Description

This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish made with Yukon Gold potatoes, a blend of aromatic garlic and onions, sharp cheddar cheese, and fresh herbs. Perfectly thickened with a roux and enriched with milk and cream, this soup is a delicious, satisfying meal that combines smooth and chunky textures for ultimate heartiness.

Ingredients

Scale

Potatoes

2.5 lbs (about 1.1 kg) 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 (helps thicken the soup)

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

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, which 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 melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent, not browned.
Add the Garlic: Add the minced garlic to the pot and cook for 1-2 minutes, stirring constantly until fragrant, being careful not to burn it.
Create the Roux: Sprinkle the all-purpose flour over the onions and garlic. Stir continuously and cook for 1-2 minutes to cook out raw flour taste and thicken the soup.
Introduce the Liquids: Gradually whisk in the chicken or vegetable broth a little at a time, scraping the bottom to loosen browned bits (fond). Continue whisking to prevent lumps. Bring the mixture to a simmer once smooth.
Cook the Potatoes: Add the rinsed potato cubes to the pot. Stir and bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are tender, stirring occasionally to prevent sticking.
Blend for Creaminess (Partial): Using an immersion blender, pulse the soup until about half to two-thirds is creamy, leaving some chunks for texture. Alternatively, blend half the soup in a standard blender (vent lid, blend carefully) and return it to the pot.
Incorporate Dairy and Herbs: Reduce heat to low and slowly add the whole milk and heavy cream if using, stirring constantly. Add fresh parsley, chives, and thyme. Heat gently for 5 minutes without boiling to prevent curdling.
Melt the Cheese: Remove the pot from heat. Slowly add shredded sharp cheddar cheese, a handful at a time, stirring until each addition melts fully to avoid graininess.
Season to Perfection: Taste and season with salt, freshly ground black pepper, and optional cayenne or smoked paprika. Remember cheese adds saltiness, so season gradually.
Serve Hot: Ladle soup into bowls and garnish with optional toppings such as crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Enjoy immediately.

Notes

Rinsing potatoes removes excess starch, preventing gummy texture.
Use freshly shredded cheddar for best melting; avoid pre-shredded which contains anti-caking agents.
Do not boil soup after adding dairy to prevent curdling.
Partial blending creates a perfect balance of creamy and chunky texture.
Adjust seasoning gradually because cheese contributes saltiness.
Optional garnishes add texture and flavor but can be omitted for a simpler soup.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 500
Sugar: 4g
Sodium: 550mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0.3g
Carbohydrates: 38g
Fiber: 4g
Protein: 18g
Cholesterol: 70mg

Keywords: potato soup, cheddar soup, garlic soup, creamy potato soup, hearty soup, herb soup