Hearty Cheddar Garlic Herb Potato Soup Recipe
Warm, creamy potato soup is one of those comfort foods that feels like a cozy hug on a chilly day. This Hearty Cheddar Garlic Herb Potato Soup is loaded with flavor and creamy goodness, making it an instant favorite for family dinners or gathering around the table with friends. The combination of Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs delivers a satisfying bowl of soup that is both hearty and rich.
Perfect as a starter or a main dish, this soup is not only simple to make but also packed full of taste. So, grab your apron, and let’s dive into making this delightful recipe!
What You’ll Need for Hearty Cheddar Garlic Herb Potato Soup
Gather the following ingredients to create your delicious soup:
- 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
- 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
- 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)
- Optional Garnish:
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
How to Make Hearty Cheddar Garlic Herb Potato Soup
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Prepare the Potatoes: Peel the 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.
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Sauté Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
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Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, stirring constantly until fragrant. Be careful not to burn it!
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Make the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to remove the raw flour taste.
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Add Broth: Gradually whisk in the chicken or vegetable broth, ensuring you scrape the bottom of the pot to loosen any flavorful bits. Continue whisking until smooth and then bring it to a simmer.
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Cook the Potatoes: Add the rinsed potato cubes to the pot and stir well. Bring 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.
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Blend the Soup: Carefully ladle about half of the soup into a blender. Secure the lid tightly, but leave the center cap off and cover with a kitchen towel to allow steam to escape. Blend until smooth, then pour it back into the pot.
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Add Dairy and Herbs: 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 to heat through gently for about 5 minutes without boiling.
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Incorporate Cheese: Remove from heat. Gradually add the shredded sharp cheddar cheese a handful at a time, stirring continuously until melted.
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Final Seasoning: Taste and season generously with salt, pepper, and optional cayenne or smoked paprika.
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Serve It Up: Ladle the hot soup into bowls and garnish with your choice of toppings, such as crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons!
The Best Way to Serve It
This Hearty Cheddar Garlic Herb Potato Soup is best enjoyed hot, right after cooking. Serve it in vibrant bowls and consider adding a rustic homemade bread on the side for dipping. If you want to make it a complete meal, pair it with a fresh salad or some roasted vegetables. The rich flavors and creamy texture make it a delightful main dish all on its own.
Make It Your Own
- Vegetarian Option: Swap the chicken broth for vegetable broth.
- Extra Creamy: For an ultra-rich soup, add more heavy cream or use half-and-half instead of whole milk.
- Spice It Up: Add in some diced jalapeños or sprinkle in red pepper flakes if you like a little heat.
Hearty Cheddar Garlic Herb Potato Soup FAQs
Can I use other types of potatoes?
While Yukon Gold potatoes are recommended for their creamy texture, you can use Russet potatoes as a substitute. Just keep in mind that the flavor and texture may differ slightly.
How do I store leftovers?
Any leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove, adding a splash of milk or broth if it gets too thick.
Can I freeze this soup?
Yes, you can freeze the soup! However, cheese may not have the same texture when thawed. It’s best to freeze without the cheese, then add it in after reheating.
There’s nothing quite like a warm bowl of Hearty Cheddar Garlic Herb Potato Soup to brighten your day. Gather your ingredients and give this comforting recipe a try – it’s sure to be a hit at your next family gathering! Enjoy!
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Method
- Peel the 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.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination).
- Once melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, stirring constantly until fragrant. Be careful not to burn it!
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken or vegetable broth, ensuring you scrape the bottom of the pot to loosen any flavorful bits. Continue whisking until smooth and then bring it to a simmer.
- Add the rinsed potato cubes to the pot and stir well. Bring 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.
- Carefully ladle about half of the soup into a blender. Secure the lid tightly, but leave the center cap off and cover with a kitchen towel to allow steam to escape. Blend until smooth, then pour it back into the pot.
- 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 to heat through gently for about 5 minutes without boiling.
- Remove from heat. Gradually add the shredded sharp cheddar cheese a handful at a time, stirring continuously until melted.
- Taste and season generously with salt, pepper, and optional cayenne or smoked paprika.
- Ladle the hot soup into bowls and garnish with your choice of toppings, such as crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons!