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Hearty Cheddar Garlic Herb Potato Soup

A comforting and creamy potato soup bursting with garlic and fresh herbs, perfect for chilly days and easy to make for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter or 3 tablespoons olive oil + 1 tablespoon butter Use a mix of olive oil and butter for additional flavor.
  • 1 large yellow onion, finely chopped
  • 5-6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth Use low-sodium for better control of saltiness.
  • 2 cups whole milk or half-and-half For a richer texture, use half-and-half.
  • 1/2 cup heavy cream (optional) Optional for extra creaminess.
  • 2 cups sharp cheddar cheese, freshly shredded Freshly shredded cheese melts better.
  • 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
  • 1/2 teaspoon black pepper
  • 1 pinch cayenne pepper or smoked paprika (optional)
  • to taste Cooked crumbled bacon (optional garnish) For non-vegetarian version.
  • to taste Extra shredded cheddar cheese (optional garnish)
  • to taste Sour cream or Greek yogurt (optional garnish)
  • to taste More fresh chives or parsley (optional garnish)
  • to taste Croutons (optional garnish)

Method
 

Preparation
  1. Peel and cube the Yukon Gold potatoes; rinse under cold water. Set aside.
Cooking
  1. In a large pot or Dutch oven over medium heat, melt butter (or olive oil/butter mix).
  2. Add onion and sauté for 5-7 minutes until softened.
  3. Add garlic and cook for another 1-2 minutes until fragrant.
  4. Add flour, stir for 1-2 minutes to form a roux.
  5. Gradually whisk in broth, scraping the bottom of the pot to prevent lumps. Bring to a simmer.
  6. Add the potato cubes; cover and cook for 15-20 minutes until tender.
  7. Blend half the soup until smooth and return to pot, or use an immersion blender to achieve desired texture.
  8. Reduce heat to low, stir in milk and cream, add herbs, and heat through gently.
  9. Slowly stir in cheese until melted and combined.
  10. Season with salt, pepper, and optional spices.
  11. Ladle into bowls and garnish with desired toppings. Enjoy hot!

Notes

For a thicker soup, let it simmer longer after blending. Use a good quality cheese for the best flavor. Feel free to add vegetables like carrots or celery for extra nutrition. Adjust the spices according to your taste, adding more cayenne if you like it spicy.