Cheddar Garlic Herb Potato Soup in 30 Minutes for the Ultimate Cozy Dinner Recipe

Introduction

Cheddar Garlic Herb Potato Soup is the perfect cozy dinner you can make in just 30 minutes. Creamy, cheesy, and packed with savory herbs, it’s a comforting bowl that feels like a warm hug on chilly nights.

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika
• 4 cups diced potatoes (Yukon Gold or Russet)
• 3 cups chicken or vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: In a large pot, heat butter and olive oil over medium heat. Sauté the onion until translucent, about 4–5 minutes.
2. Step 2: Add garlic, thyme, rosemary, and smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
4. Step 4: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half to a blender and return to pot.
5. Step 5: Stir in milk, cream, and shredded cheddar cheese. Cook over low heat until cheese is melted and soup is creamy.
6. Step 6: Season with salt and black pepper to taste. Garnish with parsley and serve warm.

Tips & Variations

• For a lighter option, use half-and-half instead of heavy cream.
• Add cooked bacon or ham for a meaty twist.
• Use vegetable broth to keep the soup vegetarian.
• Top with extra cheese, sour cream, or croutons for added richness and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent sticking. Add a splash of milk if the soup thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes for this soup?

Yes, both russet and Yukon Gold potatoes work well. Russets make a thicker, fluffier soup while Yukon Golds add a creamier texture. Mixing both can create a lovely balance.

How can I make this soup vegetarian?

Simply substitute the chicken broth with vegetable broth and the soup remains hearty and flavorful without any meat products.

Cheddar Garlic Herb Potato Soup in 30 Minutes for the Ultimate Cozy Dinner Recipe

Print Recipe

★★★★★

4.5 from 146 reviews

A comforting and creamy Cheddar Garlic Herb Potato Soup ready in just 30 minutes, perfect for a cozy dinner. This hearty soup combines tender potatoes, sharp cheddar cheese, and fragrant herbs for a rich, satisfying meal that’s easy to prepare.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 small red onion, diced
• 3 garlic cloves, minced

Herbs & Spices

• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika

Main Ingredients

• 4 cups diced potatoes (Russet or Yukon Gold)
• 3 cups chicken or vegetable broth

Dairy

• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, shredded

Finishing Touches

• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add the diced onion and sauté until translucent and fragrant, about 4–5 minutes.
2. Add Garlic and Herbs: Stir in minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute until the mixture releases its fragrant aroma.
3. Cook Potatoes: Add the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes, or until potatoes are fork-tender.
4. Blend the Soup: Use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot.
5. Add Dairy and Cheese: Stir in the whole milk, heavy cream, and shredded cheddar cheese. Cook over low heat, stirring frequently, until the cheese is fully melted and the soup is creamy.
6. Season and Garnish: Season with salt and black pepper to taste. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm for ultimate comfort.

Notes

• For a lighter version, substitute heavy cream with half-and-half.
• Add cooked bacon or ham to introduce a meaty flavor.
• Use vegetable broth for a vegetarian-friendly version.
• Top with extra cheese, sour cream, or croutons to add richness and texture.

Keywords: cheddar potato soup, garlic herb soup, creamy potato soup, quick dinner soup, cozy soup recipe, easy stovetop soup