Description

This Cheddar Garlic Herb Potato Soup is a cozy, creamy, and flavorful soup that combines Yukon Gold potatoes, garlic, fresh herbs, and sharp cheddar into a hearty bowl of comfort. Perfect for chilly nights, meal prep, or feeding a hungry family, it strikes the perfect balance between rich, cheesy indulgence and fresh herby brightness.

Ingredients

Scale

2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces
4 tbsp (60 g) unsalted butter OR 3 tbsp (45 ml) olive oil + 1 tbsp (15 g) butter
1 large yellow onion, finely chopped
5–6 cloves garlic, minced
1/4 cup (30 g) all-purpose flour
4 cups (950 ml) low-sodium chicken or vegetable broth
2 cups (475 ml) whole milk or half-and-half
1/2 cup (120 ml) heavy cream (optional, for extra richness)
2 cups (225 g) freshly shredded sharp cheddar cheese
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tsp salt
1/2 tsp black pepper
Pinch of cayenne pepper or smoked paprika (optional)
Optional garnishes: crumbled bacon, extra cheddar cheese, sour cream, chives, croutons

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Instructions

Peel, cube, and rinse potatoes; set aside.
In a large pot or Dutch oven, melt butter (or heat oil/butter combo) over medium heat. Sauté onion for 5–7 minutes until softened.
Stir in garlic and cook 1–2 minutes until fragrant.
Sprinkle in flour to form a roux, stirring constantly for 1–2 minutes.
Slowly whisk in broth, scraping up browned bits.
Add potatoes, cover, and simmer for 15–20 minutes until fork-tender.
Blend partially with an immersion blender (or half in a blender) for a creamy-chunky texture.
Lower heat, stir in milk and cream, then add parsley, chives, and thyme. Warm gently.
Remove from heat and stir in cheddar cheese in batches until melted.
Season with salt, pepper, and optional cayenne or paprika.
Serve hot with garnishes of choice.

Notes

Blend all potatoes for ultra-smooth texture or leave chunks for heartiness.

Avoid boiling after adding dairy to prevent curdling.

Freshly shredded cheddar melts smoother than pre-shredded.

Soup freezes best if cheese and cream are added only after reheating.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American