Cheddar Garlic Herb Potato Soup: The Creamy Comfort You Need
A rich and comforting Cheddar Garlic Herb Potato Soup made with Yukon Gold potatoes, creamy dairy, sharp cheddar, and fresh herbs. Perfect for cozy dinners or gatherings.
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 / 225 g) 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)
- Optional Garnishes: Cooked crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, fresh chives or parsley, croutons
Instructions
- Peel and cube the Yukon Gold potatoes. Finely chop the onion and mince the garlic.
- In a large pot, melt the butter (or heat olive oil and butter) over medium heat. Add the onion and sauté until translucent, about 5–7 minutes. Add the garlic and cook for 1 more minute.
- Sprinkle in the flour, stirring constantly for 2 minutes to form a roux.
- Gradually whisk in the broth, scraping up any bits from the bottom of the pot.
- Add the cubed potatoes and bring to a boil. Reduce heat and simmer 15–20 minutes until potatoes are tender.
- Use an immersion blender to puree to your desired consistency, or carefully blend in batches.
- Stir in the milk and optional heavy cream. Gradually add cheddar cheese, stirring until fully melted.
- Mix in parsley, chives, thyme, salt, black pepper, and optional cayenne or smoked paprika. Taste and adjust seasoning.
- Ladle into bowls and garnish with bacon, cheddar, sour cream, chives, or croutons.
Notes
- For a lighter version, use low-fat milk and skip the cream.
- Vegetarians can use vegetable broth instead of chicken broth.
- Yukon Gold potatoes are recommended for their creamy texture, but russet potatoes can also be used.
- Blending only half the soup keeps a chunkier texture.
- Freshly shredded cheddar melts better than pre-shredded.