Description
A creamy and comforting Cheddar Garlic Herb Potato Soup featuring tender Yukon Gold potatoes simmered in flavorful broth with aromatic garlic, thyme, and rosemary, finished with sharp cheddar cheese and fresh herbs for a rich and satisfying meal.
Ingredients
Scale
Sauce Base
- 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)
Main Ingredients
- 6 cups Yukon Gold potatoes, peeled and cubed (about 2 pounds)
- 6 cups chicken broth (or vegetable broth for vegetarian option)
Finishing Ingredients
- 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
- Prepare the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add garlic and herbs: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant.
- Add potatoes and broth: Add the peeled and cubed Yukon Gold potatoes to the pot and pour in the chicken or vegetable broth. Ensure the potatoes are fully submerged.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 15-20 minutes, until the potatoes are very tender.
- Blend the soup: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy.
- Combine blended soup: Pour the blended soup back into the pot.
- Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly until the cheese melts and the soup is heated through, avoiding boiling.
- Finish with herbs and seasoning: Stir in the chopped fresh chives and parsley. Season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and serve hot.
- Garnish: Top with additional shredded cheddar cheese, chopped chives, parsley, crumbled bacon, sour cream, or croutons as desired.
Notes
- You can substitute vegetable broth for chicken broth to make this soup vegetarian.
- For a smoother texture, use an immersion blender to blend the soup directly in the pot.
- Adjust the red pepper flakes to control the spiciness.
- Do not boil the soup after adding cheese to prevent curdling.
- Optional toppings like bacon and sour cream add extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, cheddar garlic soup, creamy potato soup, herb potato soup, comfort food, fall soup recipe
