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Cheddar Garlic Herb Potato Soup

Creamy cheddar garlic herb potato soup in bread bowl.
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There is something deeply comforting about a bowl of soup that feels like a warm hug from the inside out. For me, that feeling is perfectly captured by a steaming bowl of Cheddar Garlic Herb Potato Soup. I remember one particularly blustery autumn afternoon, the wind howling outside while I stood in my kitchen, determined to create something that would warm my family from their chilly fingertips to their toes. I wanted a soup that was creamy without being heavy, packed with flavor, and ready in a flash. The result was this recipe, a dish that has since become our go-to for cozy weeknights and casual gatherings alike. It is the kind of meal that makes everyone ask for seconds, and the best part is how incredibly simple it is to make. This easy homemade recipe truly delivers the ultimate creamy comfort food in under 30 minutes, proving that you do not need to spend hours at the stove for a deeply satisfying result.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
  • 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 cups whole milk or half-and-half, for extra creaminess
  • 2 cups sharp cheddar cheese, freshly grated
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped fresh chives, crispy bacon bits, extra shredded cheese

Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
  2. Create the Roux: Sprinkle the flour over the onion and garlic mixture. Cook for one minute, stirring constantly. This cooks out the raw flour taste and will help thicken your soup beautifully.
  3. Add Broth and Potatoes: Gradually whisk in the chicken broth, ensuring no lumps of flour remain. Add the diced potatoes, dried thyme, and crushed rosemary. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender.
  4. Creamy Finish: Stir in the milk or half-and-half and allow the soup to heat through without boiling. If you prefer a thicker, chunkier soup, you can use a potato masher to lightly crush some of the potatoes right in the pot. For a completely smooth soup, carefully blend with an immersion blender.
  5. Cheese Please! Turn off the heat. Gradually add the grated cheddar cheese, stirring continuously until it is fully melted and incorporated into the soup. This method prevents the cheese from seizing or becoming greasy. Season generously with salt and pepper to taste.

Notes

Pro Tip: For an even richer flavor base, consider starting with a base of our Cauldron Beef Stew Soup technique of browning any aromatic vegetables first, though this version is designed for speed and simplicity. Common Mistakes to Avoid: Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly into the soup. Always grate your own cheese from a block for the creamiest result. Boiling After Adding Cheese: High heat can cause the dairy and cheese to separate, making the soup grainy. Always turn off the heat before stirring in the cheese. Overcooking the Potatoes: Keep an eye on the potatoes as they simmer. You want them tender but not so soft that they disintegrate completely into mush, unless you are aiming for a completely pureed soup. Not Seasoning at the End: Potatoes and broth can vary in saltiness. Always do your final seasoning with salt and pepper after the cheese has been added for the most accurate flavor.

Nutrition

Find it online: https://harmonymeal.com/cheddar-garlic-herb-potato-soup-2/