Hearty Cheddar Garlic Herb Potato Soup
A comforting, creamy potato soup infused with rich cheddar, garlic, and fresh herbs, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed 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 Low-sodium options let you control the saltiness
- 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 Shred your own cheese for best melting
Herbs
- 1 tablespoon fresh parsley, finely chopped Brings brightness
- 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
- to taste cooked crumbled bacon
- to taste extra shredded cheddar cheese
- to taste sour cream or Greek yogurt
- to taste more fresh chives or parsley
- to taste 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.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted, add the finely chopped yellow onion and sauté for 5-7 minutes until translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
- Sprinkle the flour over the sautéed onions and garlic, stir continuously, and cook for about 1-2 minutes to create a roux.
Cooking
- Gradually whisk in the broth, scraping the bottom to loosen any browned bits. Bring to a simmer.
- Add the rinsed potato cubes, stir well, and let cook for 15-20 minutes until very tender.
- Ladle half of the soup into a blender, blend until smooth, then pour back into the pot.
- Reduce heat to low, slowly pour in milk and heavy cream, stirring constantly. Add herbs, and gently heat through for about 5 minutes.
- Off the heat, gradually stir in shredded cheddar cheese until melted.
- Taste and season with salt, pepper, and cayenne or paprika as needed.
Serving
- Ladle soup into bowls and garnish with your choice of crumbled bacon, extra cheese, sour cream, chives, or croutons.
Notes
Use fresh ingredients for best flavor. If the soup is too thick, add more broth or milk until desired consistency is reached. Store leftovers in airtight containers; can be frozen for up to three months.