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Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe
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★★★★★

5.1 from 28 reviews

A comforting and hearty cheddar garlic herb potato soup featuring creamy Yukon Gold potatoes simmered with fresh aromatics, blended to a perfect creamy texture with sharp cheddar cheese and fresh herbs. This rich and savory soup is perfect for chilly days and easy to customize with your favorite toppings.

Ingredients

Scale

Potatoes

  • 2.5 lbs 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 (helps thicken the soup)

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 the butter is 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, as it can become bitter.
  4. Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will help thicken the soup.
  5. Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
  6. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
  7. Blend for Creaminess (Partial): Use an immersion blender to pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some potato chunks intact. Alternatively, ladle about half the soup into a standard blender in batches, blend until smooth, and pour it back. Be cautious with hot liquids to avoid splatters.
  8. Incorporate Dairy and Herbs: Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream if using, stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well and allow to heat through gently for about 5 minutes without boiling.
  9. Melt the Cheese: Remove the pot from heat. Gradually add the shredded sharp cheddar cheese a handful at a time, stirring continuously until each addition melts and incorporates fully before adding the next. 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 pepper or smoked paprika if desired. Adjust seasoning gradually keeping cheese saltiness in mind.
  11. Serve Hot: Ladle the creamy soup into bowls and garnish with your choice of cooked crumbled bacon, extra cheddar cheese, sour cream or Greek yogurt, fresh chives or parsley, and croutons. Enjoy immediately!

Notes

  • Rinsing potatoes removes excess starch and prevents gummy soup.
  • Use freshly shredded cheese for better melting and creamier texture.
  • Do not boil soup after adding dairy to avoid curdling.
  • Partial blending keeps the soup both creamy and chunky for texture variation.
  • Adjust seasoning gradually since cheese adds saltiness.
  • Use low-sodium broth to control sodium content.
  • Optional garnishes enhance flavor and presentation but can be omitted for a lighter version.

Nutrition

Keywords: cheddar garlic potato soup, creamy potato soup, cheesy potato soup, hearty soup recipe, Yukon Gold potato soup, autumn soup, comfort food soup

Find it online: https://nataliereeve.com/hearty-cheddar-garlic-herb-potato-soup-recipe-2/