Hearty Cheddar Garlic Herb Potato Soup Recipe
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish made with tender Yukon Gold potatoes, sautéed onions and garlic, rich cheddar cheese, and fresh herbs. Blended to a perfect balance of smooth and chunky texture, this soup is both satisfying and flavorful, ideal for chilly days or whenever you crave a warm, savory bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Soup Base
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter or 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 5–6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
Dairy
- 2 cups whole milk (or half-and-half)
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, shredded
Herbs and Seasonings
- Fresh herbs: parsley, chives, thyme
- Salt and black pepper to taste
Instructions
- Prepare Potatoes: Peel and cube the Yukon Gold potatoes into uniform pieces. Rinse under cold water to remove excess starch, ensuring a smooth soup texture.
- Sauté Aromatics: In a large pot over medium heat, melt the butter or heat the olive oil and butter mixture. Add the finely chopped onion and sauté for about 5–7 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it.
- Create Roux: Sprinkle the all-purpose flour evenly over the onion and garlic mixture. Stir continuously for 1–2 minutes to cook the flour and form a roux which will thicken the soup.
- Incorporate Broth: Gradually whisk in the chicken or vegetable broth to prevent lumps, then bring the mixture to a gentle simmer.
- Cook Potatoes: Add the cubed potatoes to the simmering broth, cover the pot, and cook for 15–20 minutes until the potatoes are tender when pierced with a fork.
- Blend Soup: Remove half of the soup from the pot and carefully blend until smooth, either using an immersion blender or standard blender, then return it to the pot to combine with the remaining chunky soup for a balanced texture.
- Add Dairy: Reduce the heat to low and stir in the whole milk and optional heavy cream slowly, mixing well to prevent curdling.
- Add Cheese: Remove the soup from heat and slowly stir in the shredded sharp cheddar cheese until melted and fully incorporated, giving the soup a rich and creamy finish.
- Season and Garnish: Season the soup with salt, black pepper, and finely chopped fresh herbs such as parsley, chives, and thyme. Adjust seasoning to taste before serving.
Notes
- Yukon Gold potatoes are preferred for their creamy texture and flavor, but russet potatoes can be substituted if needed.
- For a lighter version, omit the heavy cream or replace whole milk with a lower-fat milk alternative.
- Use low-sodium broth to better control the saltiness of the soup.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- Blending half the soup creates a nice contrast between creamy and chunky textures.
- Fresh herbs can be varied based on preference; dill or tarragon also work well.
Keywords: potato soup, cheddar potato soup, garlic herb soup, creamy potato soup, homemade soup, comforting soup
