Description
Enjoy a comforting bowl of Cheddar Garlic Herb Potato Soup, a creamy, cheesy delight infused with fresh herbs and garlic. Perfect for chilly days, this hearty soup features tender Yukon Gold potatoes simmered in flavorful broth and finished with sharp cheddar cheese and fresh parsley.
Ingredients
Main Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth)
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté Onion: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until it releases its fragrant aroma but does not brown.
- Simmer Potatoes: Pour in the chicken or vegetable broth and add the peeled, cubed Yukon Gold potatoes. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Season and Blend: Add the dried thyme, dried rosemary, salt, and black pepper to the soup. Using an immersion blender, blend part of the soup directly in the pot to create a creamy texture, leaving some potato chunks for added texture.
- Add Milk and Cheese: Stir in the milk and shredded cheddar cheese over low heat. Continue stirring until the cheese is fully melted and the soup is smooth and creamy.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and extra shredded cheddar cheese if desired. Serve the soup hot for the best flavor and comfort.
Notes
- Use Yukon Gold potatoes for the best creamy texture, but russet potatoes can be a substitute.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To make the soup thicker, blend more of the potatoes or add a slurry of flour and water before adding the milk.
- Adjust seasoning to taste, adding more salt or pepper as preferred.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a richer soup, substitute half-and-half for the milk or add a dollop of sour cream when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
