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Hearty Cheddar Garlic Herb Potato Soup Recipe

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4.7 from 106 reviews

This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy dish featuring tender Yukon Gold potatoes, aromatic garlic and onions, and sharp cheddar cheese. Cooked on the stovetop and blended partially for a perfect texture, it’s enriched with fresh herbs and finished with optional garnishes like crumbled bacon and sour cream for ultimate flavor and warmth.

Ingredients

Units Scale

Potatoes

  • 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces (about 6-7 medium potatoes)

Fat

  • 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter

Aromatics

  • 1 large yellow onion, finely chopped (about 1.5 cups)
  • 5-6 cloves garlic, minced (about 2 tablespoons)

Flour

  • 1/4 cup all-purpose flour

Liquid Base

  • 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
  • 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
  • 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended)

Cheese

  • 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded

Herbs

  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Seasonings

  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper, freshly ground (or to taste)
  • Pinch of cayenne pepper or smoked paprika (optional)

Optional Garnish

  • Cooked crumbled bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons

Instructions

  1. Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, which helps prevent the soup from becoming gummy. Set aside.
  2. Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter or olive oil and butter combination. Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent but not browned.
  3. Add the Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, which can cause bitterness.
  4. Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to cook out the raw flour taste and help thicken the soup.
  5. Introduce the Liquids: Gradually whisk in the chicken or vegetable broth a little at a time, scraping the bottom of the pot to loosen any browned bits (fond). Whisk constantly to prevent lumps. Once smooth, bring the mixture to a simmer.
  6. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot and stir well. Bring back to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are tender and easily pierced with a fork, stirring occasionally.
  7. Blend for Creaminess (Partial): Use an immersion blender to pulse several times until about half to two-thirds of the soup is blended and creamy but still has some potato chunks. Alternatively, carefully transfer half the soup to a standard blender, blend until smooth, and return it to the pot. Be cautious with hot liquids.
  8. Incorporate Dairy and Herbs: Reduce heat to low. Slowly stir in whole milk (or half-and-half) and heavy cream if using. Add fresh parsley, chives, and thyme (or dried thyme). Heat gently for about 5 minutes without boiling to prevent curdling.
  9. Melt the Cheese: Remove the pot from heat. Gradually add shredded sharp cheddar cheese, stirring continuously until each addition is melted and incorporated to avoid graininess.
  10. Season to Perfection: Taste and season with salt, freshly ground black pepper, and optionally a pinch of cayenne pepper or smoked paprika. Add seasoning gradually as cheese adds saltiness.
  11. Serve Hot: Ladle the soup into bowls and garnish with desired toppings like crumbled bacon, extra cheddar, sour cream, fresh chives, or croutons. Enjoy immediately for best flavor and texture.

Notes

  • Rinsing potatoes removes excess starch to keep the soup from being gummy.
  • Use freshly shredded cheddar cheese for better melting and creaminess.
  • Do not boil the soup after adding dairy to prevent curdling.
  • Blend only part of the soup to retain some potato chunks for texture.
  • Adjust seasoning gradually, as cheese contributes saltiness.
  • Optional garnishes add extra flavor and texture contrast.
  • Use low-sodium broth to better control salt levels in the soup.

Find it online: https://yummelle.com/hearty-cheddar-garlic-herb-potato-soup-recipe/