Cheddar Garlic Herb Potato Soup

Warm up with a comforting bowl of Cheddar Garlic Herb Potato Soup, featuring tender potatoes in a rich, cheesy broth, infused with fragrant garlic and fresh herbs.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings 6 people

Calories 350 kcal

Equipment

Large pot or Dutch oven
Potato masher
Whisk

Ingredients

Main Ingredients

2-2.5 lbs Potatoes peeled and diced (Russets or Yukon Golds)
3 tablespoons Butter unsalted
1 medium Onion chopped
4-5 cloves Garlic minced
1/4 cup All-purpose flour
6 cups Chicken or Vegetable Broth
1 cup Milk whole milk or 2%
1/2 cup Heavy Cream optional
1.5 cups Cheddar Cheese shredded, sharp or medium
2 tablespoons Fresh Herbs chopped (chives, parsley, or a mix of both)
Salt To taste
Black Pepper To taste

Instructions

Preparation

Peel and dice potatoes into 1/2-inch pieces, then chop the onion and mince the garlic.
Melt butter in a large pot over medium heat, add chopped onion and cook for 5-7 minutes until soft, then stir in minced garlic for 1 minute.
Sprinkle flour over the onions and garlic, stirring continuously for 1-2 minutes to create a roux and cook out the raw flour taste.
Gradually whisk in broth, add potatoes, bring to a boil, then cover and simmer for 15-20 minutes until potatoes are tender.
Mash about half of the cooked potatoes directly in the pot to thicken the soup and create a rustic texture.
Pour in milk and optional heavy cream, stir well, then gradually add shredded cheddar cheese, stirring until melted and smooth.
Stir in fresh chopped herbs and season generously with salt and black pepper to taste.
Ladle the hot soup into bowls and garnish with extra cheese and herbs if desired before serving.

Notes

For a smoother soup, use an immersion blender to puree more of the potatoes after mashing. Adjust the amount of cheese and herbs to your preference. This soup also tastes great with a dash of hot sauce for a little kick.