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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.
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Préparation 15 minutes
Cuisson 30 minutes
Temps total 45 minutes
Portions: 6 servings
Plat: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Clear off your counter and gather all your ingredients. Chop your onions, mince your garlic, and peel and cube the Yukon Gold potatoes.
Cooking
  1. 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.
  2. Add the minced garlic and sauté for another 1-2 minutes, stirring constantly.
  3. Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 1-2 minutes to cook the raw flavor out.
  4. Gradually whisk in the low-sodium chicken or vegetable broth, ensuring no lumps remain.
  5. Add the cubed potatoes, stir well, and bring to a gentle simmer. Cover and cook for 15-20 minutes.
  6. Check the potatoes for tenderness. They should be very tender, almost falling apart.
  7. Ladle half of the soup into a blender and blend until smooth. Return the blended soup to the pot.
  8. 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.
  9. Remove from heat and gradually fold in the shredded cheese until melted.
  10. Season with salt, black pepper, and optional spices. Ladle into bowls and garnish.

Notes et conservation

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Reheat gently on the stove.