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Hearty Cheddar Garlic Herb Potato Soup

A rich, creamy potato soup with chunky potatoes, sharp cheddar, garlic, and herbs, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp unsalted butter
  • 1 large yellow onion diced
  • 4-5 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 4 medium potatoes Yukon Gold or Russet, peeled and cubed
  • 1 tsp dried thyme or 1 tbsp fresh
  • 0.5 tsp black pepper
  • to salt to taste
For the Creaminess & Cheese
  • 1 cup milk whole milk recommended
  • 0.5 cup heavy cream
  • 1.5 cups shredded sharp cheddar cheese
  • 0.25 cup fresh parsley chopped, for soup and garnish
For Serving
  • crusty bread sourdough, baguette toasted or grilled

Equipment

  • Large pot or Dutch oven
  • Potato masher (optional)

Method
 

  1. Melt butter in a large pot. Sauté diced onion until soft (5-7 mins). Add minced garlic and cook for 1 minute.
  2. Add broth, cubed potatoes, dried thyme, and black pepper. Bring to boil, then simmer covered for 15-20 minutes until potatoes are tender. Season with salt.
  3. Remove 1-2 cups of potatoes/broth, mash or blend roughly, and return to pot. This creates a thick, viscous consistency.
  4. Stir in milk and heavy cream. Gently heat (do not boil). Gradually stir in shredded cheddar cheese until completely melted and soup is creamy and has a thick, gooey consistency.
  5. Stir in half of the chopped parsley. Adjust seasoning. Soup should be heavy viscous.
  6. Toast or grill crusty bread slices until golden brown.
  7. Ladle soup into bowls. Garnish with remaining parsley and fresh thyme. Serve immediately with toasted bread.

Notes

Use starchy potatoes like Russets for the best thickening. Adjust amount of mashed potatoes for desired chunkiness. Do not boil after adding milk and cream to prevent curdling. Serve with sturdy, crusty bread for dipping.