Last October, during one of those rare chilly evenings in Los Angeles, I found myself craving something substantial but not heavy. Nonna Rosa used to make a version of this in Sicily, though hers was often simpler, without the cheddar. My GE electric range has seen its share of soup experiments, but this cheddar garlic herb potato soup came together beautifully in my 6-quart Instant Pot Duo. It feels like a complete meal, warming from the inside out, without requiring much fuss. There’s something inherently satisfying about potatoes simmered until tender, then made creamy with cheese and milk. It’s the kind of dish that fits perfectly into a weeknight routine.
Ingredients
Essential Produce
You’ll need one yellow onion, ideally a medium size, and about four medium potatoes. Russets or Yukon Golds work well here. Fresh garlic is key for depth of flavor.
Dairy and Cheese
Whole milk lends the best richness, but 2% is fine. For the cheese, a good sharp cheddar will melt beautifully and give the soup its signature tang.
Herbs and Seasonings
Dried thyme and rosemary provide an earthy base. Fresh parsley is for garnish; I’ve skipped it before, and while still good, it does miss that bright finish.
Pantry Staples
Olive oil starts the aromatics. For the broth, I usually grab the organic vegetable broth from Trader Joe’s. Don’t forget salt and pepper, of course.
Instructions
Sauté Aromatics
Heat your olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and let it soften for about five minutes. Then, stir in the minced garlic. Cook for just one minute more; the kitchen will smell fragrant.
Simmer Potatoes
Pour in the vegetable broth. Add the diced potatoes, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
Achieve Creaminess
This is where the magic happens. Nonna Rosa would sometimes mash a portion by hand, but an immersion blender makes quick work of it right in the pot. Blend until you reach your desired consistency. If you want a smoother soup, you can carefully transfer two cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
Finish and Serve
Stir in the milk and the shredded cheddar cheese. Continue stirring gently until the cheese has completely melted and the soup is heated through. It should be a lovely, consistent color. Ladle the cheddar garlic herb potato soup into bowls and garnish with fresh chopped parsley before serving.
Notes From My Kitchen
One cool evening in Silver Lake, I tried making this with sweet potatoes once, thinking it would add a different flavor. The result wasn’t bad, but it lacked the hearty, familiar quality of regular potatoes. It just didn’t feel like the same comforting dish. So, stick with russets or Yukon Golds for the best texture and taste.
I usually use my 6-quart Instant Pot Duo for this, even in “Saute” mode, because it’s convenient for one-pot meals. If you don’t have an immersion blender, carefully transferring a portion of the soup to a regular blender works fine, but remember to vent the lid slightly to avoid hot steam buildup.
A little crumbled bacon on top is never a bad idea if you’re not keeping it vegetarian. Sometimes I serve it with a side of crusty bread from Clark Street Bakery.
Variations
If you want to add some meat to the cheddar garlic herb potato soup, crispy crumbled bacon or pancetta stirred in at the end provides a nice salty counterpoint. For a different vegetable profile, consider adding finely diced carrots or celery along with the onions in the initial sauté step. A touch of smoked paprika can also introduce a subtle smoky depth, especially if you’re omitting the bacon. You could also experiment with different cheeses, like Gruyère or a sharp white cheddar, for a slightly altered flavor.
Storage
Leftover cheddar garlic herb potato soup stores well in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat on the stovetop, or in the microwave in 30-second intervals, stirring between each. If the soup has thickened too much, you can add a splash of milk or broth to bring it back to your preferred consistency. Freezing isn’t ideal for this soup, as the potatoes and dairy can separate and become grainy upon thawing.
FAQ
Can I use other types of potatoes? While russets and Yukon Golds offer the best creamy texture, red potatoes could work if you prefer a slightly firmer bite. Just be sure to cook them until very tender for blending.
What if I don’t have an immersion blender? You can carefully transfer about half of the cooked soup to a regular blender. Blend until smooth, then return it to the pot. Work in batches if your blender is small, and always vent the lid.
Can I make this soup dairy-free? You can substitute plant-based milk and dairy-free cheddar shreds. The texture and flavor will be different, but it can still be a comforting meal. Look for unsweetened, unflavored plant milks.
Can I prepare this ahead of time? The soup can be made a day in advance and stored in the refrigerator. Reheat gently, adding a little extra broth or milk if it’s too thick. The flavors often meld even more overnight.
Nutritional Information
This cheddar garlic herb potato soup provides an estimated 350 calories per serving. Please note that these values are approximations and can vary based on specific brands of ingredients used, particularly the fat content in your chosen cheese and the sodium levels in your vegetable broth. The recipe yields four servings. For precise dietary information, it’s always best to calculate based on the exact products you use. For more recipe ideas, check out our Pinterest page.
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Cheddar Garlic Herb Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This recipe describes how to make a creamy potato soup with cheddar cheese, garlic, and herbs.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and add diced potatoes, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Using an immersion blender, blend a portion of the soup until desired creaminess is achieved. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to the pot.
- Stir in milk and shredded cheddar cheese until cheese is melted and soup is heated through.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, mash some of the potatoes with a fork before blending.
- Adjust the amount of cheese to your preference.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
