Hearty Cheddar Garlic Herb Soup

This hearty cheddar garlic herb potato soup brings warmth and comfort to any chilly day. The creamy texture combined with sharp cheddar and a fresh herb blend makes each spoonful deeply satisfying and flavorful.

I first made this soup on a rainy weekend and it quickly became a go-to family meal that we all crave whenever the weather turns cool.

Ingredients List

• Yukon Gold potatoes: provide creamy firmness perfect for soup
• Unsalted butter: enhances richness without overpowering other flavors
• Yellow onion: adds a sweet depth when sautéed
• Fresh garlic cloves: create an aromatic base that wakes up the palate choose firm bulbs with tight skin for best flavor
• All-purpose flour: helps thicken the soup for a satisfying silky texture
• Low-sodium chicken or vegetable broth: forms a flavorful yet gentle liquid base
• Whole milk: balances creaminess and lightness in every bowl
• Heavy cream: amplifies richness and adds velvety smoothness
• Sharp cheddar cheese: delivers a tangy sharpness that shines through creamy broth pick high quality cheese for meltability and flavor
• Fresh parsley: brightens and freshens the soup’s character
• Fresh chives: bring mild onion notes that complement the garlic
• Fresh thyme leaves: add an earthy herbal background
• Salt and black pepper: enhance and balance all flavors taste as you go to avoid over seasoning
• A pinch of cayenne pepper: introduces a subtle warm kick that keeps the soup interesting without overwhelming it

Cooking Steps

Prepare Potatoes:

Peel Yukon Gold potatoes and cube into uniform pieces to ensure even cooking. Rinse them under cold water to remove excess starch which helps avoid a gluey soup texture. Set aside.

Sauté Aromatics:

Melt butter over medium heat in a large pot. Add diced yellow onion and cook gently until they become soft and translucent. Add minced garlic and sauté just until fragrant but not browned to keep the flavor mellow and fresh.

Create Roux and Add Broth:

Sprinkle flour over the softened onions and garlic Stir constantly for one to two minutes allowing the flour to cook and develop a slight nuttiness without turning brown. Slowly whisk in the broth gradually avoiding lumps. Bring the mixture to a gentle simmer.

Cook Potatoes:

Add the cubed potatoes to the simmering broth mixture. Cook uncovered until the potatoes are tender and easily pierced with a fork usually about 15 minutes.

Blend Soup:

Using an immersion blender or working carefully in batches, blend approximately half of the soup until smooth. Return the blended portion to the pot. This technique adds body and creaminess while still leaving some potato chunks for texture.

Add Dairy and Herbs:

Stir in whole milk, heavy cream, and the fresh herbs parsley, chives, and thyme. Warm the soup gently over low heat without letting it boil to prevent dairy from curdling.

Melt Cheese and Season:

Remove the pot from heat and whisk in sharp cheddar cheese until melted. Season the soup with salt, black pepper, and a pinch of cayenne pepper tasting as you go for balance.

Garnish and Serve:

Ladle soup into bowls and garnish with extra fresh herbs or optional toppings like crumbled bacon or sour cream for added indulgence.

My favorite part of this soup is the balance between creamy and fresh herby notes. Making it always brings back memories of slow Sunday afternoons warming up with family around the table.

Best Storage Practices

Store leftovers in airtight containers in the refrigerator for up to three days. Gently reheat on low heat stirring often to prevent dairy separation. Avoid boiling when reheating to keep the texture smooth and creamy.

Ingredient Swaps

Swap Yukon Gold potatoes for russet potatoes for a fluffier soup, though the texture will be less creamy. Use vegetable broth for a vegetarian option. Substitute sharp cheddar with smoked gouda for a smoky twist.

Serving Pairings

Pair this hearty soup with crusty bread or a fresh green salad dressed simply with lemon and olive oil. A crisp white wine or light amber ale complements the rich cheddar flavors perfectly.

This soup is truly a comforting blend of creamy richness and fresh herbal brightness that I enjoy sharing with loved ones.

Frequently Asked Cooking Questions

→ What type of potatoes work best for this soup?

Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape while blending smoothly.

→ Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and keeps the flavors balanced without overpowering the creamy base.

→ Why should I avoid boiling after adding dairy?

Boiling can cause the dairy to curdle and separate, affecting the smooth texture and rich taste.

→ How can I safely blend the hot soup?

Blend in batches and ensure the blender lid is vented slightly to release steam, avoiding pressure buildup.

→ Are there recommended garnishes for this soup?

Fresh parsley, chives, crumbled bacon, or a dollop of sour cream add color and enhance the flavor beautifully.

→ Can I substitute sharp cheddar with another cheese?

Cheeses like aged Gouda or Gruyère provide a similar richness and melt well, making good alternatives.