Hearty Cheddar Garlic Herb Potato Soup
A warm and comforting potato soup enriched with sharp cheddar cheese, garlic, and fresh herbs, perfect for chilly days.
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 For sautéing
- 1 large yellow onion, finely chopped Approximately 1.5 cups
- 5-6 cloves garlic, minced About 2 tablespoons
Liquid Base
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra richness)
- ½ cup heavy cream (optional, but recommended for ultimate creaminess)
Cheese and Herbs
- 2 cups sharp cheddar cheese, freshly shredded Avoid pre-shredded for better melting
- 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)
- ½ teaspoon black pepper, freshly ground (or to taste)
- 1 pinch cayenne pepper or smoked paprika (optional) For a hint of warmth
Optional Garnish
- 1 anything cooked crumbled bacon
- 1 something extra shredded cheddar cheese
- 1 anything sour cream or Greek yogurt
- 1 anything more fresh chives or parsley
- 1 anything 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 and set them aside.
Cooking
- Place a large pot or Dutch oven over medium heat. Add the butter or olive oil/butter combination. Once melted, add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly until fragrant.
- Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring continuously for 1-2 minutes to cook out the raw flour taste and create a roux.
- Gradually whisk in the broth, scraping the bottom of the pot to loosen any browned bits and bringing it to a gentle simmer.
- Add the rinsed and drained potato cubes, bring back to a gentle simmer, cover, and cook for 15-20 minutes until the potatoes are tender.
- Blend half of the soup using a blender or immersion blender to achieve a creamy texture while keeping some potato chunks.
- Reduce heat to low, and slowly pour in the milk and heavy cream, stirring in the fresh parsley, chives, and thyme.
- Gradually add the shredded cheddar cheese, stirring until completely melted and incorporated.
- Season with salt, pepper, and optional spices to taste.
- Ladle the hot, creamy soup into bowls and garnish with chosen toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This soup can be frozen without cream and cheese for up to 3 months.