Cheddar Garlic Herb Potato Soup in 30 Minutes for the Ultimate Cozy Dinner Recipe

Introduction

This Cheddar Garlic Herb Potato Soup is the ultimate cozy dinner, ready in just 30 minutes. Creamy, cheesy, and full of warm herbs, it’s perfect for chilly evenings or whenever you crave comfort food.

Ingredients

• 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
• 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
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: In a large pot, heat butter and olive oil over medium heat. Sauté the onion until translucent, about 4–5 minutes.
2. Step 2: Add garlic, thyme, rosemary, and smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
4. Step 4: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend, and return it to the pot.
5. Step 5: Stir in milk, heavy cream, and shredded cheddar cheese. Cook over low heat until the cheese is melted and the soup is creamy.
6. Step 6: Season with salt and black pepper to taste. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter version of the soup.
• Add cooked bacon or ham for a meaty twist and extra flavor.
• Use vegetable broth to keep this soup vegetarian-friendly.
• Top with extra cheese, sour cream, or croutons for added richness and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent scorching. You may need to add a splash of milk to loosen the soup when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, you can substitute the milk, cream, and cheese with plant-based alternatives like almond or oat milk and dairy-free cheese to make a dairy-free version.

What type of potatoes work best in this soup?

Yukon Gold or Russet potatoes are ideal because they hold their shape well while becoming tender, providing a creamy texture without turning mushy.

Cheddar Garlic Herb Potato Soup in 30 Minutes for the Ultimate Cozy Dinner Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

This Cheddar Garlic Herb Potato Soup is a cozy, comforting dinner option that comes together in just 30 minutes. Featuring tender potatoes, sharp cheddar cheese, and fragrant herbs, this creamy soup is perfect for warming up on chilly evenings. The recipe combines the rich flavors of garlic, thyme, rosemary, and smoked paprika with a velvety blend of milk, cream, and cheddar cheese, offering a satisfying bowl that is both hearty and delicious.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced

Herbs & Spices

• 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

Dairy & Cheese

• 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

1. Heat fats and sauté onion: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté for about 4 to 5 minutes until the onion becomes translucent, laying a flavorful foundation for the soup.
2. Add garlic and spices: Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute until the mixture becomes fragrant, enhancing the aroma and depth of the soup.
3. Cook potatoes in broth: Add the diced potatoes along with the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 15 to 20 minutes until the potatoes are tender enough to be easily pierced with a fork.
4. Blend soup partially: Use an immersion blender to blend the soup partially, leaving some potato chunks for texture and creaminess. Alternatively, transfer half of the soup to a blender and blend, then return it to the pot.
5. Add dairy and cheese: Stir in the whole milk, heavy cream, and shredded sharp cheddar cheese. Cook the soup on low heat, stirring gently until the cheese melts completely and the soup turns creamy and smooth.
6. Season and garnish: Season the soup with salt and black pepper to taste. Ladle into bowls, garnish with chopped fresh parsley, and serve warm for a comforting meal.

Notes

• For a lighter version, substitute heavy cream with half-and-half to reduce richness without sacrificing creaminess.
• Add cooked bacon or ham for additional protein and a savory twist to the soup.
• Use vegetable broth instead of chicken broth to keep the soup vegetarian-friendly.
• Top the soup with extra shredded cheddar cheese, a dollop of sour cream, or crunchy croutons to add more texture and richness.

Keywords: Cheddar garlic herb potato soup, creamy potato soup, quick potato soup, comforting soup, cheesy soup recipe, easy dinner soup