Hearty Cheddar Garlic Herb Potato Soup
Ultimate comfort food with creamy texture, sharp cheddar bite, and fresh herbs. This hearty soup is perfect for cold weather comfort.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer, Sauté
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peel and cube potatoes into 1/2-inch pieces. Rinse under cold water to remove excess starch.
- Heat butter in large 6-8 quart pot over medium heat. Add onion and sauté 5-7 minutes until translucent.
- Add garlic and cook 1-2 minutes until fragrant.
- Sprinkle flour over vegetables and cook 1-2 minutes, stirring continuously to create light golden roux.
- Gradually whisk in broth, scraping bottom to prevent lumps. Bring to simmer.
- Add potatoes and bring back to gentle simmer. Cover and cook 15-20 minutes until very tender.
- Using immersion blender, pulse until half to two thirds of soup is blended, leaving some potato chunks.
- Reduce heat to low. Slowly add milk and heavy cream, stirring constantly. Add herbs.
- Remove from heat completely. Gradually add shredded cheese, handful at a time, stirring until melted.
- Season with salt, pepper, and cayenne. Serve hot with desired toppings.
Notes
- Use Yukon Gold potatoes for best creamy texture without becoming gummy.
- Always shred cheese from block for better melting – pre-shredded can make soup grainy.
- Don’t boil after adding dairy to prevent curdling. Add cheese off heat to prevent graininess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 385 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 65 mg