Cheddar Garlic Herb Potato Soup in 30 Minutes for the Ultimate Cozy Dinner Recipe

Introduction

This Cheddar Garlic Herb Potato Soup is the perfect cozy dinner you can enjoy in just 30 minutes. Creamy, flavorful, and packed with comforting ingredients, it’s an easy recipe that will warm you up on chilly evenings.

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika
• 4 cups diced potatoes (Yukon Gold or Russet)
• 3 cups chicken or vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: In a large pot, heat the butter and olive oil over medium heat. Sauté the diced onion until translucent, about 4–5 minutes.
2. Step 2: Add the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
4. Step 4: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend, and return it to the pot.
5. Step 5: Stir in the whole milk, heavy cream, and shredded cheddar cheese. Cook over low heat, stirring occasionally, until the cheese is melted and the soup is creamy.
6. Step 6: Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving warm.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add cooked bacon or ham for extra smoky flavor.
• Use sharp or extra-sharp cheddar cheese for a bolder taste.
• To make the soup thicker, simmer a little longer before adding the dairy.
• Top with green onions or a dollop of sour cream for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent scorching. If the soup thickens too much, add a splash of milk or broth when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this soup?

Fresh diced potatoes are best for texture, but if using frozen, thaw them first and adjust cooking time as they may cook faster.

Is it possible to make this soup dairy-free?

Yes, substitute dairy milk and cream with plant-based alternatives like oat or almond milk and use dairy-free cheddar-style shreds for a vegan variation.

Cheddar Garlic Herb Potato Soup in 30 Minutes for the Ultimate Cozy Dinner Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

This rich and comforting Cheddar Garlic Herb Potato Soup is perfect for a cozy dinner, ready in just 30 minutes. Creamy potatoes combined with sharp cheddar cheese and aromatic herbs create a hearty and satisfying soup that warms you from the inside out.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika

Main Ingredients

• 4 cups diced potatoes (Yukon Gold or Russet)
• 3 cups chicken or vegetable broth

Dairy

• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, shredded

Seasonings and Garnish

• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add diced onion and cook until translucent and soft, about 4 to 5 minutes.
2. Add Garlic and Herbs: Stir in minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for about 1 minute until the mixture is fragrant and aromatic.
3. Cook Potatoes: Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
4. Blend Soup: Use an immersion blender directly in the pot to partially blend the soup, leaving some potato chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return to the pot.
5. Add Dairy and Cheese: Stir in whole milk, heavy cream, and shredded sharp cheddar cheese. Cook over low heat, stirring frequently until the cheese has melted and the soup is creamy and smooth.
6. Season and Serve: Season with salt and black pepper to taste. Garnish with chopped fresh parsley and serve the soup warm for a comforting meal.

Notes

• For a thicker soup, use less broth or add a little cornstarch slurry before adding dairy.
• Use vegetable broth to make the soup vegetarian-friendly.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Feel free to swap Yukon Gold potatoes for Russet potatoes depending on your texture preference.

Keywords: Potato soup, cheddar soup, garlic herb soup, cozy dinner, quick soup recipe