Description
Hearty Cheddar Garlic Herb Potato Soup is the kind of dish that wraps you in warmth from the very first spoonful. With a velvety texture, bold cheesy flavor, and the cozy notes of garlic and fresh herbs, it’s the ultimate comfort food for chilly days or when you just need something nourishing and delicious.
Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter
- 1 large yellow onion, finely chopped
- 5–6 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- ½ cup heavy cream (optional for extra richness)
- 2 cups freshly shredded sharp cheddar cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp salt
- ½ tsp black pepper
- Pinch of cayenne or smoked paprika (optional)
- Optional garnishes: crumbled bacon, extra cheddar, sour cream or Greek yogurt, fresh herbs, croutons
Instructions
- Peel and cube the potatoes into bite-sized pieces. Rinse under cold water to reduce excess starch.
- Melt butter in a large soup pot over medium heat. Add chopped onion and cook for 5–7 minutes until translucent. Stir in minced garlic and cook for 1–2 minutes more until fragrant.
- Sprinkle in the flour and stir constantly for about 2 minutes. This helps thicken the soup and eliminates any raw flour taste.
- Slowly whisk in the broth, scraping up any flavorful bits from the bottom of the pot. Bring to a simmer.
- Add the potatoes and cover. Simmer gently for 15–20 minutes, or until potatoes are fork-tender.
- Blend about half the soup to create a creamy base while keeping chunks for texture. Use an immersion blender or blend in batches, carefully.
- Lower the heat. Stir in milk, heavy cream, and the fresh herbs. Warm gently — avoid boiling to prevent curdling.
- Remove from heat and gradually stir in the shredded cheddar until fully melted and smooth.
- Taste and season with salt, pepper, and a pinch of cayenne or paprika if desired. Serve hot with your favorite toppings.
Notes
Refrigerate leftovers for 3–4 days or freeze before adding dairy. This soup gets even better the next day. For best texture, blend just half. Serve with crusty bread or a crisp salad for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 740mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg
Keywords: potato soup, cheddar, garlic, herbs, creamy soup, comfort food