Why make this recipe
This Hearty Cheddar Garlic Herb Potato Soup is perfect for chilly days when you crave something warm and comforting. Rich in flavor and creamy in texture, this soup combines the goodness of potatoes with the sharpness of cheddar and the aromatic charm of garlic and herbs. It’s not just filling but also loaded with nutrition, making it a delightful choice for family meals. Plus, it’s simple to make and is sure to impress everyone at your table!
How to make Hearty Cheddar Garlic Herb Potato Soup
Ingredients:
- Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)
- Fat: 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- Aromatics:
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5-6 cloves garlic, minced (about 2 tablespoons)
- Flour: 1/4 cup all-purpose flour (helps thicken the soup)
- Liquid Base:
- 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
- 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
- Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
- Herbs:
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Seasoning:
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)
- Optional Garnish:
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Directions:
- Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, then set aside.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted, add the finely chopped yellow onion. Sauté for 5-7 minutes until the onion softens and becomes translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring constantly until fragrant. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the onion and garlic mix. Stir continuously for about 1-2 minutes. This will help thicken the soup.
- Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any flavorful bits. Bring to a simmer.
- Add the rinsed potato cubes to the pot, stirring well. Cover the pot and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
- To make the soup creamy, carefully ladle half of the soup into a blender and blend until smooth. Return the blended soup back to the pot.
- Reduce the heat to low. Slowly pour in the whole milk and heavy cream (if using), stirring constantly. Add the fresh herbs and stir well. Heat through gently for about 5 minutes.
- Remove from heat and gradually stir in the shredded cheddar cheese a handful at a time, ensuring each addition melts before adding more.
- Taste and season with salt, pepper, and optional cayenne or paprika.
- Serve the soup hot, garnished with your choice of toppings.
How to serve Hearty Cheddar Garlic Herb Potato Soup
Serve this delicious soup hot in cozy bowls. Offer toppings like crumbled bacon, extra shredded cheese, sour cream, chives, or croutons on the side so everyone can customize their bowls. This soup pairs wonderfully with crusty bread or a simple salad for a complete meal.
How to store Hearty Cheddar Garlic Herb Potato Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stove over low heat. If the soup has thickened too much, you can add a splash of milk or broth to reach your desired consistency.
Tips to make Hearty Cheddar Garlic Herb Potato Soup
- For the best flavor, use fresh herbs whenever possible.
- Avoid pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting.
- If you want a thicker soup, add more flour to the roux or use a potato masher to mash some of the potatoes while cooking.
- For extra flavor, try adding a splash of white wine after sautéing the onions and garlic.
Variation
You can easily adapt this soup to your tastes. Consider adding cooked chicken, carrots, or celery for added nutrition. You can also experiment with different types of cheese such as gouda or pepper jack for a twist.
FAQs
Can I make this soup ahead of time?
Yes, you can make it ahead of time. Just store it in the refrigerator and reheat it before serving.
Can I freeze the Hearty Cheddar Garlic Herb Potato Soup?
It is best to avoid freezing dairy-based soups as they may separate when thawed. If you do freeze it, skip adding the cheese and cream until you reheat it.
What can I serve with this potato soup?
This soup pairs well with a side of crusty bread, a fresh salad, or a grilled cheese sandwich for a comforting meal.
Hearty Cheddar Garlic Herb Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A warm and comforting soup combining potatoes, cheddar cheese, and fresh herbs, perfect for chilly days.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tablespoons unsalted butter or 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 5-6 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- ½ cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
- Cooked crumbled bacon (optional garnish)
- Extra shredded cheddar cheese (optional garnish)
- Sour cream or Greek yogurt (optional garnish)
- More fresh chives or parsley (optional garnish)
- Croutons (optional garnish)
Instructions
- Peel and chop the Yukon Gold potatoes into ½-inch cubes and rinse under cold water to remove excess starch.
- In a large pot or Dutch oven over medium heat, melt the butter or olive oil/butter combination, then add the chopped onion and sauté for 5-7 minutes until softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being cautious not to burn it.
- Sprinkle the flour over the onion and garlic mix, stirring continuously for 1-2 minutes.
- Gradually whisk in the broth, scraping the bottom to loosen flavorful bits, and bring to a simmer.
- Add the potato cubes, stir well, cover, and cook for 15-20 minutes until the potatoes are tender.
- Ladle half of the soup into a blender and blend until smooth, then return to the pot.
- Reduce heat to low, slowly pour in the milk and heavy cream, stirring constantly, and heat through for about 5 minutes.
- Gradually stir in the shredded cheddar cheese until melted. Season with salt, pepper, and optional cayenne or paprika to taste.
- Serve hot, garnished with your choice of toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, adding milk or broth as needed for consistency.