Cheddar Garlic Herb Potato Soup: Creamy, Hearty Comfort (Print Version)

Cheddar Garlic Herb Potato Soup Recipe: Your ultimate cozy bowl! Enjoy creamy potatoes, sharp cheddar, and aromatic herbs. Simple to make, pure comfort.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian (if using veg broth)

# Ingredients:

→ Base Ingredients

01 - 2 lbs Russet potatoes, peeled and diced (about 4-5 medium)
02 - 4 cups low-sodium chicken or vegetable broth
03 - 3 cups whole milk
04 - 1/4 cup unsalted butter
05 - 1/4 cup all-purpose flour

→ Flavor Boosters

06 - 1 large yellow onion, diced
07 - 4 cloves garlic, minced
08 - 4 sprigs fresh thyme (or 1 tsp dried)
09 - 1 dried bay leaf

→ Star Power

10 - 2 cups sharp cheddar cheese, freshly grated (about 8 oz)

→ Finishing Touches

11 - Salt and freshly ground black pepper, to taste
12 - Sour cream, for serving (optional)
13 - Fresh chives or green onions, chopped, for garnish (optional)

# Instructions:

01 - First things first, peel and dice those russet potatoes into roughly 1-inch cubes. Honestly, this is where I usually put on a podcast and just zone out. Aim for relatively even pieces so they cook at the same rate. Don't worry if they're not <em>perfectly</em> uniform; this is a rustic Cheddar Garlic Herb Potato Soup, after all! Rinse them briefly under cold water to remove some surface starch, then set aside.
02 - In a large pot or Dutch oven, melt your unsalted butter over medium heat. Add the diced yellow onion and cook until it's softened and translucent, about 5-7 minutes. Don't rush this step; those sweet, cooked onions are key to the flavor of our Cheddar Garlic Herb Potato Soup. Then, toss in the minced garlic and cook for just another minute until fragrant – don't let it brown, or it can turn bitter, a mistake I made once and totally regretted!
03 - Sprinkle the all-purpose flour over the softened onions and garlic. Stir constantly for about 1-2 minutes, letting it cook out that raw flour taste. This creates your roux, which is going to thicken the soup. It'll look a bit like a paste, and you'll start to smell a slightly nutty aroma – that’s how you know you’re doing it right!
04 - Gradually whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pot. Bring it to a gentle simmer. Add the diced potatoes, fresh thyme sprigs, and the bay leaf. Season with a good pinch of salt and black pepper. Simmer, uncovered, for about 15-20 minutes, or until the potatoes are fork-tender. This is crucial for a flavorful Cheddar Garlic Herb Potato Soup.
05 - Once the potatoes are tender, remove the bay leaf and thyme sprigs. Pour in the whole milk and bring it back to a gentle simmer. Then, using a potato masher or an immersion blender (carefully!), mash or blend a portion of the potatoes directly in the pot. I usually leave some chunks for texture – I like a little bite! Don't over-mash, or it can get gummy. Stir until you reach your desired consistency for the Cheddar Garlic Herb Potato Soup.
06 - Remove the pot from the heat. Stir in the freshly grated sharp cheddar cheese a handful at a time, allowing each addition to melt completely before adding more. This helps prevent the cheese from clumping. Taste and adjust seasonings as needed. Serve your warm Cheddar Garlic Herb Potato Soup immediately, garnished with a dollop of sour cream and a sprinkle of fresh chives or green onions. Pure comfort in a bowl!

# Notes:

01 - Don't skimp on grating your own cheddar; it melts smoother and tastes so much better!
02 - Leftovers are great for 3-4 days in the fridge. Reheat gently on the stovetop, adding a splash of milk.
03 - No fresh thyme? Dried works, just use 1/3 the amount. I’ve done it, it’s fine.
04 - Serve with crusty bread and a sprinkle of fresh chives for that extra touch.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - potato masher (optional
03 - immersion blender)
04 - whisk
05 - cutting board
06 - knife

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 35-45g
Protein: 15-20g

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