Hearty Cheddar Garlic Herb Potato Soup Recipe

Introduction

This Hearty Cheddar Garlic Herb Potato Soup is a comforting bowl filled with creamy potatoes, sharp cheddar, and fragrant herbs. Perfect for chilly days, it combines rich flavors and a velvety texture that will warm you from the inside out.

Ingredients

• 2.5 lbs (about 1.1 kg) 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)
• 1/4 cup all-purpose flour
• 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)
• 2 cups (about 8 oz / 225g) 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)
• 1/2 teaspoon black pepper, freshly ground (or to taste)
• Pinch of cayenne pepper or smoked paprika (optional)
• Optional garnish: cooked crumbled bacon, extra shredded cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons

Instructions

1. Step 1: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, then set aside.
2. Step 2: In a large pot or Dutch oven over medium heat, melt the butter (or olive oil and butter combination). Add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent but not browned.
3. Step 3: Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant. Avoid burning the garlic.
4. Step 4: Sprinkle the flour over the onions and garlic. Stir continuously and cook for 1-2 minutes to form a roux, which will thicken the soup.
5. Step 5: Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any browned bits. Whisk constantly to prevent lumps. Bring the mixture to a simmer.
6. Step 6: Add the rinsed potato cubes, stir well, bring back to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are tender, stirring occasionally.
7. Step 7: Blend about half to two-thirds of the soup for creaminess while leaving some chunks: either use an immersion blender directly in the pot with care, or transfer half the soup to a standard blender, blend until smooth, then return it to the pot.
8. Step 8: Reduce heat to low. Slowly stir in the whole milk and heavy cream if using. Add fresh parsley, chives, and thyme. Heat gently for about 5 minutes, avoiding boiling.
9. Step 9: Remove the pot from heat. Gradually add the shredded cheddar cheese, stirring constantly until fully melted before adding more.
10. Step 10: Season the soup with salt, black pepper, and a pinch of cayenne or smoked paprika to taste. Remember to add seasoning gradually.
11. Step 11: Ladle the hot soup into bowls and garnish with your preferred toppings like crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Serve immediately.

Tips & Variations

• Use Yukon Gold potatoes for a creamy texture that holds its shape well in soup.
• Freshly shredded cheese melts better than pre-shredded varieties, which often contain anti-caking agents.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• To make the soup dairy-free, substitute milk and cream with coconut milk and use a vegan cheese alternative.
• Adjust the thickness by adding more broth if you prefer a thinner soup or simmer longer to thicken.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling during reheating to prevent curdling. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, but Yukon Gold are preferred for their creamy texture and ability to hold shape. Russet potatoes will make the soup thicker and more starchy, which can be desirable but changes the texture.

How can I make the soup thicker or thinner?

To thicken, simmer uncovered for longer to reduce liquid or add more flour when making the roux. To thin, stir in additional broth or milk until you reach your desired consistency.

Hearty Cheddar Garlic Herb Potato Soup Recipe

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★★★★★

4.6 from 137 reviews

This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy dish made with tender Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs. Perfect for chilly days, it features a rich blend of aromatic sautéed onions and garlic, a smooth roux-thickened broth, and a luscious mix of dairy for ultimate creaminess. Garnish with bacon, extra cheese, and fresh herbs for an indulgent bowl of homemade goodness.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 several times until about half to two-thirds of the soup is blended and creamy, leaving some potato pieces intact. Or, carefully ladle half of the soup into a standard blender, blend until smooth, and then return it to the pot with the chunky portion. Be cautious of hot splatters 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 – do not let it boil after adding the dairy to prevent curdling.
9. Melt the Cheese: Remove the pot from the heat. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each portion is fully melted before adding the next. Adding cheese off the heat prevents graininess.
10. Season to Perfection: Taste the soup and season with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Season gradually as cheese adds saltiness.
11. Serve Hot: Ladle the creamy soup into bowls. Garnish with crumbled bacon, extra cheese, sour cream, fresh chives, or croutons as desired. Enjoy immediately!

Notes

• Rinsing the potatoes removes excess starch and prevents the soup from becoming gummy.
• Use freshly shredded sharp cheddar for better melting and flavor compared to pre-shredded cheese.
• Blending part of the soup creates a creamy yet chunky texture, enhancing mouthfeel.
• Do not boil the soup after adding dairy to avoid curdling.
• Adjust seasoning gradually, especially salt, since the cheese adds saltiness.
• Use low-sodium broth to control salt levels.
• Optional garnishes like bacon and sour cream add extra richness and texture.

Keywords: Cheddar Potato Soup, Garlic Herb Soup, Creamy Potato Soup, Homemade Potato Soup, Comfort Food Soup, Cheesy Soup