why make this recipe
This Hearty Cheddar Garlic Herb Potato Soup is the perfect dish for any time of year. It offers warmth and comfort on a chilly day, and it’s packed with flavor from garlic, herbs, and sharp cheddar cheese. Not only is it delicious, but it’s also easy to make and can be prepared in one pot, making cleanup a breeze! The creamy texture, combined with tender potato chunks and aromatic herbs, will make this soup a favorite in your home.
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 is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes 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. This cooks out the raw flour taste and creates a roux, helping to thicken the soup.
- Gradually whisk in the chicken or vegetable broth, a little at a time. Scrape the bottom of the pot to loosen any flavorful browned bits. Whisking constantly prevents lumps. Once all the broth is incorporated and smooth, bring it to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well and bring the mixture back to a gentle simmer. Reduce heat to medium-low, cover, and let it cook for 15-20 minutes, or until the potatoes are tender.
- To create a creamy texture while keeping some chunks, ladle about half of the soup into a blender. Blend until smooth and pour it back into the pot. Be careful blending hot liquids.
- Reduce 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, and stir well to combine. Heat through gently for about 5 minutes—do not let it boil.
- Remove the pot from heat. Gradually add the shredded cheddar cheese, stirring continuously until fully melted.
- Taste the soup and season with salt, black pepper, and optional cayenne pepper or smoked paprika.
- Ladle into bowls and garnish with chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!
how to serve Hearty Cheddar Garlic Herb Potato Soup
This soup is best enjoyed hot, served in deep bowls. You can pair it with crusty bread or a side salad for a complete meal. Don’t forget to add your favorite toppings for an extra touch of flavor!
how to store Hearty Cheddar Garlic Herb Potato Soup
To store the soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. If it thickens too much, add a splash of broth or milk to thin it out.
tips to make Hearty Cheddar Garlic Herb Potato Soup
- Rinse the potatoes well after chopping to prevent the soup from becoming gummy.
- For the best melting cheese, shred your own instead of using pre-shredded cheese.
- Feel free to adjust the herbs and spices to suit your taste preferences.
- Don’t rush the cooking process; letting the soup simmer will enhance its flavors.
variation
If you want to add more nutrition, consider throwing in some chopped kale or spinach a few minutes before it finishes cooking. You could also replace the cheddar cheese with other cheese varieties like gouda or Monterey Jack for a different flavor profile.
FAQs
Can I make this soup vegetarian?
Yes! Simply use vegetable broth instead of chicken broth and omit any bacon for a completely vegetarian soup.What can I use instead of milk?
You can substitute almond milk, soy milk, or any other non-dairy milk if you’re looking for a dairy-free version. Just note that this may alter the flavor slightly.Can I freeze the potato soup?
Yes, this soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Reheat and enjoy when you’re ready!
Hearty Cheddar Garlic Herb Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy potato soup infused with garlic, herbs, and sharp cheddar cheese, perfect for any season.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 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
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional garnishes: cooked crumbled bacon, extra shredded cheddar cheese, sour cream, more chives or parsley, croutons
Instructions
- Peel and cube the Yukon Gold potatoes, rinse them under cold water, and set aside.
- In a large pot or Dutch oven over medium heat, add the butter or olive oil. Once melted, sauté the chopped onion for 5-7 minutes until softened.
- Add the minced garlic to the pot and cook for 1-2 minutes until fragrant.
- Sprinkle the flour over the onions and garlic, stirring continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
- Add the cubed potatoes, stir well, and simmer for 15-20 minutes until tender.
- Ladle half the soup into a blender, blend until smooth, and return it to the pot.
- Reduce heat to low, slowly stir in the milk and heavy cream, and add herbs. Heat for about 5 minutes without boiling.
- Remove from heat, gradually stir in the cheese until melted, and season to taste.
- Ladle into bowls and garnish as desired. Enjoy hot!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.