Creamy, cheesy, and full of garlic and herbs, this hearty cheddar garlic herb potato soup is the perfect cozy dinner ready in under an hour.

Scale

2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces

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

1 large yellow onion, finely chopped (1.5 cups)

5–6 garlic cloves, minced (2 tbsp)

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 tbsp fresh parsley, finely chopped

1 tbsp fresh chives, finely chopped

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

1 tsp salt (or to taste)

1/2 tsp black pepper (or to taste)

Pinch of cayenne pepper or smoked paprika (optional)

Optional garnishes: crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, chopped chives or parsley, croutons

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1. Peel and cube potatoes, rinse in cold water, and set aside.

2. In a large pot, heat butter or oil over medium heat and sauté onion until soft and translucent.

3. Add garlic and cook until fragrant.

4. Stir in flour and cook briefly to eliminate the raw taste.

5. Gradually add broth while stirring to prevent lumps.

6. Add potatoes, bring to a simmer, and cook covered for 15–20 minutes until tender.

7. Blend about half the soup until creamy but still chunky using an immersion or standard blender.

8. Reduce heat and stir in milk, cream (if using), parsley, chives, and thyme.

9. Warm gently without boiling.

10. Off the heat, add cheese gradually, stirring until melted.

11. Season to taste with salt, pepper, and optional cayenne or smoked paprika.

12. Serve hot with desired toppings.

Use freshly shredded cheddar to ensure smooth melting.

Blend only part of the soup for a creamy yet hearty texture.

Add dairy after reducing heat to avoid curdling.

Adjust seasoning gradually, considering cheese adds saltiness.

Garnishes like bacon, sour cream, and herbs enhance flavor and presentation.