Description
Hearty Cheddar Garlic Herb Potato Soup Recipe
Ingredients
Scale
- Potatoes: 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp 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
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Pinch cayenne pepper or smoked paprika
- Optional: bacon, sour cream, extra cheddar, croutons
Instructions
- Peel and cube the potatoes; rinse and set aside.
- Sauté onion in butter until soft.
- Add garlic and cook until fragrant.
- Stir in flour to form a roux.
- Whisk in broth gradually until smooth; bring to a simmer.
- Add potatoes and cook until tender, 15–20 minutes.
- Blend part of the soup until creamy while leaving chunks.
- Reduce heat and stir in milk and cream.
- Add herbs and warm gently.
- Remove from heat; add cheddar gradually until melted.
- Season with salt, pepper, and optional spices.
- Serve hot with desired garnishes.
Notes
- Blend only part of the soup for best texture.
- Add cheese off heat to avoid graininess.
- Thin with extra broth or milk if reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5
- Sodium: 680
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 14
- Cholesterol: 65