Cheddar Garlic Herb Potato Soup

Why Make This Recipe

This Hearty Cheddar Garlic Herb Potato Soup is the perfect comfort food. It’s creamy, cheesy, and full of flavor, making it great for cold days or anytime you need a warm dish. The combination of cheddar cheese, garlic, and fresh herbs gives this soup a delicious taste that everyone will love. Plus, it’s simple to make and can be served as a main dish or a side.

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:

1. Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
2. 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 soft and translucent.
3. Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
4. Sprinkle the flour over the sautéed onions and garlic. Stir and cook for about 1-2 minutes to create a roux.
5. Gradually whisk in the broth, scraping the bottom of the pot. Bring the mixture to a simmer.
6. Add the rinsed potato cubes to the pot. Stir well and cover the pot, cooking for 15-20 minutes until the potatoes are very tender.
7. Carefully ladle about half of the soup into a blender. Blend until smooth and return it to the pot with the remaining soup.
8. Reduce the heat to low. Slowly pour in the whole milk and heavy cream (if using). Stir in the fresh herbs. Heat gently for about 5 minutes.
9. Remove from heat and gradually add the shredded cheddar cheese, stirring until melted.
10. Taste the soup and season with salt, pepper, and optional cayenne or paprika. Garnish and serve.

How to Serve Hearty Cheddar Garlic Herb Potato Soup

Serve this soup hot in bowls with your choice of garnishes like crumbled bacon, extra cheese, sour cream, or fresh herbs. Pair it with crusty bread for a complete meal.

How to Store Hearty Cheddar Garlic Herb Potato Soup

Let any leftover soup cool down to room temperature. Store the soup in an airtight container in the refrigerator for up to 3-4 days. To freeze, use a freezer-safe container and store for up to 3 months. When reheating, add a splash of milk to restore creaminess.

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

• Use fresh herbs for the best flavor.
• Avoid pre-shredded cheese to get a smoother melt in the soup.
• Adjust the thickness by adding more or less liquid based on your preference.

Variation

You can add cooked vegetables like carrots or broccoli to the soup for extra nutrition. For a smoky flavor, try adding some smoked sausage or ham.

FAQs

1. Can I make this soup vegetarian?
   Yes, simply use vegetable broth and leave out any bacon or meat toppings.

2. What if I don’t have fresh herbs?
   You can use dried herbs instead, but use them sparingly as they are more potent than fresh.

3. How can I make this soup spicier?
   Add more cayenne pepper or some diced jalapeños for extra heat.

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

This creamy, cheesy soup is perfect for cold days and is filled with the delicious flavors of cheddar cheese, garlic, and fresh herbs.

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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
• 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 (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Pinch of cayenne pepper or smoked paprika (optional)
• Optional garnishes: cooked crumbled bacon, extra shredded cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons

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Instructions

1. Peel the potatoes and chop them into uniform ½-inch cubes; set aside.
2. In a large pot over medium heat, add the butter (or olive oil/butter combination) and sauté the onion until soft and translucent.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring for 1-2 minutes to create a roux.
5. Gradually whisk in the broth, bring the mixture to a simmer.
6. Add the potato cubes, cover the pot, and cook for 15-20 minutes until tender.
7. Ladle half of the soup into a blender, blend until smooth, and return to the pot.
8. Reduce heat, stir in whole milk and heavy cream, and then add fresh herbs. Heat gently for 5 minutes.
9. Remove from heat and stir in shredded cheddar cheese until melted. Season with salt and pepper.
10. Garnish and serve hot with your choice of toppings.

Notes

Use fresh herbs for the best flavor and avoid pre-shredded cheese for better melting. Adjust thickness with more or less liquid as preferred.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soups
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 50mg

Keywords: soup, cheddar, potato, comfort food, vegetarian