Description
Creamy, cozy, and weeknight-easy, this Cheddar Garlic Herb Potato Soup layers tender potatoes, sautéed aromatics, sharp cheddar, and fresh herbs into a bowl of pure comfort. It’s perfect for chilly evenings, reheats like a dream for lunches, and can swing lighter or even dairy-free with simple swaps.
Ingredients
Unsalted butter — 2 tablespoons (for sautéing)
Yellow onion — 1 medium, diced (about 1 cup; sweetness + depth)
Carrots — 2 medium, diced (about 1 cup; gentle sweetness)
Celery — 2 ribs, diced (about 3/4 cup; savory backbone)
Garlic — 4 cloves, minced (bold flavor)
Russet potatoes — 2 pounds, peeled and 1/2-inch diced (creamy body)
Low-sodium vegetable broth — 6 cups (simmering liquid)
Bay leaf — 1 (aromatic)
Fresh thyme — 1 teaspoon finely chopped, or 1/2 teaspoon dried (herbal note)
Kosher salt — 1 1/2 teaspoons, divided (seasoning)
Black pepper — 3/4 teaspoon, divided (warm spice)
Whole milk — 1 1/2 cups (creamy finish)
Sharp cheddar cheese — 8 ounces, freshly grated (about 2 cups packed; melty tang)
Fresh parsley — 2 tablespoons chopped, divided (fresh finish)
Cayenne or smoked paprika — 1/8 teaspoon (optional gentle heat)
Lemon juice — 1 teaspoon (brightens flavors)
Chopped chives — 2 tablespoons (optional garnish)
Extra shredded cheddar — 1/2 cup (optional garnish)
Instructions
1. Melt the butter in a large heavy pot over medium heat. Add the onion, carrots, and celery with 1/2 teaspoon salt; cook, stirring, until softened, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
2. Add the diced potatoes, vegetable broth, bay leaf, thyme, 1/4 teaspoon pepper, and another 1/2 teaspoon salt. Bring to a boil, then reduce to a lively simmer. Cook uncovered until potatoes are very tender, 12–15 minutes.
3. Fish out and discard the bay leaf. Ladle about half the soup into a blender (or use an immersion blender) and blend until smooth. Return the blended portion to the pot. (This makes it creamy without lots of dairy.)
4. Stir in the milk and bring just to a gentle simmer. Do not boil after adding dairy.
5. Reduce heat to low. Add the grated cheddar a handful at a time, stirring constantly until fully melted and smooth. If using, stir in the cayenne or smoked paprika.
6. Taste and adjust with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper as needed. Stir in 1 tablespoon parsley and the lemon juice.
7. If the soup is thicker than you like, thin with a splash of broth or milk; if too thin, simmer a few minutes more.
8. Ladle into bowls and garnish with remaining parsley, chives, and extra cheddar.
Notes
Vegan option: Use 2 tablespoons olive oil instead of butter, unsweetened plant milk (1 1/2 cups oat or almond), and 3 tablespoons nutritional yeast plus 8 ounces vegan cheddar (optional). Add cheeses off heat to melt gently.
Make it lighter: Swap 2% milk or use 1 cup milk + 1/2 cup broth; use 6 ounces cheddar instead of 8.
Texture tips: For a chunkier soup, blend only one-third. For ultra-smooth, blend it all.
Freezer tip: For best results, freeze before adding dairy/cheese. Reheat, then stir in milk and cheddar.
Salt smart: Broth and cheddar vary in saltiness; season at the end.
Add-ins: Crisp bacon, roasted broccoli florets, or cooked shredded chicken are great for heartier bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 50 mg
Keywords: Cheddar Garlic Herb Potato Soup, soup recipe, fall soups, soups, healthy soup, vegan soup, potato soup, cheddar potato soup, weeknight dinner