Hearty Cheddar Garlic Herb Soup (Printable Version)

Creamy cheddar, garlic, and herbs combine in a rich Yukon Gold potato soup with savory aromatics.

# What You'll Need:

→ Vegetables

01 - 2.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes

→ Fats

02 - 4 tablespoons unsalted butter OR 3 tablespoons olive oil plus 1 tablespoon butter

→ Aromatics

03 - 1 large yellow onion, finely chopped (about 1.5 cups)
04 - 5–6 garlic cloves, minced (about 2 tablespoons)

→ Thickening Agent

05 - ¼ cup all-purpose flour

→ Liquid Base

06 - 4 cups low-sodium chicken or vegetable broth
07 - 2 cups whole milk or half-and-half
08 - ½ cup heavy cream (optional)

→ Cheese

09 - 2 cups sharp cheddar cheese, freshly shredded (about 8 oz)

→ Herbs

10 - 1 tablespoon fresh parsley, finely chopped
11 - 1 tablespoon fresh chives, finely chopped
12 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

→ Seasonings

13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon freshly ground black pepper, or to taste
15 - Pinch of cayenne pepper or smoked paprika (optional)

→ Optional Garnishes

16 - Cooked crumbled bacon
17 - Extra shredded cheddar cheese
18 - Sour cream or Greek yogurt
19 - Additional fresh chives or parsley
20 - Croutons

# Step-by-Step Guide:

01 - Peel and cut Yukon Gold potatoes into ½-inch cubes. Rinse under cold water to remove excess starch and set aside.
02 - Heat butter or olive oil and butter combination in a large pot over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent without browning.
03 - Add minced garlic and cook for 1-2 minutes, stirring constantly until fragrant, taking care not to burn.
04 - Sprinkle flour over softened onions and garlic. Stir continuously and cook for 1-2 minutes to eliminate raw taste.
05 - Gradually whisk in chicken or vegetable broth, scraping the pot bottom to loosen browned bits. Continue whisking until smooth and bring to a simmer.
06 - Add rinsed potato cubes, stir, return to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are tender, stirring occasionally.
07 - Use an immersion blender to pulse until about half to two-thirds of the soup is creamy, leaving some potato chunks intact. Alternatively, blend half the soup carefully in a standard blender and return to pot.
08 - Reduce heat to low. Slowly stir in whole milk and heavy cream if using. Add parsley, chives, and thyme. Heat gently for 5 minutes without boiling.
09 - Remove pot from heat. Gradually add shredded cheddar cheese, stirring continuously until fully melted before adding more.
10 - Adjust seasoning with salt, freshly ground black pepper, and optional cayenne or smoked paprika to taste, keeping in mind cheese adds saltiness.
11 - Ladle soup into bowls and garnish with preferred toppings such as crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Serve immediately.

# Additional Notes:

01 - Rinsing potatoes removes excess starch for a less gummy texture. Adding cheese off the heat prevents graininess.

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