Creamy Cheddar Garlic Herb Potato Soup for Cozy Nights

A comforting Cheddar Garlic Herb Potato Soup perfect for chilly nights, blending creamy textures with savory flavors.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 medium Russet Potatoes or Yukon Gold
1 medium Onion chopped
4 cloves Garlic minced
4 cups Vegetable Broth or chicken broth

For the Creamy Mixture

2 cups Sharp Cheddar Cheese shredded
1 cup Heavy Cream

For Flavor Enhancement

2 tablespoons Olive Oil for sautéing
1 teaspoon Dried Thyme or fresh thyme
1 teaspoon Dried Rosemary or ground rosemary
to taste Salt
to taste Pepper

For the Finishing Touch

1/4 cup Fresh Parsley chopped, optional

Equipment

large pot
Immersion Blender

Method

Step-by-Step Instructions

Heat the olive oil in a large pot over medium heat until shimmering.
Sauté the chopped yellow onion for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute.
Add the diced Russet potatoes and pour in the vegetable broth.
Bring the mixture to a boil, then reduce to low and simmer for about 20 minutes.
Blend the soup to your desired consistency using an immersion blender.
Stir in the heavy cream, shredded cheddar cheese, thyme, and rosemary.
Season with salt and pepper to taste.
Serve in bowls, garnished with fresh parsley if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For best flavor, use fresh ingredients. This soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.

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