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Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe with Turkey Bacon

Indulge in this hearty cheddar garlic herb potato soup recipe, enhanced with turkey bacon for extra flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 320 kcal

Equipment

  • large pot
  • Dutch oven
  • immersion blender

Ingredients
  

Potatoes and Fat

  • 2.5 lbs Yukon Gold potatoes, peeled and cubed about 6-7 medium potatoes
  • 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

Thickener

  • 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
  • cayenne pepper or smoked paprika pinch, 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

  • Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch.

Cooking

  • Sauté the Aromatics: Place a large pot over medium heat. Add the butter. Once melted, add the finely chopped onion. Sauté for 5-7 minutes until softened.
  • Add the Garlic: Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Create the Roux: Sprinkle the flour over the onions and garlic, stir continuously for 1-2 minutes.
  • Introduce the Liquids: Gradually whisk in the broth, scraping the pot to loosen flavorful bits. Bring to a simmer.
  • Cook the Potatoes: Add the potato cubes. Simmer gently for 15-20 minutes until tender, stirring occasionally.
  • Blend for Creaminess (Partial): Use an immersion blender to blend half the soup until creamy while keeping some chunks. Alternatively, blend half in a standard blender and return it to the pot.
  • Incorporate Dairy and Herbs: Reduce heat and slowly add milk and cream, stirring constantly. Add parsley, chives, and thyme. Heat gently for 5 minutes without boiling.
  • Melt the Cheese: Remove from heat and gradually stir in cheddar cheese until melted.
  • Season to Perfection: Taste and adjust seasoning with salt, pepper, and optional spices.
  • Serve Hot: Ladle into bowls and garnish with toppings like bacon, cheese, sour cream, or chives. Enjoy!

Notes

For best results, use freshly shredded cheese and avoid high heat after adding dairy to prevent curdling.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 8IUVitamin C: 20mgCalcium: 20mgIron: 6mg
Keyword cheddar potato soup, comfort food, garlic herb soup, hearty soup, potato soup, soup recipe
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