Name: Hearty Cheddar Garlic Herb Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 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 (or to taste); 1/2 teaspoon black pepper, freshly ground (or to taste); Pinch of cayenne pepper or smoked paprika (optional); Cooked crumbled turkey bacon (optional garnish); Extra shredded cheddar cheese (optional garnish); Sour cream or Greek yogurt (optional garnish); More fresh chives or parsley (optional garnish); Croutons (optional garnish)

Description

Warm up with this Hearty Cheddar Garlic Herb Potato Soup Recipe, a comforting and creamy dish that brings the whole family together. Bursting with flavors from sharp cheddar cheese, aromatic garlic, and fresh herbs, this easy-to-make soup is perfect for busy weeknights or cozy gatherings.

Ingredients

Scale

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
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 (or to taste)
1/2 teaspoon black pepper, freshly ground (or to taste)
Pinch of cayenne pepper or smoked paprika (optional)
Cooked crumbled turkey bacon (optional garnish)
Extra shredded cheddar cheese (optional garnish)
Sour cream or Greek yogurt (optional garnish)
More fresh chives or parsley (optional garnish)
Croutons (optional garnish)

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Instructions

Peel and cube the potatoes into ½-inch pieces. Rinse under cold water and set aside.
In a large pot over medium heat, melt butter (or olive oil). Add chopped onion and sauté until translucent (about 5-7 minutes).
Stir in minced garlic and cook until fragrant (1-2 minutes).
Sprinkle flour over aromatics and stir for two minutes to create a roux.
Gradually whisk in the broth while scraping the bottom of the pot; bring to a simmer.
Add potato cubes and cook uncovered until tender (15-20 minutes).
Blend half the soup for a creamy texture while leaving some chunks. Return blended soup to the pot.
Reduce heat; stir in milk and cream if using along with herbs.
Off heat, gradually add cheddar cheese until melted.
Season to taste with salt, pepper, and optional spices before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 4g
Sodium: 650mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 12g
Cholesterol: 50mg