Go Back

Hearty Cheddar Garlic Herb Potato Soup

A comforting and creamy potato soup with robust flavors of garlic and fresh herbs, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2.5 lbs 2.5 lbs 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
Thickening Agent
  • 1/4 cup all-purpose flour Helps thicken the soup
Liquid Base
  • 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
Cheese
  • 2 cups sharp cheddar cheese, freshly shredded Avoid pre-shredded for better melting
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
  • 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

Method
 

Preparation
  1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
  2. Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination).
Cooking
  1. Once melted, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until softened.
  2. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
  3. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for 1-2 minutes to cook the flour.
  4. Gradually whisk in the chicken or vegetable broth, scraping the bottom to loosen any browned bits. Bring it to a simmer.
  5. Add the rinsed potato cubes, stir well, and bring it back to a gentle simmer. Cover and let it cook for 15-20 minutes until the potatoes are tender.
  6. For a creamy texture, carefully ladle half of the soup into a blender. Blend until smooth and pour it back into the pot.
  7. Reduce the heat to low, slowly pour in the milk and heavy cream, stirring constantly. Add the fresh herbs and stir well. Heat through gently for about 5 minutes.
  8. Remove from heat and gradually add the shredded cheddar cheese, stirring until melted.
  9. Season with salt, black pepper, and optional cayenne or paprika as desired.
  10. Ladle into bowls and garnish with your favorite toppings. Enjoy immediately!

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If the soup thickens in the fridge, you can add a splash of broth or milk to loosen it up while reheating. This soup works great as a starter or a main dish.