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Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe with Turkey Bacon

This Hearty Cheddar Garlic Herb Potato Soup Recipe combines rich flavors with creamy textures, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 7 servings
Calories 500 kcal

Equipment

  • large pot
  • immersion blender
  • standard blender

Ingredients
  

  • 2.5 lbs Yukon Gold potatoes peeled and cubed into ½-inch pieces
  • 4 tablespoons unsalted butter or 3 tablespoons olive oil + 1 tablespoon butter
  • 1 large yellow onion finely chopped
  • 5-6 cloves garlic minced
  • 0.25 cup all-purpose flour helps thicken the soup
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk or half-and-half for extra richness
  • 0.5 cup heavy cream optional, but recommended for creaminess
  • 2 cups sharp cheddar cheese freshly shredded
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper freshly ground or to taste
  • 1 pinch cayenne pepper or smoked paprika optional, for warmth
  • 1 cooked crumbled bacon optional garnish
  • 1 extra shredded cheddar cheese optional garnish
  • 1 sour cream or Greek yogurt optional garnish
  • 1 more fresh chives or parsley optional garnish
  • 1 croutons optional garnish

Instructions
 

  • Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water and set aside.
  • Place a large pot over medium heat, add butter (or olive oil/butter). Once melted, add the finely chopped yellow onion and sauté for 5-7 minutes until soft and translucent.
  • Add minced garlic and cook for an additional 1-2 minutes until fragrant, stirring constantly.
  • Sprinkle flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes to create a roux.
  • Gradually whisk in the broth, scraping the bottom of the pot. Bring to a simmer once smooth.
  • Add potato cubes, stirring well. Bring back to a simmer, cover, and cook for 15-20 minutes until tender.
  • Blend soup partially using an immersion blender or standard blender, leaving some potato chunks for texture.
  • Reduce heat to low, then slowly stir in milk and heavy cream. Add parsley, chives, and thyme, stirring gently.
  • Remove from heat and gradually add cheddar cheese, stirring until melted and incorporated.
  • Season with salt, black pepper, and optional cayenne or smoked paprika. Taste and adjust seasoning as needed.
  • Ladle soup into bowls and garnish with your choice of toppings. Serve hot and enjoy!

Notes

Using fresh, high-quality ingredients will enhance the flavor of the soup. Be cautious when blending hot liquids to avoid injury.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 35gProtein: 18gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg
Keyword cheddar, garlic, herb, potato, soup, turkey bacon
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