Creamy Cheesy Potato Soup

Why Make This Recipe

Hearty Cheddar Garlic Herb Potato Soup is a comforting dish perfect for chilly days. It brings warmth and satisfaction in each bowl. The creamy texture and rich flavors make it an ideal choice for family dinners or gatherings with friends. This soup is simple to make and uses readily available ingredients, allowing you to whip up a delicious meal without a lot of fuss.

How to Make Hearty Cheddar Garlic Herb Potato Soup

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 or half-and-half
• 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
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 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

Directions:

1. Peel and cube the Yukon Gold potatoes, rinsing them to remove extra starch. Set aside.
2. In a large pot, melt the butter or heat olive oil with butter. Sauté the chopped onion until softened.
3. Add the minced garlic and cook briefly.
4. Sprinkle flour over the mixture to create a roux.
5. Gradually whisk in the broth and bring to a simmer.
6. Add the potato cubes, cover, and cook until tender.
7. Blend half of the soup until smooth, then return it to the pot.
8. Stir in the milk and cream, then add the herbs. Heat gently.
9. Incorporate the shredded cheddar until melted.
10. Adjust the seasoning, then ladle into bowls.
11. Garnish as desired and serve immediately.

How to Serve Hearty Cheddar Garlic Herb Potato Soup

Serve this delicious potato soup hot. You can garnish each bowl with cooked crumbled bacon, extra cheddar cheese, a dollop of sour cream, fresh herbs, or croutons for added flavor and texture. Pairing it with a crusty bread or a simple salad makes for a wonderful meal.

How to Store Hearty Cheddar Garlic Herb Potato Soup

To store leftovers, let the soup cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. To freeze, portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

• Choose Yukon Gold potatoes for their creaminess and flavor.
• Adjust the amount of cheese to your liking; add more for a cheesier soup.
• If you prefer a thicker soup, blend more of the mixture or add a bit of mashed potato.
• Fresh herbs enhance the flavor, but you can use dried herbs if fresh ones aren’t available.

Variation

You can add vegetables like carrots or celery for added nutrition and flavor. For a spicy kick, include diced jalapeños or a splash of hot sauce.

FAQs

1. Can I use a different type of cheese?
Yes! You can substitute cheddar with other cheeses like Monterey Jack or Gouda for a different flavor.

2. Is it possible to make this soup vegan?
Absolutely! Use vegetable broth, olive oil, and plant-based milk and cheese alternatives to make a vegan version.

3. How can I make this soup gluten-free?
Use a gluten-free flour blend in place of all-purpose flour to create the roux. Check that the broth is gluten-free as well.

Hearty Cheddar Garlic Herb Potato Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A comforting potato soup with a creamy texture, rich flavors, and an infusion of garlic and herbs, perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 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 or half-and-half
• 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
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper or smoked paprika (optional)

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Instructions

1. Peeled and cube the Yukon Gold potatoes, rinsing them to remove extra starch. Set aside.
2. In a large pot, melt the butter or heat olive oil with butter. Sauté the chopped onion until softened.
3. Add the minced garlic and cook briefly.
4. Sprinkle flour over the mixture to create a roux.
5. Gradually whisk in the broth and bring to a simmer.
6. Add the potato cubes, cover, and cook until tender.
7. Blend half of the soup until smooth, then return it to the pot.
8. Stir in the milk and cream, then add the herbs. Heat gently.
9. Incorporate the shredded cheddar until melted.
10. Adjust the seasoning, then ladle into bowls. Garnish as desired and serve immediately.

Notes

For variation, you can add vegetables like carrots or celery for added nutrition. Adjust the amount of cheese to your liking for a cheesier soup.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 75mg

Keywords: potato soup, cheesy soup, comfort food, vegetarian soup, hearty soup