Hearty Cheddar Garlic Herb Potato Soup

Ingredients for Hearty Cheddar Garlic Herb Potato Soup

After testing this recipe countless times, I’ve learned that ingredient quality makes a huge difference in the final result. I always buy my potatoes from the farmer’s market when possible, and I never skip the fresh herbs – they really brighten the entire dish.

• 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
• 4 tablespoons unsalted butter – I recommend European-style for richer flavor
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 5-6 cloves garlic, minced (about 2 tablespoons) – I use a microplane for the finest texture
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth – My preference is organic chicken broth for depth
• 2 cups whole milk (or half-and-half for extra richness)
• 1/2 cup heavy cream (optional but recommended)
• 2 cups sharp cheddar cheese, freshly shredded – In my experience, block cheese melts much smoother
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped – I usually grow these on my windowsill year-round
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon salt (or to taste) – Pro tip: start with less, you can always add more
• 1/2 teaspoon black pepper, freshly ground
• Pinch of cayenne pepper or smoked paprika (optional)

Step-by-Step Instructions

I recommend reading through all steps before starting, as this soup moves quickly once the dairy goes in and timing becomes important.

Step 1: Peel and cube Yukon Gold potatoes into uniform ½-inch pieces. Rinse under cold water until water runs clear to remove excess starch. This step prevents gummy texture later. Pat dry and set aside.

Step 2: Heat butter in a large pot or Dutch oven over medium heat until melted and foaming. Add chopped onion and cook for 6-8 minutes, stirring occasionally, until softened and translucent with no brown edges.

Step 3: Add minced garlic and cook for 1-2 minutes, stirring constantly until fragrant. Watch carefully here – burnt garlic will make the whole soup bitter.

Step 4: Sprinkle flour over the aromatics and stir continuously for 2-3 minutes. You want to cook out the raw flour taste and create a light golden roux that will thicken your soup perfectly.

Step 5: Slowly whisk in broth, starting with just a splash to create a smooth paste, then gradually adding the rest. Scrape up any browned bits from the pot bottom. Bring to a gentle simmer.

Step 6: Add rinsed potato cubes and stir well. Bring back to a simmer, then reduce heat to medium-low. Cover and cook for 18-22 minutes until potatoes are fork-tender but not falling apart.

Step 7: Using an immersion blender, pulse 8-10 times until about half the soup is smooth while leaving plenty of potato chunks for texture. The goal is creamy with hearty pieces throughout.

Step 8: Reduce heat to low and slowly stir in milk and cream. Add fresh herbs and heat gently for 3-4 minutes. Do not let it boil or the dairy will curdle.

Step 9: Remove completely from heat. Add shredded cheese one small handful at a time, stirring until each addition melts completely before adding more. This prevents graininess. Taste and season with salt, pepper, and optional spices.

Perfect Pairings for Hearty Cheddar Garlic Herb Potato Soup

This rich, creamy soup pairs beautifully with items that provide textural contrast and help balance the richness.

Crusty Sourdough Bread: The tangy flavor and chewy texture make perfect dipping companions while cutting through the soup’s richness. Try our protein-packed garlic cream chicken skillet if you want to add protein to your meal.

Classic Grilled Cheese Sandwich: An iconic pairing that doubles down on comfort. The crispy, buttery exterior contrasts beautifully with the smooth soup texture.

Simple Mixed Green Salad: Fresh greens with vinaigrette provide a light, acidic counterpoint that cleanses the palate between spoonfuls and adds important nutritional balance.

Roasted Vegetables: Try Brussels sprouts or carrots roasted until caramelized. The slightly bitter, earthy flavors complement the soup’s richness perfectly.

Warm Dinner Rolls: Soft, yeasty bread extends the comfort factor while providing additional satisfaction for hungry families on cold nights.

Storage and Reheating Guidelines

Store leftover soup in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight, so don’t hesitate to make this ahead of time.

When reheating, warm gently over low heat on the stovetop, stirring frequently to prevent separation. Add a splash of milk or broth if the soup has thickened during storage. Never microwave on high power as it can cause curdling.

This soup can be frozen for up to 2 months, though dairy soups sometimes separate when thawed. Simply re-blend with an immersion blender to restore the original creamy texture.

FAQs

Hearty Cheddar Garlic Herb Potato Soup

A creamy, rich potato soup packed with sharp cheddar cheese, aromatic garlic, and fresh herbs – the ultimate comfort food in a bowl.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 lbs Yukon Gold potatoes peeled and cubed into ½-inch pieces
• 4 tablespoons unsalted 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 but recommended
• 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 or to taste
• 1/2 teaspoon black pepper freshly ground
• 1 pinch cayenne pepper or smoked paprika optional

Equipment

• Large pot or Dutch oven
• Immersion blender
• Whisk

Method

 

1. Peel and cube Yukon Gold potatoes into uniform ½-inch pieces. Rinse under cold water until water runs clear to remove excess starch. This step prevents gummy texture later. Pat dry and set aside.
2. Heat butter in a large pot or Dutch oven over medium heat until melted and foaming. Add chopped onion and cook for 6-8 minutes, stirring occasionally, until softened and translucent with no brown edges.
3. Add minced garlic and cook for 1-2 minutes, stirring constantly until fragrant. Watch carefully here – burnt garlic will make the whole soup bitter.
4. Sprinkle flour over the aromatics and stir continuously for 2-3 minutes. You want to cook out the raw flour taste and create a light golden roux that will thicken your soup perfectly.
5. Slowly whisk in broth, starting with just a splash to create a smooth paste, then gradually adding the rest. Scrape up any browned bits from the pot bottom. Bring to a gentle simmer.
6. Add rinsed potato cubes and stir well. Bring back to a simmer, then reduce heat to medium-low. Cover and cook for 18-22 minutes until potatoes are fork-tender but not falling apart.
7. Using an immersion blender, pulse 8-10 times until about half the soup is smooth while leaving plenty of potato chunks for texture. The goal is creamy with hearty pieces throughout.
8. Reduce heat to low and slowly stir in milk and cream. Add fresh herbs and heat gently for 3-4 minutes. Do not let it boil or the dairy will curdle.
9. Remove completely from heat. Add shredded cheese one small handful at a time, stirring until each addition melts completely before adding more. This prevents graininess. Taste and season with salt, pepper, and optional spices.

Notes

Always use freshly shredded cheese for best melting. Don’t boil after adding dairy to prevent curdling. Store leftovers in refrigerator for up to 4 days. This soup can be frozen for up to 2 months but may need re-blending after thawing.