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Hearty Cheddar Garlic Herb Potato Soup

This comforting potato soup is rich, creamy, and packed with flavor, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6-7 medium potatoes
  • 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
  • 1 large yellow onion, finely chopped About 1.5 cups
  • 5-6 cloves garlic, minced About 2 tablespoons
  • 1/4 cup all-purpose flour Helps thicken the soup
  • 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, but recommended for ultimate creaminess
  • 2 cups sharp cheddar cheese, freshly shredded Avoid pre-shredded for better melting
Herbs and Seasoning
  • 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
  • 1 pinch cayenne pepper or smoked paprika Optional, for a hint of warmth
Optional Garnishes
  • cooked crumbled bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons

Method
 

Preparation
  1. Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes. Rinse them under cold water to remove excess starch.
  2. In a large pot or Dutch oven, melt the butter (or olive oil/butter combo) over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
  3. Add the minced garlic and cook for 1-2 more minutes until fragrant.
Making the Soup
  1. Sprinkle the flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes to cook it down.
  2. Gradually whisk in the broth, scraping any flavorful bits from the bottom. Bring it to a simmer.
  3. Add the potato cubes to the pot, stir well, and bring back to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
Finishing Touches
  1. Carefully ladle about half of the soup into a blender, blend until smooth, then return it to the pot.
  2. Lower the heat and slowly pour in the milk and heavy cream, stirring continuously. Add the parsley, chives, and thyme.
  3. Remove from heat and gradually stir in cheddar cheese until melted. Season with salt, pepper, and cayenne if desired.
Serving
  1. Ladle the soup into bowls and garnish with toppings of your choice. Enjoy immediately!

Notes

This soup stores beautifully! Let leftovers cool, then transfer to airtight containers. Enjoy within 4 days in the fridge or freeze for up to 3 months.