Description
Cheddar Garlic Herb Potato Soup is a cozy, creamy vegetarian potato soup loaded with sharp cheddar, garlic, and fragrant herbs for comforting flavor.
Ingredients
Scale
- 2 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups vegetable broth
- 3 cups diced potatoes (Yukon Gold or Russet)
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup whole milk or half-and-half
- 1 ½ cups shredded sharp cheddar cheese
- Optional toppings: chopped green onions, extra cheese, or halal turkey bacon crumbles
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 more minute until fragrant.
- Sprinkle in flour and whisk for 1–2 minutes to form a roux.
- Slowly pour in vegetable broth, whisking constantly to avoid lumps.
- Add potatoes, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
- Lightly mash some of the potatoes in the pot for a thicker texture.
- Stir in milk and shredded cheddar cheese. Continue stirring over low heat until cheese is melted and soup is creamy.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Notes
- Yes, the flour helps thicken the soup when made into a roux. Whisk the flour into the butter for 1–2 minutes to cook out the raw flour taste.
- For a thicker texture, lightly mash more potatoes after simmering.
- Salting may be adjusted depending on the saltiness of your cheese; taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
Keywords: Cheddar Garlic Herb Potato Soup, vegetarian potato soup, creamy potato soup, garlic herb soup, potato soup with cheddar, thyme rosemary soup