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Hearty Cheddar Garlic Herb Potato Soup Recipe

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★★★★★

5 from 9 reviews

Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy soup made with tender Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs. This soup features a rich base of sautéed onions and garlic thickened with a roux, and enhanced with milk, cream, and melted cheddar for a luscious texture. Perfect for chilly days, this easy-to-make soup is satisfying and flavorful, topped with optional garnishes like bacon, sour cream, and fresh herbs.

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

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

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

  1. Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, which helps prevent the soup from becoming gummy. Set aside.
  2. Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent but not browned.
  3. Add the Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly until fragrant. Be careful not to burn the garlic.
  4. Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to eliminate the raw flour taste and create a roux that will thicken the soup.
  5. Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, scraping the bottom to loosen browned bits. Whisk constantly to avoid lumps. Bring to a simmer once fully incorporated.
  6. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well and bring back to a gentle simmer. Reduce heat to medium-low, cover, and cook for 15-20 minutes until potatoes are very tender, stirring occasionally.
  7. Blend for Creaminess (Partial): Using an immersion blender, pulse until about half to two-thirds of the soup is creamy with some potato chunks remaining. Alternatively, blend half the soup in a standard blender until smooth and return it to the pot. Exercise caution with hot liquids.
  8. Incorporate Dairy and Herbs: Reduce heat to low. Slowly stir in whole milk (or half-and-half) and heavy cream if using. Add fresh parsley, chives, and thyme. Gently heat for about 5 minutes without boiling to prevent curdling.
  9. Melt the Cheese: Remove from heat. Add shredded sharp cheddar cheese gradually, stirring until fully melted before adding more. This prevents graininess or seizing.
  10. Season to Perfection: Taste and season with salt, freshly ground black pepper, and a pinch of cayenne or smoked paprika if desired. Adjust seasoning carefully since cheese adds saltiness.
  11. Serve Hot: Ladle the soup into bowls and garnish with optional toppings such as crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Serve immediately and enjoy!

Notes

  • Use Yukon Gold potatoes for best flavor and texture; their creaminess suits the soup perfectly.
  • Rinsing potato cubes removes excess starch, preventing the soup from becoming gummy.
  • Do not over-blend the soup; leaving some potato chunks adds heartiness.
  • Adding cheese off the heat prevents it from becoming grainy.
  • Adjust seasoning gradually since cheddar cheese contains salt.
  • To keep soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • For a vegetarian version, use vegetable broth instead of chicken broth.

Nutrition

Keywords: cheddar potato soup, garlic herb soup, creamy potato soup, comforting soup, cheddar soup recipe

Find it online: https://todayquickmeals.com/hearty-cheddar-garlic-herb-potato-soup-recipe/