Hearty Cheddar Garlic Herb Potato Soup
A creamy, dreamy soup filled with garlic, Yukon Gold potatoes, and sharp cheddar, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces Use for a creamy texture.
- 4 tablespoons unsalted butter (or 3 tablespoons olive oil and 1 tablespoon butter) For flavor depth.
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5-6 cloves garlic, minced (about 2 tablespoons) Be careful not to burn.
- 1/4 cup all-purpose flour For thickening.
- 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 Freshly shredded melts smoother.
- 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 cayenne pepper or smoked paprika (optional)
Optional Garnish
- Cooked crumbled turkey bacon, extra shredded cheese, sour cream or Greek yogurt, fresh herbs, croutons
Instructions
Preparation
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse under cold water to remove excess starch.
- Place a large pot or Dutch oven over medium heat. Add the butter or the olive oil-butter combo.
Cooking
- Once the butter is melted, add the chopped yellow onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and stir for 1-2 minutes until fragrant.
- Sprinkle the flour over the onions and garlic, stirring continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen browned bits. Bring to a simmer.
- Toss the potato cubes into the pot and stir well. Simmer gently for 15-20 minutes until tender.
- Ladle half of the soup into a blender, vent the lid, and blend until smooth. Return to the pot.
- Reduce heat to low and stir in whole milk and heavy cream. Add fresh herbs and heat gently for 5 minutes.
- Remove from heat and gradually stir in the cheddar cheese until melted.
- Season with salt, pepper, and optional cayenne or smoked paprika to taste.
- Serve in bowls, garnished with toppings of your choice.
Notes
For best flavor, sauté diced carrots or celery with onions. Adjust seasoning to taste while cooking.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 5gSugar: 3g
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