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–+ servings

Hearty Cheddar Garlic Herb Potato Soup

A warm and comforting potato soup flavored with garlic, cheddar, and herbs. Perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 320 kcal

Ingredients
  

Main Ingredients

  • 2.5 lbs Yukon Gold potatoes, peeled and cubed About 6-7 medium potatoes
  • 4 tablespoons unsalted butter Or 3 tablespoons olive oil + 1 tablespoon butter
  • 1 large yellow onion, finely chopped About 1.5 cups
  • 5-6 cloves garlic, minced About 2 tablespoons
  • 1/4 cup all-purpose flour Helps thicken the soup
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk Or half-and-half for extra richness
  • 1/2 cup heavy cream Optional, for ultimate creaminess
  • 2 cups sharp cheddar cheese, freshly shredded Avoid pre-shredded for better melting
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme
  • 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 Garnishes

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

Instructions
 

Preparation

  • Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes.
  • Rinse the cubed potatoes under cold water to remove excess starch. Set aside.

Cooking

  • Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination).
  • Once melted, add the finely chopped yellow onion and sauté for 5-7 minutes until softened.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Sprinkle the flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes.
  • Gradually whisk in the broth, scraping the bottom of the pot to loosen browned bits, and bring to a simmer.
  • Add the rinsed potato cubes, stir well, and bring back to a gentle simmer. Cover and cook for 15-20 minutes until tender.
  • Ladle about half of the soup into a blender and blend until smooth. Return to the pot.
  • Reduce heat to low, slowly pour in the whole milk and heavy cream while stirring. Add the parsley, chives, and thyme.
  • Gradually add the shredded cheddar, stirring continuously until melted.
  • Taste and season with salt, black pepper, and optional cayenne or paprika.

Serving

  • Ladle the soup into bowls and garnish generously with toppings such as bacon, extra cheese, or sour cream.
  • Serve immediately with options for custom garnishing.

Notes

This soup can be made vegetarian by using vegetable stock and omitting bacon. It can also be frozen for up to 3 months.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 3g
Keyword Cheddar Potato Soup, Comforting Soup, Creamy Soup, Garlic Soup, hearty soup
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