Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Packed with tender potatoes, sharp cheddar cheese, and flavorful herbs like thyme and rosemary, this soup offers a rich and satisfying meal that’s easy to make on the stovetop. Garnished with fresh parsley and customizable toppings, it’s an inviting classic that’s both hearty and delicious.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, more to taste
Main Ingredients
- 4 cups russet potatoes, peeled and diced
- 3 cups low-sodium chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
Garnishes and Optional Toppings
- 2 tablespoons chopped fresh parsley
- Extra shredded cheddar cheese
- Cooked bacon
- Sour cream
- Green onions
Instructions
- Heat Aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent, building a flavorful base for your soup.
- Add Garlic and Herbs: Stir in the minced garlic, dried thyme, dried rosemary, smoked paprika, black pepper, and salt. Cook for an additional 1 minute until fragrant to release the herbs’ full aroma.
- Cook Potatoes: Add the peeled and diced russet potatoes to the pot. Pour in the low-sodium chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Partially Mash Potatoes: Using a potato masher or immersion blender, mash some of the potatoes right in the pot to thicken the soup but leave some chunks intact to maintain texture and body.
- Add Dairy and Cheese: Stir in the milk and heavy cream, followed by the shredded sharp cheddar cheese. Mix well until the cheese melts completely and the soup becomes creamy and smooth.
- Adjust Seasoning and Serve: Taste your soup and adjust the salt or pepper as needed. Serve hot, garnished with fresh chopped parsley and your choice of optional toppings such as extra cheese, cooked bacon, sour cream, or green onions for added flavor and texture.
Notes
- For a lighter soup, substitute half-and-half for the heavy cream or use all milk instead.
- Yukon Gold potatoes can be used to create a creamier texture compared to russet potatoes.
- This soup reheats well but tends to thicken when chilled; add a splash of broth or milk to loosen it when reheating.
