Hearty Cheddar Garlic Herb Potato Soup Recipe

Why Make This Recipe

There is something deeply comforting about a bowl of creamy potato soup. The Hearty Cheddar Garlic Herb Potato Soup is not just any potato soup. It brings together the rich flavors of cheddar cheese, garlic, and fresh herbs. Each spoonful is creamy, satisfying, and packed with flavor.

This soup is perfect for chilly days when you need a warm hug in a dish. It is simple enough for a weeknight meal but elegant enough for a special dinner. Making this soup at home means you can control the ingredients, making it a healthier option. Plus, it is a fantastic way to use up those extra potatoes you may have lying around.

The added bonus? Making potato soup is incredibly easy and does not take too much time. With straightforward steps and basic ingredients, you will create a delightful dish that your entire family will enjoy. So, let’s dive into how to make this delicious soup!

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

Prepare the Potatoes: Start by peeling your Yukon Gold potatoes. Then, chop them into even ½-inch cubes. Rinse these cubed potatoes under cold water. This helps remove excess starch which can make the soup gummy. Set the cubes aside.
Cook the Onions: Take a large pot or Dutch oven and place it over medium heat. Add the butter (or your olive oil and butter combination). Once the butter is melted and starts to shimmer, add the finely chopped yellow onion. Sauté this for 5-7 minutes, stirring now and then, until the onion becomes soft and translucent. Make sure it doesn’t brown.
Add Garlic: Next, add the minced garlic to the pot. Cook this mixture for another 1-2 minutes, stirring constantly until you smell the garlic’s fragrant aroma. Watch the garlic closely, as burnt garlic can make the soup taste bitter.
Make the Roux: Sprinkle the all-purpose flour over the garlic and onion mixture. Stir continuously for about 1-2 minutes. This cooks out the raw flour taste and creates a roux that will help thicken the soup.
Add the Broth: Gradually whisk in the chicken or vegetable broth, adding a little at a time. Make sure to scrape the bottom of the pot to loosen any flavorful bits stuck on the bottom (these are called fond). Keep whisking until the mixture is smooth. Once done, bring it to a gentle simmer.
Cook the Potatoes: Now, add your rinsed and drained potato cubes to the pot. Stir well to ensure they are well mixed in. Bring the pot back to a gentle simmer, then turn the heat to medium-low. Cover the pot and let it cook for 15-20 minutes. You want the potatoes to become very tender and easy to pierce with a fork. Stir occasionally to avoid sticking.
Blend for Creaminess: It’s time to create that creamy texture while retaining some chunks of potato. Carefully ladle about half of the soup into a blender. Securely fasten the lid, but remember to remove the center cap and cover it with a kitchen towel to let steam escape. Blend until smooth, then pour the blended soup back into the pot with the remaining chunky soup. Please be cautious with hot liquids while blending.
Add Dairy and Herbs: Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and the heavy cream, stirring continuously. Add the fresh parsley, chives, and thyme (or dried thyme). Mix well to combine. Allow this soup to heat through gently for about 5 minutes. Do not let it boil, as this can cause the dairy to curdle.
Incorporate Cheese: Take the pot off the heat completely. Gradually stir in the shredded sharp cheddar cheese, adding a handful at a time. Ensure each addition is fully melted before adding the next one. Adding cheese off the heat prevents it from becoming grainy or seizing.
Season the Soup: Taste the soup and add salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika as desired. Remember that the cheese adds saltiness, so season gradually.
Serve and Garnish: Ladle the hot, creamy soup into bowls. Feel free to garnish generously with toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy your meal right away!

How to Serve Hearty Cheddar Garlic Herb Potato Soup

When serving the Hearty Cheddar Garlic Herb Potato Soup, it’s best served hot. Pair it with crusty bread, a fresh salad, or your favorite savory crackers for an even more delightful meal. This soup can also be a fantastic starter for a larger dinner spread.

How to Store Hearty Cheddar Garlic Herb Potato Soup

If you have leftovers, store the soup in an airtight container. It will last in the refrigerator for about 3-4 days. To reheat, warm it on the stove over medium heat, stirring often. You may want to add a splash of milk or broth to restore some creaminess. For long-term storage, consider freezing the soup. It can last about 2-3 months in the freezer. Remember to let it cool completely before freezing.

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

Chop Evenly: Make sure that your potatoes are cut into uniform cubes. This will help them cook evenly and ensure the perfect texture.
Experiment with Cheese: While sharp cheddar is traditional, you can experiment with other cheeses like Gruyere, Gouda, or even a bit of blue cheese for an extra flavor kick.
Check for Consistency: If you prefer a thicker soup, you can add more flour or reduce the amount of broth. If you like it thinner, just add more broth.
Fresh Herbs Matter: Using fresh herbs significantly enhances flavor. Don’t skip them if you can help it.

Variation

You can customize the Hearty Cheddar Garlic Herb Potato Soup to fit your taste preferences. For instance, adding cooked carrots, celery, or even spinach can boost nutrition and flavor. If you want a lighter version, swap whole milk with almond milk or a low-fat option. For a spicier kick, consider adding diced jalapeños or crushed red pepper flakes. Experiment with different kinds of toppings like diced avocado or a squeeze of lime juice for a fresh twist!

FAQs

1. Can I use other types of potatoes instead of Yukon Gold?
Yes, you can use other potatoes, like Russet or red potatoes. Each type will give a slightly different texture and flavor, but they will still work well in the soup.

2. Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth, and substitute any ingredients that may not fit your dietary needs.

3. How can I make this soup gluten-free?
To make this soup gluten-free, substitute regular all-purpose flour with a gluten-free flour blend or cornstarch. Just remember, the thickening method will change slightly, so add gradually until the desired thickness is achieved.

Now that you have all the steps and tips, it’s time to get cooking! Enjoy the warmth and deliciousness of this Hearty Cheddar Garlic Herb Potato Soup with your family and friends!

Hearty Cheddar Garlic Herb Potato Soup Recipe