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Hearty Cheddar Garlic Herb Potato Soup

Cozy, creamy potato soup with sharp cheddar, garlic, and fresh herbs—weeknight easy, pantry friendly, and fully crowd pleasing without fussy steps or fancy tools.
Servings 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

  • Heavy Pot

Ingredients

  • 3 tbsp unsalted butter
  • 1 yellow onion, finely diced about 1 cup
  • 4 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth, warmed
  • 2 lb Yukon gold potatoes, peeled and 1/2-inch diced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1.5 cups whole milk, warmed (or lactose-free whole milk)
  • 2 cups sharp cheddar, freshly grated about 8 oz
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp smoked paprika

Fresh Herbs

  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, finely sliced

Instructions

  • Sauté aromatics: Melt butter in a heavy pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
  • Make the roux: Sprinkle flour over the onions and garlic, whisk and cook 1–2 minutes until the raw flour smell fades.
  • Add liquids and potatoes: Gradually whisk in warm broth until smooth. Bring to a gentle simmer, add diced potatoes and thyme, and simmer until fork tender, 12–15 minutes.
  • Finish creamy: Reduce heat to low. Stir in warmed milk slowly, add smoked paprika, and season with salt and pepper to taste. Keep below a simmer.
  • Melt the cheese: Remove from heat. Fold in cheddar by handfuls, stirring until just melted and glossy. Do not boil.
  • Herb and serve: Stir in parsley and chives. Ladle into bowls and top with extra cheddar, herbs, and cracked pepper. Serve with buttery toasted bread.
  • Pro tips: Grate cheese fresh; keep heat low when adding milk and cheese; mash some potatoes or blend 1 cup for thicker texture; use vegetable broth for a vegetarian version.
  • Simple swaps: Use barista-style oat milk and dairy-free cheddar for dairy-free; russets work but may thicken faster—thin with broth as needed; add diced celery or carrots with the onion.
  • Storage & reheating: Cool completely, refrigerate up to 3 days or freeze up to 2 months. Reheat gently on low, adding splashes of broth or milk; avoid boiling.

Notes

Creamy without heaviness thanks to a quick roux; layered garlic and herbs; glossy finish by adding warmed milk and melting cheddar off heat. Built with clear headings and scannable steps for search-friendly structure.
Calories: 360kcal
Cost: $8
Course: Soup
Cuisine: American
Keyword: Cheddar potato soup, Creamy cheddar soup, Garlic herb potato soup