Hearty Cheddar Garlic Herb Potato Soup
A rich and creamy potato soup packed with cheddar cheese and fresh herbs, perfect for chilly days.
Ingredients
Potatoes
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6-7 medium potatoes
Fat
- 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
Flour
- 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
- a 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 and set aside.
Cooking
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter melts and shimmers, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent but not browned.
- Add 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. Stir continuously and cook for about 1-2 minutes to form a roux.
- Gradually whisk in the chicken or vegetable broth, a little at a time. Scrape the bottom of the pot to lift any flavorful bits. Whisking constantly prevents lumps. Once smooth, bring to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well. Bring back to a gentle simmer, then reduce heat to medium-low. Cover and let cook for 15-20 minutes until the potatoes are very tender.
- For a creamy texture, carefully ladle about half of the soup into a blender. Secure the lid and remove the center cap. Cover with a towel to allow steam to escape. Blend until smooth and pour back into the pot.
- Reduce heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using). Add fresh parsley, chives, and thyme. Stir to combine and let it heat through gently for about 5 minutes.
- Remove from heat. Gradually add the shredded sharp cheddar cheese, stirring until each addition melts. Taste and season with salt, black pepper, and optional cayenne or paprika.
- Ladle the soup into bowls and garnish with crumbled bacon, extra cheese, sour cream, chives, or croutons. Enjoy!
Notes
Store the soup in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove.