Hearty Cheddar Garlic Herb Potato Soup
A rich and creamy potato soup packed with tender potatoes, aromatic herbs, and sharp cheddar cheese, perfect for cold days.
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
- 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 the 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 and butter combination).
Cooking
- Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle the flour over the onions and garlic. Stir continuously and cook for about 1-2 minutes.
- Gradually whisk in the broth, ensuring you scrape the bottom of the pot to loosen flavorful bits. Bring to a simmer.
- Add the rinsed potato cubes to the pot. Stir well and bring back to a gentle simmer. Cover and let cook for 15-20 minutes until potatoes are tender.
- Ladle about half of the soup into a blender. Blend until smooth and return to the pot.
- Reduce heat to low. Slowly pour in the milk and heavy cream, stirring constantly. Add the parsley, chives, and thyme.
- Remove from heat and gradually add shredded cheese, stirring to melt until incorporated.
- Season generously with salt, pepper, and optional cayenne or paprika.
- Ladle the soup into bowls and garnish as desired.
Notes
Can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Thaw in fridge before reheating. For a thicker soup, add more flour at the roux stage.