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Hearty Cheddar Garlic Herb Potato Soup

A comforting and creamy potato soup with cheddar cheese, garlic, and fresh herbs that warms you from the inside out.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)
  • 4 tablespoons 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
Aromatics
  • 1 large 1 large yellow onion, finely chopped (about 1.5 cups)
  • 5-6 cloves 5-6 cloves garlic, minced (about 2 tablespoons)
Thickening Agent
  • 1/4 cup 1/4 cup all-purpose flour (helps thicken the soup)
Liquid Base
  • 4 cups 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
  • 2 cups 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
  • 1/2 cup 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
Cheese
  • 2 cups 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
Herbs
  • 1 tablespoon 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Seasoning
  • 1 teaspoon 1 teaspoon salt (or to taste)
  • 1/2 teaspoon 1/2 teaspoon black pepper, freshly ground (or to taste)
  • 1 pinch 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

Method
 

Preparation
  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. Set aside.
  2. Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination).
Cooking
  1. Once melted, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent.
  2. Add the minced garlic and cook for another 1-2 minutes, stirring constantly until fragrant. Be careful not to let the garlic burn.
  3. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes.
  4. Gradually whisk in the chicken or vegetable broth. Scrape the bottom of the pot to loosen any browned bits. Once smooth, bring to a simmer.
  5. Add the rinsed potato cubes. Stir well and return to a gentle simmer. Cover and cook for 15-20 minutes or until the potatoes are very tender.
Blending
  1. To create a creamy texture, carefully ladle about half of the soup into a blender and blend until smooth. Pour back into the pot with the remaining chunky soup.
Finishing Touches
  1. Reduce heat to low. Slowly pour in the whole milk and heavy cream, stirring constantly. Add fresh parsley, chives, and thyme. Heat through gently for about 5 minutes without boiling.
  2. Remove from heat and gradually add the shredded cheddar cheese, stirring until melted and incorporated. Season with salt, black pepper, and optional cayenne or smoked paprika.
  3. Ladle the soup into bowls and garnish with chosen toppings. Enjoy immediately!

Notes

Use freshly shredded cheddar cheese for better melting and flavor. Adjust the thickness by blending more or less of the soup, depending on your preference. Experiment with your favorite herbs to customize the flavor. Make it heartier by adding cooked protein like shredded chicken or crispy bacon.