Description
Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl made with Yukon Gold potatoes, fresh herbs, cheddar cheese, and a touch of cream. The soup’s silky texture comes naturally from slow-simmered potatoes releasing their starch, creating rich thickness without heavy thickeners.
Ingredients
2 lbs Yukon Gold potatoes, ½-inch dice
1 large yellow onion, diced
6 garlic cloves, minced (divided)
4 cups chicken broth
8 oz sharp cheddar cheese, shredded
1 cup heavy cream
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
3 tbsp unsalted butter
Salt and black pepper, to taste
Instructions
1. Melt butter in a heavy-bottomed pot over medium heat. Add diced onion and cook 5 minutes until translucent. Add half of the minced garlic and cook 1 minute until fragrant.
2. Add diced potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes until potatoes are tender.
3. Mash about one-third of the potatoes in the pot to release starch and thicken the soup.
4. Stir in heavy cream and remaining garlic. Heat gently but do not boil.
5. Remove from heat and gradually whisk in shredded cheddar until melted and smooth.
6. Stir in fresh thyme and rosemary. Season with salt and black pepper.
7. Let rest 5 minutes before serving to allow flavors to meld.
Notes
Use freshly shredded cheese for smooth melting.
Maintain gentle heat to prevent curdling or cheese separation.
Blend a portion of the soup for extra creaminess if desired.
Add herbs at the end to preserve their aroma.
Freeze without dairy and add cream and cheese after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 75 mg