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Hearty Cheddar Garlic Potato Soup

Hearty Cheddar Garlic Potato Soup

Creamy, ultra-comforting potato soup loaded with sharp cheddar, garlic, and tender russet potatoes. A cozy one-pot dinner that’s perfect for chilly nights and ready in under an hour.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 4 tbsp unsalted butter for sautéing
  • 1 tbsp olive oil optional, helps prevent butter from browning
  • 1.5 cup yellow onion, diced
  • 0.75 cup celery, diced
  • 0.75 cup carrot, diced
  • 4 clove garlic, minced
  • 0.25 cup all-purpose flour for thickening
  • 4 cup low-sodium chicken broth or vegetable broth
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 2 lb russet potatoes, peeled and diced 0.5-inch cubes
  • 2.5 cup sharp cheddar cheese, freshly shredded plus more for serving
  • 1.5 tsp kosher salt adjust to taste
  • 1 tsp black pepper freshly ground
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 1 leaf bay leaf
  • 0.25 cup scallions or chives, sliced for garnish
  • 0.5 cup cooked bacon, crumbled optional garnish

Instructions

Preparation Steps

  • Prep the vegetables: Peel and dice the potatoes into 0.5-inch cubes. Dice the onion, celery, and carrot. Mince the garlic. Shred the cheddar.
  • Sauté aromatics: In a large heavy pot over medium heat, melt the butter with the olive oil. Add onion, celery, and carrot; cook, stirring occasionally, until softened, about 5 to 6 minutes. Stir in garlic and cook 30 to 60 seconds until fragrant.
  • Make a roux: Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes to remove raw flour taste.
  • Build the soup: Gradually whisk in the chicken broth until smooth. Stir in the milk, thyme, smoked paprika, bay leaf, salt, and pepper.
  • Simmer with potatoes: Add the diced potatoes. Bring to a gentle simmer, then cover partially and cook, stirring occasionally, until potatoes are tender, about 15 to 18 minutes.
  • Thicken texture: Using a potato masher, lightly mash some of the potatoes in the pot (about one-third of them) to thicken while keeping chunks for texture.
  • Finish creamy and cheesy: Reduce heat to low. Stir in the heavy cream. Add the shredded cheddar a handful at a time, stirring until fully melted before adding more. Do not boil after adding cheese.
  • Season to taste: Remove and discard the bay leaf. Adjust salt and pepper. If too thick, thin with a splash of broth or milk; if too thin, simmer a few more minutes.
  • Serve: Ladle into bowls and garnish with scallions or chives. Add crumbled bacon and extra cheddar if desired.

Notes

For a vegetarian version, use vegetable broth and skip the bacon. White cheddar melts beautifully and keeps the soup pale. Leftovers keep 3 to 4 days refrigerated; rewarm gently over low heat and add a splash of milk if needed. Freezing is possible but may slightly change the texture due to dairy.