Cheddar Garlic Herb Potato Soup
This creamy and chunky potato soup is enriched with sharp cheddar and fresh herbs, offering a comforting dish that's easy to make and perfect for freezing.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6–7 medium potatoes. Best for texture.
- 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 For thickening the soup.
- 4 cups low-sodium chicken or vegetable broth Controls final seasoning.
- 2 cups whole milk Or half-and-half for creaminess.
- 1/2 cup heavy cream Optional.
- 2 cups sharp cheddar cheese, freshly shredded For tang and depth.
- 1 tablespoon fresh parsley, finely chopped For brightness.
- 1 tablespoon fresh chives, finely chopped Adds fresh flavor.
- 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 cayenne pepper or smoked paprika Optional for heat.
Optional Garnishes
- to taste cooked crumbled bacon For extra flavor.
- to taste extra shredded cheddar
- to taste sour cream or Greek yogurt
- to taste more fresh chives or parsley
- to taste croutons For crunch.
Instructions
Preparation
- Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes, then rinse to remove excess starch.
Sauté Aromatics
- In a large pot or Dutch oven, heat butter (or olive oil and butter) over medium heat. Sauté the chopped onion for 5–7 minutes until softened, then add minced garlic and cook for another 1–2 minutes.
Make the Roux
- Sprinkle in 1/4 cup flour, continuously stirring for 1-2 minutes until it forms a light roux.
Add Broth and Potatoes
- Gradually whisk in the broth, then add the potato cubes, stir, and bring to a gentle simmer. Cover and cook for 15–20 minutes until potatoes are tender.
Blend for Creaminess
- Ladle half the soup into a blender and blend until smooth. Return the blended portion to the pot.
Add Dairy and Herbs
- Reduce heat to low; stir in whole milk and heavy cream, followed by parsley, chives, and thyme. Heat gently for about 5 minutes without boiling.
Melt in the Cheese
- Remove pot from heat and stir in cheddar cheese gradually until melted and combined. Adjust seasoning as needed.
Serve and Garnish
- Ladle soup into bowls and top with garnishes as desired before serving warm.
Notes
For storage, refrigerate for up to 3–4 days or freeze for up to 3 months. When reheating, gently restore creaminess by adding milk or cream and stirring well.