Hearty Cheddar Garlic Herb Potato Soup Recipe

This Hearty Cheddar Garlic Herb Potato Soup is comfort in a bowl, perfect for chilly days or cozy gatherings. With its creamy texture and rich flavors, this soup not only warms you up but also satisfies your cravings. The combination of Yukon Gold potatoes, sharp cheddar cheese, and aromatic herbs creates a delightful dish that’s easy to make and even easier to enjoy. Whether paired with crusty bread or served as a standalone meal, this dish is bound to become a family favorite.

Why Make This Hearty Cheddar Garlic Herb Potato Soup Recipe

There are plenty of reasons to whip up this delightful soup! First and foremost is the flavor—this soup is packed with rich, savory ingredients that meld beautifully together. Yukon Gold potatoes provide a buttery texture, while sharp cheddar brings that comforting cheese goodness. The addition of garlic and fresh herbs like parsley and chives adds depth and vibrancy to every spoonful.

Moreover, this recipe is incredibly versatile. You can easily adapt it based on your dietary preferences by using vegetable broth for a vegetarian version or dairy alternatives for a lighter soup. It’s also a great make-ahead option; you can store leftovers in the fridge or freeze them for later enjoyment. Plus, it’s a fantastic way to use up any leftover potatoes, making it an efficient choice for both weekdays and weekends.

How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe

Making this soup is straightforward and fun! You start with some simple chopping, then layer in the flavors while cooking on the stovetop. The key steps include creating a flavorful base with onions and garlic, adding the potatoes and broth, and finishing with creamy goodness thanks to the milk and cheese. You also have the option to blend part of the soup to achieve your desired creamy texture, ensuring some nice chunks of potato remain for heartiness.

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 and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned.

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, as it can become bitter.
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will help thicken the soup.
Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.

Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back 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 and can be easily pierced with a fork. Stir occasionally to prevent sticking.
Here’s where the magic happens! Carefully ladle about half of the soup (including solids and liquid) into a standard blender. Secure the lid tightly, but remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup. Warning: Blending hot liquids can be dangerous; never fill the blender more than halfway and always vent the lid.
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 (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes – do not let it boil after adding the dairy, as this can cause it to curdle.

Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember that the cheese adds saltiness, so season gradually.
Ladle the hot, creamy soup into bowls. Garnish generously with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

Nutritional Information

This Hearty Cheddar Garlic Herb Potato Soup offers a satisfying meal packed with nutrition. Here’s a breakdown per serving (approx. 1 cup):

Calories: 350
Total Fat: 22g
- Saturated Fat: 13g
Cholesterol: 65mg
Sodium: 650mg
Total Carbohydrates: 27g
- Dietary Fiber: 3g
- Sugars: 2g
Protein: 10g

How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe

Serve this delicious potato soup hot, ideally with a side of crusty bread or warm biscuits for dipping. It makes a hearty starter for dinner parties or a comforting main dish for family meals. Pair it with a fresh green salad for a balanced meal. You could also present it in bread bowls for a fun and appealing touch during gatherings.

How to Store Hearty Cheddar Garlic Herb Potato Soup Recipe

To store leftovers, allow the soup to cool completely, then transfer it to airtight containers. The soup can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop, adding a splash of milk or broth to restore creaminess if needed.

Expert Tips for Perfect Hearty Cheddar Garlic Herb Potato Soup Recipe

Choose the Right Potatoes: Yukon Gold potatoes lend a wonderful creaminess and flavor. If you prefer, russet potatoes also work well but may yield a slightly grainier texture.
Avoid Burning Garlic: Garlic cooks quickly, so keep an eye on it. If it burns, it can turn bitter—they’re best added after the onions are softened.
Gentle Heating for Dairy: Once the milk and cream are added, it’s crucial to keep the heat low to prevent curdling.

Cheese Quality Matters: Always use block cheese and shred it yourself. Pre-packaged shredded cheese contains anti-caking agents that can affect melting.

Delicious Variations

Spicy Kick: Add diced jalapeños or a splash of hot sauce for a spicy version of this soup.

Veggie Boost: Enhance the flavor and nutrition by adding chopped carrots, celery, or even spinach.
Herb Swap: Feel free to substitute herbs based on what you have on hand, like green onions or oregano instead of thyme.

Frequently Asked Questions

1. Can I make this soup gluten-free?
Yes, you can use gluten-free flour as a substitute for all-purpose flour. Be sure to check that your broth is also gluten-free.

2. Can I use pre-shredded cheese?
While it’s possible, I recommend shredding cheese from a block since pre-shredded cheese contains additives that can prevent it from melting smoothly.

3. How can I make this soup dairy-free?
To make a dairy-free version, substitute whole milk and heavy cream with almond milk or coconut cream, and ensure to use dairy-free cheese.

Conclusion

The Hearty Cheddar Garlic Herb Potato Soup is not only mouthwatering but also comforting and easy to prepare. It’s a dish that brings warmth to your table and smiles to your family. Give this recipe a try and feel the warmth of homemade goodness envelop you and your loved ones. Enjoy this delicious soup, and don’t forget to share your experience with friends and family—it’s a recipe worth sharing!