Description
A comforting and creamy potato soup loaded with sharp cheddar cheese, aromatic garlic, and fresh herbs. This hearty cheddar garlic herb potato soup is easy to make and full of rich, savory flavors.
Ingredients
Scale
- 2 lbs (900g) Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups (1L) low-sodium chicken or vegetable broth
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 2 cups (200g) sharp cheddar cheese, shredded
- 1/2 cup (25g) fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1 tsp salt (more to taste)
- Optional: 4 slices cooked bacon, crumbled, for garnish
- Optional: extra shredded cheddar, chopped chives, or sour cream for serving
Instructions
- In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle flour over the onion and garlic, stirring constantly for 2-3 minutes to form a light roux. Slowly pour in the chicken or vegetable broth while whisking to avoid lumps, then add potatoes, thyme, rosemary, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until potatoes are fork-tender.
- Stir in the milk and heavy cream. Mash some of the potatoes in the pot for a chunky-creamy texture. Add cheddar cheese and parsley, stirring until the cheese has melted into the soup. Taste and adjust seasoning if needed.
- Ladle the hot hearty cheddar garlic herb potato soup into bowls. Top with optional garnishes as desired. Serve immediately.
Notes
- For a richer flavor, use homemade chicken broth.
- If you prefer a super-smooth soup, use a high-powered blender, being careful when blending hot liquids.
- Yukon Gold potatoes hold their shape nicely and deliver a buttery texture, but you can substitute Russet potatoes.
- Swap chicken broth for vegetable broth and skip the bacon garnish for a vegetarian option.
- Stir in cooked, shredded rotisserie chicken during the last 5 minutes of simmering for extra protein.
- Add a diced jalapeño with the onions, or sprinkle in some smoked paprika and cayenne for a spicy kick.
- Grate your own cheese for the creamiest melt.
- Don’t over-blend—leaving some potato chunks adds rustic texture.
- Let the soup sit for 10 minutes before serving to help flavors meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 0mg