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Hearty Cheddar Garlic Herb Potato Soup

Hearty Cheddar Garlic Herb Potato Soup
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This Hearty Cheddar Garlic Herb Potato Soup is the ultimate comfort food—rich, creamy, and deeply satisfying. Tender Yukon Gold potatoes are simmered in a savory broth, blended just enough for a velvety texture, then finished with sharp cheddar cheese, garlic, and fresh herbs. It’s cozy, filling, and perfect for chilly evenings, family dinners, or when you want a warm bowl of homemade goodness that feels indulgent but still wholesome.

Ingredients

Scale

Potatoes

  • 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cut into ½-inch cubes

Fat

  • 4 tablespoons unsalted butter
    or

  • 3 tablespoons olive oil + 1 tablespoon butter

Aromatics

  • 1 large yellow onion, finely chopped

  • 5–6 cloves garlic, minced

Thickener

  • ¼ cup all-purpose flour

Liquid Base

  • 4 cups low-sodium chicken or vegetable broth

  • 2 cups whole milk (or half-and-half for extra richness)

  • ½ cup heavy cream (optional, but recommended)

Cheese

  • 2 cups sharp cheddar cheese, freshly shredded

Herbs

  • 1 tablespoon fresh parsley, chopped

  • 1 tablespoon fresh chives, chopped

  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Seasoning

  • 1 teaspoon salt (or to taste)

  • ½ teaspoon freshly ground black pepper

  • Pinch of cayenne pepper or smoked paprika (optional)

Optional Garnishes

  • Cooked crumbled bacon

  • Extra shredded cheddar cheese

  • Sour cream or Greek yogurt

  • More fresh herbs

  • Croutons

Instructions

  • Prepare the Potatoes
    Peel and cube the potatoes into uniform ½-inch pieces. Rinse under cold water to remove excess starch and set aside.

  • Sauté the Aromatics
    In a large pot or Dutch oven over medium heat, melt the butter (or oil/butter mix). Add the chopped onion and sauté for 5–7 minutes until soft and translucent.

  • Add the Garlic
    Stir in the minced garlic and cook for 1–2 minutes until fragrant, stirring constantly.

  • Make the Roux
    Sprinkle the flour over the onion and garlic mixture. Stir continuously and cook for about 1–2 minutes to remove the raw flour taste.

  • Add the Liquids
    Gradually whisk in the broth, scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a gentle simmer.

  • Cook the Potatoes
    Add the potatoes, stir well, cover, and simmer for 15–20 minutes until the potatoes are fork-tender.

  • Blend for Creaminess
    Partially blend the soup using an immersion blender until about half to two-thirds is smooth, leaving some potato chunks.
    Alternatively, blend half the soup in a standard blender and return it to the pot.

  • Add Dairy and Herbs
    Reduce heat to low. Stir in the milk, heavy cream (if using), parsley, chives, and thyme. Heat gently for about 5 minutes—do not boil.

  • Melt the Cheese
    Remove the pot from the heat. Add the shredded cheddar gradually, stirring until fully melted and smooth.

  • Season and Serve
    Season with salt, pepper, and optional cayenne or smoked paprika. Ladle into bowls and garnish as desired. Serve hot.

Notes

  • Use Yukon Gold potatoes: They’re naturally creamy and perfect for soups.

  • Shred your own cheese: Pre-shredded cheese doesn’t melt as smoothly.

  • Don’t boil after adding dairy: Gentle heat keeps the soup silky and prevents curdling.

  • Customize the texture: Blend more for a smoother soup or less for chunkier results.

  • Make it vegetarian: Use vegetable broth and skip the bacon garnish.

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