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Hearty Cheddar Garlic Herb Potato Soup

Hearty Cheddar Garlic Herb Potato Soup Recipe
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Indulge in the comforting warmth of this Hearty Cheddar Garlic Herb Potato Soup Recipe. A perfect blend of creamy Yukon Gold potatoes, sharp cheddar cheese, and aromatic herbs creates a dish that’s not only delicious but also incredibly satisfying. This soup is ideal for cozy family dinners or gatherings with friends, and it comes together in just over 30 minutes. With its rich flavors of garlic and cheddar, each spoonful promises to warm your heart and fill your stomach. Customize it with your favorite toppings like crumbled turkey bacon or fresh herbs, making it a versatile meal option suitable for any occasion.

Ingredients

Scale
  • 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
  • 5–6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 1/2 cup heavy cream (optional)
  • 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
  • 1/2 teaspoon black pepper, freshly ground
  • Pinch of cayenne pepper or smoked paprika (optional)
  • Cooked crumbled turkey bacon (optional garnish)
  • Extra shredded cheddar cheese (optional garnish)
  • Sour cream or Greek yogurt (optional garnish)
  • More fresh chives or parsley (optional garnish)
  • Croutons (optional garnish)

Instructions

  1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
  2. Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted and shimmering, add the finely chopped yellow onion. Sauté for about 5-7 minutes until softened and translucent but not browned.
  3. Add the minced garlic to the pot. Cook for another minute or two, stirring constantly, until fragrant. Be careful not to burn the garlic.
  4. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to create a roux.
  5. Gradually whisk in the chicken or vegetable broth, scraping any flavorful browned bits from the bottom of the pot, and bring it to a simmer.
  6. Add your rinsed potato cubes, stir well, and bring back to a gentle simmer. Cover and cook for about 15-20 minutes until tender.
  7. Carefully ladle half of the soup into a blender and blend until smooth. Pour back into the pot with remaining chunky soup.
  8. Reduce heat to low and slowly pour in whole milk and heavy cream (if using) while stirring constantly. Add fresh parsley, chives, and thyme; stir well.
  9. Remove from heat completely and gradually add shredded cheddar cheese while stirring until melted.
  10. Taste your soup and adjust seasoning with salt, black pepper, and optional cayenne pepper. Ladle into bowls and garnish with your favorite toppings.

Nutrition

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