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Hearty Cheddar Garlic Herb Potato Soup
Amelia Amelia

Hearty Cheddar Garlic Herb Potato Soup

This rich and velvety potato soup blends sharp cheddar, buttery garlic, and fresh herbs into a comforting one-pot meal. Creamy, cheesy, and perfectly seasoned, it’s the kind of soup that feels like a warm hug on a cold day—ideal for dunking crusty bread.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups russet potatoes, diced (skin-on optional)
  • 3 cloves garlic, minced
  • 0.5 cup fresh herbs (thyme, chives, parsley)
  • 4 cups chicken or vegetable broth
  • 2 cups sharp cheddar, shredded
  • 1 cup heavy cream or half-and-half
  • 0.5 stick butter
  • salt and pepper to taste
  • pinch of cayenne pepper

Equipment

  • large pot
  • wooden spoon
  • measuring cups and spoons
  • ladle
  • chef’s knife

Method
 

  1. In a large pot, melt butter over medium heat. Add garlic and sauté until golden and fragrant.
  2. Add diced potatoes and broth. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
  3. Remove from heat. Stir in cream and shredded cheddar, mixing until melted and smooth.
  4. Fold in fresh herbs. Season with salt, pepper, and a pinch of cayenne to taste.

Notes

Fridge: Store in a sealed container for 3–4 days. Reheat gently on the stove to keep the cheese smooth. Freezer: Portion into bags or containers (leave headspace) for up to 2 months. Thaw overnight and reheat with a splash of broth to revive texture. For best flavor, always use fresh herbs and avoid overboiling after adding cheese.