why make this recipe
There’s something comforting about a big bowl of hearty soup, especially when it’s filled with potatoes, garlic, and cheese. This Hearty Cheddar Garlic Herb Potato Soup is perfect for chilly nights or when you’re in need of a little indulgence. Not only is it creamy and delicious, but it’s also easy to make. Plus, it’s a great way to use up any extra potatoes you have lying around.
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:
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.
Place a large pot or Dutch oven over medium heat. Add the butter or olive oil/butter combination. Once the butter is melted, add the finely chopped yellow onion. Sauté for 5-7 minutes until the onion is softened and translucent.
Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently, until fragrant.
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to eliminate the raw flour taste.
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. Bring it to a simmer.
Stir in the potato cubes. Continue simmering on medium-low while covered for 15-20 minutes, or until the potatoes are tender.
To get that creamy texture, carefully ladle about half of the soup into a blender. Blend until smooth, then pour it back into the pot.
Reduce the heat to low. Slowly stir in the whole milk and heavy cream (if using). Add the fresh parsley, chives, and thyme. Heat gently for about 5 minutes without boiling.
Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until melted.
Season the soup with salt, pepper, and optional spices.
Serve hot, garnished with your choice of toppings like crumbled bacon, extra cheese, or fresh herbs.
how to serve Hearty Cheddar Garlic Herb Potato Soup
Serve this soup in warm bowls and top it off with crumbled bacon, a dollop of sour cream, or extra shredded cheese. It’s perfect alongside crusty bread or a fresh green salad for a complete meal.
how to store Hearty Cheddar Garlic Herb Potato Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3-5 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If it’s too thick after reheating, you can add a splash of broth or milk to bring it back to the desired consistency.
tips to make Hearty Cheddar Garlic Herb Potato Soup
- Use fresh herbs for the best flavor. Dried herbs can substitute but will be less vibrant.
- Avoid pre-shredded cheese as it contains anti-caking agents that can affect melting.
- Adjust the thickness of the soup based on your preference by blending more or less of the soup mixture.
variation
You can add cooked chicken, sautéed mushrooms, or other vegetables for added nutrients and flavors. If you like a little heat, consider tossing in some diced jalapeños or a dash of hot sauce.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead! Just store it in the fridge and reheat when ready to serve.Can I freeze this soup?
While you can freeze it, the texture may change after thawing. If you plan to freeze, skip adding the dairy until you reheat it.What can I substitute for potatoes?
Cauliflower or sweet potatoes can be great substitutes if you’re looking for a different flavor or lower carb option.How spicy is this soup?
The soup is not spicy by default, but you can easily make it spicy by adding a pinch of cayenne or some diced jalapeños. Adjust according to your taste!
Now, enjoy making this Hearty Cheddar Garlic Herb Potato Soup and savor the warm flavors it provides!
Print
Hearty Cheddar Garlic Herb Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy soup filled with potatoes, garlic, and cheese, perfect for chilly nights.
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 (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
- Cooked crumbled bacon (optional garnish)
- Extra shredded cheddar cheese (optional garnish)
- Sour cream or Greek yogurt (optional garnish)
- More fresh chives or parsley (optional garnish)
- Croutons (optional garnish)
Instructions
- Peel and cube the Yukon Gold potatoes into ½-inch pieces, then rinse under cold water to remove excess starch.
- In a large pot or Dutch oven over medium heat, melt the butter or heat the olive oil and butter combination.
- Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Sprinkle the flour over the onions and garlic, stirring continuously for 1-2 minutes.
- Gradually whisk in the broth, scraping the bottom of the pot to loosen browned bits. Bring to a simmer.
- Add the potato cubes and continue simmering on medium-low for 15-20 minutes until tender.
- Ladle half of the soup into a blender and blend until smooth. Return to the pot.
- Reduce heat to low and stir in the milk and heavy cream. Add fresh herbs and heat gently for 5 minutes.
- Remove from heat and gradually stir in the cheddar cheese until melted.
- Season with salt, pepper, and optional spices before serving.
- Serve hot, garnished with toppings like crumbled bacon and extra cheese.
Notes
Use fresh herbs for the best flavor and avoid pre-shredded cheese for better melting. Adjust the soup’s thickness by blending more or less.