Creamy Potato Soup with Garlic Cheddar & Fresh Herbs – Pure Comfort!
If comfort had a flavor, this soup would be it. Imagine tender golden potatoes melting into a velvety blend of garlic, butter, and herbs, all wrapped up with sharp cheddar’s cozy embrace. This is that “curl up in a blanket and don’t share” kind of meal—the one you’ll crave on chilly nights or just because life demands something warm and indulgent.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings. 1x
- Category: Dinner
Ingredients
Scale
Potatoes
- 2½ lbs (about 1.1 kg) Yukon Gold potatoes, peeled and diced into ½-inch cubes (roughly 6–7 medium ones)
Base & Fat
- 4 tablespoons unsalted butter or 3 tablespoons olive oil plus 1 tablespoon butter
Aromatics
- 1 large yellow onion, finely chopped (around 1½ cups)
- 5–6 garlic cloves, minced (about 2 tablespoons)
Thickener
- ¼ cup all-purpose flour
Liquid Goodness
- 4 cups (32 fl oz / 950 ml) low-sodium chicken or veggie broth
- 2 cups (16 fl oz / 475 ml) milk (whole milk, almond, or your favorite)
- ½ cup (4 fl oz / 120 ml) heavy cream — optional, but wow, it’s worth it
Cheese
- 2 cups (about 8 oz / 225 g) freshly shredded sharp cheddar (avoid pre-grated—trust me)
Herbs & Seasoning
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- A pinch of cayenne or smoked paprika (optional kick)
Optional Garnishes
- Crisp bacon bits
- Extra cheddar
- A dollop of sour cream or Greek yogurt
- More chives or parsley
- Croutons for crunch
Instructions
- Prep the Potatoes
- Peel and chop your Yukon Golds into even cubes so they cook evenly. Give them a quick rinse under cold water to wash off the starch—this keeps your soup creamy instead of sticky. Set aside.
- Sauté the Base
- Melt butter (or your butter-oil combo) in a large pot or Dutch oven over medium heat. Toss in the chopped onions and cook for about 5–7 minutes, stirring now and then until they turn soft and glossy.
- Add Garlic Power
- Stir in the minced garlic and cook for another minute or two. Don’t walk away—garlic burns faster than your patience on a Monday morning.
- Make the Roux
- Sprinkle the flour evenly over your onion-garlic mix. Stir constantly for about a minute or two until it forms a thick paste. This is what makes your soup luxuriously thick later—don’t skip it!
- Pour in the Liquids
- Slowly whisk in the broth, bit by bit, scraping the pot bottom to lift all that flavor. Keep whisking until the mixture is silky smooth. Once combined, bring it to a gentle simmer.
- Simmer the Potatoes
- Add the cubed potatoes. Stir and cover the pot. Let them cook for about 15–20 minutes over medium-low heat, or until fork-tender and soft enough to blend.
- Blend for That Dreamy Texture
- Here’s where the magic happens: Use an immersion blender to blend about half the soup for a creamy base while leaving some chunks intact for texture or Transfer half the soup to a regular blender, blend until smooth (carefully venting the lid!), and return it to the pot.
- Add the Dairy & Herbs
- Lower the heat and stir in the milk and heavy cream, followed by the herbs. Mix until everything’s beautifully combined. Warm it through gently—don’t boil, or the dairy might separate.
- Stir in the Cheese
- Remove the pot from heat. Gradually sprinkle in the cheddar, stirring after each addition until melted and velvety. Adding cheese off-heat keeps it smooth and creamy instead of gritty.
- Season & Serve
- Taste, then adjust with salt, pepper, and a whisper of cayenne or paprika if you like a bit of warmth.
- Ladle into bowls, top with your favorite garnishes (bacon, cheddar, chives, croutons, or a swirl of sour cream), and dive into bliss.
Notes
- Want it lighter? Swap cream for extra milk.
- Need vegetarian? Use veggie broth and skip the bacon.
- Feeling fancy? Try a mix of cheeses—Gruyère, white cheddar, or fontina melt beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 450-550 calories