why make this recipe
Hearty Cheddar Garlic Herb Potato Soup is a warm and comforting dish, perfect for chilly days. It’s creamy, cheesy, and packed with flavors that everyone loves. This simple recipe is an excellent way to use potatoes and make a filling meal. Plus, it’s easy to make, so you don’t need to be an expert cook to impress your family or guests.
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 the butter melts and shimmers, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned.
- Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to heat the flour, which helps thicken the soup.
- Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits. Whisking constantly prevents lumps from forming. Once the mixture is smooth, bring it to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
- Carefully ladle about half of the soup into a standard blender. Secure the lid tightly, but remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup.
- Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes, making sure it doesn’t boil.
- Remove the pot from the heat. Gradually add the shredded sharp cheddar cheese, stirring continuously until each addition is fully melted and incorporated.
- Taste the soup and season with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired.
- Ladle the hot soup into bowls. Garnish with toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!
how to serve Hearty Cheddar Garlic Herb Potato Soup
Serve this delicious potato soup in warm bowls. Top it with your favorite garnishes like crumbled bacon or a dollop of sour cream. It goes great with crusty bread or a fresh salad. You can also serve it as a starter or a main dish.
how to store Hearty Cheddar Garlic Herb Potato Soup
To store leftover soup, let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave. You may want to add a splash of milk or broth to regain its creamy texture.
tips to make Hearty Cheddar Garlic Herb Potato Soup
- Use Yukon Gold potatoes for their creamy texture and buttery flavor.
- Fresh herbs give the best flavor, but dried herbs can also work in a pinch.
- Stir the soup frequently while cooking to prevent sticking.
- For a spicier kick, add more cayenne pepper or smoked paprika.
- To save time, you can prepare the ingredients ahead of time.
variation
You can add other vegetables like carrots or celery for more flavor. If you prefer a different protein, consider adding shredded chicken or turkey. For a smoky flavor, try adding some cooked sausage or smoked cheese.
FAQs
Can I make this soup vegan?
Yes, you can use vegetable broth, plant-based milk, and dairy-free cheese to make a vegan version.How can I make the soup thicker?
If you want a thicker soup, blend more of it until smooth, or add a bit more flour while cooking.Can I freeze leftover soup?
Yes, you can freeze the soup for up to 2-3 months. Thaw it in the refrigerator before reheating.
Hearty Cheddar Garlic Herb Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm and comforting potato soup that is creamy, cheesy, and packed with flavors, 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
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- 1/2 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 (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional garnishes: Crumbled bacon, extra shredded cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons
Instructions
- Peel and cube the potatoes. Rinse under cold water, then set aside.
- Heat a large pot over medium heat. Add butter (or olive oil/butter). Once melted, add chopped onion and sauté for 5-7 minutes until translucent.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle flour over the onion and garlic, stirring continuously for 1-2 minutes.
- Gradually whisk in the broth, ensuring no lumps form. Bring to a simmer.
- Add the potato cubes and stir. Reduce heat to medium-low and cover, cooking for 15-20 minutes until tender.
- Blend half the soup until smooth and return to the pot.
- Reduce heat to low. Stir in milk and heavy cream, then add herbs. Heat through for about 5 minutes.
- Add cheddar cheese gradually while stirring until melted.
- Season with salt, pepper, and cayenne or smoked paprika if desired.
- Ladle into bowls and garnish as desired. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat with a splash of milk or broth to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg