Hearty Cheddar Garlic Herb Potato Soup Recipe

Why Make This Recipe

Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish that’s perfect for chilly days. This soup is packed with flavor, thanks to the combination of sharp cheddar cheese, garlic, and fresh herbs. Plus, it’s simple to make and will warm you up quickly. Whether you are serving it for dinner or enjoying a bowl for lunch, this potato soup is sure to please everyone at the table.

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 the cubed potatoes under cold water to remove excess starch. This helps prevent the soup from becoming gummy. Set aside.

2. 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.

3. 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.

4. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to cook out the raw flour taste.

5. Gradually whisk in the chicken or vegetable broth, a little at a time. Ensure you scrape the bottom of the pot to loosen any flavorful browned bits. Whisking constantly will help avoid lumps. Once combined, bring it to a simmer.

6. Add the rinsed and drained potato cubes to the pot. Stir well and bring the mixture back to a gentle simmer. Cover and let it cook for 15-20 minutes until the potatoes are very tender.

7. Carefully ladle about half of the soup into a blender. Secure the lid tightly, but allow steam to escape by removing the center cap and covering it with a kitchen towel. Blend until smooth, then pour it back into the pot with the remaining chunky soup.

8. Reduce the 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. Allow the soup to heat through for about 5 minutes without boiling.

9. Remove the pot from heat. Gradually add the shredded sharp cheddar cheese, stirring continuously until each addition is fully melted.

10. Taste the soup and season with salt, black pepper, and a pinch of cayenne or smoked paprika if desired.

11. Ladle the hot soup into bowls. Garnish with your 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 hearty soup is best served hot. You can enjoy it on its own or pair it with a side of crusty bread or a fresh salad. Each bowl can be customized with various toppings, allowing everyone to make it their own.

How to Store Hearty Cheddar Garlic Herb Potato Soup

To store leftovers, let the soup cool completely. Place it in airtight containers and store it in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of milk if it thickens too much.

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

• For a thicker soup, blend more of the mixture.
• Use fresh herbs for brighter flavor.
• Avoid pre-shredded cheese; it doesn’t melt as well as freshly shredded cheese.
• Don’t skip the rinsing step for the potatoes to avoid a gummy texture.

Variation

You can add vegetables such as carrots and celery for added flavor and nutrition. For a vegetarian version, use vegetable broth instead of chicken broth.

FAQs

Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just reheat before serving.

Can I freeze this potato soup?
Yes, you can freeze it. However, the cream may change texture when thawed. Add any cream after thawing if desired.

How can I make it dairy-free?
Substitute the milk and cream with coconut milk or another plant-based alternative, and use a dairy-free cheese.