Hearty Cheddar Garlic Herb Potato Soup Recipe

Introduction

This hearty cheddar garlic herb potato soup is a warm and comforting dish perfect for chilly days. Creamy, cheesy, and packed with fresh herbs, it’s a satisfying meal that’s easy to make at home.

Ingredients

• 2.5 lbs (about 1.1 kg) 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
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 5–6 cloves garlic, minced (about 2 tablespoons)
• 1/4 cup all-purpose flour
• 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
• 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
• 1/2 cup (4 fl oz / 120 ml) heavy cream (optional)
• 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded
• 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)
• Pinch of cayenne pepper or smoked paprika (optional)

Instructions

1. Step 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, then set aside.
2. Step 2: Place a large pot or Dutch oven over medium heat. Add butter (or olive oil/butter mix). Once melted and shimmering, add the chopped onion. Sauté for 5-7 minutes until softened and translucent, stirring occasionally.
3. Step 3: Add minced garlic to the pot and cook for 1-2 minutes, stirring constantly until fragrant, being careful not to burn it.
4. Step 4: Sprinkle flour over the onions and garlic. Stir continuously and cook for 1-2 minutes to form a roux and eliminate raw flour taste.
5. Step 5: Gradually whisk in chicken or vegetable broth, scraping the pot’s bottom to loosen browned bits. Whisk constantly to prevent lumps. Bring mixture to a simmer.
6. Step 6: Add rinsed potato cubes, stir well, return to a gentle simmer. Reduce heat to medium-low, cover, and cook for 15-20 minutes until potatoes are tender. Stir occasionally.
7. Step 7: To create a creamy texture while keeping some chunks, blend half to two-thirds of the soup using an immersion blender lightly or carefully blend half the soup in a standard blender and return it to the pot. Be cautious with hot liquids.
8. Step 8: Reduce heat to low. Slowly stir in whole milk (or half-and-half) and heavy cream if using. Add fresh parsley, chives, and thyme. Heat gently for about 5 minutes without boiling.
9. Step 9: Remove the pot from heat. Gradually add shredded cheddar cheese in handfuls, stirring until melted before adding more to prevent graininess.
10. Step 10: Season with salt, black pepper, and optional cayenne or smoked paprika to taste. Ladle soup into bowls and garnish as desired. Serve immediately.

Tips & Variations

• Use half-and-half instead of milk for extra creaminess and richness.
• Fresh sharp cheddar cheese melts best—avoid pre-shredded cheese that contains anti-caking agents.
• Add cooked crumbled bacon or crispy croutons as an optional garnish for added texture.
• For a vegetarian option, use vegetable broth and omit bacon garnishes.
• To adjust thickness, add more broth for a thinner soup or cook uncovered longer to thicken.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when chilled, stir in a splash of broth or milk when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day after the flavors have melded. Just store it properly in the refrigerator and reheat gently before serving.

Can I freeze the cheddar garlic herb potato soup?

Freezing is possible but not ideal because the dairy can separate, changing the texture. If freezing, cool the soup completely, store in a freezer-safe container, and thaw overnight in the fridge before reheating gently.

Hearty Cheddar Garlic Herb Potato Soup Recipe

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★★★★★

4.4 from 86 reviews

• Author: lina
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish that combines tender Yukon Gold potatoes with sharp cheddar cheese, fresh herbs, and a savory garlic-onion base. Perfect for chilly days, this soup features a velvety texture achieved by partially blending the potatoes while retaining some chunks for a satisfying bite. Enhanced by a subtle blend of fresh parsley, chives, thyme, and optional smoky spices, it can be garnished with crispy bacon, extra cheese, sour cream, or crunchy croutons for a truly indulgent experience.

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Ingredients

Scale 1x2x3x

Potatoes

• 2.5 lbs (about 1.1 kg) 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 (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
• 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
• 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)

Cheese and Herbs

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

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Instructions

1. Prepare the Potatoes: Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubes under cold water to remove excess starch, which helps prevent the soup from becoming gummy. Set aside.
2. Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat and add the butter or olive oil/butter mixture. Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent but not browned, stirring occasionally.
3. Add the Garlic: Stir in the minced garlic and cook for 1-2 minutes, stirring constantly to avoid burning and bitterness.
4. Create the Roux: Sprinkle the all-purpose flour over the onions and garlic. Stir continuously and cook for about 1-2 minutes to cook out raw flour taste and thicken the base.
5. Introduce the Liquids: Gradually whisk in the low-sodium chicken or vegetable broth, a little at a time, scraping the bottom of the pot to loosen any browned bits. Whisk constantly to avoid lumps. Bring the mixture to a simmer once fully combined.
6. Cook the Potatoes: Add the rinsed potato cubes. Stir well and bring to a gentle simmer again. Reduce heat to medium-low, cover, and cook for 15-20 minutes until potatoes are very tender and easily pierced with a fork. Stir occasionally.
7. Blend for Creaminess (Partial): Using an immersion blender, pulse several times until about half to two-thirds of the soup is smooth and creamy, leaving some potato chunks. Alternatively, carefully blend half the soup in a standard blender (venting for steam) and return it to the pot. Be cautious of hot splatters.
8. Incorporate Dairy and Herbs: Reduce heat to low. Slowly stir in the whole milk and heavy cream if using. Add fresh parsley, chives, and thyme. Heat gently for about 5 minutes without boiling to avoid curdling.
9. Melt the Cheese: Remove the pot from heat. Gradually add the shredded sharp cheddar cheese in increments, stirring after each addition until fully melted and smooth to avoid graininess.
10. Season to Perfection: Taste and season with salt, freshly ground black pepper, and optional cayenne or smoked paprika. Season gradually to balance with the saltiness from cheese.
11. Serve Hot: Ladle the soup into bowls and garnish as desired with crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Serve immediately and enjoy.

Notes

• Use Yukon Gold potatoes for their creamy texture and flavor, which work wonderfully in soups.
• Rinsing potatoes removes excess starch and prevents a gummy soup texture.
• Partially blending the soup creates a smooth yet chunky mouthfeel; adjust blending to your preference.
• Adding cheese off the heat prevents it from becoming grainy or clumping.
• Do not boil the soup after adding milk and cream to avoid curdling.
• For a vegetarian version, use vegetable broth and omit bacon garnishes.
• Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to prevent curdling.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: cheddar potato soup, garlic herb soup, creamy potato soup, hearty soup, autumn soup, comfort food, cheesy soup