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Hearty Cheddar Garlic Herb Potato Soup

A rich and creamy soup bursting with savory flavors of garlic and sharp cheddar, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 lbs Yukon Gold potatoes Peeled and cubed
  • 4 tablespoons unsalted butter For sautéing vegetables
  • 1 large yellow onion Chopped
  • 5-6 cloves garlic Minced
  • 1/4 cup all-purpose flour For thickening
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 1/2 cup heavy cream Optional
  • 2 cups sharp cheddar cheese Shredded

Method
 

Preparation
  1. Peel and cube potatoes, then rinse them under cold water.
  2. In a large pot, melt butter over medium heat.
  3. Sauté the chopped onion until it’s translucent.
  4. Add minced garlic and cook until fragrant.
  5. Sprinkle flour over the mixture and stir for 1-2 minutes.
  6. Gradually whisk in the broth and bring it all to a simmer.
  7. Toss in the potato cubes, cover, and cook until tender (about 15-20 minutes).
  8. Blend half of the soup for a creamy texture, then return it to the pot.
  9. Stir in milk, cream (if using), and herbs; heat gently.
  10. Remove from heat and gradually add cheese until melted.
  11. Season with salt, pepper, and cayenne before serving.

Notes

For best flavor, use fresh herbs like thyme or parsley. This soup can be made ahead of time and stores well for 3-4 days in the fridge or up to 3 months in the freezer. Skipping the heavy cream will decrease the richness if preferred.