Cheddar Garlic Potato Soup
This Cheddar Garlic Herb Potato Soup is the ultimate cozy comfort food, creamy, cheesy, and packed with hearty flavors that will warm you from the inside out.
Ingredients
- 2.5 lbs Yukon Gold potatoes peeled and cubed into ½-inch pieces (about 6–7 medium)
- 4 tbsp unsalted butter OR 3 tbsp olive oil + 1 tbsp butter
- 1 large yellow onion finely chopped (about 1.5 cups)
- 5 –6 garlic cloves minced (about 2 tbsp)
- 1/4 cup all-purpose flour
- 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
- 2 cups freshly shredded sharp cheddar cheese avoid pre-shredded
- 1 tbsp fresh parsley finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
- Pinch of cayenne pepper or smoked paprika optional, for a little kick
Optional Garnishes:
- Croutons
- Cooked crumbled beef bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- Fresh chives or parsley
Instructions
Prepare the Potatoes
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Give them a rinse under cold water to remove excess starch, which helps keep the soup from turning gummy. Set them aside.
Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter (or heat your olive oil and butter combo) over medium heat. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until softened and translucent. Toss in the minced garlic and cook for another 1–2 minutes, stirring constantly, until fragrant. Be careful not to brown the garlic.
Create the Roux
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 1–2 minutes to cook out the raw flour flavor. This step thickens the soup beautifully.
Add the Liquids and Potatoes
- Slowly whisk in the chicken or vegetable broth, a little at a time, scraping up any browned bits from the pot for extra flavor. Bring the mixture to a simmer, then add the potato cubes. Cover and let simmer on medium-low for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
Blend for Creaminess
- To get that perfect creamy-but-chunky texture, blend about half the soup. You can use an immersion blender directly in the pot, or carefully transfer half the soup to a standard blender. If using a blender, be sure to vent the lid to let steam escape. Blend until smooth, then return it to the pot and stir well.
Incorporate Dairy and Herbs
- Reduce the heat to low and stir in the milk (or half-and-half) and heavy cream. Add the parsley, chives, and thyme, and let the soup gently heat through for about 5 minutes. Avoid boiling at this stage to prevent the dairy from curdling.
Melt the Cheese
- Remove the pot from the heat and gradually stir in the shredded cheddar cheese, one handful at a time. Stir constantly until melted and smooth before adding more. This method keeps the cheese creamy and prevents clumping.
Season and Serve
- Taste the soup and adjust the seasoning with salt, pepper, and a pinch of cayenne or smoked paprika if desired. Ladle the soup into bowls and top with your favorite garnishes. Serve hot and enjoy every comforting bite!
Notes
Top Tips for Customizing Your Cheddar Garlic Herb Potato Soup
- Swap the cheddar: For a fun twist, use smoked gouda, Monterey Jack, or a mix of cheeses.
- Lighten it up: Use 2% milk instead of whole milk and skip the heavy cream for a lighter version.
- Add protein: Stir in cooked shredded chicken or crumbled sausage for a heartier meal.
- Spice it up: Add a dash of hot sauce or extra cayenne for a spicy kick.