Hearty Cheddar Garlic Herb Soup

This hearty cheddar garlic herb potato soup is the perfect comfort meal for chilly evenings. Rich, creamy, and loaded with fresh herbs and sharp cheddar, it warms you from the inside out. The balance between smooth blended potatoes and tender chunky pieces gives this soup a satisfying texture that never feels heavy.

I first made this soup during a cozy weekend at home and have since come back to it whenever I need a soothing, filling meal. It quickly became a favorite, requested by my family whenever the weather turns cold.

Ingredients

• Yukon Gold potatoes: peeled and cubed — these hold their shape well and give the soup a creamy texture
• Unsalted butter or olive oil plus butter: butter adds richness, while olive oil can lighten the fat content
• Yellow onion: finely chopped — gives a sweet base flavor when sautéed slowly
• Garlic cloves: minced — essential for that warm, aromatic flavor that complements the cheddar
• All-purpose flour: helps thicken the soup perfectly without clumping
• Low-sodium chicken or vegetable broth: avoid high sodium to keep control over seasoning
• Whole milk or half-and-half: adds creaminess without heaviness
• Heavy cream (optional): for luxury and extra smoothness
• Sharp cheddar cheese: freshly shredded — freshly shredded melts better and tastes fresher than pre-shredded varieties
• Fresh parsley, chives, and thyme: fresh herbs add brightness and balance to the richness
• Salt, freshly ground black pepper, pinch of cayenne or smoked paprika (optional): seasoning layers depth without overwhelming
• Optional garnishes: like crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons — for added texture and flavor contrast

Instructions

Prepare the Potatoes:

Peel Yukon Gold potatoes and chop them into uniform half-inch cubes. Rinse the cubes under cold water to remove excess starch. This simple step prevents the soup from turning gummy and ensures a great texture. Set aside the drained potatoes.

Sauté the Aromatics:

Heat butter or a combination of olive oil and butter in a large pot over medium heat. When melted and shimmering, add the finely chopped yellow onion. Cook for five to seven minutes stirring occasionally. The goal is to soften the onions until they are translucent and sweet, but not browned. This builds the flavorful base.

Add the Garlic:

Stir in the minced garlic and cook for one to two minutes while stirring constantly. Garlic cooks quickly and can turn bitter if burned, so keep an eye on it and remove from direct heat if needed.

Create the Roux:

Sprinkle the all-purpose flour evenly over the onions and garlic. Stir continuously and cook for one to two minutes to get rid of any raw flour taste. This roux helps thicken the soup for the ideal creamy texture.

Introduce the Liquids:

Slowly whisk in the broth, adding a little at a time while scraping the bottom of the pot. This deglazes the pot, catching all the caramelized flavors. Whisking steadily helps avoid lumps and creates a silky base. Bring the mixture to a gentle simmer.

Cook the Potatoes:

Add drained potato cubes to the simmering broth. Stir to combine and then lower heat to medium-low. Cover the pot and let the potatoes cook for 15 to 20 minutes until very tender and easily pierced with a fork. Stir occasionally to prevent sticking.

Blend for Creaminess Partial:

Use either an immersion blender or standard blender for this step. With an immersion blender, pulse in the pot until about half to two-thirds of the soup is blended smooth, leaving some potato chunks for heartiness. If using a standard blender, carefully ladle half the soup into it, cover the opening with a kitchen towel to vent steam, and blend until smooth. Slowly return the blended soup to the pot with the chunky half. This method balances smoothness and texture.

Incorporate Dairy and Herbs:

Lower heat to low and slowly stir in the whole milk and optional heavy cream. Add fresh parsley, chives, and thyme or dried thyme. Allow the soup to warm gently for five minutes without boiling to avoid curdling the dairy.

Melt the Cheese:

Remove the pot from heat entirely. Add shredded sharp cheddar gradually in small handfuls, stirring continuously until each addition melts completely. Adding cheese off the heat prevents grainy texture and ensures a smooth melt.

Season to Perfection:

Taste the soup and carefully season with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember the cheese adds saltiness so add seasoning in small amounts to find the perfect balance.

Serve Hot:

Ladle the finished soup into bowls and top with your chosen garnishes like crumbled bacon, extra shredded cheese, sour cream, fresh chives, or croutons. Serve immediately for the best flavor and texture.

My favorite part has to be the fresh sharp cheddar cheese. I remember making this soup with my grandmother and carefully adding the cheese off heat just like she taught me. It’s the secret to that silky smooth texture and deep cheesy flavor that lingers in every spoonful.

Storage Tips

This soup stays fresh in the refrigerator for up to four days. Store in airtight containers to keep flavors vibrant. Reheat gently over low heat on the stove to avoid curdling the dairy or use a microwave at medium power stopping to stir often. Avoid boiling once dairy and cheese have been added.

Ingredient Substitutions

You can swap Yukon Gold potatoes for Russets if you prefer a fluffier, creamier texture, but they break down more so the soup will be smoother. For dairy, use half-and-half or a combination of milk and cream to adjust richness. Vegetable broth works well for vegetarians and adds subtle depth.

Serving Suggestions

Serve this soup with crusty bread, fresh green salad, or roasted vegetables to round out the meal. For a heartier option, add cooked bacon or diced ham right before serving. A sprinkle of extra fresh herbs brightens the bowl.

This soup combines rustic comfort with elegant flavors creating a cozy dish perfect for any cold day. Enjoy the harmony of creamy richness and fresh herbs in every spoonful.

FAQs about Recipes

→ What potatoes work best for this soup?

Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape when simmered.

→ How can I avoid the soup becoming gummy?

Rinsing the cubed potatoes under cold water before cooking helps remove excess starch, preventing gumminess.

→ Can I use vegetable broth instead of chicken?

Yes, vegetable broth works well and maintains the soup's rich flavor while keeping it vegetarian-friendly.

→ What is the purpose of the roux in this soup?

The roux, made by cooking flour with sautéed onions and garlic, thickens the soup for a smooth, creamy consistency.

→ How do I keep the cheese from becoming grainy?

Add the shredded cheddar off the heat and stir continuously to ensure smooth melting without seizing.

→ Can I make this soup vegan or dairy-free?

Substitute butter with olive oil, use plant-based milk, and omit cheese or use vegan cheese alternatives for a dairy-free variation.