Cheddar Garlic Herb Potato Soup in 30 Minutes Recipe

Introduction

This Cheddar Garlic Herb Potato Soup is a comforting and flavorful dish ready in just 30 minutes. Creamy, cheesy, and packed with herbs, it’s perfect for a cozy weeknight meal that satisfies without fuss.

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

Tips & Variations

• For a vegetarian option, use vegetable broth instead of chicken broth.
• To add extra depth, sauté some diced bacon before the onions and remove before adding potatoes.
• If you prefer a smoother texture, blend the entire soup before adding the dairy.
• Swap cheddar for smoked gouda or pepper jack for a different cheese flavor.

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 occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or milk while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the milk and heavy cream with unsweetened plant-based milk like almond or oat milk, and use a dairy-free cheese alternative or omit the cheese altogether.

Can I freeze Cheddar Garlic Herb Potato Soup?

Freezing is possible, but the texture might change slightly, especially with the cream and cheese. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.

Cheddar Garlic Herb Potato Soup in 30 Minutes Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

A creamy and comforting Cheddar Garlic Herb Potato Soup that comes together in just 30 minutes. This hearty soup features tender potatoes infused with fragrant garlic, thyme, rosemary, and smoked paprika, blended to perfection with sharp cheddar cheese and a touch of cream for richness. Perfect for a quick weeknight meal or cozy lunch.

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

Ingredients

Scale 1x2x3x

Soup Base

• 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

Main Ingredients

• 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

Seasoning & Garnish

• 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 it becomes translucent, about 4 to 5 minutes.
2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for about 1 minute until the mixture is fragrant.
3. Cook Potatoes: Add the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
4. Blend Soup: Using an immersion blender, partially blend the soup directly in the pot, leaving some potato chunks for texture. Alternatively, transfer half of the soup to a blender, blend until slightly smooth, and return it to the pot.
5. Add Dairy and Cheese: Stir in the whole milk, heavy cream, and shredded sharp cheddar cheese. Cook over low heat, stirring frequently, until the cheese has melted and the soup is creamy.
6. Season and Serve: Season the soup with salt and black pepper to taste. Garnish with chopped fresh parsley and serve warm.

Notes

• To make this soup vegetarian, use vegetable broth instead of chicken broth.
• For a richer flavor, you can use smoked cheddar cheese instead of sharp cheddar.
• If you prefer a completely smooth soup, blend the soup fully instead of partially.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• To add extra texture, consider topping with crispy bacon bits or croutons.

Keywords: Cheddar Garlic Herb Potato Soup, creamy potato soup, quick soup recipe, cheesy potato soup, easy dinner