Hearty Cheddar Garlic Herb Potato Soup
A warm and comforting potato soup enriched with cheddar, garlic, and herbs, perfect for chilly days and cozy gatherings.
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)
- 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.
Cooking
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination).
- Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until the onion is softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth. Scrape the bottom of the pot to loosen any flavorful browned bits. Bring to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well and bring back to a gentle simmer. Cover and let cook for 15-20 minutes until the potatoes are tender.
- Blend part of the soup for creaminess. Carefully ladle about half into a standard blender, venting the lid for steam. Blend until smooth and return to the pot.
- Reduce the heat to low. Slowly pour in the whole milk and heavy cream, stirring constantly. Add the fresh herbs and mix well.
- Remove from heat. Gradually add the shredded sharp cheddar cheese, stirring until fully melted.
- Taste and season with salt, pepper, and optional cayenne or paprika.
- Serve hot, garnished with toppings of your choice.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, stirring occasionally until warmed through. If the soup thickens too much while stored, you can add a splash of broth or milk to achieve the desired consistency. Feel free to adjust the herbs based on your preferences, such as adding rosemary or oregano. To make it healthier, you can substitute the heavy cream with more milk or avoid it altogether.