Hearty Cheddar Garlic Herb Potato Soup (Print Version)

Creamy, savory Cheddar Garlic Herb Potato Soup. Learn my kitchen mishaps for a warm, comforting bowl that feels like a hug.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 4 large Russet potatoes, peeled and diced (about 2 lbs)
02 - 1 large yellow onion, finely chopped
03 - 4 cloves garlic, minced
04 - 4 cups vegetable broth
05 - 2 cups whole milk
06 - 4 tablespoons unsalted butter

→ Flavor Boosters

07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon dried rosemary
09 - 1 teaspoon salt (or to taste)
10 - 1/2 teaspoon black pepper (or to taste)

→ Creamy Goodness

11 - 2 cups sharp cheddar cheese, freshly shredded
12 - 4 oz cream cheese, softened (optional, for extra creaminess)

→ Finishing Touches

13 - 2 tablespoons fresh chives, chopped (for garnish)
14 - 2 tablespoons fresh parsley, chopped (for garnish)
15 - Extra shredded cheddar cheese (for garnish)
16 - Sour cream (for serving, optional)

# Instructions:

01 - First things first, get those potatoes peeled and diced into roughly 1-inch cubes. Uniformity helps them cook evenly, which is key for that smooth texture later. Chop your onion finely, and mince that garlic. I usually have a little mountain of prepped veggies on my cutting board, feeling all organized before the cooking chaos begins. This is where I sometimes get distracted and forget to rinse the potatoes, which can lead to extra starchiness, so don't be like me!
02 - Melt your butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it's softened and translucent, about 5-7 minutes. Then, toss in that minced garlic, along with the dried thyme and rosemary. Stir it constantly for just about a minute until you can really smell that incredible aroma – don't let the garlic burn, that's a mistake I've made too many times, and it makes everything bitter!
03 - Now, add your diced potatoes to the pot. Pour in the vegetable broth, making sure the potatoes are mostly submerged. Bring it all to a boil, then reduce the heat, cover, and let it simmer until the potatoes are fork-tender. This usually takes about 15-20 minutes, depending on your potato dice. Give them a poke; if they practically fall apart, you're good! I often get impatient and try to mash them too early, resulting in lumpy soup. Patience, my friend!
04 - Once your potatoes are tender, you have a choice! You can use an immersion blender right in the pot for a super smooth soup, or use a potato masher for a slightly chunkier, more rustic texture. I honestly prefer a potato masher; I like a few little potato bits. Mash until it's mostly smooth, but don't go overboard; we're not making baby food here! This is where you really start to see the soup thicken, and it's so satisfying.
05 - Reduce the heat to low. Stir in the whole milk and the shredded sharp cheddar cheese until everything is melted and beautifully combined. If you're using cream cheese, now's the time to whisk that in too for an extra layer of creaminess. This is the moment the soup transforms into that rich, golden, comforting bowl you've been dreaming of. I once added the cheese too early when the soup was still boiling, and it clumped a bit. Low heat is key here!
06 - Taste your Cheddar Garlic Herb Potato Soup and season with salt and freshly ground black pepper to your liking. Remember, cheese is salty, so add salt gradually! Ladle generous portions into bowls. Garnish with those fresh chives and parsley, maybe an extra sprinkle of cheddar, or even a dollop of sour cream. It should look creamy, smell amazing, and taste like pure comfort. Enjoy your cozy creation!

# Notes:

01 - Don't over-mash the potatoes; some chunks are good for texture!
02 - This soup tastes even better the next day, honestly, as flavors deepen.
03 - You can totally use chicken broth if you're not strictly vegetarian.
04 - A sprinkle of smoked paprika at the end? Chef's kiss for extra depth.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - sharp knife
04 - potato peeler
05 - potato masher or immersion blender
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 calories
Total Fat: 25g
Total Carbohydrate: 40g
Protein: 18g

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