Hearty Cheddar Garlic Herb Potato (Print)
Creamy Yukon Gold potatoes, sharp cheddar, garlic, and fresh herbs create a comforting, hearty bowl.
# What You'll Need:
→ Potatoes
01 -
2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (6-7 medium)
→ Fat
02 -
4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
→ Aromatics
03 -
1 large yellow onion, finely chopped (1.5 cups)
04 -
5–6 cloves garlic, minced (2 tablespoons)
→ Flour
05 -
1/4 cup all-purpose flour
→ Liquid Base
06 -
4 cups (950 ml) low-sodium chicken or vegetable broth
07 -
2 cups (475 ml) whole milk (or half-and-half for extra richness)
08 -
1/2 cup (120 ml) heavy cream (optional)
→ Cheese
09 -
2 cups (8 oz / 225 g) sharp cheddar cheese, freshly shredded
→ Herbs
10 -
1 tablespoon fresh parsley, finely chopped
11 -
1 tablespoon fresh chives, finely chopped
12 -
1 teaspoon fresh thyme leaves OR 1/2 teaspoon dried thyme
→ Seasoning
13 -
1 teaspoon salt (or to taste)
14 -
1/2 teaspoon black pepper, freshly ground (or to taste)
15 -
Pinch of cayenne pepper or smoked paprika (optional)
→ Optional Garnish
16 -
Cooked crumbled bacon
17 -
Extra shredded cheddar cheese
18 -
Sour cream or Greek yogurt
19 -
More fresh chives or parsley
20 -
Croutons
# How to Make It:
01 -
Peel Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
02 -
In a large pot or Dutch oven over medium heat, add the butter (or olive oil/butter combination). Once melted, add the finely chopped onion. Sauté for 5-7 minutes until softened and translucent but not browned.
03 -
Add minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Avoid burning the garlic.
04 -
Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to remove the raw flour taste and create a roux.
05 -
Gradually whisk in the broth, a little at a time, scraping the pot's bottom to loosen flavorful browned bits. Once everything is incorporated and smooth, bring the mixture to a simmer.
06 -
Add the rinsed and drained potato cubes to the pot. Stir well, return to a simmer, reduce heat to medium-low, cover, and cook for 15-20 minutes until the potatoes are tender.
07 -
To achieve a creamy texture while keeping chunks, blend half the soup using an immersion blender or a standard blender. Be cautious with hot liquids.
08 -
Reduce heat to low. Slowly pour in milk (or half-and-half) and heavy cream (if using). Stir in parsley, chives, and thyme. Heat through gently for about 5 minutes, avoiding boiling.
09 -
Remove the pot from heat. Gradually add shredded cheddar cheese, stirring until fully melted and incorporated before adding more.
10 -
Taste the soup and adjust seasoning with salt, black pepper, and a pinch of cayenne or smoked paprika if desired.
11 -
Ladle the soup into bowls and garnish with bacon, extra cheese, sour cream, chives, parsley, or croutons as desired. Serve immediately.
# Additional Notes:
01 -
Avoid boiling the soup after adding dairy to prevent curdling.