Description
This Hearty Cheddar Garlic Herb Potato Soup is rich, comforting, and full of flavor. With tender Yukon Gold potatoes, creamy cheddar cheese, aromatic garlic, and fresh herbs, it’s the perfect cozy meal for chilly days.
Ingredients
Potatoes: 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)
Fat:
- 4 tablespoons unsalted butter OR
- 3 tablespoons olive oil + 1 tablespoon butter
Aromatics:
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
Flour:
- 1/4 cup all-purpose flour
Liquid Base:
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- 1/2 cup heavy cream (optional)
Cheese:
- 2 cups sharp cheddar cheese, freshly shredded
Herbs:
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Seasoning:
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
Optional Garnish:
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Instructions
1. Peel the Yukon Gold potatoes and chop into ½-inch cubes. Rinse under cold water to remove starch and set aside.
2. In a large pot or Dutch oven over medium heat, add butter or oil. Once hot, sauté chopped onion for 5–7 minutes until soft and translucent.
3. Add minced garlic and cook for 1–2 minutes, stirring constantly to avoid burning.
4. Sprinkle flour over the onions and garlic. Stir and cook for 1–2 minutes to form a roux.
5. Gradually whisk in the broth, scraping the bottom to deglaze. Bring to a simmer while whisking until smooth.
6. Add the potatoes to the pot and bring back to a simmer. Reduce heat to medium-low, cover, and cook for 15–20 minutes or until potatoes are tender.
7. Blend about half to two-thirds of the soup using an immersion blender or standard blender for a creamy but chunky texture.
8. Reduce heat to low. Stir in the milk (or half-and-half) and heavy cream. Add parsley, chives, and thyme. Heat gently for 5 minutes without boiling.
9. Remove from heat. Stir in the shredded cheddar cheese gradually until melted and smooth.
10. Taste and adjust seasoning with salt, pepper, and optional cayenne or smoked paprika.
11. Ladle into bowls and garnish with toppings like bacon, extra cheese, sour cream, herbs, or croutons. Serve hot.
Notes
For the creamiest texture, use freshly shredded cheddar and avoid boiling the soup after adding dairy.
Make ahead and store in the fridge for up to 3 days. Reheat gently on the stovetop.
This soup pairs perfectly with crusty bread or a green salad for a complete meal.
Nutrition
- Serving Size: one normal portion
- Calories: 450-550