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Hearty Cheddar Garlic Herb Potato Soup

A rich and creamy potato soup infused with garlic and herbs, perfect for comforting meals any time of the year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main 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 Use combination for a lighter flavor.
  • 1 large yellow onion, finely chopped
  • 5-6 cloves garlic, minced Aromatics add depth.
  • 1/4 cup all-purpose flour For thickening the soup.
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk (or half-and-half for extra richness)
  • 1/2 cup heavy cream (optional but recommended) For added creaminess.
  • 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
  • 1/2 teaspoon black pepper
  • pinch cayenne pepper or smoked paprika (optional) Adds a little heat.
Optional Garnish
  • cooked crumbled bacon
  • extra shredded cheddar cheese
  • sour cream or Greek yogurt
  • more fresh chives or parsley
  • croutons

Method
 

Preparation
  1. Peel and chop your Yukon Gold potatoes into uniform ½-inch cubes. Rinse them under cold water to remove excess starch. Set aside.
  2. In a large pot or Dutch oven over medium heat, add the butter (or olive oil/butter combo). Once melted and shimmering, toss in the chopped onion. Sauté for 5-7 minutes until softened and translucent.
Cooking
  1. Stir in the minced garlic and cook for 1-2 minutes until fragrant. Be careful not to burn it!
  2. Sprinkle in the flour and stir continuously, cooking for about 1-2 minutes to cook out the raw flour taste.
  3. Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any flavorful bits. Bring to a simmer.
  4. Toss in the rinsed potato cubes, stirring well. Bring back to a gentle simmer, cover, and cook for 15-20 minutes until tender.
  5. Carefully ladle half of the soup into a blender. Blend until smooth, then pour back into the pot. Vent the lid while blending to prevent a hot mess.
  6. Reduce heat to low. Slowly stir in the milk (or half-and-half) and heavy cream. Add fresh herbs and heat through gently.
  7. Off the heat, gradually stir in the shredded cheddar, letting it melt before adding more.
  8. Taste and season with salt, pepper, and optional cayenne or smoked paprika.
Serving
  1. Ladle into bowls, garnish with your favorites (such as bacon, cheese, chives, or sour cream), and enjoy immediately!

Notes

This soup keeps well in the fridge for about 3-4 days. It also freezes beautifully for up to 3 months. To reheat, gently warm on the stove, adding a splash of milk if it thickens too much.