or half-and-half
1 medium yellow onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
3 tbsp butter
2 tbsp all-purpose flour
Salt and black pepper to taste
Instructions
1. Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for one more minute.
2. Sprinkle flour over the onion and garlic, stirring constantly for 1 minute to create a roux.
3. Slowly pour in the broth while whisking to avoid lumps. Add frozen diced potatoes, thyme, and parsley. Bring to a simmer.
4. Simmer for 15-20 minutes, stirring occasionally, until potatoes are tender.
5. For a creamier texture, use an immersion blender to partially puree the soup, leaving some chunks.
6. Reduce heat to low. Stir in heavy cream, then gradually add cheddar cheese, stirring until melted and smooth.
7. Season with salt and black pepper. Serve hot with crusty bread or salad.
Notes
For thicker soup, simmer uncovered for a few extra minutes. For thinner consistency, add more broth.
To prevent curdling, add cheese on low heat.
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or milk.
Do not freeze as cream-based soups may separate when thawed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 85 mg