Fall Soup Recipes – Creamy Cheddar Potato Bowl
A rich and comforting potato soup loaded with sharp cheddar, garlic, and fresh herbs. Perfect for cold nights and cozy meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 4 cups diced Yukon Gold or Russet potatoes
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 stalk celery, diced
- 1 tsp fresh thyme (or ½ tsp dried)
- 4 cups low-sodium chicken or vegetable broth
- 2 tbsp butter + 1 tbsp olive oil
- 1 cup heavy cream or half-and-half
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Sauté onion, garlic, and celery in butter/oil until soft.
- Add potatoes, thyme, salt, and pepper. Cook 2–3 minutes.
- Pour in broth. Simmer 15–18 minutes until potatoes are tender.
- Partially mash or blend to desired consistency.
- Stir in cream and cheese. Simmer until melted and creamy.
- Garnish with herbs and serve hot.
Notes
Roast garlic for deeper flavor. Add greens or bacon for variety. Store up to 4 days or freeze without cream/cheese for best results.10 minutes