We all have those days when nothing beats a Hearty Cheddar Garlic Herb Potato Soup. Imagine coming home after a long day, with the cool breeze nipping at your nose, and finding a pot of creamy, cheese-covered potato goodness waiting for you. This recipe is perfect for warming up those chilly evenings and bringing a bit of comfort food happiness to your kitchen. Plus, you probably have most of these ingredients already in your pantry! If you’re in the mood for more cozy flavors, you might want to check out my Creamy Mushroom Risotto.
Why you’ll love this recipe
Trust me, there are a million reasons why you’ll love this soup. First, it’s ridiculously easy to make, and you’ll feel like a pro chef when serving it up. Plus, it’s packed with gooey cheddar cheese and fragrant garlic and herbs, which pair perfectly with the creamy potatoes. This soup hits all the right notes – it’s hearty, comforting, and can be tailored to fit your taste buds. Plus, it makes the whole house smell insanely good!
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon 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 (or half-and-half for extra richness)
- 1/2 cup heavy cream (optional)
- 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
- 1/2 teaspoon black pepper, freshly ground
- Pinch of cayenne pepper or smoked paprika (optional)
Step-by-step instructions
Prepare your potatoes
Start by peeling and chopping the Yukon Gold potatoes into uniform ½-inch cubes. Rinse them in cold water to remove any excess starch. This little step helps keep them from sticking together and ensures a smooth soup.
Cook the base
Grab your trusty pot or Dutch oven and place it over medium heat. If you’re like me and always forget to pull the butter out of the fridge, just add it to the pot and let it melt away. Once it’s shimmering, toss in those onions until they’re softened and translucent, about 5-7 minutes.
Making the roux
Add in the minced garlic with the onions and let them cook for another 1-2 minutes. Sprinkle the flour over the mixture, stirring continuously. Let it cook for another minute or two—this will be your thickening agent, also known as a roux in fancy chef terms.
Cooking the potatoes
Gradually piece together the masterpiece by whisking in the broth, making sure to scrape up all those tasty bits from the bottom of the pot. Let it come to a simmer before adding in those prepared potato cubes. Cover it up and let the magic happen for 15-20 minutes until the potatoes are very tender.
Finishing touches
For that creamy texture, blend about half to two-thirds of the soup. An immersion blender works wonders, or you can ladle half into a standard blender and blend until smooth before returning to the pot. Lower the heat and slowly pour in the milk and heavy cream (if you’re feeling indulgent).
Cheese, please!
Once off the heat, gradually incorporate the cheddar cheese, stirring until it’s melted and gooey. Season it up with salt, black pepper, and, if you’re feeling adventurous, a pinch of cayenne or smoked paprika.
Recipe tips & variations
Make it One-Pot Friendly:
Use an immersion blender directly in the pot if you want to cut down on cleanup — easily the best hack for anyone who hates doing dishes.
Swap It Up:
Try using sweet potatoes instead of regular potatoes for a naturally sweeter flavor.
Cheese Matters:
Always go for freshly shredded cheddar. Pre-shredded cheese often contains anti-caking agents that make it dry and less melty.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat, stirring occasionally. If it thickens up too much, a splash of milk or broth should do the trick.
FAQs
For a thicker soup, blend more of it. For a thinner consistency, simply add more broth or milk.
Absolutely! While I recommend sharp cheddar for its punchy flavor, feel free to experiment with other cheeses like Gruyère or Parmesan.
Sure thing! Just swap out the chicken broth for vegetable broth, and you’re good to go.
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Hearty Cheddar Garlic Herb Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy Hearty Cheddar Garlic Herb Potato Soup, perfect for chilly evenings.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon 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 (or half-and-half for extra richness)
- 1/2 cup heavy cream (optional)
- 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
- 1/2 teaspoon black pepper, freshly ground
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Start by peeling and chopping the Yukon Gold potatoes into uniform ½-inch cubes. Rinse them in cold water to remove any excess starch.
- Grab your trusty pot or Dutch oven and place it over medium heat. Add the butter and let it melt away. Toss in those onions until they’re softened and translucent, about 5-7 minutes.
- Add in the minced garlic with the onions and let them cook for another 1-2 minutes. Sprinkle the flour over the mixture, stirring continuously. Let it cook for another minute or two.
- Gradually whisk in the broth, scraping up all the tasty bits from the bottom of the pot. Let it come to a simmer before adding in the prepared potato cubes. Cover it up and let it cook for 15-20 minutes until the potatoes are very tender.
- For that creamy texture, blend about half to two-thirds of the soup. Use an immersion blender or ladle half into a standard blender and blend until smooth before returning to the pot. Lower the heat and slowly pour in the milk and heavy cream.
- Once off the heat, gradually incorporate the cheddar cheese, stirring until it’s melted and gooey. Season with salt, black pepper, and a pinch of cayenne or smoked paprika if desired.
Notes
- If you want to make it a one-pot affair, opt for an immersion blender right in the pot.
- Feel free to swap potatoes with sweet potatoes for a sweeter twist.
- Freshly shredded cheese works better because pre-shredded can be a bit dry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg