Cheddar Garlic Herb Potato Soup
This Hearty Cheddar Garlic Herb Potato Soup is thick, creamy, and packed with tender chunks of potato, sharp cheddar cheese, fragrant garlic, and a blend of fresh and dried herbs. Finished with crispy bacon, a dollop of sour cream, and extra shredded cheddar on top, every bowl is deeply savory, comforting, and ready in under an hour — making it the perfect one-pot meal for busy weeknights or lazy weekend lunches.
Equipment
- Large Dutch oven or heavy-bottomed pot At least 5-quart capacity
- Immersion blender Or countertop blender; for partially blending the soup
- Chef's knife
- Cutting board
- Vegetable peeler
- Wooden spoon or heat-safe spatula
- Ladle For serving
- Measuring cups and spoons
- Box grater or food processor with grater attachment For shredding cheese fresh from a block
- Small bowls For prepping and holding garnishes
Ingredients
For the Soup
- 2 lbs Yukon Gold or Russet potatoes about 900g, peeled and diced into ½-inch cubes
- 4 strips thick-cut bacon diced; optional but highly recommended
- 1 medium yellow onion finely diced
- 5 cloves garlic minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups chicken broth about 950ml; or vegetable broth for a vegetarian version
- 1 cup whole milk 240ml
- 1 cup heavy cream 240ml
- 2 cups sharp cheddar cheese about 200g, freshly shredded from a block; plus extra for topping
- 1 tsp dried thyme
- ½ tsp dried rosemary crushed
- ½ tsp smoked paprika plus extra for garnish
- 1 tbsp fresh chives chopped; plus extra for garnish
- 1 tbsp fresh parsley chopped
- salt to taste
- black pepper to taste
For Serving
- sour cream optional topping
- extra shredded sharp cheddar cheese for topping
- reserved crispy bacon pieces from cooking step
- extra fresh chives chopped, for garnish
- smoked paprika light dusting for garnish
Instructions
- Peel and dice the potatoes into uniform ½-inch cubes, finely dice the onion, mince the garlic, and dice the bacon if using. Shred the cheddar cheese from a block and let it sit at room temperature, then chop the fresh chives and parsley and set aside.
- Add the diced bacon to a cold Dutch oven, then turn the heat to medium and cook for 6 to 8 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon to a paper towel-lined plate and leave about 1 tablespoon of rendered fat in the pot.
- Add the butter to the pot with the bacon fat and melt over medium heat, then add the diced onion and cook for 5 minutes until softened. Add the minced garlic, dried thyme, rosemary, and smoked paprika and stir for 1 to 2 minutes until fragrant.
- Sprinkle the flour over the onion and garlic mixture and stir continuously for 2 minutes until the flour evenly coats the vegetables and the raw flour smell disappears. This step is essential for thickening the soup.
- Slowly pour in the chicken broth one cup at a time, stirring constantly to prevent lumps, then add the diced potatoes and stir to combine. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Reduce the heat to low and pour in the whole milk and heavy cream. Stir gently and allow the soup to warm for 3 to 4 minutes without boiling.
- For a partially creamy texture, use an immersion blender to blend just the bottom of the pot for 10 to 15 seconds, leaving plenty of chunks. For a fully smooth soup, blend completely; for a chunky soup, skip this step entirely.
- With the heat on the lowest setting, add the shredded cheddar cheese in two or three batches, stirring after each addition until fully melted and smooth. Stir in the fresh chives and parsley, then season generously with salt and black pepper to taste.
- Ladle the soup into bowls and top each with extra shredded cheddar, reserved crispy bacon, a dollop of sour cream, chopped chives, and a dusting of smoked paprika. Serve immediately with crusty bread or dinner rolls.
Notes
- Always shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can leave the soup grainy. Grating fresh from a block is the single most important tip for a silky result.
- Don't boil after adding cheese: Once the cheddar goes in, keep the heat on the lowest setting. High heat causes the cheese proteins to break apart, resulting in a greasy, stringy texture.
- Best potato choice: Yukon Gold potatoes give the creamiest, most buttery result. Russets work well but break down more. Red potatoes hold their shape better for a chunkier soup.
- Vegetarian option: Skip the bacon and substitute vegetable broth for the chicken broth. Add an extra ½ teaspoon of smoked paprika to replicate some of the smoky depth.
- Season in layers: Add a small pinch of salt when cooking the onions and another after adding the broth. Taste and adjust at the very end for the best depth of flavor.
- Bloom your spices: Stirring the dried thyme, rosemary, and smoked paprika into the fat before adding liquid wakes up their flavors and makes the finished soup taste more complex.
- Storage: Refrigerate in an airtight container for up to 4 days. The soup thickens as it cools — stir in a splash of broth or milk when reheating to loosen the consistency.
- Freezing tip: Cream-based soups can separate when frozen. For best results, freeze the potato-broth base before adding dairy and cheese, then stir in the milk, cream, and cheddar fresh after reheating.
- Reheating: Warm gently over medium-low heat, stirring frequently. Avoid boiling to keep the texture smooth and prevent the cream from separating.
- Slow cooker method: Sauté the onion, garlic, and spices on the stovetop first, then transfer with potatoes, broth, and flour to a slow cooker. Cook on low 6 to 7 hours or high 3 to 4 hours, then stir in dairy and cheese on low for the final 20 to 30 minutes.
Nutrition
Serving: 1BowlCalories: 480kcalCarbohydrates: 34gProtein: 17gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 780mgPotassium: 750mgFiber: 3gSugar: 4gVitamin A: 18IUVitamin C: 20mgCalcium: 30mgIron: 8mg
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