Creamy Cheddar Garlic Herb Potato Soup
This comforting potato soup is loaded with creamy potatoes, fragrant garlic, aromatic herbs, and a generous helping of melted cheddar cheese. It's an easy and customizable recipe perfect for cozy nights in, weeknight dinners, or any time you need a warm, comforting bowl.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
- Immersion blender or regular blender (optional)
- Ladle
Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup milk whole or 2%
- ½ cup heavy cream optional
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh herbs parsley, chives, thyme, rosemary
- Salt and pepper to taste
- Optional toppings: Cooked bacon, sour cream, green onions, extra cheese
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion and garlic. Cook for 1-2 minutes, stirring constantly, until the flour is absorbed.
- Gradually whisk in the chicken broth, making sure to break up any lumps of flour.
- Add the cubed potatoes to the pot. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- If desired, blend the soup using an immersion blender or a regular blender (in batches).
- Stir in the milk and heavy cream (if using). Heat through, but don't boil.
- Remove the pot from the heat and stir in the shredded cheddar cheese until melted and smooth.
- Stir in the fresh herbs. Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
For a richer flavor, use sharp cheddar cheese. To prevent curdling, do not boil the soup after adding milk or cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. For best results, grate your own cheese instead of using pre-shredded cheese. Add bacon, sour cream, or green onions as toppings to enhance the flavor. You can freeze the soup before adding cheese and dairy for up to 2-3 months; add these ingredients upon reheating.