Hearty Cheddar Garlic Herb Potato Soup Recipe
If you are craving a soul-warming, deeply satisfying meal, this Hearty Cheddar Garlic Herb Potato Soup Recipe will absolutely steal your heart. Imagine a bowl brimming with tender Yukon Gold potatoes, a rich, velvety broth infused with garlic and aromatic herbs, all brought together by sharp, melty cheddar cheese. It’s the kind of soup that feels like a warm hug on a chilly day, perfect for cozy dinners or anytime you want an easy, comforting dish that doesn’t skimp on flavor. Every spoonful is packed with creamy goodness, savory notes, and a touch of herbaceous brightness that will keep you coming back for more.
Ingredients You’ll Need
Gathering straightforward yet flavorful ingredients is the key to making this soup memorable. Each component plays an essential role, from the buttery richness and tender potatoes to the fresh herbs and sharp cheddar cheese that bring depth and character to every bite.
- Potatoes: Yukon Gold potatoes provide a creamy texture and hold their shape beautifully when cooked.
- Unsalted butter or olive oil: Adds luscious richness and helps sauté the aromatics perfectly.
- Yellow onion: Offers a sweet, mellow base flavor when gently sautéed.
- Garlic cloves: Impart fragrant, savory warmth that elevates the entire soup.
- All-purpose flour: Essential for thickening the soup to a perfect creamy consistency.
- Chicken or vegetable broth: Creates a flavorful liquid base without overpowering the delicate ingredients.
- Whole milk (or half-and-half): Adds smooth creaminess and balances the soup’s richness.
- Heavy cream (optional): For an even more indulgent, silky texture.
- Sharp cheddar cheese: Use freshly shredded for maximum meltability and bold, tangy flavor.
- Fresh parsley, chives, and thyme: Brighten the soup with fresh herb notes that complement the cheese perfectly.
- Salt and black pepper: Enhance every ingredient and bring out the best flavors.
- Cayenne pepper or smoked paprika (optional): Adds a subtle kick or smoky warmth, customizing the soup to your taste.
- Optional garnishes: Crumbled bacon, extra cheddar, sour cream, fresh chives, or crunchy croutons for extra layers of texture and flavor.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling your Yukon Gold potatoes and chopping them into even ½-inch cubes. Rinse the cubes under cold water to wash off excess starch—this simple step helps your soup avoid any gummy texture, ensuring each spoonful is perfectly smooth yet chunky.
Step 2: Sauté the Aromatics
Heat your butter or olive oil in a large pot over medium heat until shimmering. Add finely chopped yellow onions and sauté gently for about 5 to 7 minutes, stirring occasionally until they turn soft and translucent without any browning. This soft base builds a naturally sweet foundation for your soup.
Step 3: Add Garlic
Next, toss in the minced garlic and cook for another 1 to 2 minutes, stirring constantly. Garlic releases incredible aroma when cooked just right, but don’t let it brown or burn as that will add bitterness instead of flavor.
Step 4: Create the Roux
Sprinkle the all-purpose flour evenly over your onion and garlic mixture. Stir constantly and cook for 1 to 2 minutes. This step eliminates the raw flour taste and forms a roux that will give your soup that irresistible thickness.
Step 5: Introduce the Liquids
Slowly whisk in your chicken or vegetable broth bit by bit, making sure to scrape the pot’s bottom to lift all those flavorful browned bits. Whisking carefully prevents lumps and creates a smooth, velvety soup base. Bring this mixture to a gentle simmer.
Step 6: Cook the Potatoes
Add the drained potato cubes to the simmering broth. Stir to combine, then cover and reduce heat to medium-low. Let the potatoes cook 15 to 20 minutes until tender enough to pierce easily with a fork. Stir occasionally to avoid sticking and to ensure even cooking.
Step 7: Blend for Creaminess
To get that perfect balance of hearty chunks and creamy broth, partly blend the soup. You can use an immersion blender to pulse the soup until about two-thirds is smooth or carefully blend half the soup in a standard blender and return it to the pot. This technique makes your soup luxuriously creamy while still keeping satisfying potato pieces.
Step 8: Incorporate Dairy and Herbs
Reduce the heat to low and slowly stir in whole milk and optional heavy cream to enrich the texture. Add fresh parsley, chives, and thyme to infuse delicate herbaceousness. Warm the soup gently for about 5 minutes without boiling; dairy can curdle if overheated, so patience really pays off here.
Step 9: Melt the Cheese
Remove the pot from heat entirely before adding shredded sharp cheddar cheese in small handfuls. Stir constantly until each addition melts smoothly into the soup. Adding cheese off the heat prevents graininess and creates a luscious, velvety finish.
Step 10: Season to Perfection
Taste your soup and adjust with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if you want a hint of spice or smokiness. Season gradually because the cheese contributes saltiness, and you want a perfectly balanced bowl.
Step 11: Serve Hot
Ladle your Hearty Cheddar Garlic Herb Potato Soup Recipe into bowls and top with your favorite garnishes like crispy bacon, extra shredded cheddar, a dollop of sour cream, fresh chives, or crunchy croutons to add textures and pops of flavor.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Garnishing is where this soup truly shines. The crispy crunch of bacon, the smooth tang of sour cream, or the freshness of chopped herbs like chives and parsley elevate each spoonful into something special. Don’t be shy—pile on your favorites for the ultimate indulgence.
Side Dishes
This soup pairs beautifully with crusty bread or garlic breadsticks for dipping. A simple green salad with a light vinaigrette can add a refreshing contrast to the creamy richness, making your meal more balanced while keeping things cozy and comforting.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out mini bread bowls or ramekins and top with a sprinkle of extra sharp cheddar and herbs. You can also drizzle a little infused olive oil or swirl in some pesto to introduce another layer of flavor that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hearty Cheddar Garlic Herb Potato Soup Recipe in airtight containers in the refrigerator for up to 4 days. The flavors only get better after resting, but be sure to cool it completely before refrigerating to maintain freshness.
Freezing
This soup freezes well without losing its creamy texture. Transfer cooled soup into freezer-safe containers or bags, leaving room for expansion. It can be frozen for up to 3 months. To avoid separation, reheat gently and stir well once thawed.
Reheating
When reheating, warm the soup slowly on the stovetop over low heat. Stir frequently to prevent scorching and maintain that silky finish. If the soup thickens too much, simply add a splash of milk or broth to loosen it back up to the perfect consistency.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar gives this soup its signature tangy richness, you can experiment with aged gouda, fontina, or even a mild cheddar blend for subtle variations that keep the soup delicious.
Is there a vegetarian version of this recipe?
Yes! Simply use vegetable broth instead of chicken broth to keep it vegetarian-friendly. The layers of herbs and cheese ensure that the soup remains flavorful and hearty.
Can I make this soup dairy-free?
To make it dairy-free, substitute butter for olive oil, use coconut milk or a nut-based milk, and choose a dairy-free cheese alternative. Keep in mind the flavor and texture will differ, but it can still be very tasty!
How thick should the soup be?
The soup should be creamy and thick enough to coat a spoon, but still pourable. If it becomes too thick after refrigeration, simply thin it out with a splash of broth or milk while reheating.
Can I add other vegetables?
Definitely! Feel free to toss in diced carrots, celery, or even corn for extra texture and sweetness. Just add them during the potato cooking step to ensure they get tender.
Final Thoughts
There is something truly special about this Hearty Cheddar Garlic Herb Potato Soup Recipe that turns simple ingredients into an irresistibly cozy meal. Whether you’re sharing it on a quiet evening or serving it up to guests craving comfort food, it’s always a winner. I can’t wait for you to try it and discover just how delicious homemade soup can be—comfort in a bowl awaits!
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Hearty Cheddar Garlic Herb Potato Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish made with Yukon Gold potatoes, a blend of aromatic garlic and onions, sharp cheddar cheese, and fresh herbs. Perfectly thickened with a roux and enriched with milk and cream, this soup is a delicious, satisfying meal that combines smooth and chunky textures for ultimate heartiness.
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
Instructions
- Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, which helps prevent the soup from becoming gummy. Set aside.
- Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent, not browned.
- Add the Garlic: Add the minced garlic to the pot and cook for 1-2 minutes, stirring constantly until fragrant, being careful not to burn it.
- Create the Roux: Sprinkle the all-purpose flour over the onions and garlic. Stir continuously and cook for 1-2 minutes to cook out raw flour taste and thicken the soup.
- Introduce the Liquids: Gradually whisk in the chicken or vegetable broth a little at a time, scraping the bottom to loosen browned bits (fond). Continue whisking to prevent lumps. Bring the mixture to a simmer once smooth.
- Cook the Potatoes: Add the rinsed potato cubes to the pot. Stir and bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are tender, stirring occasionally to prevent sticking.
- Blend for Creaminess (Partial): Using an immersion blender, pulse the soup until about half to two-thirds is creamy, leaving some chunks for texture. Alternatively, blend half the soup in a standard blender (vent lid, blend carefully) and return it to the pot.
- Incorporate Dairy and Herbs: Reduce heat to low and slowly add the whole milk and heavy cream if using, stirring constantly. Add fresh parsley, chives, and thyme. Heat gently for 5 minutes without boiling to prevent curdling.
- Melt the Cheese: Remove the pot from heat. Slowly add shredded sharp cheddar cheese, a handful at a time, stirring until each addition melts fully to avoid graininess.
- Season to Perfection: Taste and season with salt, freshly ground black pepper, and optional cayenne or smoked paprika. Remember cheese adds saltiness, so season gradually.
- Serve Hot: Ladle soup into bowls and garnish with optional toppings such as crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Enjoy immediately.
Notes
- Rinsing potatoes removes excess starch, preventing gummy texture.
- Use freshly shredded cheddar for best melting; avoid pre-shredded which contains anti-caking agents.
- Do not boil soup after adding dairy to prevent curdling.
- Partial blending creates a perfect balance of creamy and chunky texture.
- Adjust seasoning gradually because cheese contributes saltiness.
- Optional garnishes add texture and flavor but can be omitted for a simpler soup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 500
- Sugar: 4g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg
Keywords: potato soup, cheddar soup, garlic soup, creamy potato soup, hearty soup, herb soup
