Hearty Cheddar Garlic Potato Soup

This hearty cheddar garlic herb potato soup is pure comfort in a bowl on chilly days. Filled with tender Yukon Gold potatoes, sharp cheddar, plenty of fresh herbs, and that perfect garlic warmth, it’s creamy and indulgent without feeling heavy. It’s the kind of recipe that quickly becomes a family favorite whether you’re enjoying it at home or serving it to guests who need a little cozy.

I first made this soup when I was craving something warm and filling after a long day, and it immediately became a go-to especially when the weather turns cold. The way the garlic and herbs marry with the cheddar is something my whole family asks for again and again.

Ingredients

• Potatoes, Yukon Gold: 2.5 pounds peeled and diced, they offer the perfect creamy texture that holds up well in soup
• Unsalted butter or olive oil and butter combo: 4 tablespoons for sautéing aromatics and building flavor
• Yellow onion: 1 large, finely chopped to give natural sweetness that balances savory notes
• Garlic: 5 to 6 cloves, minced to add warming depth without overpowering
• All-purpose flour: 1/4 cup to create the roux that thickens the soup to silky perfection
• Chicken or vegetable broth: 4 cups low sodium to provide the flavorful liquid base while keeping it light
• Whole milk: 2 cups to add creaminess without heaviness
• Heavy cream: 1/2 cup (optional) for extra velvety richness but can be left out for lighter soup
• Sharp cheddar cheese: 2 cups, freshly shredded; the star that melts beautifully and gives bold flavor
• Fresh parsley: 1 tablespoon, chopped to bring fresh vibrant herbal brightness
• Fresh chives: 1 tablespoon, chopped to lend subtle oniony notes complementing the garlic
• Fresh thyme: 1 teaspoon fresh leaves or 1/2 teaspoon dried to add earthy complexity
• Salt: 1 teaspoon or to taste to elevate the flavors perfectly
• Black pepper: 1/2 teaspoon, freshly ground for gentle warmth and depth
• Cayenne pepper or smoked paprika: a pinch (optional) for a subtle smoky heat that livens each bite

Step-by-Step Instructions

Prepare the Potatoes:

Peel the Yukon Golds and chop into uniform half-inch cubes. Rinse under cold water to wash away excess starch which helps keep the soup creamy without turning gummy. Set aside and move on to building your flavor base.

Sauté the Aromatics:

In a large pot, melt butter or heat olive oil and butter on medium heat. Add the finely chopped onion and cook slowly for about five to seven minutes until soft and translucent. This gentle sauté releases natural sweetness and forms the foundational flavor.

Add Garlic:

Stir in minced garlic, cooking just one to two minutes until fragrant. Keep the heat moderate so the garlic becomes aromatic without turning bitter. This step fills the kitchen with irresistible warmth.

Create the Roux:

Sprinkle flour evenly over the onion and garlic, stirring continuously for one to two minutes. This cooks out the raw flour taste and thickens the soup to a luscious velvety consistency you’ll love.

Introduce the Liquids:

Gradually pour in the broth, whisking constantly to avoid lumps and scraping the pot’s bottom to lift all the flavorful bits. This ensures a smooth, rich soup base.

Cook the Potatoes:

Add the rinsed cubed potatoes and stir to combine. Bring the mixture to a gentle simmer, cover, and cook for 15 to 20 minutes until potatoes are fork tender. Stir occasionally to prevent sticking.

Blend for Creaminess:

Use an immersion blender to pulse and blend about half to two-thirds of the soup, leaving some chunks for texture. If using a standard blender, carefully blend half the soup in batches and return to the pot. This gives the perfect balance of silky and hearty.

Incorporate Dairy and Herbs:

Lower the heat and slowly stir in whole milk and heavy cream, stirring constantly to prevent curdling. Add chopped parsley, chives, and thyme, allowing the soup to gently meld for about five minutes of soft simmering.

Melt the Cheese:

Remove the pot from heat before folding in the shredded cheddar cheese gradually. Stir each handful until fully melted before adding more to keep the cheese smooth and creamy without graininess.

Season to Perfection and Serve:

Taste and season with salt, freshly ground black pepper, and if you like, a pinch of cayenne or smoked paprika for a touch of smoky warmth. Ladle into bowls and enjoy that warm, cheesy goodness.

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Yukon Gold potatoes make all the difference here with their creamy texture and ability to hold shape, which keeps the soup hearty and satisfying. I vividly remember serving this soup to my family during a cold winter night, and my youngest declared it their favorite “warm hug in a bowl,” which made all the effort extra worthwhile.

Storage Tips

This soup stores beautifully in the refrigerator for up to three days in an airtight container to keep aromas pure. Give it a good stir before reheating as ingredients may settle. When freezing, skip adding cheese and heavy cream right away to avoid separation during thawing. Freeze in portioned airtight containers and add dairy fresh when you reheat for the best texture.

Ingredient Substitutions

• Russet potatoes can be used if Yukon Gold is not available but expect a fluffier texture
• Vegetable broth works perfectly for a vegetarian version and keeps the flavors bright
• Omit heavy cream and add extra whole milk or half-and-half for a lighter option
• Dried herbs can replace fresh but cut amounts in half and add earlier in cooking for best flavor development

Serving Suggestions

• Serve with crusty bread or garlic breadsticks to scoop up the creamy soup
• A crisp green salad with lemon vinaigrette cuts through the richness beautifully
• Garnish with extra shredded cheddar, fresh chives, parsley, or a dollop of sour cream for personal flair and texture contrast

Pro Tips

• Toast your garlic lightly to bring out a mellow aroma but watch carefully so it doesn’t burn
• Add cheese off the heat to avoid grainy texture and ensure smooth melting
• Partially blending the soup makes it creamy yet rustic, so don’t skip this step for best mouthfeel

Common Recipe Questions

→ Can I use different potatoes?

Yukon Gold potatoes provide the ideal creamy texture, but Russets work well for a fluffier consistency. Avoid waxy varieties as they don’t break down as smoothly.

→ Are fresh herbs necessary?

Fresh herbs impart vibrant aroma and brightness, though dried herbs are a fine substitute when used in smaller amounts and added earlier in cooking.

→ What can substitute heavy cream?

For a lighter touch, omit the cream or replace it with additional whole milk or half-and-half, though cream enriches the soup’s silkiness.

→ Is this soup suitable for vegetarians?

Yes, using vegetable broth and vegetarian-friendly cheese keeps the hearty flavors intact without animal products.

→ How to thicken the soup if too thin?

Simmer uncovered to reduce naturally, or stir in a flour or cornstarch slurry while simmering to achieve desired thickness.