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Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe
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★★★★★

4.8 from 4 reviews

Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish featuring tender Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs. This rich and flavorful soup is perfect for cozy meals, blending a velvety texture with subtle garlic and herb notes, topped with optional garnishes like crispy bacon and sour cream for extra indulgence.

Ingredients

Scale

Potatoes

  • 2.5 lbs (about 1.1 kg) 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)

Flour

  • 1/4 cup all-purpose flour (helps thicken the soup)

Liquid Base

  • 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, but recommended for ultimate creaminess)

Cheese

  • 2 cups (about 8 oz / 225g) 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)
  • Pinch of 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

Instructions

  1. Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch – this helps prevent the soup from becoming gummy. Set aside.
  2. Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned.
  3. Add the Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  4. Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will help thicken the soup.
  5. Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
  6. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
  7. Blend for Creaminess (Partial): Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options: use an immersion blender to pulse about half to two-thirds of the soup until creamy, or carefully blend half the soup in a standard blender and return to the pot. Be cautious of hot splatters and steam when blending.
  8. Incorporate Dairy and Herbs: Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes without boiling to prevent curdling.
  9. Melt the Cheese: Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
  10. Season to Perfection: Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember that the cheese adds saltiness, so season gradually.
  11. Serve Hot: Ladle the hot, creamy soup into bowls. Garnish generously with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

Notes

  • Use Yukon Gold potatoes for the best texture and flavor; Russets will make the soup fluffier but less creamy.
  • Peeling and rinsing potatoes helps prevent a gummy soup texture.
  • Using freshly shredded sharp cheddar cheese ensures smooth melting and better flavor.
  • Adding cheese off the heat prevents graininess or separation.
  • Do not boil soup after adding milk and cream to avoid curdling.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • You can omit heavy cream to reduce calories, but it may be less rich.
  • Use an immersion blender for easier partial blending, but a regular blender works if done with caution.
  • Adjust seasoning gradually since cheese adds saltiness.
  • Optional garnishes add texture and additional flavor layers.

Nutrition

Keywords: potato soup, cheddar garlic potato soup, creamy potato soup, cheesy potato soup, herb potato soup, comfort food, dinner soup

Find it online: https://chefmilacook.com/hearty-cheddar-garlic-herb-potato-soup-recipe/