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Your Ultimate Guide to a Soul-Warming Hearty Cheddar Garlic Herb Potato Soup Recipe

Your Ultimate Guide to a Soul-Warming Hearty Cheddar Garlic Herb Potato Soup Recipe
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This Hearty Cheddar Garlic Herb Potato Soup is the definition of cozy comfort food. Yukon Gold potatoes simmer in a flavorful garlic-onion base, blended until creamy, then enriched with milk, cream, cheddar cheese, and fresh herbs. It’s thick, velvety, and deliciously savory—perfect for chilly nights, weeknight dinners, or entertaining. Customize it with your favorite toppings for the ultimate bowl.

Ingredients

Scale

Potatoes

  • 2.5 lbs Yukon Gold potatoes, peeled & cubed into ½-inch pieces
    (about 6–7 medium potatoes)

Fat

  • 4 tbsp unsalted butter OR
    3 tbsp olive oil + 1 tbsp butter

Aromatics

  • 1 large yellow onion, finely chopped (about 1.5 cups)

  • 5–6 cloves garlic, minced (about 2 tbsp)

Flour

  • 1/4 cup all-purpose flour

Liquid Base

  • 4 cups low-sodium chicken or vegetable broth

  • 2 cups whole milk (or half-and-half)

  • 1/2 cup heavy cream (optional but recommended for extra creaminess)

Cheese

  • 2 cups freshly shredded sharp cheddar cheese (about 8 oz)

Fresh Herbs

  • 1 tbsp parsley, finely chopped

  • 1 tbsp chives, finely chopped

  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Seasoning

  • 1 tsp salt (or to taste)

  • 1/2 tsp black pepper

  • Pinch of cayenne or smoked paprika (optional)

Optional Garnish

  • Crumbled bacon

  • Extra cheddar cheese

  • Sour cream or Greek yogurt

  • More chives or parsley

  • Croutons

Instructions

1. Prepare the Potatoes

Peel and cube the potatoes into even ½-inch pieces.
Rinse under cold water to remove excess starch—this prevents gumminess.

2. Sauté Aromatics

Heat butter (or oil + butter) in a large pot over medium heat.
Add the onion and cook 5–7 minutes until softened and translucent.

3. Add the Garlic

Stir in minced garlic and cook 1–2 minutes, being careful not to burn it.

4. Create the Roux

Sprinkle flour over the onions/garlic.
Cook 1–2 minutes, stirring constantly to remove the raw flour taste.

5. Add Broth

Slowly whisk in the broth, scraping the bottom of the pot to release flavor.
Bring to a gentle simmer.

6. Cook the Potatoes

Add the cubed potatoes.
Simmer 15–20 minutes, covered, until potatoes are fork-tender.

7. Blend for Creaminess

Choose one:

Immersion Blender (Easiest):

Pulse to blend ½–⅔ of the soup, leaving chunks for texture.

Standard Blender:

Blend half the soup carefully (hot liquids!) and return it to the pot.

8. Add Dairy & Herbs

Turn heat to low.
Stir in milk and heavy cream.
Add parsley, chives, and thyme.
Warm gently for 5 minutes—do not boil.

9. Melt the Cheese

Remove the pot from heat.
Add cheddar gradually, stirring until fully melted and silky.

10. Season Well

Taste and adjust:

  • More salt?

  • More pepper?

  • Add cayenne or smoked paprika for warmth.

11. Serve Hot

Ladle into bowls and top with bacon, cheese, sour cream, herbs, or croutons.

Notes

  • Freshly shred your cheese—pre-shredded doesn’t melt smoothly.

  • Don’t boil after adding dairy or the soup can separate.

  • For extra thickness, remove 1 cup of soup, mash the potatoes, and stir back in.

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

  • Make it lighter: Use milk only and reduce cheese by half.

Find it online: https://tastyquickly.com/your-ultimate-guide-to-a-soul-warming-hearty-cheddar-garlic-herb-potato-soup-recipe/