Hearty Cheddar Garlic Herb Potato Soup
A comforting and creamy potato soup infused with garlic, fresh herbs, and sharp cheddar cheese, perfect for cozy nights.
Ingrédients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed (about 1.1 kg, 6-7 medium potatoes)
- 4 tablespoons 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 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- pinch of 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
- fresh chives or parsley
- croutons
Instructions
Preparation
- Clear off your counter and gather all your ingredients. Chop your onions, mince your garlic, and peel and cube the Yukon Gold potatoes.
Cooking
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil and butter mix). Once melted and bubbly, add the onions and sauté for 5-7 minutes until soft and translucent.
- Add the minced garlic and sauté for another 1-2 minutes, stirring constantly.
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 1-2 minutes to cook the raw flavor out.
- Gradually whisk in the low-sodium chicken or vegetable broth, ensuring no lumps remain.
- Add the cubed potatoes, stir well, and bring to a gentle simmer. Cover and cook for 15-20 minutes.
- Check the potatoes for tenderness. They should be very tender, almost falling apart.
- Ladle half of the soup into a blender and blend until smooth. Return the blended soup to the pot.
- Reduce heat to low, then slowly stir in the milk and heavy cream. Add parsley, chives, and thyme, mix well, and heat through for about 5 minutes.
- Remove from heat and gradually fold in the shredded cheese until melted.
- Season with salt, black pepper, and optional spices. Ladle into bowls and garnish.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Reheat gently on the stove.