Hearty Cheddar Garlic Herb Potato Soup

why make this recipe

Hearty Cheddar Garlic Herb Potato Soup is the perfect dish for chilly days. It’s rich, creamy, and filled with flavors that comfort and satisfy. You will enjoy the combination of sharp cheddar cheese, fresh herbs, and the warmth of garlic. Plus, it’s easy to make, making it a great option for both weeknight meals and cozy gatherings with family and friends.

how to make Hearty Cheddar Garlic Herb Potato Soup

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
• 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
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper or smoked paprika (optional)
• Cooked crumbled bacon (optional)
• Extra shredded cheddar cheese (optional)
• Sour cream or Greek yogurt (optional)
• More fresh chives or parsley (optional)
• Croutons (optional)

Directions:

1. Peel and cube the potatoes into ½-inch pieces, rinse under cold water, and set aside.
2. In a large pot over medium heat, melt the butter (or olive oil and butter). Add the chopped onion and sauté for 5-7 minutes until softened.
3. Add minced garlic and cook for 1-2 minutes.
4. Sprinkle flour over the mixture and cook for 1-2 minutes, stirring continuously.
5. Gradually whisk in the broth, bringing it to a simmer. Stir in potato cubes and cook covered for 15-20 minutes until tender.
6. Blend half the soup to create a creamy texture, then return to the pot.
7. Reduce heat and slowly stir in milk and cream, add fresh herbs, and heat gently for 5 minutes.
8. Remove from heat and stir in the cheddar cheese until melted. Season with salt and pepper.
9. Serve hot, garnished with optional toppings.

how to serve Hearty Cheddar Garlic Herb Potato Soup

Serve this soup hot in bowls. You can add toppings like crumbled bacon, extra cheese, sour cream, and fresh herbs for extra flavor. Pair it with crusty bread or a fresh salad for a complete meal.

how to store Hearty Cheddar Garlic Herb Potato Soup

To store this soup, let it cool completely and transfer it to an airtight container. It can stay in the fridge for up to 3-4 days. If you want to keep it for longer, you can freeze it for up to 3 months. Just thaw it in the fridge before reheating.

tips to make Hearty Cheddar Garlic Herb Potato Soup

• Use fresh herbs for the best flavor.
• Blend the soup only partially if you want it chunky with creamy bits.
• Adjust the thickness by changing the amount of broth and milk.
• Taste and adjust seasoning before serving.

variation (if any)

You can customize the soup by adding vegetables like carrots or celery. For a spicy kick, add diced jalapeños or a bit more cayenne pepper. If you prefer a lighter version, skip the heavy cream and use only milk.

FAQs

Can I use other types of potatoes?
Yes, you can use russet potatoes or red potatoes, but Yukon Gold gives a creamier texture.

Can I make this soup vegetarian?
Definitely! Just substitute the chicken broth with vegetable broth and skip the bacon.

How can I make the soup thicker?
You can blend more of the soup to make it creamier, or add a bit more flour while cooking.

Hearty Cheddar Garlic Herb Potato Soup

A rich and creamy potato soup filled with sharp cheddar cheese, fresh herbs, and garlic, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter Use butter for richer flavor.
• 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
• 1/2 cup heavy cream (optional) For a creamier soup.
• 2 cups sharp cheddar cheese, freshly shredded Use freshly shredded for better melting.
• 1 tablespoon fresh parsley, finely chopped For garnish.
• 1 tablespoon fresh chives, finely chopped For garnish.
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch cayenne pepper or smoked paprika (optional) For added spice.
• Cooked crumbled bacon (optional) For topping.
• Extra shredded cheddar cheese (optional) For topping.
• Sour cream or Greek yogurt (optional) For topping.
• More fresh chives or parsley (optional) For garnish.
• Croutons (optional) For topping.

Method

 

Preparation

1. Peel and cube the potatoes into ½-inch pieces, rinse under cold water, and set aside.
2. In a large pot over medium heat, melt the butter (or olive oil and butter). Add the chopped onion and sauté for 5-7 minutes until softened.
3. Add minced garlic and cook for 1-2 minutes.
4. Sprinkle flour over the mixture and cook for 1-2 minutes, stirring continuously.

Cooking

1. Gradually whisk in the broth, bringing it to a simmer.
2. Stir in potato cubes and cook covered for 15-20 minutes until tender.
3. Blend half the soup to create a creamy texture, then return to the pot.
4. Reduce heat and slowly stir in milk and cream, add fresh herbs, and heat gently for 5 minutes.
5. Remove from heat and stir in the cheddar cheese until melted. Season with salt and pepper.

Notes

Use fresh herbs for the best flavor. Blend the soup only partially if you want it chunky with creamy bits. Adjust the thickness by changing the amount of broth and milk. Taste and adjust seasoning before serving.