Hearty Cheddar Garlic Herb Potato Soup
Cozy and satisfying, this Hearty Cheddar Garlic Herb Potato Soup is rich in creamy goodness, featuring Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs, making it a perfect comfort food for colder months.
Ingredients
Main Ingredients
- 2.5 lbs 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 Helps thicken 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 ultimate 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 a hint of warmth
Optional Garnish
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Instructions
Preparation
- Peel Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
Cooking
- 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 until softened and translucent.
- Add minced garlic to the pot and cook for another 1-2 minutes until fragrant, but avoid burning the garlic.
- Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes to cook out the raw flour taste and create a roux.
- Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any flavorful bits. Bring the mixture to a simmer.
- Stir in the rinsed potato cubes. Cover the pot and simmer on medium-low for 15-20 minutes until the potatoes are very tender.
- For a creamy texture with some chunks, carefully ladle half of the soup into a blender. Blend until smooth and return to the pot.
- Reduce heat to low and slowly pour in the whole milk and heavy cream. Stir in the fresh herbs and allow to heat through gently for about 5 minutes.
- Remove from heat and gradually stir in the cheddar cheese until fully melted. Season generously with salt and pepper.
- Ladle the soup into bowls and garnish with your preferred toppings. Serve immediately!
Notes
Best served piping hot in a bowl, adorned with garnishes like crispy bacon, a dollop of sour cream, and a sprinkle of fresh herbs. Pair with crusty bread or a simple green salad.