Cheddar Garlic Herb Potato Soup in 30 Minutes for the Ultimate Cozy Dinner Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
