Go Back

Hearty Cheddar Garlic Herb Potato Soup

This creamy, indulgent soup combines tender Yukon Gold potatoes with sharp cheddar cheese, aromatic garlic, and fresh herbs for the ultimate comfort food experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Comfort Food
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs Yukon Gold potatoes peeled and cubed into ½-inch pieces
  • 4 tablespoons unsalted butter or 3 tablespoons olive oil + 1 tablespoon butter
  • 1 large yellow onion finely chopped (about 1½ cups)
  • 5 cloves garlic minced (about 2 tablespoons)
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk or half-and-half for extra richness
  • 0.5 cup heavy cream optional but recommended
  • 2 cups sharp cheddar cheese freshly shredded (about 8 oz)
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper freshly ground
  • 1 pinch cayenne pepper or smoked paprika optional

Equipment

  • large pot or Dutch oven
  • Immersion blender or regular blender
  • whisk

Method
 

  1. Peel and cube potatoes into ½-inch pieces. Rinse under cold water to remove excess starch and set aside.
  2. Melt butter in large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent.
  3. Add minced garlic and cook 1-2 minutes, stirring constantly, until fragrant. Don't let garlic burn.
  4. Sprinkle flour over sautéed vegetables. Stir continuously and cook 1-2 minutes to eliminate raw flour taste.
  5. Gradually whisk in broth, scraping bottom of pot to loosen browned bits. Whisk constantly to prevent lumps. Bring to simmer.
  6. Add potato cubes to pot. Bring back to gentle simmer, reduce heat to medium-low. Cover and cook 15-20 minutes until potatoes are very tender when pierced with a fork.
  7. Using immersion blender, pulse several times until about two-thirds of soup is blended, leaving some potato pieces intact for texture.
  8. Reduce heat to low. Slowly pour in milk and heavy cream, stirring constantly. Add parsley, chives, and thyme. Heat gently for 5 minutes without boiling - look for gentle bubbling around edges.
  9. Remove pot from heat completely. Gradually add shredded cheddar, handful at a time, stirring until each addition melts before adding next. If soup becomes grainy, let cool briefly.
  10. Taste and season with salt, pepper, and cayenne if desired. Remember cheese adds saltiness. Serve hot with desired garnishes.

Notes

Always shred cheese from a block for best melting. Don't boil dairy to prevent curdling. Add cheese off heat to prevent graining. If soup becomes too thick, thin with additional warm broth or milk. Store leftovers in refrigerator for 3-4 days.