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Hearty Cheddar Garlic Herb Potato Soup

Warm, creamy, and filled with flavor, this Hearty Cheddar Garlic Herb Potato Soup is perfect for chilly evenings and made with Yukon Gold potatoes, aromatic herbs, and sharp cheddar cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6-7 medium potatoes.
  • 4 tablespoons Unsalted butter Or 3 tablespoons olive oil + 1 tablespoon 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 Helps thicken the soup.
  • 4 cups Low-sodium chicken or vegetable broth 32 fl oz / 950 ml.
  • 2 cups Whole milk Or half-and-half for extra richness.
  • 1/2 cup Heavy cream Optional for ultimate creaminess.
  • 2 cups Sharp cheddar cheese, freshly shredded About 8 oz / 225g.
  • 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 Or to taste.
  • 1/2 teaspoon Black pepper, freshly ground Or to taste.
  • pinch Cayenne pepper or smoked paprika Optional, for warmth.
Optional Garnishes
  • Cooked crumbled bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons

Method
 

Preparation
  1. Peel your Yukon Gold potatoes and cube them into ½-inch pieces.
  2. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
Cooking
  1. Place a large pot or Dutch oven over medium heat.
  2. Add the butter (or olive oil/butter combination).
  3. Once the butter is melted, add the finely chopped yellow onion.
  4. Sauté for 5-7 minutes until the onion is softened and translucent.
  5. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  6. Sprinkle the flour over the sautéed onions and garlic.
  7. Stir continuously for about 1-2 minutes to create a roux.
  8. Gradually whisk in the broth, scraping the pot’s bottom.
  9. Bring the mixture to a simmer.
  10. Add the rinsed potato cubes and stir well.
  11. Cover the pot and cook for 15-20 minutes until the potatoes are tender.
  12. Remove half of the soup and blend until smooth, then return it to the pot.
  13. Reduce the heat to low and slowly pour in the milk (or half-and-half) and heavy cream, stirring constantly.
  14. Add the parsley, chives, and thyme, stirring to combine.
  15. Heat gently for about 5 minutes without boiling.
  16. Remove from heat and add the shredded cheddar cheese gradually, stirring until melted.
  17. Season with salt, black pepper, and optional cayenne or paprika.
  18. Ladle the soup into bowls and garnish as desired. Enjoy immediately!

Notes

To avoid curdling, heat gently after adding dairy. Taste and adjust seasoning throughout cooking. Leftover soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.