Description
Indulge in the creamy comfort of Hearty Cheddar Garlic Herb Potato Soup, the perfect dish for chilly evenings or family gatherings. This rich and savory soup features tender Yukon Gold potatoes blended with sharp cheddar cheese, aromatic garlic, and a medley of fresh herbs. It’s not just a meal; it’s a warm embrace in a bowl! Serve it alongside crusty bread or topped with crispy turkey turkey bacon for an added crunch. Whether you’re cozying up at home or impressing guests, this delightful soup will surely become a favorite.
Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tablespoons unsalted butter or 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 5–6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Cooked crumbled turkey turkey turkey bacon (optional)
- Extra shredded cheddar cheese (optional)
- Sour cream or Greek yogurt (optional)
- More fresh chives or parsley (optional)
- Croutons (optional)
Instructions
- Peel and cube the Yukon Gold potatoes into ½-inch pieces. Rinse under cold water to remove excess starch.
- In a large pot over medium heat, melt butter or olive oil. Add finely chopped onion and sauté until translucent (about 5–7 minutes).
- Stir in minced garlic and cook for an additional 1–2 minutes until fragrant.
- Sprinkle flour over onions and garlic, stirring continuously for about 1–2 minutes to create a roux.
- Gradually whisk in the broth while scraping the pot to release browned bits. Bring to a simmer.
- Add potato cubes and bring back to a gentle simmer. Cover and cook until tender (15–20 minutes), stirring occasionally.
- Blend half of the soup until smooth and return it to the pot.
- Reduce heat to low and stir in milk and heavy cream (if using) along with fresh herbs.
- Remove from heat and gradually add shredded cheddar cheese until melted.
- Season with salt, pepper, and optional cayenne or paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg