Hearty Cheddar Garlic Herb Potato Soup Recipe

why make this recipe

This Hearty Cheddar Garlic Herb Potato Soup is perfect for cozy nights or when you want a filling meal. It’s rich, creamy, and bursting with flavors. The combination of sharp cheddar cheese, garlic, and fresh herbs makes it comforting and delicious. Plus, it’s easy to make and uses simple ingredients you probably already have at home. Whether you’re warming up after a long day or serving it to family and friends, this soup is sure to please everyone.

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 :

1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse them under cold water to remove excess starch and set aside.
2. Place a large pot or Dutch oven over medium heat. Add the butter (or the olive oil and butter combination). Once melted, add the finely chopped onion and sauté for about 5-7 minutes until softened and translucent.
3. Add the minced garlic and cook for another 1-2 minutes, stirring constantly until fragrant. Be careful not to burn the garlic.
4. Sprinkle the flour over the onions and garlic. Stir for about 1-2 minutes to cook the flour and form a roux.
5. Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any bits. Whisk until smooth and bring it to a simmer.
6. Add the rinsed potato cubes to the pot, stir well, and bring back to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
7. To create a creamy texture while keeping some chunks, carefully ladle half the soup into a blender and blend until smooth. Return it to the pot.
8. Reduce the heat to low and slowly pour in the whole milk and heavy cream if using, stirring constantly. Add the fresh herbs and heat gently for 5 minutes without boiling.
9. Remove from heat and gradually add the cheddar cheese, stirring until melted and incorporated. Season with salt, pepper, and optional cayenne or smoked paprika.
10. Ladle the soup into bowls and garnish with your favorite toppings like crumbled bacon, extra cheese, sour cream, chives, or croutons. Enjoy immediately!

how to serve Hearty Cheddar Garlic Herb Potato Soup

This soup is best served hot and garnished with your choice of toppings for some extra flavor and texture. It pairs wonderfully with crusty bread or a simple salad on the side.

how to store Hearty Cheddar Garlic Herb Potato Soup

You can store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it gently on the stove, stirring frequently. If the soup thickens in the fridge, add a bit of broth or milk while reheating.

tips to make Hearty Cheddar Garlic Herb Potato Soup

• Make sure to use freshly shredded cheese for the best texture and melting quality.
• Feel free to customize the herbs according to your preferences. Rosemary or oregano can also work well.
• If you like a spicier kick, consider adding diced jalapeños or a dash of hot sauce.

variation (if any)

You can transform this soup into a loaded potato soup by adding toppings like cooked bacon, green onions, sour cream, or even additional veggies like broccoli or corn.

FAQs

1. Can I use different types of potatoes?
   Yes, while Yukon Gold potatoes provide a creamy texture, you can use other waxy potatoes like Red potatoes, but the texture may vary.

2. Can I make this soup vegetarian?
   Absolutely! Simply use vegetable broth instead of chicken broth and omit any bacon garnish.

3. Can I freeze the potato soup?
   Yes, you can freeze it, but be aware that the texture may change after thawing. Reheat gently and add a splash of liquid to help restore creaminess.

Hearty Cheddar Garlic Herb Potato Soup

This rich and creamy potato soup is bursting with flavors from sharp cheddar cheese, garlic, and fresh herbs, making it a perfect filling meal for cozy nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

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

Aromatics

• 1 large yellow onion, finely chopped About 1.5 cups
• 5-6 cloves garlic, minced About 2 tablespoons

Thickening Agent

• 1/4 cup all-purpose flour Helps thicken the soup

Liquid Base

• 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

Cheese

• 2 cups 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
• 1 pinch cayenne pepper or smoked paprika Optional, for a hint of warmth

Optional Garnish

• to taste cooked crumbled bacon
• to taste extra shredded cheddar cheese
• to taste sour cream or Greek yogurt
• to taste more fresh chives or parsley
• to taste croutons

Method

 

Preparation

1. Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse them under cold water to remove excess starch and set aside.
2. Place a large pot or Dutch oven over medium heat. Add the butter (or the olive oil and butter combination).
3. Once melted, add the finely chopped onion and sauté for about 5-7 minutes until softened and translucent.
4. Add the minced garlic and cook for another 1-2 minutes, stirring constantly until fragrant. Be careful not to burn the garlic.
5. Sprinkle the flour over the onions and garlic. Stir for about 1-2 minutes to cook the flour and form a roux.

Cooking

1. Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any bits. Whisk until smooth and bring it to a simmer.
2. Add the rinsed potato cubes to the pot, stir well, and bring back to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
3. To create a creamy texture while keeping some chunks, carefully ladle half the soup into a blender and blend until smooth. Return it to the pot.
4. Reduce the heat to low and slowly pour in the whole milk and heavy cream if using, stirring constantly. Add the fresh herbs and heat gently for 5 minutes without boiling.
5. Remove from heat and gradually add the cheddar cheese, stirring until melted and incorporated.
6. Season with salt, pepper, and optional cayenne or smoked paprika.

Serving

1. Ladle the soup into bowls and garnish with your favorite toppings like crumbled bacon, extra cheese, sour cream, chives, or croutons. Enjoy immediately!

Notes

This soup is best served hot and garnished with your choice of toppings for extra flavor and texture. It pairs well with crusty bread or a simple salad on the side.