Hearty Cheddar Garlic Herb Potato

This comforting cheddar garlic herb potato soup is exactly what I reach for on cozy nights when only creamy potatoes, warm cheese, and fresh herbs will do the trick. The blend of Yukon Gold potatoes, a trio of fresh herbs, and two hits of dairy creates both a silky texture and extraordinary flavor layered with homemade care.

I first developed this soup when searching for something both satisfying and a bit celebratory during the colder months. It has become my family’s favorite request every time there is a chill in the air.

Ingredients

• Yukon Gold potatoes: Chosen for their creamy texture and buttery flavor. Cut into uniform pieces for even cooking. Look for ones that feel firm and have smooth skin
• Unsalted butter or olive oil: Adds body and rich flavor. Butter brings a classic savory undertone. Use high quality for best taste
• Yellow onion: Forms the aromatic flavor foundation. Should feel heavy and have papery skin without blemishes
• Garlic: Creates deep savoriness. Use fresh garlic cloves for best results
• All-purpose flour: Thickens the soup. Try to use a trusted brand for more consistent results
• Low-sodium chicken or vegetable broth: Offers depth without oversalting. Choose a broth that is clear and tastes balanced on its own
• Whole milk or half-and-half: Contributes silky body. Use whole milk for richness or half-and-half for extra luxury
• Heavy cream: Optional but ups the creaminess factor. Go for high butterfat for the smoothest finish
• Sharp cheddar cheese: Delivers both tangy and robust cheesiness. Shred your own cheese for optimal melting and texture
• Fresh parsley, chives, and thyme: Add brightness and a herbal backbone. Fresh outshines dried but dried thyme is a solid substitute in a pinch
• Salt, black pepper, cayenne or smoked paprika: Seasoning to balance and boost. Every batch is a little different so taste and adjust
• Optional garnishes: Add crunch, brightness or a touch of richness. Try bacon bits, more cheese, a dollop of sour cream, fresh herbs or croutons

Step-by-Step Instructions

Prepare the Potatoes:

Peel the Yukon Gold potatoes and cut them into uniform half inch cubes. Rinse with cold water until the water runs mostly clear. This removes extra starch so the end result is luxuriously smooth not gluey

Sauté the Aromatics:

Heat a large pot over medium. Add butter or olive oil. Let it melt and get slightly bubbly. Add the chopped onion and cook for five to seven minutes. Stir occasionally until it looks glossy, soft, and pale. Sautéing develops the first layer of depth you want here

Add the Garlic:

Stir in minced garlic. Cook for one to two minutes. Keep stirring the whole time until you smell its aroma without letting it color. Garlic can turn bitter fast so keep an eye out

Create the Roux:

Sprinkle your all-purpose flour evenly over the onions and garlic. Use a wooden spoon to fully incorporate. Cook for one to two minutes. Stir steadily so nothing sticks or burns. You want to cook off the raw flour taste completely

Introduce the Liquid Base:

Slowly pour in the broth. Whisk or stir constantly. Scrape up anything on the bottom of the pot for extra flavor. Once all broth is in bring everything up to a simmer. Make sure the mixture stays smooth

Cook the Potatoes:

Add the rinsed potato cubes. Stir to spread evenly. Return the pot to a gentle simmer. Lower the heat to medium low and cover. Cook for fifteen to twenty minutes. Test a couple potato cubes for tenderness. They should break apart with a fork

Blend for Creaminess Partial:

For ultimate texture use an immersion blender. Pulse the blender three or four times to blend roughly half the soup. This keeps a balance of creaminess and hearty chunks. If using a regular blender scoop out half the soup, carefully blend until smooth, then pour back into the pot. Always leave room for steam to escape to avoid splatters

Incorporate Dairy and Herbs:

Turn down the heat to the lowest. Add whole milk or half and half plus heavy cream if using. Stir slowly. Let everything warm gently for five minutes. Mix in parsley, chives and thyme. Do not let the soup boil after the dairy is in or risk curdling

Melt the Cheese:

Pull the pot off any heat. Add the shredded cheddar a bit at a time. Stir after every handful until totally melted and smooth. This process makes the soup silkier and prevents graininess

Season to Perfection:

Taste your soup. Add salt, black pepper, and a light touch of cayenne or smoked paprika. Go stepwise. Cheese can be salty so pause to taste after every addition

Serve Hot:

Spoon the finished soup into bowls. Top each serving with crispy bacon, a sprinkle of cheddar or crunchy croutons if you like. Eat while warm for best texture and flavor

Save

Sharp cheddar is always my go to because of the punchy depth it brings I remember one snow day making this recipe with my kids and the whole house smelled of creamy cheese fresh herbs and slow cooked garlic We ended up eating two bowls each and everyone kept scraping their bowls for the last bits

How To Store

Transfer cooled soup to airtight containers and refrigerate for up to three days If it thickens just add a splash of broth or milk when reheating Gently heat on stovetop or microwave until steamy but avoid boiling

Ingredient Swaps

For a lower fat option use two percent milk and skip the cream Lactose free milk and non dairy cheese work fine if you need a dairy free version If you only have Russet potatoes peel well and cut smaller since they cook up fluffier

Serving Ideas

Set out a toppings bar so everyone can personalize their bowl Think bacon bits fresh herbs shredded cheese or tangy Greek yogurt This soup pairs well with crusty bread or a crisp salad for a complete meal

A Little Soup History

Cheddar potato soup is an inspired blend of old world British and Irish flavors with New World heartiness The classic combo of potatoes cheese and herbs never goes out of style making the recipe a beloved staple in many households

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for a naturally creamy texture and buttery flavor in this bowl.

→ Can I use vegetable broth instead of chicken?

Yes. Vegetable broth offers a lighter flavor while keeping the bowl vegetarian-friendly without sacrificing richness.

→ How do I prevent the cheese from clumping?

Stir in freshly shredded cheddar off the heat and add gradually, letting each addition melt fully before adding more.

→ Is it necessary to blend all the potatoes?

Blending part of the mixture keeps the consistency creamy yet leaves some potato chunks for heartiness.

→ What garnishes enhance the flavor?

Crumbled bacon, extra cheese, sour cream, fresh chives, parsley, or croutons offer delicious topping options.

→ How can I achieve extra creaminess?

Incorporate heavy cream along with whole milk and blend more of the mixture for a smoother finish.