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Hearty Cheddar Garlic Herb Potato Soup: The Ultimate Comfort Food Elixir

Hearty Cheddar Garlic Herb Potato Soup: The Ultimate Comfort Food Elixir
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This Cheddar Garlic Herb Potato Soup is the ultimate comfort food—creamy, cheesy, and packed with flavor. With tender Yukon Gold potatoes, aromatic garlic and herbs, and sharp cheddar, it’s perfect for chilly nights, family dinners, or anytime you need a warm hug in a bowl.

Ingredients

Scale

Potatoes:

  • 2.5 lbs (about 6–7 medium) Yukon Gold potatoes, peeled and cubed (½-inch)

Fat & Aromatics:

  • 4 tbsp unsalted butter OR 3 tbsp olive oil + 1 tbsp butter

  • 1 large yellow onion, finely chopped (about 1.5 cups)

  • 5–6 cloves garlic, minced (about 2 tbsp)

  • ¼ cup all-purpose flour

Liquid Base:

  • 4 cups (950 ml) low-sodium chicken or vegetable broth

  • 2 cups (475 ml) whole milk or half-and-half

  • ½ cup (120 ml) heavy cream (optional for extra richness)

Cheese & Herbs:

  • 2 cups (225 g) sharp cheddar cheese, freshly shredded

  • 1 tbsp fresh parsley, finely chopped

  • 1 tbsp fresh chives, finely chopped

  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

Seasoning:

  • 1 tsp salt (adjust to taste)

  • ½ tsp freshly ground black pepper

  • Pinch of cayenne pepper or smoked paprika (optional)

Optional Garnishes:

  • Cooked crumbled bacon

  • Extra shredded cheddar

  • Sour cream or Greek yogurt

  • More fresh chives or parsley

  • Croutons

Instructions

  • Prepare the Potatoes:

    • Peel and cube potatoes into uniform ½-inch pieces.

    • Rinse under cold water to remove excess starch and prevent gumminess. Set aside.

  • Sauté Aromatics:

    • In a large pot or Dutch oven, melt butter (or olive oil/butter combination) over medium heat.

    • Add chopped onion and sauté 5–7 minutes until translucent.

    • Add garlic and cook 1–2 minutes until fragrant.

  • Make Roux:

    • Sprinkle flour over the onions and garlic. Stir continuously for 1–2 minutes to cook out raw flour taste.

  • Add Liquids & Cook Potatoes:

    • Gradually whisk in broth, scraping the bottom of the pot. Bring to a simmer.

    • Add cubed potatoes, cover, and simmer 15–20 minutes until tender.

  • Blend Soup (Partial):

    • Use an immersion blender to blend ½–⅔ of the soup, leaving some chunks for texture.

    • Or carefully blend half in a standard blender and return to pot.

  • Add Dairy & Herbs:

    • Reduce heat to low. Slowly stir in milk and cream (if using).

    • Add parsley, chives, and thyme. Heat gently 5 minutes—do not boil.

  • Melt Cheese:

    • Remove from heat. Gradually add cheddar, stirring until fully melted before adding more.

  • Season & Serve:

    • Adjust salt, pepper, and optional cayenne or smoked paprika.

    • Serve hot with desired garnishes like bacon, extra cheese, sour cream, or croutons.

Notes

  • Cheese: Freshly shred cheddar for a smoother melt; pre-shredded may be coated with anti-caking agents.

  • Texture: Leave some potato chunks for a hearty soup, or blend fully for a creamy version.

  • Storage: Keeps in the fridge 3–4 days; reheat gently. Can also freeze for up to 2 months.

  • Add-ins: Try roasted garlic, leeks, or sautéed mushrooms for extra depth.

Find it online: https://biteseason.com/hearty-cheddar-garlic-herb-potato-soup-the-ultimate-comfort-food-elixir/