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Hearty Cheddar Garlic Herb Potato Soup Recipe

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★★★★

4 from 90 reviews

A rich and comforting Hearty Cheddar Garlic Herb Potato Soup made with creamy Yukon Gold potatoes, sautéed onions and garlic, a velvety roux base, sharp cheddar cheese, and fresh herbs. This soup is partially blended for a perfect creamy texture with tender potato chunks, ideal for a satisfying meal any time of the year.

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 (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

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)

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 the 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.
  2. Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat. Add the butter or olive oil and butter combination. Once melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent but not browned.
  3. Add the Garlic: Add the minced garlic and cook for another 1-2 minutes, stirring constantly until fragrant. Take care not to burn the garlic to avoid bitterness.
  4. Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for 1-2 minutes to cook out the raw flour flavor, forming a roux to thicken the soup.
  5. Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, scraping the bottom of the pot to release flavorful browned bits. Whisk constantly to prevent lumps. Once fully incorporated and smooth, bring to a simmer.
  6. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well, bring back to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are very tender and easily pierced with a fork, stirring occasionally.
  7. Blend for Creaminess (Partial): Use an immersion blender to pulse about half to two-thirds of the soup until creamy while leaving some chunks for texture. Alternatively, carefully blend about half the soup in a standard blender with the lid vented for steam release, then return it to the pot. Be cautious of hot splatters.
  8. Incorporate Dairy and Herbs: Reduce heat to low. Slowly stir in the whole milk (or half-and-half) and heavy cream if using. Add fresh parsley, chives, and thyme, mixing well. Heat gently for about 5 minutes without boiling to avoid curdling.
  9. Melt the Cheese: Remove the pot from heat. Gradually add shredded sharp cheddar cheese by handfuls, stirring continuously until fully melted before adding more. Adding cheese off the heat ensures smooth melt and prevents graininess.
  10. Season to Perfection: Taste and adjust seasoning with salt, freshly ground black pepper, and optional cayenne or smoked paprika, seasoning slowly since cheese adds saltiness.
  11. Serve Hot: Ladle the soup into bowls and garnish with choice of cooked crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Serve immediately and enjoy.

Notes

  • Rinsing potatoes removes excess starch and prevents gumminess.
  • Do not brown the onions to keep flavor sweet and smooth.
  • Be careful not to burn garlic to avoid bitterness in the soup.
  • Slowly add broth while whisking to avoid lumps from flour.
  • Partial blending ensures creamy yet hearty texture with potato chunks.
  • Adding cheese off the heat prevents graininess and curdling.
  • Do not boil after adding dairy to maintain creamy texture.
  • Use fresh shredded cheese, not pre-shredded, for better melting.
  • Optional heavy cream increases richness but can be omitted for lighter soup.
  • Season gradually as cheese adds saltiness.

Keywords: cheddar garlic potato soup, creamy potato soup, cheesy potato soup, hearty soup recipe, homemade soup, onion garlic soup, herb potato soup

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