Why Make This Recipe
Hearty Cheddar Garlic Herb Potato Soup is a perfect dish for anyone looking to warm up on a chilly day. It's rich, creamy, and packed with flavor from the combination of cheddar cheese, garlic, and fresh herbs. This soup is not just comforting; it’s also satisfying and filling thanks to the potatoes. Plus, the recipe is simple enough for anyone to follow, whether you're an experienced cook or just starting 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, and set aside.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil and butter combo). Once melted, add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Sprinkle the flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth, ensuring to scrape the bottom of the pot. Bring to a simmer.
- Add the rinsed potato cubes to the pot, stir well, and bring back to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
- To create a creamy texture while keeping some potato chunks, you can blend part of the soup. Carefully ladle about half of the soup into a blender, then return it to the pot.
- Reduce heat to low. Slowly stir in the whole milk and heavy cream (if using). Add the fresh herbs and mix well. Heat gently for about 5 minutes.
- Remove from heat and gradually stir in the shredded cheddar cheese until melted. Season with salt, black pepper, and optional spice.
- Serve the hot soup in bowls and garnish with your favorite toppings.
How to Serve Hearty Cheddar Garlic Herb Potato Soup
Serve this soup in warm bowls topped with crispy crumbled bacon, a dollop of sour cream, fresh herbs, and extra cheese if you like. Pair it with crusty bread for a complete meal that's both comforting and delicious.
How to Store Hearty Cheddar Garlic Herb Potato Soup
Allow any leftovers to cool down before transferring them to an airtight container. Store the soup in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if needed to restore its creamy texture.
Tips to Make Hearty Cheddar Garlic Herb Potato Soup
- For a thicker soup, feel free to blend more of the potato mixture.
- Use freshly shredded cheese for better melting and texture.
- Adjust seasonings according to your taste. Start with less salt since the cheese will add saltiness.
Variation
You can add other vegetables like carrots or celery for added nutrition and texture. For a spicy twist, consider adding diced jalapeños or a dash of hot sauce.
FAQs
Can I use other types of potatoes?
Yes, you can use russet potatoes, but Yukon Gold offers a creamier flavor and texture.
Is it possible to make this soup vegetarian?
Absolutely! Simply use vegetable broth in place of chicken broth, and keep all other ingredients.
Can this soup be frozen?
While you can freeze it, the texture might change slightly when reheated. For best results, freeze without the cream, and add it when reheating.
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, and set aside.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil and butter combo). Once melted, add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Sprinkle the flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth, ensuring to scrape the bottom of the pot. Bring to a simmer.
- Add the rinsed potato cubes to the pot, stir well, and bring back to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
- To create a creamy texture while keeping some potato chunks, you can blend part of the soup. Carefully ladle about half of the soup into a blender, then return it to the pot.
- Reduce heat to low. Slowly stir in the whole milk and heavy cream (if using). Add the fresh herbs and mix well. Heat gently for about 5 minutes.
- Remove from heat and gradually stir in the shredded cheddar cheese until melted. Season with salt, black pepper, and optional spice.
- Serve the hot soup in bowls and garnish with your favorite toppings.
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