Hearty Cheddar Garlic Herb Potato Soup 

There’s something truly comforting about a warm bowl of creamy soup on a chilly day—that’s exactly the feeling this Hearty Cheddar Garlic Herb Potato Soup delivers. Sautéed garlic and onions meld with tender Yukon Gold potatoes, rich dairy, and sharp cheddar, all lifted by fresh herbs for a symphony of flavors. Each spoonful feels like a cozy hug—a heartwarming favorite perfect for winding down after a long day or sharing with loved ones around the table. It’s simple to prepare but delivers wonderful, soul-soothing satisfaction.

Ingredients

• 2 ½ lb Yukon Gold potatoes, peeled and cubed (~6–7 medium)
  
  

• 4 tbsp unsalted butter OR 3 tbsp olive oil + 1 tbsp butter
  
  

• 1 large yellow onion, finely chopped (about 1.5 cups)
  
  

• 5–6 garlic cloves, minced (about 2 tbsp)
  
  

• ¼ cup all-purpose flour
  
  

• 4 cups low-sodium chicken or vegetable broth
  
  

• 2 cups whole milk (or half-and-half for richness)
  
  

• ½ cup heavy cream (optional, for extra creaminess)
  
  

• 2 cups sharp cheddar cheese, freshly shredded (avoid pre-shredded for smoother melt)
  
  

• 1 tbsp fresh parsley, finely chopped
  
  

• 1 tbsp fresh chives, finely chopped
  
  

• 1 tsp fresh thyme leaves OR ½ tsp dried thyme
  
  

• 1 tsp salt (to taste)
  
  

• ½ tsp freshly ground black pepper (to taste)
  
  

• Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)
  
  

• Optional garnishes: cooked crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, additional chives or parsley, croutons
  
  

Directions

1. Prep potatoes: Peel and cube Yukon Gold potatoes (~½-inch pieces). Rinse under cold water to remove excess starch; set aside.
   
   

2. Sauté aromatics: In a large pot or Dutch oven, melt butter (or oil + butter) over medium heat. Add onion and sauté 5–7 minutes until soft; stir in garlic for another 1–2 minutes until fragrant.
   
   

3. Make roux: Sprinkle flour over onions and garlic; stir and cook 1–2 minutes to eliminate raw flour taste.
   
   

4. Add broth: Gradually whisk in broth, scraping the pot bottom to release flavors. Bring to a simmer.
   
   

5. Cook potatoes: Add potatoes, return to simmer, then reduce heat to medium-low. Cover and cook for 15–20 minutes until potatoes are fork-tender. Stir occasionally.
   
   

6. Blend for creaminess: Use an immersion blender to pulse until about half the soup is smooth, leaving some chunks for texture; or carefully blend half in a regular blender and return to pot.
   
   

7. Add dairy & herbs: Lower heat. Stir in milk and heavy cream (if using), then add parsley, chives, and thyme. Gently heat for ~5 minutes—do not boil.
   
   

8. Melt in cheese: Remove from heat. Gradually stir in shredded cheddar until smooth and velvety.
   
   

9. Season & serve: Taste and adjust with salt, pepper, and optional cayenne or smoked paprika. Ladle into bowls and top with your favorite garnishes.
   
   

Nutrients (per serving, based on 6 servings)

• Calories: 525 kcal
  
  

• Total Fat: 30 g
  
  

• Saturated Fat: 18 g
  
  

• Cholesterol: 90 mg
  
  

• Sodium: 930 mg
  
  

• Total Carbohydrates: 46 g
  
  

• Dietary Fiber: 4 g
  
  

• Sugars: 7 g
  
  

• Protein: 17 g