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
