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Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe
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★★★★★

5.2 from 7 reviews

This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy classic perfect for chilly days. Loaded with tender Yukon Gold potatoes, sharp cheddar cheese, fresh herbs, and a velvety garlic-onion base, this soup is both rich and flavorful. The recipe features a homemade roux for thickening and a blend of dairy for ultimate creaminess. Garnish with crispy bacon, extra cheese, or fresh herbs to elevate this delicious, warming meal.

Ingredients

Scale

Potatoes

  • 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-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 low-sodium chicken or vegetable broth (32 fl oz / 950 ml)
  • 2 cups whole milk (16 fl oz / 475 ml) or half-and-half for extra richness
  • 1/2 cup heavy cream (optional, but recommended for ultimate creaminess)

Cheese

  • 2 cups sharp cheddar cheese, freshly shredded (about 8 oz / 225g)

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 freshly ground black pepper (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 to cook out the raw flour taste and form a roux to 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. Once smooth, bring the mixture to a simmer.
  6. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are very tender, stirring occasionally.
  7. Blend for Creaminess (Partial): Use either an immersion blender or standard blender to puree about half to two-thirds of the soup, leaving some potato chunks for texture. Exercise caution blending hot liquids to avoid splattering.
  8. Incorporate Dairy and Herbs: Reduce heat to low. Slowly stir in whole milk and heavy cream (if using). Add fresh parsley, chives, and thyme. Heat gently for about 5 minutes, avoiding boiling to prevent curdling.
  9. Melt the Cheese: Remove pot from heat. Gradually add shredded cheddar cheese in handfuls, stirring continuously until fully melted before adding more. This prevents graininess.
  10. Season to Perfection: Taste soup and season with salt, black pepper, and optional cayenne or smoked paprika. Remember cheese adds saltiness; season gradually.
  11. Serve Hot: Ladle soup into bowls and garnish with optional toppings such as crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Serve immediately and enjoy!

Notes

  • Rinsing potatoes removes excess starch to prevent a gummy soup texture.
  • Use freshly shredded cheese instead of pre-shredded for better melting and consistency.
  • Be careful when blending hot soup to avoid burns and splattering.
  • Do not boil the soup after adding dairy to prevent curdling.
  • The soup can be made vegetarian by using vegetable broth and omitting bacon garnish.
  • For vegan adaptation, substitute butter with olive oil, use plant-based milk, and omit cheese or use vegan cheese alternatives.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently over low heat.

Nutrition

Keywords: cheddar potato soup, garlic herb potato soup, creamy potato soup, comforting soup, easy soup recipe, homemade soup, cheddar cheese soup, Yukon Gold potato soup

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