Cheddar Garlic Herb Potato Soup

🕒 Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min

🛒 Ingredients List

Produce:

• 2.5 lbs Yukon Gold potatoes, peeled and cubed
• 1 large yellow onion, finely chopped
• 5–6 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried)

Fat:

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

Baking & Spices:

• ¼ cup all-purpose flour
• 1 tsp salt (or to taste)
• ½ tsp black pepper, freshly ground
• Pinch of cayenne pepper or smoked paprika

Liquid Base:

• 4 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• ½ cup heavy cream (optional for extra richness)

Dairy:

• 2 cups sharp cheddar cheese, freshly shredded
• Sour cream or Greek yogurt (for garnish)

Optional Garnishes:

• Croutons
• Extra shredded cheddar
• Crumbled cooked bacon
• More fresh chives or parsley

👩‍🍳 Step-by-Step Instructions: Crafting Creamy Perfection

1. Prep the Potatoes:
Peel and cube your Yukon Gold potatoes. Rinse well under cold water to remove starch – this keeps your soup velvety, not gummy.

2. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter (or oil + butter) over medium heat. Add chopped onion and sauté 5–7 minutes until soft. Stir in minced garlic and cook for 1–2 minutes more until fragrant 🌿.

3. Make the Roux:
Sprinkle in flour and stir for 1–2 minutes to cook out the raw taste — this thickens your soup beautifully.

4. Add the Broth:
Slowly whisk in the broth, scraping up any bits from the bottom. Simmer gently.

5. Cook the Potatoes:
Add the rinsed potato cubes. Simmer on medium-low for 15–20 minutes until fork-tender. Stir occasionally to prevent sticking.

6. Blend for Texture:
Use an immersion blender to blend about half the soup — creamy but still hearty. No immersion blender? Blend half the soup in a regular blender, venting the lid carefully to release steam 🔥.

7. Stir in Dairy & Herbs:
Lower heat. Stir in milk, cream (if using), parsley, chives, and thyme. Gently heat through — no boiling!

8. Melt the Cheese:
Remove from heat and gradually add shredded cheddar, stirring constantly until smooth and melted 🧀.

9. Season to Taste:
Add salt, black pepper, and cayenne or smoked paprika for a subtle kick.

10. Serve & Garnish:
Ladle into bowls and top with croutons, bacon, extra cheese, or a dollop of sour cream. Dig in! 😋

💡 Pro Tips

• Blender safety: Always vent the lid when blending hot soup to avoid pressure build-up.
• Cheese melting tip: Add off heat to prevent a gritty texture.
• Make-ahead: Soup stores well in the fridge for 3–4 days. Reheat gently to preserve creaminess.

🥗 Nutrition Info

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.