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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.

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 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

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