Name: Creamy Cheddar Garlic Herb Potato Soup | Best Hearty Soup Recipes
Ingredients: Potatoes: 2.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes (roughly 6–7 medium potatoes); Fat: 4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter; Aromatics: 1 large yellow onion, finely diced (about 1.5 cups); 5–6 garlic cloves, minced (≈ 2 tbsp); Thickener: ¼ cup all-purpose flour; Liquids: 4 cups low-sodium chicken or vegetable broth; 2 cups whole milk or half-and-half; ½ cup heavy cream (optional, for extra richness); Cheese: 2 cups sharp cheddar, freshly shredded; Herbs: 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh chives, finely chopped; 1 tsp fresh thyme leaves (or ½ tsp dried); Seasonings: 1 tsp salt, or to taste; ½ tsp freshly ground black pepper, or to taste; Pinch of cayenne or smoked paprika (optional); Optional Toppings: Crumbled cooked bacon; Extra shredded cheddar; Sour cream or Greek yogurt; Additional fresh chives or parsley; Crunchy croutons

Ingredients

Scale

Potatoes: 2.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes (roughly 6–7 medium potatoes)
Fat: 4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter
Aromatics:
- 1 large yellow onion, finely diced (about 1.5 cups)
- 5–6 garlic cloves, minced (≈ 2 tbsp)
Thickener: ¼ cup all-purpose flour
Liquids:
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk or half-and-half
- ½ cup heavy cream (optional, for extra richness)
Cheese: 2 cups sharp cheddar, freshly shredded
Herbs:
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried)
Seasonings:
- 1 tsp salt, or to taste
- ½ tsp freshly ground black pepper, or to taste
- Pinch of cayenne or smoked paprika (optional)
Optional Toppings:
- Crumbled cooked bacon
- Extra shredded cheddar
- Sour cream or Greek yogurt
- Additional fresh chives or parsley
- Crunchy croutons

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Instructions

Prep Your Potatoes
- Peel and cube the Yukon Golds into ½-inch pieces. Rinse them under cold water to remove extra starch—this keeps the soup from getting gluey. Set aside.
Cook the Aromatics
- In a large pot or Dutch oven, melt your butter (or butter + olive oil combo) over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent.
Add the Garlic
- Toss in the minced garlic and sauté 1–2 minutes until fragrant. Be careful not to burn it—it’ll turn bitter fast!
Make the Roux
- Sprinkle the flour over the onion and garlic, stirring constantly for 1–2 minutes. This forms a roux that thickens your soup and cooks out raw flour flavor.
Pour in the Liquids
- Slowly whisk in the broth a little at a time, scraping the bottom to loosen any browned bits. Continue until fully incorporated and smooth. Bring to a gentle simmer.
Cook the Potatoes
- Add the cubed potatoes to the pot. Simmer over medium-low heat, covered, for 15–20 minutes until tender when pierced with a fork. Stir occasionally to prevent sticking.
Blend for Creaminess
- For a luscious texture while keeping some potato chunks:
- Immersion Blender: Pulse directly in the pot until about 50–70% smooth.
- Standard Blender: Blend half the soup at a time, venting the lid with a kitchen towel to release steam. Return blended soup to the pot.
Add Dairy and Herbs
- Lower the heat and stir in milk and cream gradually. Mix in parsley, chives, and thyme. Heat gently for 5 minutes—do not boil to avoid curdling.
Melt the Cheese
- Remove from heat. Slowly add shredded cheddar a handful at a time, stirring until fully melted and smooth before adding more. This ensures a creamy, non-grainy cheese sauce.
Season to Taste
- Add salt, black pepper, and optional cayenne or paprika. Taste as you go—the cheese already adds saltiness.
Serve and Garnish
- Ladle the hot soup into bowls. Top with bacon, extra cheddar, chives, sour cream, or croutons. Serve immediately and enjoy that creamy, cheesy goodness!

Nutrition

Calories: 450-550 kcal