Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. It keeps the flavor fresh and saves time in the evening.

Can I use a different cheese?

You can. Sharp cheddar gives the best flavor and melt. A blend of Gruyere and cheddar is lovely for a nutty note. Avoid cheeses that do not melt smoothly.

What if my soup is too thin?

Simmer it gently to reduce and thicken. You can also mash a few potato pieces with a fork or potato masher to add body. A small slurry of flour and cold water added gradually can help too.

How do I avoid grainy cheese in soup?

Remove the pot from heat before adding cheese. Add cheese in small handfuls and stir until melted. Use freshly shredded cheese.

Is this soup kid-friendly?

Absolutely. The cheese makes it a hit. Keep optional toppings like bacon and cayenne on the side so kids can choose.

Hearty Cheddar Garlic Herb Potato Soup Recipe in 42 min

Description

A comforting and creamy potato soup with cheddar cheese and fresh herbs, perfect for family dinners or a cozy night in.

Ingredients

2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
1 large yellow onion, finely chopped (about 1.5 cups)
5-6 cloves garlic, minced (about 2 tablespoons)
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
2 cups whole milk (or half-and-half)
1/2 cup heavy cream (optional)
2 cups sharp cheddar cheese, freshly shredded
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper, freshly ground (or to taste)
Pinch of cayenne pepper or smoked paprika (optional)
Cooked crumbled bacon (optional, for garnish)
Extra shredded cheddar cheese (optional, for garnish)
Sour cream or Greek yogurt (optional, for garnish)
More fresh chives or parsley (optional, for garnish)
Croutons (optional, for garnish)

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Instructions

Prepare the potatoes by peeling and chopping them into uniform ½-inch cubes and rinsing them to remove excess starch.
In a large pot over medium heat, melt the butter (or oil/butter combination). Add the chopped onion and sauté for 5-7 minutes until softened.
Add minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Sprinkle flour over the mixture and cook for 1-2 minutes, stirring continuously to create a roux.
Gradually whisk in broth, scraping the pot to loosen any bits. Bring to a simmer.
Add potato cubes to the pot, stir, and simmer gently for 15-20 minutes until tender.
Blend half the soup using a blender or immersion blender for a creamy texture while retaining some chunks.
Reduce heat to low and stir in milk and cream (if using), followed by the herbs. Heat gently for 5 minutes.
Remove from heat and stir in cheddar cheese until melted. Season with salt, pepper, and optional spice.
Ladle into bowls and garnish with toppings. Serve hot and enjoy!

Notes

For best results, use fresh cheddar cheese and herbs. Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months without cream. Reheat gently to avoid curdling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American