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Cheddar Garlic Herb Potato Soup

This Cheddar Garlic Herb Potato Soup is a creamy, cheesy, and comforting dish made with tender potatoes, fresh garlic, and aromatic herbs. Perfect as a cozy weeknight dinner or a slow cooker favorite, this soup combines the richness of cheddar with the freshness of herbs for a hearty bowl of comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 5 medium potatoes Yukon Gold or Russet, peeled & diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or whole milk for lighter version
  • 2 cups sharp cheddar cheese shredded
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 tsp dried thyme or 2 tsp fresh thyme
  • 1 tbsp fresh parsley chopped

Method
 

  1. In a large pot, melt butter and sauté onion until soft. Add garlic and cook 1 minute until fragrant.
  2. Stir in diced potatoes and pour in broth. Simmer on medium heat for 20 minutes, or until potatoes are tender.
  3. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
  4. Reduce heat to low. Stir in heavy cream, shredded cheddar, thyme, salt, and pepper. Mix until cheese is fully melted and soup is creamy.
  5. Garnish with parsley and optional toppings. Serve hot with bread or salad.
  6. Slow Cooker Version:
  7. Add onions, garlic, potatoes, broth, salt, pepper, and thyme to slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cream and cheddar at the end, then garnish before serving.

Notes

  • For a lighter version, replace heavy cream with evaporated milk or half-and-half.
  • Add carrots or celery for extra veggies and flavor.
  • Store leftovers in the fridge for up to 3 days, or freeze for 1 month.
  • Reheat slowly on the stovetop to prevent cheese from separating.