Why Make This Recipe
Hearty Cheddar Garlic Herb Potato Soup is a comforting dish perfect for chilly days. Loaded with creamy goodness, fresh herbs, and sharp cheddar cheese, this soup is not only filling but also full of flavor. It’s an ideal dish for family dinners or when you want a warm bowl of comfort. Plus, it’s easy to make and perfect for leftovers!
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.
- In a large pot or Dutch oven over medium heat, melt the butter (or the olive oil and butter mixture). Once shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the broth, scraping the bottom of the pot to loosen flavorful bits. Bring it to a simmer.
- Stir in the potato cubes. Bring the mixture back to a gentle simmer, reduce the heat, cover, and cook for 15-20 minutes until the potatoes are tender.
- To create a creamy texture, carefully blend half the soup in a standard blender and return it to the pot.
- Reduce the heat and slowly pour in the milk and heavy cream, stirring constantly. Add the fresh herbs and heat gently for 5 minutes without boiling.
- Remove from heat and gradually stir in the cheddar cheese until melted. Season with salt and pepper.
- Ladle the soup into bowls and garnish as desired. Enjoy!
How to Serve Hearty Cheddar Garlic Herb Potato Soup
Serve the soup hot in bowls and top with your favorite garnishes. Crumbled bacon, extra cheese, and fresh herbs are great choices to enhance the flavors. Pair it with crusty bread for a complete meal!
How to Store Hearty Cheddar Garlic Herb Potato Soup
Allow the soup to cool before storing it in an airtight container. It can be kept in the refrigerator for up to 4 days. If you’d like to store it longer, consider freezing the soup for up to 3 months. Just be sure to leave some space in the container, as liquids expand when frozen.
Tips to Make Hearty Cheddar Garlic Herb Potato Soup
- Use Yukon Gold potatoes for a creamy texture and buttery flavor.
- Always shred the cheese yourself for better melting.
- If the soup is too thick, add a bit more broth or milk to reach your desired consistency.
- If you don’t have fresh herbs, dried herbs work fine; use about one-third of the amount.
Variation
You can easily customize this soup by adding vegetables like carrots or celery for added texture and nutrition. Alternatively, for a lighter version, substitute heavy cream with more milk or omit it entirely.
FAQs
1. Can I make this soup vegetarian?
Yes! Just use vegetable broth instead of chicken broth and skip the bacon for a hearty vegetarian option.
2. How do I thicken the soup if it’s too thin?
You can mix a little cornstarch with cold water and stir it into the simmering soup until it thickens. Alternatively, you can blend more of the soup to create a thicker consistency.
3. Can I freeze the leftovers?
Yes, this soup freezes well. Just ensure it’s fully cooled before transferring it to a freezer-safe container. When reheating, you may need to add a little broth or milk to restore the creamy texture.
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. Set aside.
- In a large pot or Dutch oven over medium heat, melt the butter (or the olive oil and butter mixture). Once shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the broth, scraping the bottom of the pot to loosen flavorful bits. Bring it to a simmer.
- Stir in the potato cubes. Bring the mixture back to a gentle simmer, reduce the heat, cover, and cook for 15-20 minutes until the potatoes are tender.
- To create a creamy texture, carefully blend half the soup in a standard blender and return it to the pot.
- Reduce the heat and slowly pour in the milk and heavy cream, stirring constantly. Add the fresh herbs and heat gently for 5 minutes without boiling.
- Remove from heat and gradually stir in the cheddar cheese until melted. Season with salt and pepper.
- Ladle the soup into bowls and garnish as desired. Enjoy!