Hearty Cheddar Garlic Herb Potato Soup Recipe

Why Make This Recipe

This Hearty Cheddar Garlic Herb Potato Soup is the perfect comfort food for any occasion. It’s rich, creamy, and packed with flavor, making it a delightful addition to your dinner table. With simple ingredients, you can create a delicious soup that warms the heart and satisfies the appetite. Perfect for chilly evenings, this recipe is sure to become a family favorite.

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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 the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
2. Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter melts and is shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and is translucent, but not browned.
3. Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly. Be careful not to burn the garlic.
4. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to create a roux, which will help thicken the soup.
5. Gradually whisk in the chicken or vegetable broth, a little at a time. Scrape the bottom of the pot to loosen any browned bits. Whisking constantly helps prevent lumps. Once all the broth is smooth, bring it to a simmer.
6. Add the rinsed and drained potato cubes. Stir well and bring back to a gentle simmer. Cover the pot and cook for 15-20 minutes until the potatoes are tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
7. Carefully ladle about half of the soup into a blender. Secure the lid tightly but remove the center cap. Cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour it back into the pot.
8. Reduce heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream, stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well, allowing the soup to heat through gently for about 5 minutes without boiling.
9. Remove from heat. Gradually add the shredded sharp cheddar cheese, stirring continuously until fully melted before adding more cheese.
10. Taste the soup and season with salt, freshly ground black pepper, and a pinch of cayenne or smoked paprika if desired.
11. Ladle the hot soup into bowls and garnish with toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy!

How to Serve Hearty Cheddar Garlic Herb Potato Soup

Serve this hearty soup hot in bowls. You can add toppings like crispy crumbled bacon, extra shredded cheese, a dollop of sour cream or Greek yogurt, and fresh herbs for a beautiful presentation and extra flavor. It pairs wonderfully with a slice of crusty bread or a simple side salad to complete the meal.

How to Store Hearty Cheddar Garlic Herb Potato Soup

If you have leftovers, let the soup cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the soup. Just make sure it’s in a freezer-safe container and leave some space at the top for expansion. It can be kept frozen for up to 2-3 months.

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

• For a thicker soup, blend more of it before returning it to the pot.
• Use fresh herbs to enhance the flavor; they make a big difference in taste.
• Avoid pre-shredded cheese; it doesn’t melt as well and can make the soup grainy.
• Taste and adjust seasoning at the end, especially since cheese adds saltiness.

Variation

You can add other vegetables like carrots or celery for extra flavor and nutrition. For a spicy twist, include diced jalapeños or a dash of hot sauce.

FAQs

1. Can I use other types of potatoes?
Yes, you can use other potatoes, like Russet or red potatoes, but Yukon Gold gives a nice creamy texture.

2. Is it okay to omit the heavy cream?
Yes, you can omit the heavy cream for a lighter soup. The milk will still provide creaminess.

3. Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and stick to the plant-based options for cream and cheese.

Enjoy making your Hearty Cheddar Garlic Herb Potato Soup!

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