Description

This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish made with Yukon Gold potatoes, savory aromatics, sharp cheddar cheese, and fresh herbs. The soup balances velvety smoothness with rustic potato chunks, enhanced by a rich broth base and a touch of garlic and herbs. Perfect for chilly days, it can be customized with toppings like crumbled bacon, extra cheese, or sour cream for ultimate indulgence.

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 / 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

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Instructions

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.
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.
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.
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.
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.
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.
Blend for Creaminess (Partial): Using an immersion blender, pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some noticeable potato pieces intact. Alternatively, carefully ladle half the soup into a standard blender, vent to release steam, and blend until smooth; then combine it back with the chunky portion in the pot. Be cautious of hot splatters while blending.
Incorporate Dairy and Herbs: Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream, stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes, but do not let it boil to prevent curdling.
Melt the Cheese: Remove the pot from heat. Gradually add the shredded sharp cheddar cheese in handfuls, stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
Season to Perfection: Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember the cheese adds saltiness, so season gradually.
Serve Hot: Ladle the hot, creamy soup into bowls. Garnish with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

Notes

Rinsing the potatoes after dicing removes excess starch, helping to prevent a gummy texture in the soup.
Using freshly shredded cheese rather than pre-shredded ensures better melting and a smoother soup.
The soup is best served immediately but can be stored in the refrigerator for 3-4 days. Reheat gently to avoid curdling.
For a vegetarian version, use vegetable broth instead of chicken broth.
If you prefer a thicker soup, blend more of the potatoes; for chunkier soup, blend less.
Be cautious when blending hot liquids to avoid burns; vent the blender lid and blend in batches if needed.
Adding the cheese off the heat is key to preventing grainy or oily texture in the soup.

Nutrition

Serving Size: 1 cup (approx. 250 ml)
Calories: 510
Sugar: 5 g
Sodium: 600 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 85 mg