Description
Hearty Cheddar Garlic Herb Potato Soup Recipe is the epitome of comfort food, perfect for chilly evenings or cozy family gatherings. This rich and creamy soup combines the delightful flavors of sharp cheddar cheese, aromatic garlic, and fresh herbs to create a warm bowl of goodness that everyone will adore. With its simple preparation, this dish promises satisfaction with every spoonful. Customize it with your favorite toppings like crispy bacon or a dollop of sour cream for an extra touch of indulgence. Whether served as an appetizer or a hearty main course, this potato soup will quickly become a favorite in your household.
Ingredients
- 2.5 lbs Yukon Gold potatoes
- 4 tablespoons unsalted butter (or olive oil)
- 1 large yellow onion
- 5–6 cloves garlic
- 1/4 cup all-purpose flour
- 4 cups low-sodium broth (chicken or vegetable)
- 2 cups whole milk (or half-and-half)
- 1/2 cup heavy cream (optional)
- 2 cups shredded sharp cheddar cheese
- Fresh herbs: parsley, chives, thyme
Instructions
- Peel and cube the Yukon Gold potatoes; rinse under cold water.
- In a large pot over medium heat, melt butter and sauté chopped onion until translucent.
- Add minced garlic and cook until fragrant; stir in flour for one to two minutes.
- Gradually whisk in broth, scraping the bottom of the pot until smooth.
- Add potatoes and simmer covered for 15–20 minutes until tender.
- Blend half the soup for a creamy texture; return to pot.
- Stir in milk and heavy cream if using; add fresh herbs.
- Gradually mix in shredded cheddar until melted; season to taste before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
Keywords: For extra richness, substitute half-and-half for milk. Customize by adding vegetables like carrots or celery. Store leftovers in an airtight container for up to three days.