Description

This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy blend of tender Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs, perfect for warming up on a chilly day. Made with a flavorful roux base, sautéed onions and garlic, and enriched with milk and cream, this soup boasts a luscious texture and rich taste, finished with a touch of fresh parsley, chives, and thyme. Garnish with, extra cheese, and sour cream for an indulgent treat.

Ingredients

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)

Cheese

2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded

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)

Optional Garnish

Cooked crumbled
Extra shredded cheddar cheese
Sour cream or Greek yogurt
More fresh chives or parsley
Croutons

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Instructions

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.
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.
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.
Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to cook out the raw flour taste and create a roux, which will thicken the soup.
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 flavorful browned bits. Whisk constantly to prevent lumps. Once smooth, bring to a simmer.
Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring mixture back to a gentle simmer, reduce heat to medium-low. Cover and cook for 15-20 minutes, or until potatoes are tender. Stir occasionally to prevent sticking.
Blend for Creaminess (Partial): Use an immersion blender to pulse half to two-thirds of the soup until creamy but still chunky, or ladle half into a standard blender and carefully blend until smooth. Return blended soup to pot. Take care to avoid hot splatters.
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 prevent curdling.
Melt the Cheese: Remove pot from heat. Gradually add shredded sharp cheddar cheese in handfuls, stirring continuously until fully melted before adding more. This prevents graininess or seizing.
Season to Perfection: Taste and adjust seasoning with salt, freshly ground black pepper, and optional pinch of cayenne pepper or smoked paprika. Add seasonings gradually as cheese adds saltiness.
Serve Hot: Ladle the hot soup into bowls and garnish with optional toppings such as crumbled , extra cheese, sour cream, fresh chives, or croutons. Serve immediately.

Notes

Rinsing potatoes before cooking removes excess starch and helps keep the soup from getting gummy.
Use freshly shredded cheddar rather than pre-shredded for smoother melting and better texture.
Be cautious when blending hot soup to avoid burns; vent blender lid to let steam escape.
Avoid boiling soup after adding dairy to prevent curdling.
Adjust seasoning gradually, especially salt, as cheese adds saltiness.
To make the soup vegetarian, use vegetable broth instead of chicken broth.
Double the recipe to have leftovers, as flavor often improves the next day.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering, Sautéing, Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (approx. 250 ml)
Calories: 520
Sugar: 5 g
Sodium: 600 mg
Fat: 32 g
Saturated Fat: 19 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 80 mg