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Clara W.Pawel

Hearty Cheddar Garlic Herb Potato Soup

This hearty cheddar garlic herb potato soup is ultra-creamy, comforting, and packed with tender potatoes, sharp cheddar cheese, fresh herbs, and rich savory flavor—perfect for cozy nights or cold-weather meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: dinner, Soup
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 4 cups vegetable or chicken broth
  • 4 cups russet potatoes, peeled and diced
  • 1 cup whole milk or heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp dried thyme
  • 1 tsp dried parsley or Italian seasoning
  • 0.5 tsp smoked paprika
  • 1 tsp salt, or to taste
  • 0.5 tsp black pepper

Equipment

  • large soup pot or Dutch oven
  • wooden spoon or spatula
  • cutting board
  • chef's knife
  • measuring cups and spoons

Method
 

  1. Heat oil or butter in a large pot over medium heat. Add the diced onion and sauté until softened and translucent.
  2. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Sprinkle in flour and stir continuously to form a light roux.
  4. Slowly pour in the broth while stirring, then add diced potatoes.
  5. Bring to a boil, reduce heat, and simmer until potatoes are fork-tender.
  6. Stir in milk or cream, dried herbs, paprika, salt, and pepper.
  7. Add shredded cheddar cheese and stir until fully melted and smooth.
  8. Taste and adjust seasoning. Serve hot with crusty bread if desired.

Notes

For extra thickness, mash some of the potatoes before adding cheese. Use vegetable broth to keep it vegetarian. Leftovers store well in the fridge for up to 4 days. Add a splash of milk or broth when reheating.