Hearty Cheddar Garlic Herb Potato Soup Recipe

Introduction

This Hearty Cheddar Garlic Herb Potato Soup is a comforting bowl full of creamy texture and rich flavors. Combining tender Yukon Gold potatoes, sharp cheddar, and fresh herbs, it’s perfect for cozy dinners or chilly days. Easy to make and deeply satisfying, it’s sure to become a family favorite.

Ingredients

• 2.5 lbs 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 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 (about 8 oz)
• 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)

Instructions

1. Step 1: Peel and chop the Yukon Gold potatoes into ½-inch cubes. Rinse the cubes under cold water to remove excess starch and set aside.
2. Step 2: Heat a large pot or Dutch oven over medium heat. Add the butter or olive oil/butter combination. Once melted, add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
3. Step 3: Add the minced garlic and cook for 1-2 minutes, stirring constantly to avoid burning.
4. Step 4: Sprinkle the flour over the onion 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 broth, scraping the pot’s bottom to release any browned bits. Keep whisking to avoid lumps until the mixture is smooth, then bring to a simmer.
6. Step 6: Add the rinsed potatoes, stir, cover, and cook over medium-low heat for 15-20 minutes until potatoes are very tender. Stir occasionally.
7. Step 7: Partially blend the soup for creaminess: use an immersion blender to pulse half to two-thirds of the soup, or carefully blend half of it in a standard blender and return it to the pot. Leave some potato chunks for texture.
8. Step 8: Reduce heat to low. Slowly add the milk and heavy cream, stirring constantly. Stir in fresh parsley, chives, and thyme. Heat gently for 5 minutes without boiling.
9. Step 9: Remove from heat. Gradually add shredded cheddar cheese, stirring until melted and smooth. Do this off the heat to prevent graininess.
10. Step 10: Season with salt, black pepper, and optional cayenne or smoked paprika to taste. Adjust seasoning carefully because cheese adds saltiness.
11. Step 11: Serve hot, garnished with your choice of crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Swap Yukon Gold potatoes for Russets if you prefer a fluffier texture.
• Use half-and-half instead of whole milk for extra creaminess without heavy cream.
• Add cooked bacon or sautéed mushrooms for additional flavor and texture.
• To make it dairy-free, substitute milk and cream with coconut milk and use a dairy-free cheese alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning. You can add a splash of milk or broth if the soup has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cheese for this soup?

It’s best to use freshly shredded sharp cheddar cheese as pre-shredded varieties often contain anti-caking agents that can make the cheese melt unevenly and become grainy.

How can I make the soup thicker or thinner?

If you prefer a thicker soup, blend more potato chunks or add a bit more flour during the roux step. To thin the soup, simply stir in extra broth or milk when reheating until you reach your desired consistency.

Hearty Cheddar Garlic Herb Potato Soup Recipe

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★★★★★

4.8 from 66 reviews

This Hearty Cheddar Garlic Herb Potato Soup is a rich and creamy comfort food classic. Featuring tender Yukon Gold potatoes simmered in a flavorful broth, sautéed onions and garlic, and finished with sharp cheddar cheese and fresh herbs, this soup is perfect for cozy meals. A blend of potatoes is partially pureed for a thick, velvety texture with some chunks left for heartiness. Optional toppings like bacon, extra cheese, and sour cream take this soup to the next level.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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

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 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 to avoid bitterness.
4. Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for 1-2 minutes to remove the raw flour taste and form a roux that will thicken the soup.
5. Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, scraping the bottom of the pot to loosen any browned bits. Whisk constantly to prevent lumps. Once smooth, bring the mixture to a simmer.
6. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring to a gentle simmer again, then reduce heat to medium-low. Cover the pot and cook for 15-20 minutes or until potatoes are tender and easily pierced with a fork. Stir occasionally.
7. Blend for Creaminess (Partial): Using an immersion blender, pulse several times until about half to two-thirds of the soup is creamy, leaving some chunks for texture. Alternatively, carefully blend half the soup in a standard blender and return it to the pot. Be cautious with hot liquids.
8. Incorporate Dairy and Herbs: Reduce heat to low. Slowly stir in whole milk (or half-and-half) and heavy cream (if using). Add fresh parsley, chives, and thyme (or dried thyme). Heat gently for about 5 minutes without boiling to avoid curdling.
9. Melt the Cheese: Remove pot from heat. Gradually add shredded sharp cheddar cheese in small batches, stirring continuously until fully melted and incorporated before adding more. Adding cheese off heat prevents graininess.
10. Season to Perfection: Taste the soup and season with salt, freshly ground black pepper, and a pinch of cayenne or smoked paprika if desired. Adjust seasoning carefully as cheese adds saltiness.
11. Serve Hot: Ladle soup into bowls and garnish with desired toppings such as crumbled bacon, extra cheddar cheese, sour cream, fresh chives, or croutons. Serve immediately and enjoy.

Notes

• Rinsing the potatoes removes excess starch and prevents the soup from becoming gummy.
• Butter adds richness, but using olive oil with butter works well for flavor and texture.
• Do not let the soup boil after adding dairy to prevent curdling.
• Using freshly shredded cheese ensures better melting and smooth texture.
• Partial blending creates a creamy soup with delightful chunky texture.
• Adjust seasonings gradually, especially salt, as cheddar cheese is naturally salty.
• Optional garnishes add texture and complementary flavors—get creative!
• Store leftovers covered in the refrigerator for up to 3 days; reheat gently to avoid curdling.

Keywords: cheddar potato soup, hearty potato soup, creamy garlic soup, Yukon gold potato soup, cheesy soup, comforting soup recipe