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Hearty Cheddar Garlic Herb Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 130 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy soup made with Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs. Rich and flavorful, it combines sautéed aromatics, a smooth roux, and tender potatoes blended to perfection for a velvety texture with some chunks left for a hearty bite. Perfect for chilly days or whenever you need a warming, satisfying meal.

Ingredients

Units Scale

Potatoes

  • 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into 1/2-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 for ultimate creaminess)

Cheese

  • 2 cups (about 8 oz / 225 g) 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 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): Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options: Use an immersion blender to pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some potato pieces intact, or carefully transfer half the soup to a standard blender and blend until smooth, then combine back with the chunky soup. Be cautious with hot liquids.
  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 fresh parsley, chives, and thyme. Stir well and heat gently for about 5 minutes without boiling to prevent curdling.
  9. Melt the Cheese: Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese a handful at a time, stirring continuously until fully melted before adding more. This prevents the cheese from becoming grainy.
  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. Season gradually as the cheese adds saltiness.
  11. Serve Hot: Ladle the hot, creamy soup into bowls. Garnish with cooked crumbled bacon, extra cheese, sour cream, fresh chives, or croutons as desired. Serve immediately and enjoy.

Notes

  • Use Yukon Gold potatoes for their creamy texture and flavor.
  • Rinsing potatoes removes excess starch to avoid gummy soup texture.
  • Cooking the roux well prevents raw flour taste and thickens the soup perfectly.
  • Partial blending gives the soup a great balance of creaminess and texture.
  • Adding cheese off the heat helps prevent grainy texture.
  • Avoid boiling the soup after adding dairy to prevent curdling.
  • Optional garnishes can add extra flavor and texture.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 500
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 65mg

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