Description
This Cheddar Garlic Herb Potato Soup is a creamy, comforting dish featuring tender Yukon Gold potatoes blended with aromatic garlic, thyme, and rosemary, enriched with sharp cheddar cheese, and finished with fresh parsley. Perfect for a cozy meal, it balances savory herbs and creamy textures in every spoonful.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large 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
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese, plus more for topping
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Then add minced garlic, dried thyme, dried rosemary, and red pepper flakes if using, cooking for another minute until fragrant.
- Cook potatoes: Add peeled and cubed Yukon Gold potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Blend soup: Carefully transfer the soup to a blender, or use an immersion blender directly in the pot, to blend until smooth and creamy.
- Add dairy and cheese: Return the blended soup to the pot. Stir in milk or half-and-half and shredded cheddar cheese. Heat gently over medium-low heat until the cheese melts and the soup is hot; avoid boiling to prevent curdling.
- Season and garnish: Stir in chopped fresh parsley and season with salt and pepper to taste. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with additional shredded cheddar cheese and fresh parsley if desired. Serve hot and enjoy your comforting bowl of potato soup.
Notes
- Use Yukon Gold potatoes for a creamy texture and buttery flavor; russet potatoes work but may yield a slightly different texture.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Adjust milk or half-and-half quantity to reach your preferred soup consistency.
- Red pepper flakes are optional for a mild kick—omit if you prefer no heat.
- Leftover soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
