Cheddar Garlic Herb Potato Soup in 30 Minutes Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
