Hearty Cheddar Garlic Herb Potato Soup
A warm bowl of creamy potato soup infused with sharp cheddar, garlic, and fresh herbs, perfect for chilly days and family gatherings.
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
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra richness)
- ½ cup heavy cream (optional but recommended) For ultimate creaminess
- 2 cups sharp cheddar cheese, freshly shredded About 8 oz/225g
- 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)
- ½ teaspoon black pepper, freshly ground (or to taste)
- 1 pinch 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
Preparation
- Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water to remove excess starch.
- Set aside the rinsed potato cubes.
Cook the Base
- In a large pot or Dutch oven, melt the butter (or olive oil/butter combination) over medium heat.
- Add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent.
Add Garlic
- Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Create a Roux
- Sprinkle the all-purpose flour over the sautéed mixture and stir continuously for 1-2 minutes.
Pour in Broth
- Slowly whisk in the low-sodium chicken or vegetable broth until smooth, scraping the bottom to loosen any browned bits.
- Bring the mixture to a gentle simmer.
Add Potatoes
- Add the rinsed potato cubes and stir. Cover and cook on medium-low heat for about 15-20 minutes until potatoes are tender.
Blend for Creaminess
- Ladle half of the soup into a blender and blend until smooth, then return it to the pot.
Add Dairy
- Reduce heat to low and slowly stir in the whole milk and heavy cream, heating gently for about 5 minutes.
Incorporate Cheese
- Remove from heat and gradually stir in the shredded cheddar cheese until fully melted.
Final Seasoning and Serve
- Taste the soup and adjust the seasoning with salt, black pepper, and cayenne pepper if desired.
- Serve hot and garnish with your choice of toppings.
Notes
For a dairy-free version, use coconut milk instead of whole milk and omit the heavy cream. To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.