Cheddar Garlic Herb Potato Soup
Make Cheddar Garlic Herb Potato Soup that’s creamy, cheesy, and satisfying. Perfect for cold nights or family dinners. Try this comforting recipe today.
Ingredients
Yukon Gold potatoes, about 2.5 pounds
- These are ideal for a creamy soup base. They break down just enough to thicken the broth without turning gummy.
Unsalted butter or a mix of butter and olive oil
- Butter adds richness while olive oil gives a smoother edge. Either way, the fat helps carry the garlic and onion flavors beautifully.
Yellow onion, finely chopped
- Sweet and savory it builds the aromatic base that gives the soup its cozy backbone.
Garlic cloves, minced
- This is where the garlic in garlic potatoes earns its spotlight. Use plenty. The more you use the more fragrant and flavorful your soup will be.
All-purpose flour
- Just enough to make a light roux. It helps thicken the broth into that silky spoon-coating consistency you want in any good comfort food.
Low-sodium chicken or vegetable broth
- A savory base that lets the other flavors shine without overpowering them.
Whole milk and optional heavy cream
- Whole milk adds smoothness. The heavy cream if you use it, takes the soup into truly indulgent territory.
Freshly shredded sharp cheddar cheese
- Skip the pre-shredded bags. Shred it yourself for better melt and more intense flavor.
Fresh herbs: parsley, chives, and thyme
- These brighten everything up. Don’t skip them if you want a layered herbaceous finish.
- Salt black pepper, and a pinch of cayenne or smoked paprika
- These bring balance and just a hint of heat. Season gradually and taste as you go.
Optional toppings
- Think crispy bacon extra cheddar, sour cream, croutons, or chopped chives. Set them out and let everyone customize their own bowl.
Ingredient Substitutions
- No Yukon Golds? Russet potatoes will work but blend carefully to avoid a gummy texture.
- For a vegetarian version use vegetable broth and skip the bacon topping.
- Vegan? Try plant-based butter oat milk, and a meltable vegan cheddar.
Instructions
Start with the potatoes
- Peel and chop about 2.5 pounds of Yukon Gold potatoes into even half-inch cubes. Give them a quick rinse under cold water to wash away the extra starch. This helps you avoid that gluey texture that sometimes happens in blended soups. Set them aside.
Build your flavor base
- In a large pot or Dutch oven, melt four tablespoons of unsalted butter over medium heat. Add one finely chopped yellow onion and let it soften for about five to seven minutes. The goal is translucent, not browned. Once the onion smells sweet and mellow, stir in the minced garlic and cook for another minute. Keep an eye on the garlic. Burned garlic can ruin the base.
Create the roux
- Sprinkle in a quarter cup of all-purpose flour. Stir constantly for a couple of minutes. This thickens the soup and gives it that smooth, rich consistency later. It should smell a bit nutty and look like a paste. You’re not looking for color here, just a quick cook-off of the raw flour.
Add the liquid and potatoes
- Pour in four cups of low-sodium broth slowly, whisking as you go. Scrape the bottom of the pot to catch all the flavor stuck there. Once everything is smooth, add the cubed potatoes. Bring the mixture to a gentle simmer. Cover and cook for fifteen to twenty minutes until the potatoes are fork-tender.
Blend for that creamy texture
- Use an immersion blender to partially blend the soup. Just a few pulses will do. You want a balance of creamy base with some potato pieces left for texture. If you’re using a regular blender, blend only half of the soup and return it to the pot. Be careful with hot liquids. Let the steam escape and never overfill the blender.
Finish with dairy and herbs
- Lower the heat. Slowly stir in two cups of whole milk and, if you're using it, half a cup of heavy cream. Add the chopped parsley, chives, and thyme. Let everything heat through gently for about five minutes. Avoid boiling at this stage to keep the cream from curdling.
Melt the cheddar
- Turn off the heat. Add the freshly shredded sharp cheddar one handful at a time, stirring constantly until each addition melts completely. This keeps the cheese from becoming gritty or oily.
Season to taste
- Add salt and freshly ground black pepper, adjusting slowly. If you like a bit of warmth, a pinch of cayenne or smoked paprika does wonders. Stir well and taste again before serving.
Serve and top it your way
- Ladle the soup into bowls and add your favorite toppings. Crumbled bacon, a sprinkle of extra cheddar, a dollop of sour cream, or a few crunchy croutons can all elevate the experience.
Notes
Nutrition Facts (Per Serving)
Based on use of whole milk, heavy cream, and sharp cheddar
- Calories: 490
- Total Fat: 30g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Carbohydrates: 35g
- Fiber: 4g
- Sugars: 5g
- Protein: 14g
- Sodium: 720mg