Go Back
Bowl of hearty cheddar garlic herb potato soup garnished with fresh herbs

Hearty Cheddar Garlic Herb Potato Soup

A cozy, creamy soup filled with the rich aroma of garlic and herbs, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Yukon Gold potatoes Peeled and cubed
  • 4 tablespoons unsalted butter For sautéing
  • 1 large yellow onion Chopped
  • 5-6 cloves garlic Minced
  • 1/4 cup all-purpose flour For thickening
  • 4 cups low-sodium chicken or vegetable broth As base liquid
  • 2 cups whole milk For creaminess
  • 1/2 cup heavy cream Optional for extra richness
  • 2 cups sharp cheddar cheese Shredded, adds the cheesy goodness

Method
 

Preparation
  1. Peel and cube the Yukon Gold potatoes, then rinse them under cold water.
  2. In a large pot, melt the unsalted butter over medium heat.
  3. Sauté the chopped yellow onion until it’s translucent.
  4. Add minced garlic and cook until fragrant.
  5. Sprinkle flour over the mixture and stir for 1-2 minutes.
  6. Gradually whisk in the broth and bring to a simmer.
  7. Toss in the potato cubes, cover, and let them cook until tender (about 15-20 minutes).
  8. Blend half of the soup for a creamy texture, then return it to the pot.
  9. Stir in milk, heavy cream (if using), and any herbs; heat gently.
  10. Remove from heat and gradually add the shredded cheese until melted.
  11. Season with salt, pepper, and cayenne before serving.

Notes

Serve hot with croutons or fresh herbs on top. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.