Hearty Cheddar Garlic Herb Potato Soup
This hearty cheddar garlic herb potato soup is creamy, comforting, and packed with tender Yukon Gold potatoes, rich cheddar cheese, and fresh herbs for the perfect cozy meal.
Equipment
- large pot
- cutting board
- chef knife
- whisk
- immersion blender or blender
Ingredients
- 2.5 lbs Yukon Gold potatoes
- 4 tbsp unsalted butter
- 1 large yellow onion
- 5-6 cloves garlic
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 2 cups sharp cheddar cheese
- 1 tbsp fresh parsley
- 1 tbsp fresh chives
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch cayenne pepper or smoked paprika (optional)
- cooked crumbled turkey bacon (optional)
- extra shredded cheddar cheese (optional)
- sour cream or Greek yogurt (optional)
- more fresh chives or parsley (optional)
- croutons (optional)
Instructions
- Peel and cube the Yukon Gold potatoes into ½-inch pieces.
- In a large pot over medium heat, melt butter (or oil). Sauté chopped onion for 5–7 minutes until softened, then add minced garlic for another minute.
- Sprinkle flour over the mixture and stir for 1–2 minutes to create a roux.
- Gradually whisk in broth until smooth; bring to a gentle simmer.
- Add potatoes and cover pot; cook for about 15–20 minutes until tender.
- Blend half the soup until smooth; return to pot.
- Stir in milk along with fresh herbs; heat gently.
- Remove from heat; gradually add shredded cheddar until melted.
- Season to taste with salt and pepper before serving.
Notes
For extra richness, stir in a splash of heavy cream before serving. Top with turkey bacon, extra cheddar, sour cream, or crunchy croutons for added texture and flavor. Smoked paprika adds a subtle smoky kick.