Hearty Cheddar Garlic Herb Potato Soup Recipe

why make this recipe

Hearty Cheddar Garlic Herb Potato Soup is a delightful comfort food perfect for any season. It combines the rich flavors of cheddar cheese and fresh herbs with tender potatoes, making it a filling and satisfying option for lunch or dinner. This soup is not just delicious; it’s also easy to make, using ingredients you probably already have in your kitchen. With its creamy texture and warm flavors, this soup is sure to bring a smile to anyone’s face.

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 to 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 mix). 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, 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 flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and helps thicken the soup.
5. Gradually whisk in the chicken or vegetable broth, one little bit at a time. Ensure you scrape the bottom of the pot to loosen any bits. Whisk constantly to prevent lumps. Bring it to a simmer.
6. Add the rinsed and drained potato cubes to the pot. Stir well, bring to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender. Stir occasionally to prevent sticking.
7. For a creamy texture while keeping some potato chunks, carefully ladle about half of the soup into a standard blender. Vent the lid with a kitchen towel and blend until smooth. Pour it back into 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 parsley, chives, and thyme. Stir to combine and heat through gently for about 5 minutes.
9. Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring until fully melted before adding more. This step helps avoid grainy cheese.
10. Taste the soup and season with salt, black pepper, and a pinch of cayenne or paprika if desired.
11. Ladle the hot soup into bowls and garnish with toppings like crumbled bacon, extra cheese, sour cream, chives, or croutons. Enjoy immediately!

how to serve Hearty Cheddar Garlic Herb Potato Soup

This soup can be enjoyed as a standalone meal or paired with a simple side salad or some warm, crusty bread. It’s perfect for a cozy family dinner or a gathering with friends. Serve hot, and don’t forget to sprinkle on your favorite garnishes for added flavor and texture.

how to store Hearty Cheddar Garlic Herb Potato Soup

To store leftover soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you need to store it longer, consider freezing it. Transfer the cooled soup to a freezer-safe container, where it will last for about 2-3 months. When you’re ready to enjoy it again, thaw the soup in the fridge overnight and reheat it on the stove.

tips to make Hearty Cheddar Garlic Herb Potato Soup

• Make sure to use freshly shredded cheddar cheese for the best melting results.
• Be careful when blending hot soup. Always vent the blender lid to allow steam to escape.
• Adjust the thickness of the soup by blending more or less of it, depending on your texture preference.
• Add other herbs like dill or basil for a unique twist.
• For a healthier version, you can use low-fat milk and skip the heavy cream.

variation

You can customize this soup by adding vegetables like carrots, celery, or even spinach. For a more robust flavor, consider adding cooked sausage or a dash of hot sauce for heat.

FAQs

Can I use other types of potatoes?
Yes, while Yukon Gold potatoes are recommended for their creamy texture, you can use Russet or red potatoes as well. Just be aware that the texture may vary slightly.

Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and reheated. Just be cautious when reheating; do so on low heat to avoid curdling the dairy.

How long will leftovers last?
Leftovers will keep in the refrigerator for about 3-4 days. If you freeze it, aim to use it within 2-3 months for the best quality.

Hearty Cheddar Garlic Herb Potato Soup

A delightful comfort food that combines the rich flavors of cheddar cheese and fresh herbs with tender potatoes, perfect for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 2.5 lbs 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 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 & Herbs

• 2 cups sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
• 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

• Cooked crumbled bacon
• Extra shredded cheddar cheese
• Sour cream or Greek yogurt
• More fresh chives or parsley
• Croutons

Instructions

 

Preparation

• Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch and set aside.

Cooking

• Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter mix). Once melted, add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent.
• Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly to avoid burning.
• Sprinkle flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes to cook out the raw flour taste.
• Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any bits and bring to a simmer.
• Add the rinsed and drained potato cubes, stir well, cover, and reduce heat to medium-low. Cook for 15-20 minutes or until potatoes are very tender, stirring occasionally.
• For a creamy texture, carefully ladle about half of the soup into a blender, vent the lid with a towel, and blend until smooth. Pour back into the pot.
• Reduce heat to low, slowly pour in the whole milk and heavy cream (if using), stirring constantly. Add fresh parsley, chives, and thyme, stirring to combine and heat through for about 5 minutes.
• Remove from heat and gradually add the shredded cheddar cheese, stirring until fully melted before adding more. Adjust seasoning with salt, black pepper, and optional spices if desired.
• Ladle the hot soup into bowls and garnish with preferred toppings. Enjoy immediately!

Notes

This soup can be enjoyed on its own or served with a simple side salad or warm, crusty bread. Store leftovers in the fridge for up to 3-4 days or freeze for up to 2-3 months.

Keyword Cheddar Soup, Comfort Food, Easy Recipes, Hearty Soup, Potato Soup