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Cheddar Garlic Herb Potato Soup

Cheddar garlic herb potato soup simmers Yukon Gold potatoes in a savory broth, then gets thickened with a few mashed chunks. Cream and sharp cheddar make the soup rich and smooth, while parsley adds a fresh finish.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 4 cups chicken broth
  • 2 lb Yukon Gold potatoes peeled and cut into 1/2-inch pieces
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the broth until smooth.
  6. Add the potatoes, thyme, salt, and pepper, then bring the soup to a boil.
  7. Reduce the heat and simmer partially covered for 15 to 20 minutes, until the potatoes are fork-tender.
  8. Remove the pot from the heat.
  9. Mash some of the potatoes with a potato masher to thicken the soup, leaving plenty of chunks.
  10. Stir in the cream.
  11. Add the cheddar a handful at a time, stirring until melted and smooth.
  12. Return the pot to low heat briefly if needed, but do not boil.
  13. Stir in the parsley and serve.

Notes

For the creamiest texture, add the cheddar gradually and avoid boiling after adding the dairy. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream and cheese can separate. For a vegetarian version, use vegetable broth.