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–+ servings
Sarah

Cheddar Garlic Herb Potato Soup

Creamy potato soup with sharp cheddar, roasted-garlic depth, and fresh herbs—ready in about 30 minutes. Chunky-meets-silky texture and easy to adapt for Sopa De Verduras or Sopa De Pollo.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 3–4 cloves garlic, minced (or 2 Tbsp roasted garlic)
  • 2 lb Yukon gold potatoes, peeled and ½-inch diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 1 tsp thyme (or 1 Tbsp fresh)
  • 1/4 tsp smoked paprika (optional)
  • 1 cup milk
  • 1/2 cup cream (or use 1½ cups half-and-half instead of milk + cream)
  • 1.5 cups sharp cheddar, freshly shredded, plus more for topping
  • 2 Tbsp chopped chives or parsley
  • salt and black pepper, to taste
  • lemon wedge, to finish
  • 1.5 cups cooked shredded chicken (optional)

Equipment

  • Dutch oven or large pot
  • immersion blender
  • ladle
  • Cutting board and knife
  • measuring cups and spoons

Method

  • Sauté onion and celery in butter and oil with ½ tsp salt until translucent; add garlic and cook 30 seconds.
  • Add potatoes, broth, bay leaf, thyme, and paprika. Simmer 12–15 minutes until potatoes are fork-tender. Remove bay leaf.
  • Partially blend with an immersion blender for a creamy–chunky texture (leave some pieces intact).
  • Off heat, stir in milk and cream; return to low heat. Add cheddar a handful at a time until melted. Season to taste and finish with a squeeze of lemon.
  • (Optional) Stir in cooked shredded chicken and heat to 165°F.
  • Serve hot with extra cheddar, chives, and freshly cracked black pepper.

Nutrition

Calories: 380kcalCarbohydrates: 33gProtein: 16gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 900mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 350mgIron: 1.5mg

Notes

Slow Cooker: Add everything except milk/cream/cheddar. Cook 4–5 hours on LOW (or 2–3 hours on HIGH) until tender. Partially blend, then stir in dairy and cheddar on WARM until melted.
Instant Pot: Sauté aromatics; add potatoes, broth, herbs. Pressure cook 6 minutes, quick release, partially blend. Stir in dairy and cheddar on Sauté-LOW.
Oven-Roasted Garlic Boost: Roast a garlic head at 400°F for 35–40 minutes; squeeze into Step 4.
Serve With: Pumpkin Shaped Baked Brie, Burrata Chicken Milanese, and Pumpkin Tiramisu.
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