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Creamy cheddar garlic herb potato soup is served in a white bowl and garnished with fresh herbs, showcasing its rich texture and savory ingredients.
Lady Maria

Ultimate Creamy Cheddar Garlic Herb Potato Soup

This potato soup recipe combines Yukon Gold and Russet potatoes with roasted garlic, fresh herbs, and sharp cheddar cheese for a luxuriously creamy and flavorful experience. It's the perfect comfort food for a cozy night in, offering layers of flavor that elevate it beyond a simple potato soup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 pound Russet potatoes, peeled and cubed
  • 1 large yellow onion, chopped
  • 6 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 6 cups chicken broth or vegetable broth
  • 1 cup heavy cream or half-and-half, or cashew cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • Optional toppings: cooked bacon crumbles, sour cream, extra cheese, croutons

Equipment

  • large pot or Dutch oven
  • Cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Immersion blender or regular blender
  • Ladle

Method
 

  1. Peel and cube both the Yukon Gold and Russet potatoes.
  2. In a large pot or Dutch oven, melt the butter over medium heat.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  5. Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes. This will help thicken the soup. The mixture should form a paste.
  6. Gradually whisk in the chicken (or vegetable) broth, making sure to scrape up any browned bits from the bottom of the pot.
  7. Add the cubed potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
  8. Use an immersion blender to partially blend the soup. Leave some chunks for texture, or blend it completely smooth. Alternatively, carefully transfer the soup to a regular blender in batches. Be very careful when blending hot liquids!
  9. Remove the pot from the heat. Stir in the shredded cheddar cheese until it's melted and smooth.
  10. Add the chopped chives, parsley, and thyme.
  11. Stir in the heavy cream (or your chosen alternative) until the soup is heated through. Do not boil the soup after adding the cream, as it can curdle.
  12. Season the soup with salt and freshly ground black pepper to taste.
  13. Ladle the soup into bowls and garnish with your favorite toppings, such as cooked bacon crumbles, sour cream, extra cheese, or croutons.

Notes

For a richer flavor, roast the garlic cloves before mincing. To do this, wrap the garlic cloves in foil with a drizzle of olive oil and roast at 400°F (200°C) for 20-25 minutes, or until soft and fragrant. Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. When reheating frozen soup, thaw it overnight in the refrigerator first. Add a splash of milk or broth if the soup becomes too thick after reheating. Taste and adjust seasonings before serving.