Description
Cheddar Potato Soup is a creamy, cheesy, garlic-herb comfort food that’s perfect for chilly days or when you need a quick pick-me-up. Velvety potatoes, sharp cheddar, and fragrant thyme create a cozy bowl of goodness that’s simple to make in under an hour—ideal for weeknight dinners, weekend lunches, or as a crowd-pleasing starter.
Ingredients
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4 large potatoes, peeled and diced (about 2 lbs / 900 g)
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1 medium onion, diced
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3 garlic cloves, minced
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4 cups (960 ml) chicken or vegetable broth
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1 cup (240 ml) heavy cream
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1 cup (115 g) shredded sharp cheddar cheese
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2 tbsp (28 g) butter
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1 tsp dried thyme
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Salt and freshly ground black pepper, to taste
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Optional garnishes: extra cheddar, fresh herbs, crispy bacon bits
Instructions
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In a large pot, melt butter over medium heat. Add onion and sauté for 5 minutes until softened.
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Stir in garlic and cook for 1 minute until fragrant.
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Add diced potatoes and pour in broth. Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are fork-tender.
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Mash some potatoes in the pot for a chunky texture, or blend with an immersion blender for smooth soup.
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Reduce heat to low. Stir in heavy cream and shredded cheddar until melted and velvety.
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Season with thyme, salt, and pepper. Adjust to taste.
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Ladle into bowls and garnish with extra cheese, herbs, or bacon bits. Serve hot.
Notes
Use Russet potatoes for fluffy texture or Yukon Gold for a buttery finish.
Freshly grate cheddar for smoother melting.
Avoid boiling after adding cream to prevent curdling.
Add cooked bacon, ham, or shredded chicken for a heartier meal.
Make vegetarian by using vegetable broth and omitting bacon topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American