Description
This Cheddar Garlic Herb Potato Soup is the ultimate comfort in a bowl—creamy, cozy, and loaded with sharp cheddar, garlic, and tender potatoes. Inspired by rainy day memories with my dad, it’s a nostalgic and hearty meal.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups diced potatoes (Yukon Gold or russet)
- 4 cups vegetable broth or low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Instructions
- In a large pot over medium heat, melt the butter or heat the oil. Add the onion and sauté for 5–6 minutes, until softened and translucent.
- Stir in the garlic, thyme, oregano, and paprika. Cook for 1 minute until fragrant.
- Add the diced potatoes and broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
- Lightly mash about half of the potatoes in the pot to thicken the soup naturally.
- Stir in the milk and shredded cheddar cheese. Keep heat low and stir until cheese is fully melted and soup is creamy.
- Season with salt and pepper to taste.
- Remove from heat, let rest a few minutes, then serve hot with fresh herbs on top. Enjoy with crusty bread if desired!
Notes
For a lighter version, use reduced-fat milk and cheese. This soup keeps well—store in the fridge for up to 4 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
Keywords: potato soup, cheddar, garlic, herb, comfort food