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Hearty Cheddar Garlic Herb Potato Soup

Warm, cozy, and creamy, this comforting soup features Yukon Gold potatoes, sharp cheddar, and fresh herbs. A perfect weeknight dinner or chilly Sunday meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Potatoes and Base
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed (about 1.1 kg, 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, recommended for ultimate creaminess
Cheese and Herbs
  • 2 cups sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Seasoning
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper, freshly ground (or to taste)
  • pinch cayenne pepper or smoked paprika (optional, for a hint of warmth)
Optional Garnish
  • cooked crumbled bacon
  • extra shredded cheddar
  • sour cream or Greek yogurt
  • more fresh chives or parsley
  • croutons

Method
 

Preparation
  1. Peel and chop Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water to remove excess starch; drain and set aside.
  2. Heat a large pot or Dutch oven over medium. Add butter or olive oil/butter combo. When shimmering, add the chopped onion and sauté 5 to 7 minutes until softened and translucent.
  3. Stir in minced garlic and cook 1 to 2 minutes until fragrant.
  4. Sprinkle 1/4 cup flour over onions and garlic. Stir continuously and cook 1 to 2 minutes.
  5. Gradually whisk in 4 cups low-sodium broth, scraping up any browned bits on the bottom. Bring to a simmer.
Cooking
  1. Add drained potato cubes, stir, and reduce heat to medium-low. Cover and cook 15 to 20 minutes until potatoes are very tender.
  2. Mash some potatoes in the pot or blend half the soup until smooth and return to the pot.
  3. Reduce heat to low. Slowly stir in whole milk and heavy cream if using. Add parsley, chives, and thyme.
  4. Remove pot from heat and gradually stir in shredded cheddar until melted and smooth.
  5. Taste and adjust salt and pepper. Garnish with optional toppings.

Notes

For vegetarian, use vegetable broth. Pre-shredded cheese contains anti-caking agents that can make the texture grainy—shred your own for better melt. Store in an airtight container for up to 3 to 4 days.