Hearty Cheddar Garlic Potato Soup (Print-Friendly Version)

Comforting cheddar garlic potato soup with herbs, creamy texture, and hearty flavors for cozy warm-ups.

# What You'll Need:

→ Vegetables

01 - 1.13 kg Yukon Gold potatoes, peeled and cut into 1.25 cm cubes
02 - 1 large yellow onion, finely chopped
03 - 5-6 garlic cloves, minced

→ Fats and Oils

04 - 57 g unsalted butter or 45 ml olive oil plus 14 g unsalted butter

→ Thickening agents

05 - 32 g all-purpose flour

→ Liquids

06 - 960 ml low-sodium chicken or vegetable broth
07 - 480 ml whole milk
08 - 120 ml heavy cream (optional)

→ Cheese

09 - 200 g sharp cheddar cheese, freshly shredded

→ Herbs and Spices

10 - 1 tbsp fresh parsley, chopped
11 - 1 tbsp fresh chives, chopped
12 - 1 tsp fresh thyme leaves or 0.5 tsp dried thyme
13 - 1 tsp salt, or to taste
14 - 0.5 tsp freshly ground black pepper
15 - Pinch of cayenne pepper or smoked paprika (optional)

# How to Make It:

01 - Peel the Yukon Gold potatoes and cut into uniform 1.25 cm cubes. Rinse the potatoes under cold water to remove excess starch and set aside.
02 - In a large pot, melt unsalted butter or heat the olive oil and butter mixture over medium heat. Add the finely chopped onion and cook for 5-7 minutes until translucent and soft.
03 - Stir in minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn it.
04 - Sprinkle the all-purpose flour evenly over the onion and garlic mixture. Stir continuously for 1-2 minutes to cook out the raw flour flavor and form a roux.
05 - Gradually whisk in the chicken or vegetable broth, scraping up any browned bits from the pot’s base. Add the rinsed cubed potatoes and bring the mixture to a simmer. Cover and cook for 15-20 minutes until potatoes are tender.
06 - Using an immersion blender, pulse the soup until about half to two-thirds is smooth while leaving some potato chunks for texture. Alternatively, blend half the soup in a blender and return it to the pot.
07 - Lower the heat and slowly stir in whole milk and heavy cream, mixing constantly to prevent curdling. Add chopped parsley, chives, and thyme, then gently heat for 5 minutes to meld flavors.
08 - Remove the pot from heat. Gradually fold in shredded cheddar cheese, stirring until fully melted to achieve a smooth, creamy consistency.
09 - Season with salt, freshly ground black pepper, and optional cayenne or smoked paprika to taste. Serve warm, garnished as desired.

# Additional Tips:

01 - For best texture, soak and rinse potatoes to remove excess starch. When freezing leftovers, omit the cheese and add fresh upon reheating to maintain creaminess.

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