Hearty Cheddar Garlic Herb Soup (Printable Version)

Velvety cheddar and garlic combine with fresh herbs and tender potatoes for a warming, flavorful dish.

# Ingredients Required:

→ Potatoes

01 - 1.1 kg Yukon Gold potatoes, peeled and cubed into 1.27 cm pieces

→ Fat

02 - 56 g unsalted butter or 45 ml olive oil plus 14 g unsalted butter

→ Aromatics

03 - 1 large yellow onion, finely chopped (about 240 ml)
04 - 5–6 cloves garlic, minced (about 30 ml)

→ Flour

05 - 32 g all-purpose flour

→ Liquid Base

06 - 950 ml low-sodium chicken or vegetable broth
07 - 475 ml whole milk or half-and-half
08 - 120 ml heavy cream (optional)

→ Cheese

09 - 225 g sharp cheddar cheese, freshly shredded

→ Herbs

10 - 1 tablespoon fresh parsley, finely chopped
11 - 1 tablespoon fresh chives, finely chopped
12 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

→ Seasoning

13 - 1 teaspoon salt, to taste
14 - ½ teaspoon freshly ground black pepper, to taste
15 - Pinch of cayenne pepper or smoked paprika (optional)

→ Optional Garnish

16 - Cooked crumbled bacon
17 - Extra shredded cheddar cheese
18 - Sour cream or Greek yogurt
19 - Additional fresh chives or parsley
20 - Croutons

# Guide to Cooking:

01 - Peel Yukon Gold potatoes and cut into uniform 1.27 cm cubes. Rinse under cold water to remove excess starch and set aside.
02 - Heat butter or olive oil/butter mixture in a large pot over medium heat. Add finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent without browning.
03 - Stir in minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn.
04 - Sprinkle all-purpose flour over onions and garlic. Stir continuously and cook for 1-2 minutes to eliminate raw flour flavor and form a roux for thickening.
05 - Gradually whisk in low-sodium broth, scraping bottom to loosen browned bits, and whisk continuously to avoid lumps. Bring mixture to a simmer.
06 - Add rinsed potato cubes, stir well, bring back to gentle simmer. Reduce heat to medium-low, cover, and cook 15-20 minutes until potatoes are tender, stirring occasionally.
07 - Partially blend soup using an immersion blender or in batches with a standard blender until about 50-66% creamy, leaving some potato chunks for texture. Exercise caution with hot liquids.
08 - Reduce heat to low. Stir in whole milk (or half-and-half) and heavy cream if using. Add fresh parsley, chives, and thyme, then heat gently for 5 minutes without boiling to prevent curdling.
09 - Remove pot from heat. Gradually add shredded cheddar cheese in batches, stirring until fully melted before adding more to avoid graininess.
10 - Season gradually with salt, freshly ground black pepper, and optional cayenne or smoked paprika to taste. Cheese contributes saltiness, so adjust carefully.
11 - Ladle hot soup into bowls and garnish with desired toppings such as crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Serve immediately.

# Extra Suggestions:

01 - Rinsing potatoes removes excess starch, preventing gummy texture.
02 - Add cheese off heat to avoid grainy texture.
03 - Partially blending the soup achieves a balance of creaminess and chunkiness.

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