Hearty Cheddar Garlic Herb Soup

This creamy cheddar garlic herb potato soup checks every comfort food box and has a way of turning even the coldest night cozy. Creamy but never heavy bursting with real cheddar and scented with fresh herbs this recipe has become my weekend go to for slow Sunday lunches or easy chilly dinners. The blend of freshly shredded cheese with golden Yukon Golds delivers classic flavor with just enough richness to make a meal memorable.

Nothing soothes like a bowl of hot potato soup and this version is always a hit when friends come over. My favorite part is when the cheese melts in creamy ribbons.

Ingredients

• Yukon Gold potatoes: The perfect balance of creaminess and starchiness Choose potatoes that feel heavy and have smooth skins
• Unsalted butter or olive oil plus butter: For a rich base Use European style butter for maximum flavor if you like
• Yellow onion: Adds deep savory sweetness Pick a firm onion with no soft spots
• Fresh garlic: For big aroma and warmth Smash cloves before chopping for easiest peeling
• All purpose flour: Essential for giving the soup body Look for unbleached for best texture
• Low sodium chicken or vegetable broth: This is the foundation Check the label for decent quality and no off flavors
• Whole milk or half and half: Gives creaminess Whole milk keeps it classic half and half makes it extra decadent
• Heavy cream: Optional but makes it truly luxurious Choose fresh cream without additives for clean flavor
• Sharp cheddar cheese: Freshly shredded melts better and tastes richer Always buy a block and shred it yourself
• Fresh herbs: Parsley chives and thyme bring freshness Choose bright green firm sprigs no wilted leaves
• Salt and pepper: Adjust this to your taste Freshly ground pepper adds nice kick
• Cayenne pepper or smoked paprika: For warmth and depth Go easy if you do not want heat
• Optional garnishes: Bacon more cheese sour cream fresh herbs or croutons All are delicious and add texture

Step by Step Instructions

Prepare the Potatoes:

Peel Yukon Gold potatoes and chop into consistent half inch cubes. Rinse well under cold running water to remove starch for optimum texture.

Sauté the Aromatics:

Place a heavy pot or Dutch oven over medium heat. Melt butter or heat oil and butter. Add onions and stir frequently for 5 to 7 minutes until soft and translucent but not browned which would make the soup too sweet.

Add the Garlic:

Scatter in the minced garlic. Stir constantly for 1 to 2 minutes just until garlic is fragrant. Watch closely so it does not burn.

Create the Roux:

Sprinkle flour evenly over the onions and garlic. Stir nonstop for a full 1 to 2 minutes so flour cooks gently and forms a thickened base with no raw taste.

Introduce the Liquids:

Begin pouring in the broth a little bit at a time whisking and scraping up any stuck bits on the bottom. Whisk until completely smooth then gradually finish adding remaining broth. Bring mixture to a gentle simmer to activate thickening.

Cook the Potatoes:

Add rinsed potato cubes to the pot and stir everything together. Return to a low simmer. Cover and cook 15 to 20 minutes stirring once or twice until potatoes are fork tender but not falling apart.

Blend for Creaminess:

For that signature silky texture and chunky style use an immersion blender to pulse about half of the mixture directly in the pot or carefully blend half in a standard blender venting steam. Combine both for a soup that is smooth but not entirely pureed.

Incorporate Dairy and Herbs:

Turn heat to low. Pour in milk and cream slowly stirring the whole time so nothing curdles. Stir in all the fresh herbs and allow soup to gently heat for about 5 minutes. Avoid boiling after adding dairy.

Melt the Cheese:

Take pot off the heat. Add shredded cheddar in small handfuls stirring well after each addition so cheese melts evenly and stays silky. Patience pays off here.

Season to Perfection:

Taste and add salt black pepper and paprika or cayenne a little at a time to your liking. Remember cheese brings extra savoriness so season light and adjust as needed.

Serve Hot:

Ladle soup into bowls and pile on garnishes like bacon extra sharp cheddar dollops of sour cream fresh chives and crunchy croutons if you want. Serve right away for best texture.

Save

The first time I used bright fresh chives from my tiny garden the flavor made the whole kitchen smell so cheerful. My daughter always sneaks the first crouton while I ladle the rest of the soup.

Storage Tips

Store leftover soup in an airtight container in the fridge for up to three days. The soup thickens after chilling so add a splash of milk when reheating to loosen the texture. Reheat gently on the stove stirring until hot do not let it boil to avoid graininess. Potato soup does not freeze perfectly smooth as potatoes can become grainy but the flavor holds up well if you reheat slowly.

Ingredient Substitutions

Yukon Golds bring creaminess but Russets work if you peel them well and do not overcook. For more richness swap part of the milk for extra cream or half and half. Vegetarian Use all vegetable broth and leave off bacon. Out of fresh herbs Use half the quantity of dried. In place of cheddar try a mild melting cheese like Gruyere for another classic taste twist.

Serving Suggestions

This soup is filling enough to serve as a main course with warm crusty bread or a green salad. For extra fun at the table I let everyone sprinkle their own toppings right before eating. For a party mini cups of soup make a fantastic appetizer with just a sprinkle of chives and shredded cheese on top.

Cultural and Historical Context

Potato soup has been passed down for generations in many cultures for good reason. It takes basic ingredients and turns them into something both sustaining and celebratory. From Irish kitchens to American diners cheddar potato soup remains a classic crowd pleaser that almost everyone can agree on.

Recipe FAQs

→ What’s the best potato variety for this soup?

Yukon Gold potatoes are ideal because of their creamy texture and buttery flavor, but Russets may also be used if needed.

→ How can I make the soup extra creamy?

Use half-and-half or a splash of heavy cream along with the milk, and blend a portion of the soup until smooth before stirring back in.

→ How do I avoid the cheese clumping?

Remove the soup from the heat and add shredded cheese gradually, stirring well after each addition so it melts smoothly.

→ Can I use vegetable broth instead of chicken?

Absolutely—vegetable broth works wonderfully and keeps the dish vegetarian-friendly if you skip bacon toppings.

→ What garnishes enhance this soup?

Try topping your bowl with crispy bacon, fresh chives or parsley, a dollop of sour cream, or extra shredded cheddar for added flavor.

→ Is it possible to freeze leftovers?

Cream-based soups can be frozen, though texture may change slightly. Cool completely before freezing in airtight containers.