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Hearty Cheddar Garlic Herb Potato Soup

A comforting, creamy potato soup enriched with cheddar cheese, garlic, and fresh herbs, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6-7 medium potatoes.
  • 4 tbsp unsalted butter Or 3 tbsp olive oil + 1 tbsp 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 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp fresh thyme leaves Or 1/2 teaspoon dried thyme.
Seasoning
  • 1 tsp salt Or to taste.
  • 1/2 tsp 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

Method
 

Preparation
  1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch.
  2. Set the potatoes aside.
Cooking
  1. Place a large pot or Dutch oven over medium heat. Add the butter (or a combination of olive oil and butter).
  2. Once the butter is melted, add the finely chopped yellow onion. Sauté for 5-7 minutes until soft and translucent.
  3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for 1-2 minutes to create a roux.
  5. Gradually whisk in the chicken or vegetable broth, ensuring to scrape the bottom of the pot. Bring to a simmer.
  6. Add the rinsed potato cubes, stir, and simmer on medium-low for 15-20 minutes until tender.
  7. Blend the soup using either a standard blender or an immersion blender until desired consistency is reached.
  8. Reduce heat to low. Gradually pour in the whole milk and heavy cream, stirring constantly. Stir in fresh herbs.
  9. Remove from heat and gradually add shredded cheddar cheese, stirring until fully melted.
  10. Season with salt, black pepper, and optional spices. Taste and adjust the seasonings as needed.
  11. Ladle into bowls and garnish with optional toppings.

Notes

This soup can be customized with various toppings and ingredients. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Reheat with a splash of broth or milk if needed.