Hearty Cheddar Garlic Herb Potato Soup
Hearty Cheddar Garlic Herb Potato Soup is the kind of cozy dish that wraps you up like a warm blanket. It’s creamy and rich with buttery potatoes, sharp cheddar, roasted garlic, and a fresh pop of herbs in every spoonful. If you're looking for something that tastes like comfort and smells like home, this one’s it.
Ingredients
- 2.5 pounds Yukon Gold potatoes peeled and cubed
- 4 tablespoons unsalted butter or 3 tablespoons olive oil plus 1 tablespoon butter
- 1 large yellow onion finely chopped
- 5 to 6 garlic cloves minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth or vegetable broth
- 2 cups whole milk or half-and-half
- ½ cup heavy cream optional but dreamy
- 2 cups sharp cheddar cheese freshly shredded
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch of cayenne or smoked paprika optional
Instructions
- Peel the potatoes and chop them into chunky cubes about half an inch thick. Rinse under cold water to wash off the starchy film and set aside.
- In a big soup pot, melt the butter over medium heat. Add the chopped onion and cook until soft and sweet, about 5 to 7 minutes.
- Add garlic and stir for 1 to 2 minutes until fragrant.
- Sprinkle in the flour and stir to coat evenly. Cook for another minute until it forms a thick paste.
- Slowly pour in the broth while whisking to keep it smooth. Add the potatoes and stir. Cover and simmer for about 20 minutes until potatoes are fork-tender.
- Use an immersion blender to blend part of the soup, leaving some chunks for texture. If using a standard blender, blend half the soup and return it to the pot.
- Lower the heat and stir in milk and cream. Add parsley, chives, and thyme. Warm through gently without boiling.
- Remove from heat and slowly stir in cheddar cheese by handfuls, mixing after each addition until melted and smooth.
- Taste and adjust seasoning with salt, pepper, and optional cayenne or smoked paprika. Serve hot with toppings of choice.
Notes
Use freshly shredded cheese for the best melt. Don’t over-blend some chunkiness adds great texture. If the soup thickens too much, just stir in a splash of milk or broth. This soup gets even better the next day. Toppings like croutons, bacon, chives, or sour cream take it over the top.