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Hearty Cheddar Garlic Herb Potato Soup Recipe

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

5 from 28 reviews

This Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish perfect for chilly days. Made with Yukon Gold potatoes, sharp cheddar, fresh herbs, and garlic, this soup offers a velvety texture with chunks of tender potatoes for that perfect hearty bite. The combination of aromatic onions, garlic, and fresh thyme enhances the depth of flavor, while the option to add bacon and sour cream as garnishes gives layers of richness and texture.

Ingredients

Scale

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)

Thickening Agent

  • 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 bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons

Instructions

  1. Prepare the Potatoes: Peel Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch and prevent gumminess. Set aside.
  2. Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat. Add the butter or olive oil/butter combination. When melted and shimmering, add finely chopped onion and sauté for 5-7 minutes until softened and translucent but not browned.
  3. Add the Garlic: Add minced garlic to the pot and cook for 1-2 minutes, stirring constantly until fragrant. Avoid burning to prevent bitterness.
  4. Create the Roux: Sprinkle all-purpose flour over the onions and garlic. Stir continuously and cook for 1-2 minutes to remove raw flour taste and start thickening.
  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 browned bits. Whisk to avoid lumps. Bring the mixture to a simmer.
  6. Cook the Potatoes: Add rinsed potato cubes to the pot, stir, and bring back to a gentle simmer. Reduce heat to medium-low, cover, and cook 15-20 minutes until potatoes are tender. Stir occasionally.
  7. Blend for Creaminess (Partial): Use an immersion blender to pulse and blend half to two-thirds of the soup until creamy with chunks remaining, or carefully blend half in a standard blender until smooth and return to pot, leaving chunks in the other half.
  8. Incorporate Dairy and Herbs: Reduce heat to low. Slowly add whole milk and heavy cream while stirring. Add parsley, chives, and thyme, stirring to combine. Heat gently for 5 minutes without boiling to avoid curdling.
  9. Melt the Cheese: Remove pot from heat. Gradually add shredded sharp cheddar cheese, stirring continuously until fully melted before adding more. This prevents grainy texture.
  10. Season to Perfection: Taste and adjust seasoning with salt, black pepper, and optional cayenne or smoked paprika. Season gradually as cheese adds saltiness.
  11. Serve Hot: Ladle soup into bowls and garnish with crumbled bacon, extra cheese, sour cream, fresh chives, or croutons as desired. Enjoy immediately!

Notes

  • Use Yukon Gold potatoes for their creamy texture and flavor balance.
  • Rinsing potatoes before cooking reduces starchiness and prevents gummy soup.
  • Do not boil soup after adding milk and cream to avoid curdling.
  • Adding cheese off the heat ensures smooth melting without graininess.
  • Freshly shredded cheese melts better than pre-shredded varieties which contain anti-caking agents.
  • Adjust seasoning gradually since cheese contributes saltiness.
  • Immersion blender method is safer and easier to control when blending hot soup.
  • Optional garnishes add texture and flavor but can be omitted for a vegetarian version.

Nutrition

Keywords: potato soup, cheddar garlic soup, creamy potato soup, hearty soup, easy soup recipe, comfort food

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