Go Back
–+ servings
Patricia Krouse

Hearty Cheddar Garlic Herb Potato Soup

A rich and creamy potato soup with sharp cheddar cheese and fragrant garlic and herbs, perfect for cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition 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)
  • 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
  • 2 cups whole milk (or half-and-half)
  • 1/2 cup heavy cream (optional)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 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 (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1 pinch cayenne pepper or smoked paprika (optional)
  • Cooked crumbled bacon optional
  • Extra shredded cheddar cheese optional
  • Sour cream or Greek yogurt optional
  • More fresh chives or parsley optional
  • Croutons optional

Method
 

Preparation
  1. Peel and cube the Yukon Gold potatoes into ½-inch pieces and rinse them under cold water. Set aside.
  2. In a large pot over medium heat, melt the butter or the combination of olive oil and butter.
  3. Add the chopped onion and sauté for 5-7 minutes until it's soft and translucent.
  4. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  5. Sprinkle flour over the mixture, stirring for 1-2 minutes to form a roux.
Cooking
  1. Slowly whisk in the broth, ensuring to scrape up any bits from the bottom of the pot.
  2. Add the potato cubes and bring everything to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
  3. Carefully blend half of the soup until smooth, then return it to the pot.
  4. Stir in the whole milk and heavy cream. Gently heat while adding the chopped fresh herbs.
  5. Gradually mix in the sharp cheddar cheese until it's melted and creamy.
  6. Season with salt, pepper, and any optional spices.
  7. Serve hot, garnished with crumbled bacon, sour cream, or fresh herbs.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 12gFat: 30gSaturated Fat: 18gSodium: 800mgFiber: 4gSugar: 2g

Notes

For a lighter soup, reduce the amount of heavy cream or omit it altogether. Experiment with different types of cheese for new flavors.

Tried this recipe?

Let us know how it was!