Cheddar Garlic Herb Potato Soup

why make this recipe

Hearty Cheddar Garlic Herb Potato Soup is a comforting dish perfect for chilly days. This soup is rich, creamy, and packed with flavors from fresh herbs and sharp cheddar cheese. It warms you from the inside out and is great for family meals or gatherings. Plus, it’s easy to make and uses simple ingredients you might already have in your kitchen.

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 your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch to prevent the soup from becoming gummy. Set aside.
2. Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once it’s 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.
3. 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.
4. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to cook the raw flour taste and create a roux which will thicken the soup.
5. Gradually whisk in the chicken or vegetable broth, little by little, while scraping the bottom of the pot to loosen any flavorful browned bits. Whisking prevents lumps from forming. Once all the broth is in and smooth, bring it to a simmer.
6. Add the rinsed and drained potato cubes to the pot. Stir well and bring it back to a gentle simmer. Cover and let it cook for 15-20 minutes, or until the potatoes are very tender.
7. For that creamy texture, ladle about half of the soup into a blender. Secure the lid tightly but remove the center cap and cover with a folded kitchen towel to allow steam to escape. Blend until smooth and return it back to the pot with the remaining chunkier soup.
8. 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. Stir well to combine and let it heat through gently for about 5 minutes.
9. Remove from heat and gradually add the shredded sharp cheddar cheese, stirring until melted. Taste and season with salt, pepper, and optional cayenne or paprika.
10. Ladle the soup into bowls and garnish with toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

how to serve Hearty Cheddar Garlic Herb Potato Soup

This potato soup is best served hot. You can serve it in bowls with your favorite toppings sprinkled on top. Pair it with crusty bread or a simple side salad for a complete meal. It makes for a cozy lunch or dinner option.

how to store Hearty Cheddar Garlic Herb Potato Soup

If you have leftovers, let the soup cool down before transferring it to an airtight container. Store it in the fridge for up to 3-4 days. To reheat, warm it gently on the stove over low heat, adding a splash of milk if it thickens too much.

tips to make Hearty Cheddar Garlic Herb Potato Soup

• Make sure to use freshly shredded cheese for the best melting texture.
• Don’t skip rinsing the potatoes; it helps in getting a smoother soup.
• Feel free to adjust the seasoning to your taste, especially the salt, as cheese adds saltiness.
• If you want a richer flavor, replace some broth with white wine.

variation

You can easily modify this recipe by adding other vegetables such as carrots or celery for added nutrition. A sprinkle of crushed red pepper can also add a little heat, making it versatile for various taste preferences.

FAQs

Can I use other types of potatoes?
Yes, you can! While Yukon Golds add great flavor, any type of potato can work. Starchy potatoes like Russets may create an even creamier texture.

Can I make this soup ahead of time?
Absolutely! This soup reheats well and can be made ahead. Just store it in the fridge and reheat when ready to serve.

Is this soup gluten-free?
No, this recipe contains all-purpose flour. However, you can substitute it with a gluten-free flour blend to make it gluten-free.

Hearty Cheddar Garlic Herb Potato Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Rich, creamy potato soup packed with flavors from fresh herbs and sharp cheddar cheese, 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 (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Pinch of cayenne pepper or smoked paprika (optional)
• Optional toppings: cooked crumbled bacon, extra shredded cheddar cheese, sour cream, more fresh chives, croutons

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Instructions

1. Peel and cube the potatoes. Rinse under cold water and set aside.
2. In a large pot, melt the butter over medium heat and sauté the onion for 5-7 minutes until softened.
3. Add the garlic and cook for another 1-2 minutes until fragrant.
4. Sprinkle the flour over the mixture and stir for 1-2 minutes.
5. Gradually whisk in the broth until smooth and bring to a simmer.
6. Add the potato cubes, stir well, and cook for 15-20 minutes until tender.
7. Blend half of the soup until smooth, then return to the pot.
8. Reduce heat to low and stir in the milk and heavy cream. Add herbs and heat through for 5 minutes.
9. Remove from heat and stir in the shredded cheddar until melted. Season with salt, pepper, and optional spices.
10. Ladle into bowls and garnish with toppings of choice.

Notes

For a richer flavor, replace some broth with white wine. You can modify this recipe by adding other vegetables.

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

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 45mg

Keywords: soup, potato soup, comfort food, cheddar cheese, herb soup