Hearty Cheddar Garlic Herb Potato Soup Recipe

The moment you heat the pan, the air fills with the enticing aromas of sautéed onions and garlic, so comforting and welcoming. As the Yukon Gold potatoes soften and release their creamy starch, you can almost taste the heartiness that will soon warm your bowl. This Hearty Cheddar Garlic Herb Potato Soup is more than just a dish; it’s an invitation to gather around the table and savor a homestyle classic that brings joy to every spoonful.

What makes this recipe shine

This potato soup stands out for several reasons: its perfect balance of flavors, velvety texture, and the richness brought by sharp cheddar and creamy milk. The simplicity of the ingredients allows each component to shine without overshadowing the others. Plus, it’s wonderfully versatile – add your favorite herbs or toppings to personalize it. As one imaginary reader put it, “This soup is like a cozy hug in a bowl!”

How this dish comes together

Creating this delectable soup is straightforward and rewarding. You start by softening onions and garlic, then build a creamy base with broth and milk while ensuring the potatoes bring a delightful heft. The magic happens when you blend part of the mixture to achieve that signature creaminess, leaving enough chunky goodness to satisfy.

What you’ll need

Gather your items for a successful soup-making experience:

• 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 (for thickening)
• 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 for 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 (to taste)
  • 1/2 teaspoon black pepper, freshly ground (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

When selecting your ingredients, opt for fresh, high-quality produce and cheese for the best flavor. Feel free to adjust the herbs and spices based on your personal preference!

How to cook it

1. Begin by peeling the Yukon Gold potatoes and cutting them into uniform ½-inch cubes. Rinse them under cold water to remove excess starch – this helps prevent a gummy texture in the soup. Set the potatoes aside.
2. In a large pot or Dutch oven over medium heat, combine the butter (or your butter and olive oil mix). Heat until the fat is melted and shimmering.
3. Add the finely chopped onion and sauté for about 5-7 minutes, stirring occasionally until the onion is softened and translucent – you don’t want them browned.
4. Stir in the minced garlic and cook for another 1-2 minutes, taking care not to burn it. The aroma at this point is heavenly!
5. Sprinkle the flour over the sautéed mixture and stir continuously for about 1-2 minutes to cook out the raw flour taste.
6. Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to incorporate any flavorful bits. Aim for a smooth mixture, then bring it to a simmer.
7. Add the rinsed potato cubes to the pot, stirring well. Bring the mixture back to a gentle simmer, cover, and let it cook for 15-20 minutes or until the potatoes are tender enough to easily pierce with a fork. Stir occasionally to prevent sticking.
8. To achieve that creamy texture while keeping some potato chunks intact, you have two options:
   • Carefully ladle half of the soup into a blender, secure the lid (venting it slightly for steam), and blend until smooth. Pour this back into the pot.
   • Alternatively, use an immersion blender to puree part of the soup directly in the pot—this can be easier and less messy!
9. Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring continuously. Add the fresh parsley, chives, and thyme, mixing well. Let it gently heat through for about 5 minutes; avoid boiling at this stage to prevent curdling.
10. Remove from heat and gradually stir in the shredded cheddar cheese, a handful at a time, ensuring it fully melts before adding another handful. This step is crucial for a smooth cheese texture!
11. Taste the soup for seasoning and adjust with salt, pepper, and optional cayenne or smoked paprika to your liking.
12. Ladle the creamy soup into bowls and garnish generously with your desired toppings: crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons.

Serving ideas

When it comes to serving this delightful soup, presentation can elevate your meal. Consider ladling the soup into rustic bowls, garnishing with a sprinkle of fresh herbs and a dollop of sour cream for a stunning contrast. Pair it with a crispy baguette or hearty artisan bread for dipping. It’s perfect as a standalone dish or served alongside a light salad for a refreshing balance.

How to store and reheat

To keep your delicious leftovers fresh, store the soup in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, consider freezing it. An excellent way to freeze the soup is in muffin tins or ice cube trays for easy portioning, then transfer to a sealed bag once frozen.

When reheating, do so over low heat in a pot, stirring occasionally; be cautious not to let it boil to maintain the texture. If the soup thickens in the fridge, add a splash of milk or broth while reheating to restore its creamy consistency.

Helpful cooking tips

1. To avoid lumps in your soup, ensure you whisk steadily while adding the broth, combining it smoothly.
2. Using freshly shredded cheese makes a significant difference in texture; avoid pre-shredded varieties, which contain anti-caking agents.
3. For even creamier soup, consider adding an extra splash of cream or half-and-half near the end of cooking.
4. Adjust seasoning gradually, remembering that the cheese also adds saltiness.
5. Incorporate seasonal veggies like carrots or celery for added flavor and nutrition.

Creative variations

Feel free to get experimental with your potato soup! Add roasted garlic for extra depth, swap out the cheddar cheese for a gouda or gruyère for a gourmet twist. You can also experiment with different herbs—basil or dill can bring a fresh summer vibe, while sage adds an earthy contrast.

Frequently Asked Questions

1. Can I make this soup ahead of time?
   Yes! This soup can be prepared up to 2 days in advance. Simply reheat gently when ready to serve.

2. Can I use dairy-free alternatives?
   Absolutely! Substitute the milk and cream with unsweetened almond or oat milk, and use vegan cheese for a delicious dairy-free version.

3. How can I make the soup spicier?
   For extra heat, add a diced jalapeño while cooking or increase the amount of cayenne or smoked paprika to suit your spice preference.

4. Can I incorporate different vegetables?
   Certainly! Feel free to add in other vegetables such as carrots, corn, or peas for additional color and nutrition. Just make sure they are chopped small enough to cook within the same time frame as the potatoes.

5. What’s a good way to thicken the soup if it’s too thin?
   If your soup turns out thinner than desired, you can thicken it quickly with a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) or simply blend more of the soup until you reach the desired consistency.

Dive into this comforting bowl of Hearty Cheddar Garlic Herb Potato Soup, and let it become a staple in your kitchen rotation. With its creamy texture and delightful flavor, it’s perfect for any occasion! Enjoy!

Hearty Cheddar Garlic Herb Potato Soup

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A comforting potato soup enriched with sharp cheddar cheese and fresh herbs, perfect for any occasion.

• Total Time: 45 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 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 (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 (or 1/2 teaspoon dried thyme)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper, freshly ground (to taste)
• Pinch of cayenne pepper or smoked paprika (optional)
• Cooked crumbled bacon (optional garnish)
• Extra shredded cheddar cheese (optional garnish)
• Sour cream or Greek yogurt (optional garnish)
• More fresh chives or parsley (optional garnish)
• Croutons (optional garnish)

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Instructions

1. Peel and cube the Yukon Gold potatoes; rinse them under cold water.
2. In a large pot or Dutch oven over medium heat, melt the butter (or combination of butter and olive oil).
3. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
4. Stir in the minced garlic and cook for another 1-2 minutes.
5. Sprinkle flour over the sautéed mixture, stirring continuously for 1-2 minutes.
6. Gradually whisk in the chicken or vegetable broth and bring to a simmer.
7. Add the rinsed potato cubes, stirring well; cover and cook for 15-20 minutes until tender.
8. Blend half of the soup to achieve creaminess while keeping some chunks intact.
9. Reduce heat to low; slowly pour in the milk and heavy cream, stirring continuously.
10. Add fresh herbs and mix well; gently heat through for 5 minutes.
11. Stir in shredded cheddar cheese gradually until fully melted.
12. Taste and adjust seasoning as needed.
13. Ladle soup into bowls and garnish with desired toppings.

Notes

For a dairy-free version, substitute milk and cream with almond or oat milk and use vegan cheese.

• Author: alison
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 40mg