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
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2.5 lbs Yukon Gold potatoes, peeled & cubed
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4 Tbsp butter (or 3 Tbsp olive oil + 1 Tbsp butter)
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1 large yellow onion, finely chopped
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5–6 garlic cloves, minced
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¼ cup flour
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4 cups chicken or vegetable broth
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2 cups whole milk (or half-and-half)
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½ cup heavy cream (optional)
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2 cups shredded sharp cheddar cheese
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1 Tbsp fresh parsley
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1 Tbsp fresh chives
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1 tsp thyme
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Salt & black pepper, to taste
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Pinch of cayenne or smoked paprika
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Garnish: bacon, extra cheddar, sour cream, croutons
Instructions
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Peel and cube potatoes. Rinse and set aside.
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In a large pot, melt butter over medium heat. Add onions and sauté until softened.
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Stir in garlic for 1 minute until fragrant.
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Add flour, stirring to form a roux. Cook 1–2 minutes.
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Gradually whisk in broth, then add potatoes. Simmer 15–20 minutes until tender.
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Blend half the soup with an immersion blender (or blender in batches) for a creamy-chunky texture.
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Stir in milk, cream (if using), parsley, chives, and thyme. Warm gently—don’t boil.
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Remove from heat and fold in cheddar until melted and smooth.
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Season with salt, pepper, and optional cayenne or paprika.
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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