Cheddar Garlic Herb Potato Soup
This creamy and savory potato soup features sharp cheddar and fresh herbs, making it the perfect comfort food for chilly nights.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6–7 medium. Yukon Golds provide creaminess and hold shape well.
- 4 tbsp unsalted butter Alternatively, use 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 For a roux to thicken the soup. Use cornstarch for gluten-free.
- 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.
- 2 cups sharp cheddar, freshly shredded Avoid pre-shredded for best melting.
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves Or use 1/2 teaspoon dried thyme.
- 1 tsp salt Or to taste.
- 1/2 tsp freshly ground black pepper
- pinch of cayenne or smoked paprika Optional for added flavor.
Optional Garnishes
- crumbled cooked turkey bacon
- extra shredded cheddar
- sour cream or Greek yogurt
- additional chives/parsley
- croutons
Instructions
Preparation
- Peel and cut Yukon Golds into uniform ½-inch cubes. Rinse under cold water to remove excess starch. Drain and set aside.
- Heat a large pot or Dutch oven over medium. Add butter (oil/butter). When shimmering, add chopped onion. Cook for 5–7 minutes until softened and translucent — do not brown.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Sprinkle 1/4 cup flour over onions and garlic. Stir constantly for 1–2 minutes to form a light roux.
Cooking
- Gradually whisk in 4 cups broth, scraping the pot bottom to lift browned bits. Whisk until smooth and bring to a gentle simmer.
- Add the rinsed potato cubes and return to a simmer. Reduce heat to medium-low, cover, and simmer for 15–20 minutes, until potatoes are very tender.
- Ladle about half the soup into a blender (do not overfill). Remove center cap, cover with a folded towel, and blend until smooth. Return to pot. Alternatively, use an immersion blender to pulse about half the pot until smooth.
- Reduce heat to low. Slowly stir in milk and cream (if using). Add parsley, chives, and thyme. Heat gently for 4–5 minutes; do not boil.
- Remove pot from heat. Add shredded cheddar a handful at a time, stirring until melted fully.
- Taste and adjust salt and pepper. Add a pinch of cayenne or smoked paprika if desired.
- Ladle into bowls and garnish as desired with turkey bacon, more cheddar, sour cream, chives, croutons.
Notes
For optimal flavor, serve with warm crusty bread or a crisp green salad. Can be made ahead for deeper flavor the next day.