Description

This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy soup perfect for chilly days, combining tender Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs for a rich and flavorful experience. The soup balances smooth and chunky textures with a luscious base of sautéed garlic, onions, and a thickened broth enriched with milk and cream. Garnish options like bacon, sour cream, and chives make this an adaptable and indulgent meal.

Ingredients

Scale

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

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)

Cheese

2 cups sharp cheddar cheese, freshly shredded (about 8 oz / 225g)

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 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

Prepare the Potatoes: Peel Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse thoroughly under cold water to remove excess starch. Set aside to prevent gummy texture in the soup.
Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat. Add butter (or olive oil and butter combo). When melted and shimmering, add finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent but not browned.
Add the Garlic: Stir in minced garlic and cook for 1-2 minutes while stirring constantly, until fragrant, being careful not to burn the garlic to avoid bitterness.
Create the Roux: Sprinkle all-purpose flour over the onions and garlic. Stir continuously and cook for 1-2 minutes to eliminate raw flour taste and form a roux that will thicken the soup.
Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, scraping the pot bottom to loosen flavorful browned bits. Whisk to prevent lumps, then bring mixture to a simmer.
Cook the Potatoes: Add rinsed and drained potato cubes to the pot. Stir and bring back to gentle simmer. Reduce heat to medium-low, cover pot, and cook 15-20 minutes until potatoes are tender and fork-pierceable. Stir occasionally.
Blend for Creaminess (Partial): Use an immersion blender to pulse and blend about half to two-thirds of the soup until creamy but chunky remains. Alternatively, carefully blend half the soup in a standard blender, venting lid for steam. Return blended portion to pot.
Incorporate Dairy and Herbs: Lower heat to low. Slowly stir in whole milk (or half-and-half) and heavy cream (if using). Add chopped parsley, chives, and thyme. Heat gently for 5 minutes, avoiding boiling to prevent curdling.
Melt the Cheese: Remove pot from heat. Gradually add shredded cheddar cheese, stirring continuously until melted and incorporated to avoid graininess.
Season to Perfection: Taste and season with salt, black pepper, and optional cayenne or smoked paprika, remembering that cheese contributes saltiness.
Serve Hot: Ladle soup into bowls. Garnish with optional toppings like crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Serve immediately and enjoy.

Notes

Use Yukon Gold potatoes for best texture and natural creaminess.
Rinsing potatoes removes excess starch, preventing gummy soup consistency.
Adding cheese off the heat avoids grainy texture or seizing.
Partial blending creates a perfect balance of creamy soup with hearty chunks.
Do not boil soup after adding dairy to prevent curdling.
Use freshly shredded cheddar cheese for better melting and flavor.
Adjust seasoning gradually as cheese adds saltiness.
Optional garnishes add extra flavor and texture but are not required.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering, Sautéing, Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (about 240 ml)
Calories: 320 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 50 mg

Keywords: cheddar potato soup, garlic herb soup, creamy potato soup, homemade potato soup, hearty potato soup, cheesy soup