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Close-up shot of a bowl of creamy, hearty cheddar garlic herb potato soup topped with fresh chives.

Hearty Cheddar Garlic Herb Potato Soup

This Hearty Cheddar Garlic Herb Potato Soup is creamy, comforting, and packed with cheesy flavor. Perfect for chilly nights, it’s a satisfying meal in a bowl!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups russet potatoes peeled and diced (about 4 medium)
  • 2 tbsp butter unsalted
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 cup milk whole or 2%
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup heavy cream
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
Herbs
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp dried rosemary
Optional Garnish
  • extra shredded cheddar
  • chopped chives or green onions
  • crispy bacon bits optional

Equipment

  • Large Pot
  • Ladle
  • Immersion Blender
  • Cutting Board

Method
 

  1. In a large pot, melt butter over medium heat. Add onions and sauté until translucent, about 4–5 minutes. Stir in garlic and cook for 1 minute more.
  2. Add diced potatoes, broth, thyme, parsley, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
  3. Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
  4. Stir in milk, heavy cream, and shredded cheddar cheese. Simmer gently until the cheese melts and the soup thickens, about 5 minutes.
  5. Taste and adjust seasoning if needed. Serve hot, topped with extra cheddar, bacon bits, and chopped chives.

Notes

For a thicker soup, mash a few of the potatoes before adding cheese and cream. You can substitute sharp cheddar with smoked cheddar for extra depth of flavor.