Description
This Cheddar Garlic Herb Potato Soup is creamy, cozy, and loaded with flavor from garlic, herbs, and sharp cheddar cheese.
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 (for thickening):
- ¼ 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)
- ½ cup (4 fl oz / 120 ml) heavy cream (optional, for ultimate creaminess)
Cheese:
- 2 cups (8 oz / 225 g) sharp cheddar cheese, freshly shredded
Herbs:
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Seasoning:
- 1 teaspoon salt (or to taste)
- ½ 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
- Sauté the aromatics:
In a large heavy pot or Dutch oven, melt butter over medium heat. Add chopped onions and sauté for 3–4 minutes until soft and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant. - Add the flour:
Sprinkle the flour over the onion-garlic mixture and stir constantly for 1 minute. This forms a light roux that will help thicken your soup later. - Add liquid and potatoes:
Slowly whisk in the chicken or vegetable broth, followed by the milk. Stir until smooth and no lumps remain. Add the cubed potatoes, salt, pepper, thyme, and cayenne (if using). Bring to a simmer. - Simmer until tender:
Reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the soup thickens slightly. - Add cheese and cream:
Remove from heat. Stir in the heavy cream (if using) and shredded cheddar cheese, one handful at a time, until fully melted and creamy. Taste and adjust seasoning. - Blend to desired texture:
For a smooth soup, use an immersion blender to blend until creamy. For a chunkier version, mash some potatoes gently with a spoon or potato masher. - Add fresh herbs and serve:
Stir in parsley and chives. Ladle into bowls and top with your favorite garnishes — bacon, cheese, or croutons.
Notes
For best flavor, use freshly shredded cheddar — pre-shredded cheese can make the soup grainy.
Yukon Gold potatoes create a creamy texture without needing extra cream.
Adjust the thickness by adding more broth or milk if desired.
Add bacon fat instead of butter for a smoky, rich flavor base.
The soup thickens as it cools, so loosen leftovers with a splash of broth when reheating.
Keywords: Cheddar Garlic Herb Potato Soup