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.

Ingredients

Scale

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

Instructions

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.
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.
Add the Garlic: Stir in the minced garlic and cook for 1-2 minutes, stirring constantly to avoid burning and bitterness.
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.
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.
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.
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.
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.
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.
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.
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