Cheddar Garlic Herb Potato Soup
why make this recipe
Hearty Cheddar Garlic Herb Potato Soup is the perfect comfort food for chilly days. This rich and creamy soup is packed with flavor, thanks to the combination of sharp cheddar cheese, garlic, and fresh herbs. It’s not only delicious but also easy to make, making it a great choice for busy weeknights or cozy gatherings with friends and family. Serve it with a crusty piece of bread, and you’ll have a filling meal that warms you from the inside out.
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 the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, then 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 until the onion is softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly. Be careful not to burn the garlic.
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth. Whisk constantly to ensure a smooth mixture without lumps. Bring it to a simmer once all the broth is incorporated.
- Add the rinsed potato cubes, stirring well. Cover and let it cook for 15-20 minutes until the potatoes are very tender. Stir occasionally.
- To create a creamy texture while keeping some potato chunks, ladle about half of the soup into a blender. Blend until smooth, then pour back into the pot.
- Reduce the heat to low and slowly pour in the whole milk and heavy cream while stirring constantly. Add the fresh herbs and stir well. Heat through gently for about 5 minutes without boiling.
- Remove the pot from heat. Gradually add the shredded cheddar cheese, stirring until fully melted.
- Taste and season with salt, pepper, and optional spices.
- Ladle the soup into bowls and garnish with crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Enjoy right away!
how to serve Hearty Cheddar Garlic Herb Potato Soup
Enjoy your Hearty Cheddar Garlic Herb Potato Soup hot in bowls. Add your favorite garnishes like crispy bacon, a swirl of sour cream, or croutons for added texture and taste. Pair it with a slice of artisan bread for a complete meal.
how to store Hearty Cheddar Garlic Herb Potato Soup
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. When reheating, do so on the stove over low heat. You may need to add a splash of broth or water to restore its creamy texture as it may thicken when stored.
tips to make Hearty Cheddar Garlic Herb Potato Soup
- For a richer flavor, use a mixture of butter and olive oil.
- Avoid pre-shredded cheese to ensure better melting and texture.
- Adjust the thickness of the soup by blending more or fewer portions as desired.
- Add vegetables like carrots or celery for extra nutrition.
variation (if any)
You can make this soup vegetarian by using vegetable broth and skipping the bacon for garnish. For a lighter version, omit the heavy cream and use low-fat milk instead. You can also spice it up by adding red pepper flakes or using a sharper cheese.
FAQs
Can I freeze this potato soup?
Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
How can I make this soup dairy-free?
Use dairy-free cheese alternatives and substitute almond or oat milk for the dairy milk and heavy cream.
Can I use another type of potato?
Sure! While Yukon Gold potatoes work best for creaminess, you can use Russet or red potatoes. Just keep in mind the texture may vary slightly.
Hearty Cheddar Garlic Herb Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy soup packed with sharp cheddar cheese, garlic, and fresh herbs, perfect for chilly days.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 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
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, then 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 until the onion is softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly. Be careful not to burn the garlic.
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth. Whisk constantly to ensure a smooth mixture without lumps. Bring it to a simmer once all the broth is incorporated.
- Add the rinsed potato cubes, stirring well. Cover and let it cook for 15-20 minutes until the potatoes are very tender. Stir occasionally.
- Ladle about half of the soup into a blender. Blend until smooth, then pour back into the pot.
- Reduce the heat to low and slowly pour in the whole milk and heavy cream while stirring constantly. Add the fresh herbs and stir well. Heat through gently for about 5 minutes without boiling.
- Remove the pot from heat. Gradually add the shredded cheddar cheese, stirring until fully melted.
- Taste and season with salt, pepper, and optional spices.
- Ladle the soup into bowls and garnish with crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Enjoy right away!
Notes
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Add a splash of broth or water when reheating to restore its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: cheddar cheese, potato soup, comforting soup, creamy soup, garlic
