Description
This Hearty Cheddar Garlic Herb Potato Soup is creamy, cozy, and full of rich flavor. Perfect for chilly nights, this comforting soup blends tender potatoes, sharp cheddar, garlic, and fresh herbs into a bowl of pure warmth.
Ingredients
Scale
- 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 5–6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups (950 ml) low-sodium chicken or vegetable broth
- 2 cups (475 ml) whole milk (or half-and-half)
- 1/2 cup (120 ml) heavy cream (optional)
- 2 cups (225 g) sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Pinch cayenne pepper or smoked paprika (optional)
- Optional Garnish: crumbled bacon, extra cheese, sour cream or Greek yogurt, chives, parsley, croutons
Instructions
- Peel and cube the Yukon Gold potatoes into ½-inch pieces. Rinse under cold water and set aside.
- In a large pot or Dutch oven, melt butter (or oil/butter mix) over medium heat. Add the onion and sauté 5–7 minutes until soft and translucent.
- Add minced garlic and cook 1–2 minutes until fragrant.
- Sprinkle in flour and cook for 1–2 minutes, stirring constantly to make a roux.
- Gradually whisk in broth, scraping up any browned bits. Bring to a simmer.
- Add the cubed potatoes. Simmer gently for 15–20 minutes, covered, until potatoes are tender.
- Blend about half the soup until smooth, then return it to the pot for a creamy yet chunky texture.
- Reduce heat to low. Stir in milk, heavy cream (if using), parsley, chives, and thyme. Heat gently for 5 minutes—do not boil.
- Remove from heat. Gradually add shredded cheddar, stirring until melted and smooth.
- Season with salt, pepper, and optional cayenne or paprika. Serve hot with your favorite garnishes.
Notes
Use Yukon Gold potatoes for a naturally creamy texture. Fresh herbs elevate the flavor, and freshly shredded cheddar melts best. Store leftovers for 3–4 days or freeze for up to 3 months. Reheat gently and add milk or broth if thickened.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 65mg