Hearty Cheddar Garlic Herb Potato Soup
A warm and filling potato soup made with Yukon Gold potatoes, sharp cheddar, garlic, and fresh herbs, perfect for comforting weeknight dinners or lazy weekend lunches.
Ingredients
Vegetables and Aromatics
- 2.5 lbs Yukon Gold potatoes, peeled and cubed About 6–7 medium potatoes
- 1 large yellow onion, finely chopped About 1.5 cups
- 5-6 cloves garlic, minced About 2 tablespoons
Fats
- 4 tablespoons unsalted butter Or 3 tablespoons olive oil + 1 tablespoon butter
Thickening Agent
- ¼ cup all-purpose flour For thickening
Liquids
- 4 cups low-sodium chicken or vegetable broth Equivalent to 32 fl oz / 950 ml
- 2 cups whole milk Or half-and-half
- ½ cup heavy cream Optional
Cheese
- 2 cups sharp cheddar, freshly shredded About 8 oz / 225 g
Herbs and Seasoning
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves Or ½ teaspoon dried thyme
- 1 teaspoon salt Or to taste
- ½ teaspoon black pepper Freshly ground
- a pinch cayenne or smoked paprika Optional for heat
Optional Garnishes
- cooked crumbled bacon To top the soup
- extra shredded cheddar To top the soup
- sour cream or Greek yogurt To top the soup
- more chives or parsley To top the soup
- croutons To add crunch
Instructions
Preparation
- Peel the Yukon Gold potatoes and cut them into ½-inch cubes. Rinse under cold water to remove excess starch. Set aside.
Cooking
- Heat a large pot or Dutch oven over medium heat. Add the butter (or olive oil + butter). When the butter shimmers, add the chopped onion. Sauté for 5–7 minutes until soft and translucent.
- Add the minced garlic and cook for 1–2 minutes until fragrant, stirring to avoid burning.
- Sprinkle the flour over the onion and garlic. Stir and cook for 1–2 minutes to make a roux.
- Gradually whisk in the broth, scraping the bottom to loosen any browned bits. Bring to a simmer.
- Add the rinsed potato cubes. Stir, then reduce heat to medium-low, cover, and cook for 15–20 minutes until potatoes are very tender, stirring occasionally.
- For a creamy but chunky texture, ladle about half the soup into a blender and blend until smooth. Return to the pot. Alternatively, use an immersion blender in the pot until reaching your desired texture.
- Reduce heat to low. Slowly stir in the milk and cream (if using). Add the herbs and heat gently for about 5 minutes without boiling.
- Gradually add the cheddar, stirring until melted before adding more.
- Taste and season with salt, pepper, and optional cayenne or paprika.
Serving
- Serve hot with your favorite toppings like crumbled bacon, extra cheese, sour cream, or chives.
Notes
Cool to room temperature before storing leftovers in an airtight container in the fridge for 3–4 days. This soup can also be frozen for up to 3 months. Reheat gently on the stove.