why make this recipe
Hearty Cheddar Garlic Herb Potato Soup is a comforting dish perfect for cold weather. Its creamy texture and rich flavors make it a favorite among families. This recipe is not only easy to make, but it’s also versatile. You can enjoy it as a meal on its own or serve it alongside crusty bread. The combination of cheddar cheese, garlic, and fresh herbs adds a delicious depth that will warm you from the inside out.
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. 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 softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring constantly until fragrant. Be careful not to let the garlic burn.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to cook out the raw flour taste and create a roux.
- Gradually whisk in the chicken or vegetable broth. Scrape the bottom of the pot to loosen any browned bits. Once smooth, bring to a simmer.
- Add the rinsed potato cubes. Stir well and return to a gentle simmer. Cover and cook for 15-20 minutes or until the potatoes are very tender.
- To create a creamy texture, carefully ladle about half of the soup into a blender and blend until smooth. Pour back into the pot with the remaining chunky soup.
- Reduce heat to low. Slowly pour in the whole milk and heavy cream, stirring constantly. Add fresh parsley, chives, and thyme. Heat through gently for about 5 minutes without boiling.
- Remove from heat and gradually add the shredded cheddar cheese, stirring until melted and incorporated. Season with salt, black pepper, and optional cayenne or smoked paprika.
- Ladle the soup into bowls and garnish with chosen toppings. Enjoy immediately!
how to serve Hearty Cheddar Garlic Herb Potato Soup
Serve this creamy potato soup hot in bowls. Top it with your favorite garnishes, such as crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. This soup is perfect on its own or accompanied by a side of crusty bread for dipping.
how to store Hearty Cheddar Garlic Herb Potato Soup
Let any leftover soup cool to room temperature before storing. Place the soup in an airtight container in the refrigerator. It will stay fresh for 3-4 days. To reheat, warm it on the stove over low heat, stirring often until heated through. If the soup thickens in the fridge, you can add a splash of milk to loosen it up.
tips to make Hearty Cheddar Garlic Herb Potato Soup
- Use freshly shredded cheddar cheese for better melting and flavor.
- Adjust the thickness by blending more or less of the soup, depending on your preference.
- Experiment with your favorite herbs to customize the flavor.
- Make it heartier by adding cooked protein like shredded chicken or crispy bacon.
variation
You can make this soup vegetarian by using vegetable broth instead of chicken broth. For a spicy kick, add diced jalapeños or a few dashes of hot sauce. To make it lighter, you can replace the heavy cream with additional milk or a dairy-free alternative.
FAQs
Can I freeze this soup?
Yes, you can freeze the soup for up to 2 months. Make sure to cool it completely and store it in airtight containers before freezing.
Can I use other types of potatoes?
Yes, while Yukon Gold potatoes are ideal for their creamy texture, you can use Russet potatoes or other waxy varieties. Just be aware that different potatoes may change the soup’s texture slightly.
Is this soup gluten-free?
This recipe includes flour, so it is not gluten-free. You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup instead.
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Method
- Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. 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 softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring constantly until fragrant. Be careful not to let the garlic burn.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes.
- Gradually whisk in the chicken or vegetable broth. Scrape the bottom of the pot to loosen any browned bits. Once smooth, bring to a simmer.
- Add the rinsed potato cubes. Stir well and return to a gentle simmer. Cover and cook for 15-20 minutes or until the potatoes are very tender.
- To create a creamy texture, carefully ladle about half of the soup into a blender and blend until smooth. Pour back into the pot with the remaining chunky soup.
- Reduce heat to low. Slowly pour in the whole milk and heavy cream, stirring constantly. Add fresh parsley, chives, and thyme. Heat through gently for about 5 minutes without boiling.
- Remove from heat and gradually add the shredded cheddar cheese, stirring until melted and incorporated. Season with salt, black pepper, and optional cayenne or smoked paprika.
- Ladle the soup into bowls and garnish with chosen toppings. Enjoy immediately!