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Hearty Cheddar Garlic Herb Potato Soup

This creamy potato soup combines sharp cheddar, garlic, and fresh herbs for a warm, comforting bowl perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, 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 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 Helps thicken the soup
  • 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 for ultimate creaminess
  • 2 cups sharp cheddar cheese, freshly shredded Avoid pre-shredded for better melting
  • 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 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

Method
 

Preparation
  1. Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes.
  2. Rinse the cubed potatoes under cold water to remove excess starch.
Cooking
  1. Place a large pot or Dutch oven over medium heat.
  2. Add the butter (or olive oil/butter combination). Once melted, add the finely chopped onion. Sauté for 5-7 minutes until softened.
  3. Add the minced garlic, cooking for another 1-2 minutes until fragrant. Avoid burning the garlic.
  4. Sprinkle the flour over the sautéed onions and garlic. Stir and cook for 1-2 minutes to create a roux.
  5. Gradually whisk in the chicken or vegetable broth until smooth. Bring to a simmer.
  6. Add the rinsed potato cubes. Stir well, then cover and cook for 15-20 minutes until the potatoes are tender.
  7. Carefully ladle half of the soup into a blender. Blend until smooth and return it to the pot with the remaining soup.
  8. Reduce heat to low and stir in the milk and cream (if using). Add the fresh herbs. Heat gently for about 5 minutes.
  9. Remove from heat. Gradually add the cheddar cheese, stirring until melted.
  10. Season with salt, black pepper, and optional spices. Ladle into bowls and garnish with toppings of your choice.

Notes

Make sure to chop the potatoes into uniform pieces for even cooking. Avoid using pre-shredded cheese, as it may not melt as smoothly. Taste and adjust the seasoning before serving to suit your preference. For a thicker soup, blend more of the mixture, or for a chunkier texture, blend less.