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Hearty Cheddar Garlic Herb Potato Soup

This creamy potato soup combines Yukon Gold potatoes with sharp cheddar cheese, herbs, and garlic for a rich, comforting bowl perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)
  • 4 tbsp 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, but recommended for ultimate creaminess)
  • 2 cups sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper, freshly ground (or to taste)
  • 1 pinch cayenne pepper or smoked paprika (optional, for a hint of warmth)
Optional Garnishes
  • Cooked crumbled bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons

Method
 

Preparation
  1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch.
  2. Set aside.
Cooking
  1. Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination).
  2. Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, until the onion is softened and translucent.
  3. Add minced garlic and cook for another 1-2 minutes, stirring constantly.
  4. Sprinkle all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes.
  5. Gradually whisk in the chicken or vegetable broth until smooth, then bring to a simmer.
  6. Add the rinsed and drained potato cubes to the pot. Stir well and bring back to a gentle simmer.
  7. Cover and let it cook for 15-20 minutes, or until the potatoes are very tender.
Blending
  1. Carefully ladle about half of the soup into a blender and blend until smooth.
  2. Pour the blended soup back into the pot with the remaining chunky soup.
Finishing
  1. Reduce the heat to low and slowly pour in the whole milk and heavy cream, stirring constantly.
  2. Add the fresh parsley, chives, and thyme. Stir to combine and heat through gently for about 5 minutes.
  3. Remove the pot from the heat and gradually add shredded sharp cheddar cheese, stirring continuously.
  4. Taste and season with salt, pepper, and optional spices if desired.
  5. Ladle the hot soup into bowls and garnish as desired.

Notes

Rinse potatoes after cutting to remove surface starch for a cleaner texture. Use Yukon Gold potatoes for a naturally creamy base. Grate cheese from a block for smoother melting and avoid stabilizers in pre-shredded cheese.