Hearty Cheddar Garlic Herb Potato Soup
A warm and creamy potato soup, combining Yukon Gold potatoes, cheddar cheese, and fragrant herbs for an irresistible comfort dish.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed (about 6-7 medium potatoes)
- 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 (for thickening the soup)
- 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 creaminess)
- 2 cups sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
Herbs and Seasoning
- 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, freshly ground (or to taste)
- 1 pinch cayenne pepper or smoked paprika (optional for warmth)
Optional Garnishes
- as needed cooked crumbled bacon
- as needed extra shredded cheddar cheese
- as needed sour cream or Greek yogurt
- as needed more fresh chives or parsley
- as needed croutons
Instructions
Preparation
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch; this helps prevent the soup from becoming gummy. Set aside.
Cooking
- In a large pot or Dutch oven over medium heat, add the butter (or olive oil and butter combination). Once melted, add the chopped onion and sauté for 5-7 minutes until softened and translucent, but not browned.
- Stir in the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
- Sprinkle the flour over the sautéed onions and garlic, and stir continuously for 1-2 minutes.
- Gradually whisk in the broth, scraping the bottom of the pot. Bring the mixture to a simmer.
- Add the rinsed potato cubes and return to a gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes are very tender.
- Carefully ladle half of the soup into a blender, securing the lid tightly but venting steam. Blend until smooth and pour back into the pot.
- Reduce heat to low and stir in the milk and heavy cream. Add the fresh herbs and heat gently for about 5 minutes.
- Remove from heat and stir in the shredded cheddar cheese gradually, ensuring each addition melts fully before adding the next.
- Taste and adjust seasoning with salt, pepper, and optional spices, then serve garnished with toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stovetop, adding a splash of milk or broth as needed.