Description
This Hearty Cheddar Garlic Herb Potato Soup with Bacon is the ultimate cozy comfort food. Creamy potatoes, sharp cheddar, fresh garlic, and herbs come together in a rich, cheesy soup topped with crispy bacon. Perfect for chilly nights, weeknight dinners, or make-ahead lunches.
Ingredients
2.5 lbs Yukon Gold potatoes, peeled & cubed
4 Tbsp butter (or 3 Tbsp olive oil + 1 Tbsp butter)
1 large yellow onion, finely chopped
5–6 garlic cloves, minced
¼ cup flour
4 cups chicken or vegetable broth
2 cups whole milk (or half-and-half)
½ cup heavy cream (optional)
2 cups shredded sharp cheddar cheese
1 Tbsp fresh parsley
1 Tbsp fresh chives
1 tsp thyme
Salt & black pepper, to taste
Pinch of cayenne or smoked paprika
Garnish: bacon, extra cheddar, sour cream, croutons
Instructions
Peel and cube potatoes. Rinse and set aside.
In a large pot, melt butter over medium heat. Add onions and sauté until softened.
Stir in garlic for 1 minute until fragrant.
Add flour, stirring to form a roux. Cook 1–2 minutes.
Gradually whisk in broth, then add potatoes. Simmer 15–20 minutes until tender.
Blend half the soup with an immersion blender (or blender in batches) for a creamy-chunky texture.
Stir in milk, cream (if using), parsley, chives, and thyme. Warm gently—don’t boil.
Remove from heat and fold in cheddar until melted and smooth.
Season with salt, pepper, and optional cayenne or paprika.
Serve hot, garnished with bacon, sour cream, and croutons.
Notes
Blend partially for a creamy yet textured soup.
Use freshly shredded cheddar for smooth melting.
For a lighter soup, use just milk. For extra richness, use cream and half-and-half.
Freeze without dairy, then stir in milk/cream/cheese when reheating.
Crispy mushrooms make a great vegetarian substitute
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: American