Description
This hearty cheddar garlic herb potato soup is rich, creamy, and comforting—perfect for cold nights or whenever you’re craving a bowl of homemade warmth. Loaded with tender potatoes, cheddar cheese, and fresh herbs, it’s a cozy classic made for sharing.
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)
1/2 cup heavy cream (optional, for extra creaminess)
2 cups sharp cheddar cheese, freshly shredded
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)
Optional Garnish:
Cooked crumbled bacon
Extra shredded cheddar cheese
Sour cream or Greek yogurt
More fresh chives or parsley
Croutons
Instructions
1. Peel and cube the potatoes into ½-inch pieces. Rinse under cold water to remove excess starch, then set aside.
2. In a large pot over medium heat, melt the butter (or oil and butter). Add chopped onion and sauté for 5–7 minutes until soft and translucent.
3. Add the minced garlic and sauté for 1–2 minutes until fragrant, stirring constantly.
4. Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux.
5. Gradually whisk in the broth, scraping the bottom to release browned bits and avoid lumps. Bring to a simmer.
6. Add the potatoes, stir well, then cover and simmer for 15–20 minutes, until potatoes are fork-tender.
7. Use an immersion blender to blend about half the soup, leaving some chunks for texture. Or blend half in a standard blender and return to the pot carefully.
8. Reduce heat to low. Stir in milk and heavy cream (if using), along with parsley, chives, and thyme. Heat gently for 5 minutes without boiling.
9. Remove from heat. Gradually stir in shredded cheddar, a handful at a time, until fully melted and incorporated.
10. Season with salt, pepper, and a pinch of cayenne or smoked paprika if desired.
11. Ladle soup into bowls and garnish with your favorite toppings such as bacon, cheese, sour cream, herbs, or croutons.
Notes
Rinse potatoes before cooking to prevent the soup from becoming gummy.
Avoid boiling the soup after adding dairy to prevent curdling.
Shred your own cheddar cheese for the best texture and melting.
This soup is excellent for meal prep and can be stored in the fridge for up to 4 days.
Reheat gently over low heat; avoid boiling to preserve the creamy texture.