Description
This Hearty Cheddar Garlic Herb Potato Soup is rich, creamy, and full of comforting flavors. Made with Yukon Gold potatoes, garlic, fresh herbs, and sharp cheddar cheese, it’s the ultimate cozy meal perfect for chilly evenings.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
Optional Garnish:
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Instructions
1. Peel and cube Yukon Gold potatoes into ½-inch pieces. Rinse under cold water to remove excess starch and set aside.
2. In a large pot or Dutch oven over medium heat, melt butter (or heat olive oil and butter combo). Add chopped onion and sauté for 5–7 minutes until translucent.
3. Add minced garlic and cook for 1–2 minutes, stirring constantly until fragrant.
4. Sprinkle flour over the mixture and stir constantly for 1–2 minutes to form a roux.
5. Gradually whisk in the broth, scraping the bottom to release any browned bits. Bring to a simmer while whisking to avoid lumps.
6. Add cubed potatoes and return to a gentle simmer. Cover and cook for 15–20 minutes until potatoes are fork-tender, stirring occasionally.
7. Use an immersion blender to partially blend the soup, leaving some potato chunks, or blend half in a regular blender and return to the pot.
8. Reduce heat to low. Slowly stir in milk and cream (if using), along with parsley, chives, and thyme. Heat gently for 5 minutes without boiling.
9. Remove from heat and gradually stir in shredded cheddar cheese until fully melted and smooth.
10. Season to taste with salt, black pepper, and a pinch of cayenne or smoked paprika if desired.
11. Ladle hot soup into bowls. Garnish with bacon, extra cheese, sour cream, chives, or croutons. Serve immediately.
Notes
For extra richness, use half-and-half instead of milk, or skip the cream for a lighter version.
Yukon Gold potatoes are ideal for their buttery texture, but russets also work.
Avoid pre-shredded cheese to ensure smooth melting.
Add extra veggies like leeks or carrots with the onions for added depth.
Make it vegetarian by using vegetable broth and omitting bacon.
Leftovers can be stored in the fridge for up to 4 days; reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 90 mg