There’s a simple joy in savoring a rich, creamy bowl of potato soup. This Cheddar Garlic Potato Soup combines Yukon Gold potatoes, sharp cheddar, and aromatic garlic and herbs, delivering a comforting brunch or dinner classic that’s both hearty and flavorful. It’s an ideal dish for chilly evenings, meal prep, or whenever the soul craves something warming and satisfying.
Why You’ll Love This Recipe
It’s indulgent yet approachable, blending velvety texture with vivid garlic and herb notes. Yukon Gold potatoes give body and creaminess without flour—they soak up flavor perfectly. Sharply melted cheddar cheese cuts through the cream for luxury without heaviness. With pantry-friendly staples and minimal fuss, this soup feels gourmet but is easy enough for weeknights or batch cooking.
Ingredients
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2.5 lbs Yukon Gold potatoes, peeled and cubed
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4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter
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1 large yellow onion, finely chopped
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5–6 garlic cloves, minced
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¼ cup all-purpose flour
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4 cups low-sodium chicken or vegetable broth
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2 cups whole milk or half-and-half
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½ cup heavy cream (optional for added richness)
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2 cups sharp cheddar cheese, freshly shredded
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1 tbsp fresh parsley, chopped
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1 tbsp fresh chives, chopped
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1 tsp fresh thyme leaves or ½ tsp dried thyme
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1 tsp salt (adjust to taste)
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½ tsp black pepper (adjust to taste)
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Pinch of cayenne pepper or smoked paprika (optional)
Optional garnishes: extra cheddar, sour cream, fresh herbs, croutons.
Instructions
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Prepare potatoes: peel and cube into ½-inch pieces. Rinse under cold water to remove excess starch.
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In a large pot over medium heat, sauté onion in butter (or oil/butter combo) until soft (5–7 minutes), then stir in garlic for 1–2 minutes.
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Add flour; stir constantly for 1–2 minutes to form a roux and eliminate raw flour taste.
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Whisk in broth gradually. Simmer to thicken slightly.
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Add potatoes, bring to a simmer again, then cover and cook 15–20 minutes until tender.
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Use an immersion blender to puree half or two-thirds of the soup for creaminess while retaining chunks, or use a countertop blender carefully for part.
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Reduce heat and stir in milk, heavy cream (if using), and herbs. Heat gently without boiling.
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Remove from heat. Add cheddar gradually, stirring until melted and smooth.
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Season with salt, pepper, and optional cayenne or paprika.
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Serve hot with your favorite garnishes.
Variations
Substitute Yukon Golds with russets or reds (texture will vary). Use vegetable broth and omit bacon for vegetarian version. Make it spicy with jalapeños or hot sauce. Add cooked bacon or ham for extra protein.
Heating & Storage
Store leftovers in airtight containers for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until heated through. Avoid boiling once dairy and cheese are added. Freezing is not recommended due to texture changes.
FAQs
Can I freeze this soup?
Freeze before adding dairy and cheese; add those fresh when reheating for best texture.
Can I use pre-shredded cheese?
Freshly shredded cheese melts much better—pre-shredded often contains anti-caking agents that prevent smooth melting.
How can I make this vegan?
Use olive oil, vegan milk (like oat), and dairy-free cheese. Substitute broth with veg stock.
Can I make it thicker or thinner?
For thicker soup, reduce broth or simmer uncovered a bit longer. For thinner, add more milk or broth.
Conclusion
Cheddar Garlic Potato Soup captures everything that makes comfort food comforting—creamy, savory, garlicky, and irresistible. Made with simple ingredients and straightforward steps, it transforms everyday pantry staples into something special. Whether as a cozy dinner or meal-prep starter, it’s a recipe you’ll return to season after season.
Creamy Cheddar Garlic Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy Cheddar Garlic Potato Soup made with Yukon Gold potatoes, sharp cheddar, and aromatic herbs. Ready in under an hour, this comforting soup is perfect for chilly nights and meal prep.
Ingredients
Main Ingredients
2.5 lbs Yukon Gold potatoes, peeled and cubed
4 tablespoons unsalted butter or 3 tablespoons olive oil + 1 tablespoon butter
1 large yellow onion, finely chopped
5 to 6 garlic cloves, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
2 cups whole milk or half-and-half
1/2 cup heavy cream (optional, for richness)
2 cups sharp cheddar cheese, freshly shredded
Herbs and Seasoning
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Pinch of cayenne pepper or smoked paprika (optional)
Optional Toppings
Crumbled bacon
Extra shredded cheddar cheese
Sour cream or Greek yogurt
Fresh herbs
Croutons
Instructions
Prepare the Potatoes
Peel and cube the potatoes into 1/2-inch pieces. Rinse well under cold water to remove excess starch. This prevents the soup from becoming too gummy.
2. Sauté the Aromatics
Heat butter or oil in a large pot over medium heat. Add the chopped onion and cook for 5 to 7 minutes until softened and translucent. Add the minced garlic and cook for 1 to 2 more minutes, stirring constantly to prevent burning.
3. Create the Roux
Sprinkle flour over the onion and garlic. Stir continuously for 1 to 2 minutes to form a roux and eliminate any raw flour taste.
4. Add the Broth
Gradually whisk in the broth. Stir constantly and scrape the bottom of the pot to incorporate the roux fully. Bring the mixture to a gentle simmer.
5. Cook the Potatoes
Add the cubed potatoes to the pot. Return to a simmer, then cover and cook over medium-low heat for 15 to 20 minutes, or until the potatoes are fork-tender.
6. Blend for Creaminess
Use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture. If using a standard blender, carefully transfer half of the soup to blend and then return it to the pot. Always vent the blender lid to prevent pressure build-up from hot steam.
7. Add Milk, Cream, and Herbs
Lower the heat. Stir in milk, optional heavy cream, and chopped herbs. Heat gently for about 5 minutes. Avoid boiling once dairy is added to prevent curdling.
8. Add the Cheese
Remove the soup from the heat. Slowly stir in the shredded cheddar cheese, adding a little at a time and stirring until fully melted. Doing this off the heat helps prevent the cheese from becoming grainy.
9. Season to Taste
Taste the soup and adjust seasoning with salt, pepper, and a pinch of cayenne or smoked paprika if desired.
10. Serve Hot
Ladle into bowls and garnish with bacon, more cheese, fresh herbs, sour cream, or croutons as desired.
Notes
- Use Yukon Gold potatoes for a naturally creamy texture; they hold their shape well but soften nicely.
- Rinsing cubed potatoes removes excess starch, which helps prevent the soup from becoming gummy or gluey.
- Making a roux with flour and fat is key to thickening the soup without needing heavy cream (though cream adds extra richness).
- Add dairy (milk, cream) off the heat or on low to avoid curdling.
- Gradually melting the cheese off heat prevents graininess and ensures a smooth texture.
- Freshly shredded sharp cheddar melts better than pre-shredded, which often contains anti-caking agents.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: blending
- Cuisine: American
