Hearty Cheddar Garlic Herb Potato Soup
Rich, velvety, and packed with aromatic herbs and sharp cheddar, this soup delivers restaurant-quality taste with simple pantry ingredients. Whether you're looking for a filling weeknight dinner or an impressive starter for guests, this cheddar garlic herb potato soup recipe promises to become your new cold-weather favorite.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Immersion Blender or Standard Blender
Ingredients
Soup Base
- 2 pounds russet potatoes peeled and diced (Yukon Gold works beautifully for a buttery flavor)
- 4 tablespoons unsalted butter
- 1 large yellow onion finely diced
- 4 cloves garlic minced (freshly minced delivers significantly more flavor than pre-minced)
- 1/4 cup all-purpose flour substitute cornstarch for gluten-free option
- 4 cups low-sodium chicken broth vegetable broth works equally well for vegetarians
- 2 cups whole milk 2% works but creates a slightly less creamy texture
- 2 cups sharp cheddar cheese freshly grated (pre-shredded cheese contains anti-caking agents that affect melting)
Herbs and Seasonings
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried)
- 2 bay leaves
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional for heat
- salt and freshly ground black pepper to taste
Garnishes (Optional)
- 3 green onions thinly sliced for garnish
- 6 strips bacon cooked and crumbled (optional)
- 1/4 cup heavy cream optional, for extra richness
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam slightly. Add the diced onions and cook for 5-7 minutes until they become translucent and start to caramelize at the edges. Add the minced garlic and cook for another 30-60 seconds until fragrant but not browned.
- Sprinkle the flour over the onion-garlic mixture and stir continuously for 2 minutes to cook out the raw flour taste. The mixture should look like wet sand and smell slightly nutty.
- Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Once the broth is incorporated, add the milk, continuing to whisk until smooth. Add the diced potatoes, bay leaves, thyme, rosemary, smoked paprika, and cayenne (if using). Season with salt and pepper.
- Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially and cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
- Remove the bay leaves. Using an immersion blender, blend about 1/3 of the soup directly in the pot to create a creamy base while leaving plenty of potato chunks for texture. If you don't have an immersion blender, transfer about 2 cups of the soup to a standard blender, pulse carefully, then return to the pot.
- Reduce heat to low. Add the grated cheddar cheese one handful at a time, stirring between additions to ensure it melts smoothly without clumping. If using, stir in the heavy cream for extra richness. Taste and adjust seasonings as needed.
- Serve hot, garnished with green onions, crumbled bacon, and additional cheese if desired.
Notes
This soup maintains its quality remarkably well when stored properly. Refrigerate in airtight containers for up to 3 days or freeze in individual portions for up to 2 months. When reheating, do so gently over medium-low heat, stirring occasionally. Add a splash of milk if the soup has thickened too much during storage.
For a healthier version, try replacing whole milk with unsweetened almond milk, using half the cheese and boosting flavor with nutritional yeast, leaving potato skins on for extra fiber, substituting Greek yogurt for heavy cream, or replacing half the potatoes with cauliflower.
Nutrition
Calories: 385kcalCarbohydrates: 32gProtein: 15gFat: 22gSaturated Fat: 13gCholesterol: 65mgSodium: 620mgFiber: 3gSugar: 5g
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