why make this recipe
This Hearty Cheddar Garlic Herb Potato Soup is perfect for those chilly days when you crave a warm, comforting bowl of creamy goodness. It combines the delightful flavors of sharp cheddar, garlic, and fresh herbs, making it both satisfying and flavorful. This soup is not only easy to make but can also be customized with your favorite toppings to suit your taste.
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 the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted, add the finely chopped onion. Sauté for 5-7 minutes until softened.
- Add the minced garlic, cooking for another 1-2 minutes until fragrant. Avoid burning the garlic.
- Sprinkle the flour over the sautéed onions and garlic. Stir and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth until smooth. Bring to a simmer.
- Add the rinsed potato cubes. Stir well, then cover and cook for 15-20 minutes until the potatoes are tender.
- Carefully ladle half of the soup into a blender. Blend until smooth and return it to the pot with the remaining soup.
- Reduce heat to low and stir in the milk and cream (if using). Add the fresh herbs. Heat gently for about 5 minutes.
- Remove from heat. Gradually add the cheddar cheese, stirring until melted.
- Season with salt, black pepper, and optional spices. Ladle into bowls and garnish with toppings of your choice.
how to serve Hearty Cheddar Garlic Herb Potato Soup
Serve the soup hot in bowls. You can add garnishes like crumbled bacon, extra cheese, sour cream, and fresh herbs to enhance the flavor and presentation. Pair it with crusty bread for a complete meal.
how to store Hearty Cheddar Garlic Herb Potato Soup
Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
tips to make Hearty Cheddar Garlic Herb Potato Soup
- Make sure to chop the potatoes into uniform pieces for even cooking.
- Avoid using pre-shredded cheese, as it may not melt as smoothly.
- Taste and adjust the seasoning before serving to suit your preference.
- For a thicker soup, blend more of the mixture, or for a chunkier texture, blend less.
variation
Consider adding cooked sausage or ham for extra protein. You may also throw in some vegetables like carrots or celery for added nutrition and color.
FAQs
1. Can I use other types of potatoes?
Yes, you can use other types of potatoes, but Yukon Gold gives the best flavor and texture.
2. Is it possible to make this soup vegan?
Definitely! Use olive oil instead of butter, plant-based milk, and vegan cheese to keep it vegan-friendly.
3. Can I add more herbs?
Absolutely! Feel free to experiment with other herbs like rosemary or basil for a different flavor profile.
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Method
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes.
- Rinse the cubed potatoes under cold water to remove excess starch.
- Place a large pot or Dutch oven over medium heat.
- Add the butter (or olive oil/butter combination). Once melted, add the finely chopped onion. Sauté for 5-7 minutes until softened.
- Add the minced garlic, cooking for another 1-2 minutes until fragrant. Avoid burning the garlic.
- Sprinkle the flour over the sautéed onions and garlic. Stir and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth until smooth. Bring to a simmer.
- Add the rinsed potato cubes. Stir well, then cover and cook for 15-20 minutes until the potatoes are tender.
- Carefully ladle half of the soup into a blender. Blend until smooth and return it to the pot with the remaining soup.
- Reduce heat to low and stir in the milk and cream (if using). Add the fresh herbs. Heat gently for about 5 minutes.
- Remove from heat. Gradually add the cheddar cheese, stirring until melted.
- Season with salt, black pepper, and optional spices. Ladle into bowls and garnish with toppings of your choice.