Hearty Cheddar Garlic Herb Potato Soup
A comforting and creamy potato soup enriched with sharp cheddar cheese, garlic, and fresh herbs, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6-7 medium potatoes
- 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
Thickening Agent
- 1/4 cup all-purpose flour Helps thicken the soup
Liquid Base
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk Or half-and-half for extra richness
- 1/2 cup heavy cream Optional, but recommended for ultimate creaminess
Cheese
- 2 cups sharp cheddar cheese, freshly shredded Avoid pre-shredded for better melting
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
- 1 pinch cayenne pepper or smoked paprika Optional, for a hint of warmth
Optional Garnish
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Instructions
Preparation
- Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
- Place a large pot or Dutch oven over medium heat. Add the butter or the olive oil and butter combination.
Cooking
- Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned.
- Add the minced garlic to the pot and cook for another 1-2 minutes, stirring continuously, until fragrant. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to cook out the raw flour taste and create a roux.
- Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot. Bring the mixture to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well, bring back to a gentle simmer, then reduce the heat to medium-low. Cover and let it cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally.
- Carefully ladle about half of the soup into a blender. Secure the lid tightly and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot.
- Reduce the heat to low. Slowly pour in the whole milk and heavy cream, stirring constantly. Add the fresh herbs and stir well to combine. Heat through gently for about 5 minutes without letting it boil.
- Remove the pot from heat. Gradually add the shredded sharp cheddar cheese, stirring continuously until fully melted before adding more.
- Taste and season with salt, pepper, and optional cayenne or smoked paprika.
Serving
- Ladle the hot soup into bowls and garnish with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Enjoy immediately!
Notes
For extra creaminess, use half-and-half instead of whole milk. Make sure to freshly shred the cheese for the best melting texture. Taste and adjust seasoning towards the end to get the perfect flavor. If you prefer a chunkier soup, blend less of it.