A rich and comforting potato soup featuring creamy cheddar, aromatic garlic and herbs, and tender Yukon Gold potatoes—smooth yet chunky, this soup is the perfect warm hug in a bowl.
Why You’ll Love This Recipe
Velvety and satisfying, thanks to a blend of creamy milk, heavy cream, and sharp cheddar that enriches the broth.
Flavor-packed with garlic, onion, herbs, and a touch of warmth from cayenne or smoked paprika.
Balanced texture, achieved by blending only part of the soup for a creamy consistency with hearty potato chunks.
Highly customizable, from dairy options to garnishes and herbs, adapting to your taste or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potatoes & Fat
2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed (½‑inch pieces)
4 tablespoons unsalted butter—or a blend of 3 tablespoons olive oil + 1 tablespoon butter
Aromatics
1 large yellow onion, finely chopped (about 1½ cups)
5–6 cloves garlic, minced (about 2 tablespoons)
Thickener
¼ cup all-purpose flour
Liquid Base
4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
2 cups (16 fl oz / 475 ml) whole milk—or half‑and‑half for extra richness
½ cup (4 fl oz / 120 ml) heavy cream (optional, but recommended)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Seasoning
1 teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
Pinch of cayenne pepper or smoked paprika (optional)
Optional Garnishes
Extra shredded cheddar cheese
Sour cream or Greek yogurt
Extra fresh chives or parsley
Croutons
Directions
Prepare the Potatoes
Peel and cube the potatoes, then rinse them under cold water to remove excess starch and prevent gumminess.
Sauté the Aromatics
Heat butter (or oil + butter) in a large pot or Dutch oven over medium heat. Add onion and sauté for 5–7 minutes until soft and translucent.
Add garlic and cook 1–2 more minutes until fragrant—careful not to brown it.
Make the Roux
Sprinkle flour over the onions and garlic. Stir continuously for 1–2 minutes to cook out the raw flour taste.
Add the Liquids
Gradually whisk in broth, scraping the bottom of the pot to lift any browned bits. Bring to a simmer.
Cook the Potatoes
Stir in the cubed potatoes. Simmer, partially covered, on medium–low heat for 15–20 minutes, or until the potatoes are tender.
Blend for Creaminess (Partial Blend)
Immersion Blender: Pulse until about half to two-thirds of the soup is smooth, leaving some chunks.
Standard Blender: Blend half the soup in batches (be cautious—vent the lid with a towel for steam), then return to the pot.
Add Dairy and Herbs
Lower heat to low. Stir in the milk (or half‑and‑half) and heavy cream (if using). Add parsley, chives, and thyme. Heat gently for 5 minutes—do not boil.
Melt the Cheese
Remove pot from heat. Add shredded cheddar a handful at a time, stirring until fully melted before adding more.
Season to Taste
Check seasoning and adjust salt, pepper, and optional cayenne or paprika as needed.
Serve Hot
Ladle into bowls and garnish with your favorites—extra cheese, sour cream, fresh herbs, or croutons.
Servings And Timing
Yield: About 6–8 servings (depending on bowl size)
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: Approx. 45–50 minutes
Variations
Use half-and-half instead of whole milk for a thinner yet rich texture.
Replace Yukon Gold with red or russet potatoes—peel before cubing to avoid waxiness.
For a smoky twist, swap cayenne for smoked paprika or add crumbled bacon.
Make it vegetarian by using vegetable broth instead of chicken broth.
Try different cheeses—Gruyère or Monterey Jack melt and flavor beautifully.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze leftovers; reheat slowly on the stovetop over low heat, stirring occasionally.
Reheating: Reheat gently, adding a splash of milk or broth if the soup thickens too much.
FAQs
Can I Use Russet or Red Potatoes Instead?
Yes—just peel them to ensure a smooth texture, especially russets which are starchier.
Is Heavy Cream Necessary?
No—it adds extra richness, but whole milk makes the soup creamy and flavorful enough.
Can I Make This Dairy-Free?
Try substituting with non-dairy milk (like oat or soy) and dairy-free cheese, but texture and flavor will differ.
How Smooth Should the Soup Be?
Partially blended is ideal—it offers a comforting chunkiness while still being luxuriously creamy.
Can I Thicken It More?
Yes—let it simmer a bit longer uncovered, or whisk in a slurry of cornstarch and water if needed.
Can I Prepare This Ahead?
You can make the base up to the blending stage, refrigerate, then reheat, finish with dairy and cheese before serving.
Why Not Boil After Adding Dairy?
Boiling can curdle the cream and milk; gentle heat preserves that lush creaminess.
Can I Skip the Cheese?
Yes—but the cheddar adds essential tanginess and body to the soup. Using a substitute may alter flavor significantly.
Can I Add Protein?
Stir in cooked bacon, diced ham, or shredded chicken to make the soup more substantial.
What’s the Best Garnish?
Sour cream, extra cheese, fresh chives or parsley, and croutons all add flavor, texture, and visual appeal.
Conclusion
This Hearty Cheddar Garlic Herb Potato Soup is the essence of comfort food—creamy, flavorful, and perfect for chilly days or feel-good meals. With its blend of silky broth and satisfying potato chunks, it’s a soup that warms you from the inside out. Let me know if you’d like variation ideas or side pairing suggestions next!
