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Creamy Cheddar Garlic Herb Potato Soup

A rich, indulgent soup that combines creamy cheddar, garlic, and herbs with tender potatoes for a comforting meal that's simple to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, peeled and diced
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup heavy cream
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until onions are translucent.
  2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  3. Once the potatoes are cooked, you can mash some of them for a thicker consistency or leave them whole for chunks.
  4. Stir in the heavy cream, shredded cheddar cheese, thyme, rosemary, salt, and pepper. Cook until cheese is melted and the soup is heated through.
  5. Serve hot, garnished with additional cheese or herbs if desired.

Notes

For a creamier texture, blend half the soup before adding the cheese. Swap sharp cheddar for a smoked variety if desired. This soup keeps well in the fridge for 3-4 days in an airtight container and can be frozen for up to 3 months.