Description
This Hearty Cheddar Garlic Herb Potato Soup is a rich, creamy, and comforting soup made with Yukon Gold potatoes, aromatic garlic and onions, sharp cheddar cheese, and fresh herbs. Perfect for chilly days, this soup blends smooth and chunky textures with a luscious cheesy finish, offering a delicious and warming meal that’s easy to make on the stovetop.
Ingredients
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
- 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)
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): Use an immersion blender to pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some potato pieces intact. Alternatively, ladle half the soup into a standard blender, blend until smooth, and return it to the pot. Be cautious of hot splatters and vent the blender lid for steam.
- Incorporate Dairy and Herbs: Reduce heat to low. Slowly add the whole milk and heavy cream if using, stirring constantly. Add the fresh parsley, chives, and thyme. Stir well and let the soup heat through gently for about 5 minutes without boiling.
- Melt the Cheese: Remove the pot from the heat. Gradually add shredded sharp cheddar cheese a handful at a time, stirring continuously until fully melted before adding more. This prevents graininess.
- Season to Perfection: Taste and season with salt, freshly ground black pepper, and optional cayenne pepper or smoked paprika. Season gradually, considering the cheese’s saltiness.
- Serve Hot: Ladle the hot, creamy soup into bowls. Garnish with extra cheese, sour cream, fresh chives, or croutons as desired. Enjoy immediately.
Notes
- Rinsing potatoes removes excess starch to prevent a gummy soup texture.
- Using freshly shredded cheese ensures better melting and smoother texture than pre-shredded cheese.
- Partial blending preserves some potato chunks for texture and heartiness.
- Avoid boiling after adding dairy to prevent curdling.
- Adjust seasoning gradually as cheese adds saltiness.
- Use a heavy-bottomed pot or Dutch oven to prevent burning while sautéing.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
