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Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe
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★★★★★

4.8 from 28 reviews

A rich and comforting Hearty Cheddar Garlic Herb Potato Soup featuring creamy Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs. This soup is perfectly balanced with savory aromatics, a velvety roux base, and optional garnishes such as crispy bacon and sour cream for an ultimate cozy meal.

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 unsalted 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 / 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 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)

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 Yukon Gold potatoes and cut into uniform ½-inch cubes. Rinse under cold water to remove excess starch, which prevents the soup from becoming gummy. Set aside.
  2. Sauté the Aromatics: In a large pot or Dutch oven over medium heat, melt the butter or heat the olive oil and butter. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent without browning.
  3. Add the Garlic: Stir in minced garlic and cook for 1-2 minutes, constantly stirring to avoid burning, until fragrant.
  4. Create the Roux: Sprinkle all-purpose flour over the onions and garlic. Stir continuously and cook for 1-2 minutes to eliminate raw flour taste and form a roux, which thickens the soup.
  5. Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, scraping the pot’s bottom to release flavorful bits. Whisk thoroughly to avoid lumps. Bring to a simmer.
  6. Cook the Potatoes: Add rinsed potatoes, stir, and return to a gentle simmer. Lower heat to medium-low, cover, and cook 15-20 minutes until potatoes are fork-tender, stirring occasionally to prevent sticking.
  7. Blend for Creaminess (Partial): Use an immersion blender to pulse about half to two-thirds of the soup until creamy but retaining some potato chunks. Alternatively, carefully blend half the soup in a standard blender, venting steam, and return it to the pot.
  8. Incorporate Dairy and Herbs: Reduce heat to low. Slowly add whole milk (or half-and-half) and heavy cream, stirring constantly. Add fresh parsley, chives, and thyme. Heat gently for 5 minutes without boiling to avoid curdling.
  9. Melt the Cheese: Remove pot from heat. Gradually add sharp cheddar cheese a handful at a time, stirring continuously to fully melt between additions for a smooth finish.
  10. Season to Perfection: Taste and adjust seasoning with salt, black pepper, and a pinch of cayenne pepper or smoked paprika if desired, adding seasoning gradually as cheese adds saltiness.
  11. Serve Hot: Ladle soup into bowls and garnish with optional toppings such as crumbled bacon, extra cheddar, sour cream, fresh herbs, or croutons. Enjoy immediately.

Notes

  • Rinsing potatoes removes starch, ensuring a creamy soup without gumminess.
  • Using freshly shredded cheese prevents grainy texture compared to pre-shredded cheese with anti-caking agents.
  • Do not boil after adding dairy to avoid curdling; gentle heating suffices.
  • Partial blending gives a hearty texture with creamy and chunky potato bites.
  • Adjust seasonings gradually since the cheddar adds natural saltiness.
  • Optional garnishes add flavor and texture variety—feel free to customize.

Nutrition

Keywords: cheddar soup, potato soup, garlic herb soup, creamy potato soup, comforting soup, homemade soup

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