Description
Cheddar Garlic Herb Potato Soup is creamy, cheesy, and loaded with layers of flavor. Made with sautéed onions, garlic, fresh herbs, and sharp cheddar, this velvety potato soup is the ultimate comfort food for chilly nights.
Ingredients
4 tbsp unsalted butter
1 large yellow onion, diced
4–5 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
2 lbs russet potatoes, peeled and cubed
1 tsp dried thyme
1 tsp dried rosemary
1 cup heavy cream or half-and-half
2 cups shredded sharp cheddar cheese
Salt and black pepper to taste
Optional toppings: crispy bacon bits, chopped chives, extra cheese
Instructions
1. Melt butter in a large pot over medium heat. Add onion and cook 5–7 minutes until soft. Stir in garlic for 1 minute.
2. Sprinkle flour over onion mixture, whisk 1–2 minutes to form a roux.
3. Slowly pour in broth, whisking to avoid lumps. Add potatoes, thyme, and rosemary. Bring to boil, then reduce to simmer.
4. Cook 15–20 minutes until potatoes are fork-tender. Mash a few potatoes against the pot side for thickness.
5. Stir in heavy cream, then gradually add cheddar until smooth. Season with salt and pepper.
6. Serve hot with toppings like bacon, chives, or extra cheese.
Notes
Shred cheese from a block for best melting—avoid pre-shredded.
Never boil after adding cream and cheese; keep heat low.
Potatoes need plenty of seasoning—taste before serving.
Store 3–4 days in fridge or freeze up to 2 months (texture may change slightly).
For gluten-free, replace flour with cornstarch or GF flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 75 mg