Cozy Cheddar Garlic Herb Potato Soup
A quick and easy creamy potato soup loaded with cheddar, garlic, and herbs, perfect for a comforting meal.
Equipment
- Large pot
- Blender Or immersion blender
Ingredients
Main ingredients
- 1 pound potatoes peeled and diced (Yukon Golds or Russets)
- 5 cloves garlic minced
- 1 tablespoon butter
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.25 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese sharp
- 1 tablespoon fresh chives chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon black pepper freshly ground
- 1 pinch cayenne pepper or smoked paprika
- Croutons and additional fresh chives or parsley for serving
Instructions
- Melt butter in a large pot over medium heat. Add minced garlic and cook for about 1 minute until fragrant.1 pound potatoes
- Add diced potatoes to the pot and stir to coat them in the garlicky butter.1 pound potatoes
- Pour in the whole milk, stir, and bring to a gentle simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.1 pound potatoes
- Carefully transfer the soup to a blender (or use an immersion blender in the pot) and blend until smooth and creamy. If using a regular blender, do this in batches and vent the lid.
- Pour the blended soup back into the pot. Stir in heavy cream, sour cream or Greek yogurt, shredded cheddar cheese, chopped chives, thyme, black pepper, and cayenne or smoked paprika.1 pound potatoes
- Heat gently over low heat, stirring constantly, until the cheese is melted and the soup is warmed through. Do not boil.
- Ladle into bowls and garnish with extra chives or parsley and croutons. Serve immediately.1 pound potatoes
Notes
This soup is fast, easy, and crowd-pleasing. Can be made lighter by using 2% milk and half-and-half. Experiment with different cheeses and herbs. Store leftovers in an airtight container for up to 3-4 days and reheat gently.