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Hearty Cheddar Garlic Herb Potato Soup

Creamy, comforting potato soup loaded with sharp cheddar cheese, aromatic garlic, and fresh herbs - perfect for cold weather meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 3 lbs russet potatoes peeled and cubed
  • 4 cloves garlic minced
  • 1 large onion diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk
  • 2 tablespoons olive oil
Cheese and Seasonings
  • 2 cups sharp cheddar cheese shredded
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon paprika
  • 0.5 cup sour cream
  • 2 green onions chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Potato masher or immersion blender
  • Whisk
  • Cutting board and knife

Method
 

  1. Heat olive oil and butter in a large pot over medium heat until butter is melted and mixture is hot.
  2. Add diced onion to the pot and sauté for 5-6 minutes until softened and translucent, stirring occasionally.
  3. Stir in minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
  4. Sprinkle flour over the onion and garlic mixture, stirring constantly for 2 minutes to create a roux.
  5. Gradually pour in chicken broth while whisking continuously to prevent lumps from forming.
  6. Add cubed potatoes to the pot along with salt, pepper, and paprika, stirring to combine.
  7. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until potatoes are tender.
  8. Using a potato masher or immersion blender, partially mash some potatoes to thicken the soup while leaving chunky pieces.
  9. Stir in milk and fresh herbs (rosemary and thyme), simmering for another 5 minutes.
  10. Remove pot from heat and gradually add shredded cheddar cheese, stirring until completely melted and smooth.
  11. Fold in sour cream and adjust seasoning with additional salt and pepper if needed.
  12. Serve hot in bowls, garnished with chopped green onions and extra herbs if desired.

Notes

For extra richness, substitute half the milk with heavy cream. The soup can be made ahead and reheats beautifully. Add more broth if soup becomes too thick upon reheating.