Go Back

Hearty Cheddar Garlic Herb Potato Soup

Warm, creamy potato soup loaded with flavor and creamy goodness, ideal for family dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2.5 lbs 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
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk Or half-and-half for extra richness
  • 0.5 cup heavy cream Optional, but recommended for ultimate creaminess
  • 2 cups 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
  • 0.5 teaspoon black pepper, freshly ground Or to taste
  • 1 pinch cayenne pepper or smoked paprika Optional
Optional Garnish
  • to taste cooked crumbled bacon
  • to taste extra shredded cheddar cheese
  • to taste sour cream or Greek yogurt
  • to taste more fresh chives or parsley
  • to taste croutons

Method
 

Preparation
  1. Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch and set aside.
Cooking
  1. Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination).
  2. Once melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes, stirring constantly until fragrant. Be careful not to burn it!
  4. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to remove the raw flour taste.
  5. Gradually whisk in the chicken or vegetable broth, ensuring you scrape the bottom of the pot to loosen any flavorful bits. Continue whisking until smooth and then bring it to a simmer.
  6. Add the rinsed potato cubes to the pot and stir well. Bring 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.
  7. Carefully ladle about half of the soup into a blender. Secure the lid tightly, but leave the center cap off and cover with a kitchen towel to allow steam to escape. Blend until smooth, then pour it back into the pot.
  8. 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. Allow to heat through gently for about 5 minutes without boiling.
  9. Remove from heat. Gradually add the shredded sharp cheddar cheese a handful at a time, stirring continuously until melted.
  10. Taste and season generously with salt, pepper, and optional cayenne or smoked paprika.
  11. Ladle the hot soup into bowls and garnish with your choice of toppings, such as crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons!

Notes

For a vegetarian option, swap the chicken broth for vegetable broth. For extra creaminess, add more heavy cream or use half-and-half instead of whole milk. Add diced jalapeños or sprinkle in red pepper flakes if you like a little heat.