Hearty Cheddar Garlic Herb Potato Soup Recipe with Turkey Bacon Delight
Hearty Cheddar Garlic Herb Potato Soup Recipe is a creamy and comforting dish loaded with flavors from fresh herbs and cheddar cheese.
Equipment
- large pot
- immersion blender
- Measuring Cups
- Measuring spoons
- Ladle
Ingredients
Potatoes
- 2.5 lbs Yukon Gold potatoes peeled and cubed into ½-inch pieces
Fat
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
Aromatics
- 1 large yellow onion finely chopped (about 1.5 cups)
- 5-6 cloves garlic minced (about 2 tablespoons)
Flour
- ¼ cup all-purpose flour helps thicken the soup
Liquid Base
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra richness)
- ½ cup heavy cream (optional, but recommended for ultimate creaminess)
Cheese
- 2 cups sharp cheddar cheese freshly shredded (avoid pre-shredded for better melting)
Herbs
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh chives finely chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper freshly ground (or to taste)
- 1 pinch cayenne pepper or smoked paprika (optional, for a hint of warmth)
Optional Garnish
- cooked crumbled bacon
- extra shredded cheddar cheese
- sour cream or Greek yogurt
- more fresh chives or parsley
- croutons
Instructions
Preparation
- Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
Cooking
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted, add the finely chopped onion and sauté for 5-7 minutes until softened.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to create a roux.
- Gradually whisk in the broth, scraping the bottom of the pot. Once incorporated, bring to a simmer.
- Add the rinsed potato cubes to the pot. Stir well, cover, and cook for 15-20 minutes until tender.
- Blend the soup until creamy while keeping some chunks intact, using either an immersion blender or a standard blender.
- Reduce heat to low. Slowly pour in the milk (or half-and-half) and heavy cream, stirring constantly. Add herbs and heat gently for about 5 minutes without boiling.
- Remove from heat and gradually stir in the cheddar cheese until melted.
- Season with salt, pepper, and optional spices to taste.
- Ladle the hot soup into bowls and garnish with bacon, cheese, sour cream, chives, or croutons. Enjoy!
Notes
This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1normal portionCalories: 450kcal
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