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Bowl of cheddar potato soup topped with cheese and parsley
Anne Newgent

Cheddar Garlic Herb Potato Soup

This rich and velvety Cheddar Garlic Herb Potato Soup brings together Yukon Gold potatoes, sharp cheddar, and fresh herbs for the ultimate comfort meal. Quick to make, easy to customize, and deeply satisfying, it’s the go-to soup for cozy nights or quick weekday dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 319
Ingredients Method Notes

Ingredients
  

Base
  • 1 tablespoon unsalted butter room temperature
  • 0.5 cup Vidalia onion finely chopped
  • 2 cloves garlic minced
  • 4 cups Yukon Gold potatoes peeled and diced into ½-inch chunks
  • 14 ounces chicken broth or vegetable broth for vegetarian option
Creaminess and Flavor
  • 1 cup whole milk warmed
  • 1 cup extra sharp cheddar cheese shredded and stirred in
  • 0.25 cup extra sharp cheddar cheese reserved for topping
  • salt to taste
  • black pepper freshly ground, to taste
Garnish
  • crumbled bacon optional
  • fresh chopped chives optional

Method
 

  1. Melt the butter in a large saucepan over medium heat. Add chopped Vidalia onion and cook for about 3 minutes until soft and golden.
  2. Add the garlic and stir frequently for 1 to 2 minutes until fragrant but not browned.
  3. Stir in diced potatoes and broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 12 to 14 minutes until potatoes are fork-tender.
  4. Blend a portion of the soup by pureeing about 1 cup of the mixture. Return it to the pot. For smoother texture, blend more or use an immersion blender.
  5. Add warm milk and heat over medium until hot, without boiling.
  6. Season with salt and freshly ground pepper to taste.
  7. Reduce heat to low and stir in 1 cup of shredded cheddar cheese. Stir constantly until melted and smooth.
  8. Serve hot in bowls, topped with reserved cheddar, crumbled bacon, and chopped chives if using.

Notes

For a spicier version, add red pepper flakes or diced jalapeños. To freeze, store without the cheese and milk, then add dairy when reheating. Roasted garlic can be substituted for fresh for a sweeter, richer flavor.

Nutrition Facts (Per Serving)

Serving Size: 1 cup | Calories: 319 kcal | Carbohydrates: 27 g | Protein: 16 g | Fat: 17 g | Saturated Fat: 10 g | Cholesterol: 51 mg | Sodium: 652 mg | Potassium: 926 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 540 IU | Vitamin C: 28 mg | Calcium: 388 mg | Iron: 6 mg
Nutrition Disclaimer
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.