Hearty Cheddar Garlic Herb Potato Soup Recipe
Cozy and satisfying, Hearty Cheddar Garlic Herb Potato Soup is a favorite comfort food that brings warmth and flavor to any dining table. Rich in creamy goodness, this homemade soup is an enrobing hug for your taste buds, especially during colder months. With every spoonful, you’ll enjoy the delightful blend of Yukon Gold potatoes, melty sharp cheddar cheese, and a symphony of fresh herbs, making it a perfect dish for family gatherings, cozy nights in, or even meal prep for the week ahead.
Why Make This Recipe
This recipe is not just another potato soup; it elevates a simple dish into something extraordinary. The combination of textures from the tender potatoes and creamy broth, paired with the aromatic garlic and fresh herbs, transforms your traditional soup into a masterpiece. Plus, it’s easily customizable with your favorite toppings, such as crispy bacon or tangy sour cream, making it a versatile option for various tastes. Whether you’re looking for a quick weeknight meal or a special treat to impress guests, this Hearty Cheddar Garlic Herb Potato Soup will not disappoint.
How to Make Hearty Cheddar Garlic Herb Potato Soup
Creating this delicious soup is a straightforward process that anyone can master. In just a few simple steps, you’ll have a rich, flavorful dish that is both comforting and nourishing.
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 and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent.
- Add minced garlic to the pot and cook for another 1-2 minutes until fragrant, but avoid burning the garlic.
- Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring 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, scraping the bottom of the pot to loosen any flavorful bits. Bring the mixture to a simmer.
- Stir in the rinsed potato cubes. Cover the pot and simmer on medium-low for 15-20 minutes until the potatoes are very tender.
- For a creamy texture with some chunks, carefully ladle half of the soup into a blender. Blend until smooth and return to the pot.
- Reduce heat to low and slowly pour in the whole milk and heavy cream. Stir in the fresh herbs and allow to heat through gently for about 5 minutes.
- Remove from heat and gradually stir in the cheddar cheese until fully melted. Season generously with salt and pepper.
- Ladle the soup into bowls and garnish with your preferred toppings. Serve immediately!
How to Serve Hearty Cheddar Garlic Herb Potato Soup
This Hearty Cheddar Garlic Herb Potato Soup is best served piping hot in a bowl, adorned with garnishes like crispy bacon, a dollop of sour cream, and a sprinkle of fresh herbs. Pair it with crusty bread or a simple green salad for a complete and satisfying meal that checks all the boxes for comfort food.
How to Store Hearty Cheddar Garlic Herb Potato Soup
To store leftovers, allow the soup to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4-5 days. For longer storage, consider freezing the soup in an airtight container for up to 3 months. Just make sure to leave some space at the top of the container, as soup expands when frozen.
Tips to Make Hearty Cheddar Garlic Herb Potato Soup
- Use freshly shredded cheese. Avoid pre-shredded cheese, as it often contains anti-caking agents that can affect melting.
- Adjust the thickness of the soup by blending more or fewer potato chunks to suit your preference.
- Feel free to experiment with different herbs or even add a splash of white wine for added depth of flavor.
Variations
Add a protein to your soup for a hearty meal. Shredded rotisserie chicken or diced ham can be excellent additions. For a spicy kick, consider throwing in some diced jalapeños or red pepper flakes.
FAQs
1. Can I use other types of potatoes?
Yes, while Yukon Gold potatoes add a creamy texture, other varieties like Russet or Red potatoes can be used as well, though the texture may differ.
2. Is it possible to make this soup vegan?
Absolutely! Substitute the butter with olive oil, use vegetable broth, and replace the milk and cream with non-dairy alternatives like coconut milk or almond milk. Nutritional yeast can also be added for a cheesy flavor.
3. How do I reheat the soup without curdling the dairy?
Reheat the soup over low heat, stirring regularly to prevent curdling. Avoid bringing it to a boil after the dairy is added to maintain its creamy texture.
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6-7 medium potatoes
- 4 tablespoons unsalted butter or 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped About 1.5 cups
- 5-6 cloves garlic, minced About 2 tablespoons
- 1/4 cup all-purpose flour Helps thicken the soup
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk Or half-and-half for extra richness
- 1/2 cup heavy cream Optional, but recommended for ultimate creaminess
- 2 cups sharp cheddar cheese, freshly shredded Avoid pre-shredded for better melting
Herbs and Seasoning
- 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, freshly ground Or to taste
- 1 pinch 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
Instructions
Preparation
- Peel Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
Cooking
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent.
- Add minced garlic to the pot and cook for another 1-2 minutes until fragrant, but avoid burning the garlic.
- Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring 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, scraping the bottom of the pot to loosen any flavorful bits. Bring the mixture to a simmer.
- Stir in the rinsed potato cubes. Cover the pot and simmer on medium-low for 15-20 minutes until the potatoes are very tender.
- For a creamy texture with some chunks, carefully ladle half of the soup into a blender. Blend until smooth and return to the pot.
- Reduce heat to low and slowly pour in the whole milk and heavy cream. Stir in the fresh herbs and allow to heat through gently for about 5 minutes.
- Remove from heat and gradually stir in the cheddar cheese until fully melted. Season generously with salt and pepper.
- Ladle the soup into bowls and garnish with your preferred toppings. Serve immediately!
