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Cheddar potato soup with tender potato pieces, garlic, parsley, chives, and thyme

Cheddar Garlic Herb Potato Soup

Cheddar Garlic Herb Potato Soup is a creamy, hearty soup with tender potatoes, sharp cheddar, garlic, and fresh herbs. It is an easy, comforting choice for a cozy meal or weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup
  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 tablespoons unsalted butter, or 3 tablespoons olive oil plus 1 tablespoon unsalted butter
  • 1 large yellow onion, finely chopped
  • 5-6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
  • 2 cups (16 fl oz / 475 ml) whole milk, or half-and-half
  • 1/2 cup (4 fl oz / 120 ml) heavy cream, optional
  • 2 cups (about 8 oz / 225 g) sharp cheddar cheese, freshly shredded
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • Pinch of cayenne pepper or smoked paprika, optional
Garnish
  • Cooked crumbled bacon, optional for garnish
  • Extra shredded cheddar cheese, optional for garnish
  • Sour cream or Greek yogurt, optional for garnish
  • Fresh chives or parsley, optional for garnish
  • Croutons, optional for garnish

Method
 

Preparation
  1. Peel the potatoes and cut them into 1/2-inch cubes. Rinse the cubes under cold water, then drain well.
Cooking
  1. Warm a large pot or Dutch oven over medium heat. Add the butter, or use the olive oil and butter combination.
  2. Add the onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
  3. Stir in the garlic and cook for 1-2 minutes, keeping it moving so it does not burn.
  4. Sprinkle the flour over the onion mixture and stir continuously for 1-2 minutes to cook the flour.
  5. Slowly whisk in the chicken or vegetable broth, scraping the bottom of the pot as the liquid is added. Bring the broth to a simmer.
  6. Add the drained potato cubes and stir to distribute them. Cover the pot and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Blending
  1. Carefully transfer about half of the soup to a blender and process until smooth. Return the blended portion to the pot.
Finishing
  1. Lower the heat and stir in the whole milk and heavy cream, if using. Add the parsley, chives, and thyme, then heat for about 5 minutes without allowing the soup to boil.
  2. Take the pot off the heat and gradually mix in the shredded cheddar until fully melted.
  3. Season with salt, black pepper, and optional cayenne pepper or smoked paprika to taste.
Serving
  1. Serve the soup hot with any desired optional toppings, including bacon, extra cheddar, sour cream or Greek yogurt, fresh herbs, or croutons.

Notes

For a thicker soup, blend more than half of the soup before returning it to the pot. Use freshly shredded cheddar for smoother melting.