Hearty Cheddar Garlic Herb Potato

This rich cheddar garlic herb potato soup is pure comfort in a bowl and perfect for when you crave something creamy and satisfying. I have tinkered with a lot of potato soups over the years and this one always brings my family to the table faster than anything else on a cold day. Whether you are making it for a weeknight dinner or sharing with friends on a Sunday afternoon this is a guaranteed crowd-pleaser that is easier than you think to pull together.

I first made this for my sister after a long snowy drive home. Now every time we have family visiting this is their top request and they never leave a drop behind.

Gather Your Ingredients

• Yukon Gold potatoes: peeled and cut into cubes for a creamy hearty texture that holds up well in soup
• Unsalted butter or olive oil: choose good quality for a rich flavor base
• Yellow onion: chopped finely for sweetness and depth
• Fresh garlic: minced for maximum aroma and punch
• All-purpose flour: helps thicken and give body to the soup
• Low-sodium chicken or vegetable broth: forms the rich flavorful backbone choose a broth with minimal additives
• Whole milk or half-and-half: for extra richness use milk from a trusted source for the best taste
• Heavy cream: totally optional but adds luxurious creaminess
• Sharp cheddar cheese: freshly shredded for best melting never use pre-shredded for this soup
• Fresh parsley chives and thyme: a trio of herbs brightens and balances all the richness use fresh if possible for maximum flavor
• Salt and freshly ground black pepper: season to your liking and taste as you go
• Cayenne pepper or smoked paprika: for subtle warmth and color choose smoked paprika for a gentle smoky note
• Optional extras: like cooked crumbled bacon extra cheese sour cream fresh chives or croutons pick your favorite for serving

How to Make It

Prepare the Potatoes:

Peel the Yukon Gold potatoes and cube them into even half inch pieces. Rinse the cubes under cold water thoroughly to wash away excess starch. This step keeps the soup silky rather than gummy.

Sauté the Aromatics:

Set a large pot or Dutch oven over medium heat. Melt your butter or oil then add the chopped onion. Sweat the onion for five to seven minutes stirring now and then until it turns soft translucent and fragrant but not browned.

Add the Garlic:

Stir in the minced garlic cooking for just one to two minutes until your kitchen smells amazing. Watch closely since garlic can burn quickly which brings bitterness.

Create the Roux:

Scatter the flour over the onion and garlic. Stir constantly for one to two minutes letting the flour cook but not brown. You want a soft paste that will efficiently thicken the finished soup.

Introduce the Liquids:

Slowly whisk in the broth a splash at a time scraping up any bits stuck to the pan. This gradual method ensures a super smooth soup and releases deep flavors from the pan.

Cook the Potatoes:

Add the rinsed potato cubes to the pot and stir well. Let the pot return to a gentle simmer. Cover cook on low for fifteen to twenty minutes stirring once in a while until the potatoes are fork tender and yielding.

Blend for Creaminess:

Use an immersion blender right in the pot to puree about half the soup while leaving some potato chunks for heartiness. If you use a blender work in batches and never overfill always vent for steam. Once blended pour back into the pot for balance.

Incorporate Dairy and Herbs:

Reduce the heat to low and gently stir in the milk and heavy cream if you want extra silkiness. Add all the fresh herbs and stir well. Let the soup warm through for five minutes but never let it boil after adding dairy to keep it smooth.

Melt the Cheese:

Take the pot off the heat completely. Gradually add handfuls of cheese stirring between each so it melts evenly and stays velvety not grainy.

Season to Perfection:

Taste and adjust with salt pepper and a pinch of cayenne or smoked paprika. Remember cheese adds saltiness so start light and build up.

Serve Hot:

Ladle the soup into bowls and top generously with your chosen toppings like bacon more cheese sour cream or crunchy croutons. Serve right away for maximum creaminess and comfort.

Nothing beats the aroma when you throw in fresh chives at the end. My favorite herb for this soup is a generous sprinkle of thyme because it brings out the cheddar’s sharpness and makes people ask what your secret ingredient is. My youngest always sneaks in for a sample as soon as the cheese goes in.

Flavor Boosters

Letting the soup rest for five to ten minutes off the heat after adding cheese helps it thicken up naturally. Always shred your own cheddar as bagged pre-grated cheese contains anti-caking agents that prevent melting. Blend carefully and only as much as you want depending on if you like your soup chunkier or smooth.

Serving Suggestions

This soup loves toppings. Add a handful of sharp cheddar more herbs bacon crumbles or even crispy onions. Serve with crusty bread or warm biscuits for a complete meal. For a lighter lunch pair it with a fresh salad like baby greens with a vinaigrette.

Creative Twists

In spring add a handful of fresh peas for color and sweetness. Summer versions benefit from a little fresh corn. In fall a pinch of smoked paprika and hearty croutons add depth. For winter celebrations make it richer with extra heavy cream.

Every variation is delicious and easy to tailor for family and friends. Let the soup cool before storing for best results later.

Common Questions About the Recipe

→ How can I make the soup extra creamy?

Using a combination of whole milk and heavy cream, plus partially blending the potatoes, gives a lush, creamy texture.

→ Can I use different types of potatoes?

Yukon Gold potatoes are preferred for their creamy texture, but russet potatoes also work well for this dish.

→ What herbs pair best with this soup?

Fresh parsley, chives, and thyme enhance the soup with bright and savory flavors. Dried herbs can be substituted if needed.

→ Can I make it vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth and ensure garnishes are meat-free.

→ How do I store leftovers?

Allow the soup to cool, then refrigerate in an airtight container for up to 4 days. Reheat gently to avoid curdling the dairy.

→ What toppings work well for serving?

Popular toppings include crumbled bacon, extra shredded cheddar, fresh herbs, sour cream, or homemade croutons.