Hearty Cheddar Garlic Herb Potato Soup – Quick, Creamy & Delicious
A comforting and creamy potato soup loaded with sharp cheddar cheese, aromatic garlic, and fresh herbs. Perfect for a cozy dinner or lunch, this hearty soup is easy to make and full of rich, savory flavors.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 4 minutes.
2. Stir in the minced garlic, dried thyme, and diced potatoes. Cook for 2 minutes until fragrant.
3. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
4. Using a potato masher or immersion blender, partially mash the potatoes in the pot to reach your desired soup consistency.
5. Stir in the milk and shredded cheddar cheese. Cook over low heat, stirring, until the cheese is melted and the soup is creamy.
6. Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
Notes
For extra richness, substitute half of the milk with heavy cream.
Add crumbled bacon or sautéed leeks for a flavor twist.
Use Yukon Gold potatoes for a creamier texture.
Leftovers store well in the fridge for up to 4 days and can be reheated gently on the stove.
Freeze in individual portions for easy meal prep—just omit the milk and cheese until reheating.