Hearty Cheddar Garlic Herb Potato Soup Recipe
This hearty potato soup is packed with melted cheddar, garlic, and fresh herbs, creating a creamy delight in under an hour. Made effortlessly in the pressure cooker, it's the ultimate comfort food for busy days.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 2.5 lbs Yukon Gold potatoes peeled and cubed
- 4 tablespoon unsalted butter or 3 tablespoon olive oil + 1 tablespoon butter
- 1 large yellow onion finely chopped
- 5-6 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or veggie broth
- 2 cups whole milk or half and half
- ½ cup heavy cream optional
- 2 cups sharp cheddar cheese freshly shredded
- 1 tablespoon parsley fresh chopped
- 1 tablespoon chives fresh chopped
- 1 teaspoon thyme leaves or ½ teaspoon dried thyme
Instructions
Instructions
- Melt butter or combo in pressure cooker on sauté mode.
- Add chopped onion and cook until soft and translucent, about 5 minutes.
- Add minced garlic and stir 1-2 minutes without burning.
- Stir in flour to make a roux for 2 minutes.
- Gradually add broth while whisking; scrape bottom to avoid burning.
- Add cubed potatoes and mix gently. Seal lid and cook at high pressure for 10 minutes.
- Use quick release after cooking ends.
- Open lid and mash some potatoes for texture.
- Pour in milk and optional cream; stir to heat through.
- Add cheese and herbs; season with salt, pepper, and optional cayenne or paprika.
- Stir until cheese fully melts and soup is creamy. Serve hot.
Notes
Use sour cream or bacon on top for extra indulgence. Great for freezing and reheating too!