Description

Get ready to fall in love with this Hearty Cheddar Garlic Herb Potato Soup—a creamy, cheesy, soul-warming dish that brings cozy farmhouse nostalgia straight to your table. With buttery Yukon Gold potatoes, golden sautéed onions, and melted sharp cheddar swirled through a velvety broth, this one-pot wonder is pure comfort made easy. Perfect for family dinners, lazy Sundays, or chilly nights when you crave something warm, rich, and deeply satisfying. Gather your spoons—this is comfort food worth lingering over.

Ingredients

Scale

5 lbs Yukon Gold potatoes, peeled & cubed
6 tbsp butter + 2 tbsp olive oil
2 large onions, chopped
10 cloves garlic, minced
½ cup all-purpose flour
8 cups chicken or veggie broth
4 cups whole milk + 1 cup heavy cream
4 cups sharp cheddar, shredded
1 cup smoked gouda or gruyère
2 tbsp parsley, 2 tbsp chives, 2 tsp thyme
2 tsp salt, 1 tsp black pepper
½ tsp smoked paprika or cayenne
1 tsp Dijon mustard
Optional toppings: bacon, sour cream, croutons, extra herbs or cheese

Instructions

Sauté: In a large pot, melt butter and oil. Sauté onions 8–10 min until soft and sweet. Add garlic, cook 1 min.
Roux: Stir in flour; cook 2–3 min to remove raw flavor.
Liquids: Gradually whisk in broth, then milk and cream. Bring to gentle simmer.
Potatoes: Add potatoes, herbs, salt, pepper, paprika, and mustard. Simmer 25 min until tender.
Blend: Lightly blend part of the soup for creamy-meets-chunky texture.
Cheese: Reduce heat to low; slowly stir in cheeses until melted and silky.
Serve: Ladle into warm bowls and top with bacon, herbs, or a dollop of sour cream.

Notes

Shred cheese fresh for the smoothest texture.
Want it lighter? Swap heavy cream for half-and-half.
For a vegetarian twist, use veggie broth and skip the bacon topping.

Nutrition

Calories: 430 cal Per Serving
Fat: 27g
Carbohydrates: 34g
Protein: 14g