Description

This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish made with tender Yukon Gold potatoes, sharp cheddar cheese, fresh herbs, and a savory blend of garlic and onion. Perfect for cozy dinners, this soup combines a velvety texture with chunks of potatoes for satisfying creaminess and a rich flavor profile. Garnish with extra cheese, sour cream, or fresh herbs for an inviting bowlful of warmth and nourishment.

Ingredients

Scale

For the Soup:

2.5 lbs (about 1.1 kg) 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
4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
1/2 cup (4 fl oz / 120 ml) heavy cream (optional)
2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded
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 of cayenne pepper or smoked paprika (optional)

Optional Garnish:

Extra shredded cheddar cheese
Sour cream or Greek yogurt
More fresh chives or parsley
Croutons

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Instructions

Prepare the Potatoes: Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water to remove excess starch, preventing the soup from becoming gummy. Set aside.
Sauté the Aromatics: In a large pot or Dutch oven, heat the butter (or olive oil and butter combination) over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally, but do not brown.
Add the Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning the garlic.
Create the Roux: Sprinkle the flour over the onions and garlic. Stir continuously and cook for 1-2 minutes to eliminate the raw flour taste and help thicken the soup.
Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, scraping the pot’s bottom to loosen flavorful bits. Whisk thoroughly to avoid lumps. Bring to a simmer.
Cook the Potatoes: Add the rinsed potatoes to the pot, stir well, bring to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes until potatoes are tender, stirring occasionally.
Blend for Creaminess (Partial): Use an immersion blender to blend about half to two-thirds of the soup directly in the pot for a creamy texture with potato chunks, or ladle half the soup into a standard blender, blend smooth, then return to the pot with the chunky portion.
Incorporate Dairy and Herbs: Reduce the heat to low. Slowly stir in whole milk (or half-and-half) and heavy cream if using. Add parsley, chives, and thyme. Stir and heat gently for 5 minutes without boiling.
Melt the Cheese: Remove the pot from heat. Gradually add shredded cheddar cheese in handfuls, stirring continuously until fully melted and blended into the soup.
Season to Perfection: Taste and adjust salt, black pepper, and add cayenne pepper or smoked paprika if desired. Adjust seasoning gradually due to the saltiness of the cheese.
Serve Hot: Ladle the soup into bowls, garnish with extra shredded cheddar, sour cream, fresh chives, or croutons as preferred, and serve immediately.

Notes

For a richer soup, use half-and-half instead of whole milk, and add the optional heavy cream.
Freshly shredded cheese melts better and creates a smoother texture than pre-shredded cheese.
Rinsing potatoes removes starch and prevents the soup from becoming gluey.
Do not boil the soup after adding dairy to avoid curdling.
The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Vegetarian option: Use vegetable broth instead of chicken broth.