Cheddar Garlic Herb Potato Soup

Creamy Potato Soup in 30 Minutes, Sharp Cheddar and Fresh Herbs

Silky, cheesy potato soup with roasted-garlic depth and herby fragrance, fast enough for weeknights, cozy enough for fall gatherings.

Why You’ll Love It

• Creamy, not heavy: Yukon golds thicken naturally—classic Potato Soup Recipe vibes without a floury aftertaste.
• Bold flavor: Real sharp cheddar, garlic, and thyme hit the sweet spot for Cheddar Potatoes and Garlic Potatoes fans.
• Weeknight simple: One pot, 30 minutes—perfect for Fall Soup Recipes and Quick Cooking nights.
• Flexible base: Keep it vegetarian or add chicken/veg to nod to Sopa De Pollo and Sopa De Verduras searches.
• Party friendly: Make ahead, reheat gently; toppings bar invites crowd customization.

Build a menu around this bowl with festive Pumpkin Shaped Baked Brie, an elegant main like Burrata Chicken Milanese, and a cozy dessert, Pumpkin Tiramisu.

Ingredients (notes only)

Base & Aromatics

• Butter + olive oil: Flavor + high-heat flexibility.
• Onion + celery: Classic soup backbone.
• Garlic (fresh or roasted): Layered garlic profile; roasted = sweeter depth.
• Yukon gold potatoes: Creamy texture; hold shape after simmer.

Liquid & Seasoning

• Low-sodium chicken or vegetable broth: Choose your path (veg or Sopa De Pollo route later).
• Bay leaf + thyme (fresh or dried), parsley, chives: Herby lift.
• Smoked paprika + black pepper: Quiet warmth; optional.

Finish

• Milk + cream (or half-and-half): Silk without heaviness.
• Sharp cheddar, freshly shredded: Melts smoothly (bagged shreds can grain).
• Sour cream (optional): Tang and body.
• Lemon juice: A few drops at the end to brighten.

Toppings

• Extra cheddar, chives, parsley, cracked pepper, chili flakes; crispy bacon or croutons if desired.

Step-by-Step Instructions

1. Sauté aromatics: Melt 1 Tbsp butter with 1 Tbsp olive oil in a Dutch oven over medium heat. Cook 1 diced onion and 1 diced celery stalk with ½ tsp salt until translucent, 4–5 minutes. Stir in 3–4 minced garlic cloves (or 2 Tbsp roasted garlic) for 30 seconds.
2. Simmer potatoes: Add 2 lb peeled, ½-inch-diced Yukon golds, 4 cups broth, 1 bay leaf, 1 tsp thyme, and a pinch smoked paprika. Bring to a boil; reduce to medium-low and simmer until fork-tender, 12–15 minutes.
3. Partially blend: Remove bay leaf. Use an immersion blender to pulse 3–5 times for a half-smooth, half-chunky texture (or mash a few ladles by hand).
4. Finish creamy: Off heat, stir in 1 cup milk and ½ cup cream (or 1½ cups half-and-half). Return to low; add 1½ cups freshly shredded sharp cheddar by handfuls, stirring until just melted. Season with salt and pepper; add a squeeze of lemon.
5. Serve: Ladle into bowls; top with extra cheddar, chives, and parsley.

Chicken add-in (optional): Stir in 1½ cups cooked, shredded chicken and warm to 165°F before serving.

Pro Tips

• Yukon > Russet: Creamier mouthfeel and less grainy when blended.
• Shred your cheese: Freshly grated cheddar melts smoother; avoid pre-shredded anti-caking clumps.
• Low heat for dairy: Keep it below a simmer after adding milk/cheese to prevent curdling or graininess.
• Texture control: Blend a portion only; over-blending potatoes can turn gluey.
• Brighten at the end: A little lemon juice lifts rich flavors without tasting “lemony.”

Variations (mapped to interests)

• Sopa De Verduras: Add 1 cup diced carrots and 1 cup chopped broccoli in Step 2; finish with parsley.
• Sopa De Pollo: Use chicken broth; fold in shredded chicken and heat to 165°F.
• Roasted Garlic Potatoes: Roast a whole garlic head at 400°F for 35–40 min; squeeze into Step 4.
• Extra-Cheddar: Swirl in ½ cup more cheddar and a spoon of sour cream for ultra-creamy Creamy Soup vibes.
• Lighter: Use 2% milk only; skip sour cream and garnish big with herbs.

How to Serve

With warm crusty bread or cheesy garlic toast, plus a crisp green salad. Great in mugs for game day or as a first course for fall dinners.

Make Ahead & Storage

• Make ahead: Cools and reheats well.
• Fridge: 4 days airtight. Reheat low and slow, adding a splash of milk if thick.
• Freeze: For best texture, freeze before adding dairy/cheese; stir them in after reheating.

FAQs

Why did my cheese turn grainy?
Heat was too high or pre-shredded cheese was used. Keep it low and add freshly grated cheddar in small handfuls.

How can I thicken without flour?
Blend a portion of the soup or mash some potatoes; they’re natural thickeners.

Can I make it vegetarian?
Yes—use vegetable broth and skip the chicken variation.

Best potatoes for soup?
Yukon golds; they’re naturally creamy and hold shape.

Simple Nutrition Table (estimate, per 1 of 6 servings)

Calories ~380 • Protein 14g • Carbs 41g • Fat 18g • Fiber 3g • Sodium 750mg
Nutrition is an estimate; brands and toppings vary.