Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon red pepper flakes (optional)

6 cups Yukon Gold potatoes, peeled and cubed (about 2 pounds)

6 cups chicken broth (or vegetable broth for vegetarian option)

1 cup heavy cream

1 cup shredded sharp cheddar cheese, plus more for garnish

1/2 cup chopped fresh chives, plus more for garnish

1/4 cup chopped fresh parsley, plus more for garnish

Salt and freshly ground black pepper to taste

Optional toppings: crumbled bacon, sour cream, croutons

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.

Step 2: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.

Step 3: Add the cubed potatoes and chicken broth (or vegetable broth) to the pot. Make sure the potatoes are fully submerged in the broth.

Step 4: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.

Step 5: Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot). Blend until smooth and creamy.

Step 6: Pour the blended soup back into the pot.

Step 7: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.

Step 8: Stir in the chopped fresh chives and parsley. Season with salt and freshly ground black pepper to taste.

Step 9: Ladle the soup into bowls and serve hot.

Step 10: Garnish with additional shredded cheddar cheese, chopped fresh chives, chopped fresh parsley, crumbled bacon, sour cream, or croutons, if desired.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.

Add a pinch of smoked paprika for a subtle smoky flavor.

Use an immersion blender for easier and safer blending directly in the pot.

Substitute sharp cheddar with a combination of cheddar and Gruyère for a more complex cheese profile.

Top with crispy bacon or crunchy croutons for extra texture and flavor.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Store it in the refrigerator and reheat on the stove over low heat before serving. It may thicken upon standing, so add a little broth or cream when reheating if needed.

Can I freeze Cheddar Garlic Herb Potato Soup?

Freezing is possible but not always recommended due to the dairy content, which may separate upon thawing. If you choose to freeze, cool the soup completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently while stirring well.