Hearty Cheddar Garlic Herb Potato Soup
A delightful comfort food that combines the rich flavors of cheddar cheese and fresh herbs with tender potatoes, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2.5 lbs 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
Aromatics
- 1 large 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 & 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)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- 1 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 and set aside.
Cooking
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter mix). Once melted, add the finely chopped yellow 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 to avoid burning.
- Sprinkle flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any bits and bring to a simmer.
- Add the rinsed and drained potato cubes, stir well, cover, and reduce heat to medium-low. Cook for 15-20 minutes or until potatoes are very tender, stirring occasionally.
- For a creamy texture, carefully ladle about half of the soup into a blender, vent the lid with a towel, and blend until smooth. Pour back into the pot.
- Reduce heat to low, slowly pour in the whole milk and heavy cream (if using), stirring constantly. Add fresh parsley, chives, and thyme, stirring to combine and heat through for about 5 minutes.
- Remove from heat and gradually add the shredded cheddar cheese, stirring until fully melted before adding more. Adjust seasoning with salt, black pepper, and optional spices if desired.
- Ladle the hot soup into bowls and garnish with preferred toppings. Enjoy immediately!
Notes
This soup can be enjoyed on its own or served with a simple side salad or warm, crusty bread. Store leftovers in the fridge for up to 3-4 days or freeze for up to 2-3 months.