Description
This Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish made with Yukon Gold potatoes, sharp cheddar cheese, fresh herbs, and a rich blend of dairy. Perfect for chilly days, this soup combines tender potatoes with a velvety texture, infused with garlic, onions, and a hint of warmth from optional cayenne or smoked paprika. Garnished with crisp bacon, extra cheese, and fresh herbs, it is a satisfying meal that brings warmth and flavor in every spoonful.
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 (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 – 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): Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options: Use an immersion blender to pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some noticeable potato pieces intact, or ladle about half of the soup into a standard blender, blend until smooth, and return it to the pot carefully.
- 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 without boiling to prevent curdling.
- Melt the Cheese: Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. This prevents the cheese from becoming grainy or seizing.
- Season to Perfection: Taste the soup and season with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Season gradually, keeping in mind the cheese adds saltiness.
- Serve Hot: Ladle the hot, creamy soup into bowls. Garnish generously with your choice of crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!
Notes
- Using Yukon Gold potatoes provides a creamy texture and richness to the soup.
- Rinsing the potatoes removes excess starch and prevents gumminess.
- Be cautious when blending hot liquids; vent lids to avoid pressure build-up.
- Add cheese off the heat to ensure smooth melting without graininess.
- Optional garnishes add extra flavor and texture but can be omitted for a vegetarian or simpler version.
- The soup can be adjusted for thickness by adding more broth or milk.
- For vegan adaptation, substitute dairy with plant-based milk and cheese alternatives and use vegetable broth.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 500
- Sugar: 5g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
