why make this recipe
Hearty Cheddar Garlic Herb Potato Soup is the perfect comfort food for chilly days. It’s rich, creamy, and packed with flavor. The combination of cheddar cheese and fresh herbs makes each spoonful delightful. Plus, it’s easy to make and a great way to use up potatoes. Whether you are enjoying it for lunch or dinner, this soup will warm 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. This helps prevent the soup from becoming gummy. Set aside.
Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter melts and shimmers, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent but not browned.
Add minced garlic to the pot and cook for another 1-2 minutes, stirring constantly until fragrant. Be careful not to burn the garlic.
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This forms a roux which helps thicken the soup.
Gradually whisk in the chicken or vegetable broth, a little at a time. Scrape the bottom of the pot to lift any flavorful bits. Whisking constantly prevents lumps. Once smooth, bring to a simmer.
Add the rinsed and drained potato cubes to the pot. Stir well. Bring back to a gentle simmer, then reduce heat to medium-low. Cover and let cook for 15-20 minutes until the potatoes are very tender.
For a creamy texture, carefully ladle about half of the soup into a blender. Secure the lid and remove the center cap. Cover with a towel to allow steam to escape. Blend until smooth and pour back into the pot.
Reduce heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using). Add fresh parsley, chives, and thyme. Stir to combine. Let it heat through gently for about 5 minutes.
Remove from heat. Gradually add the shredded sharp cheddar cheese, stirring until each addition melts. Taste and season with salt, black pepper, and optional cayenne or paprika.
Ladle the soup into bowls. Garnish with crumbled bacon, extra cheese, sour cream, chives, or croutons. Enjoy!
how to serve Hearty Cheddar Garlic Herb Potato Soup
Serve the soup hot in bowls. You can accompany it with crusty bread or a fresh salad for a complete meal. Don’t forget to provide your favorite toppings on the side so everyone can customize their bowl.
how to store Hearty Cheddar Garlic Herb Potato Soup
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then warm gently on the stove.
tips to make Hearty Cheddar Garlic Herb Potato Soup
- Use Yukon Gold Potatoes: They provide a creamy texture and a great flavor.
- Fresh Herbs: Fresh herbs make a big difference. If you have them, use fresh parsley, chives, and thyme.
- Shred Your Cheese: Shredding your cheese from a block helps it melt better.
- Adjust Consistency: If the soup is too thick, add more broth or milk until you reach your desired consistency.
variation
You can add cooked crumbled sausage or diced ham for extra protein. For a lighter version, skip the cream and use low-fat milk. You can also make it vegetarian by using vegetable broth and omitting bacon toppings.
FAQs
1. Can I use other types of potatoes?
Yes, you can use other potatoes, but Yukon Gold or Russet potatoes work best for a creamy texture.
2. Can I make this soup ahead of time?
Certainly! This soup keeps well in the fridge and the flavors meld beautifully when it sits.
3. How can I make the soup spicier?
Add more cayenne pepper or a splash of hot sauce for an extra kick.
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Potatoes
- 2.5 lbs 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 low-sodium chicken or vegetable broth
- 2 cups whole milk or half-and-half for extra richness
- 1/2 cup heavy cream Optional, but recommended for ultimate creaminess
Cheese
- 2 cups 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
- a pinch 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
Preparation
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch and set aside.
Cooking
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter melts and shimmers, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent but not browned.
- Add minced garlic to the pot and cook for another 1-2 minutes, stirring constantly until fragrant.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to form a roux.
- Gradually whisk in the chicken or vegetable broth, a little at a time. Scrape the bottom of the pot to lift any flavorful bits. Whisking constantly prevents lumps. Once smooth, bring to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well. Bring back to a gentle simmer, then reduce heat to medium-low. Cover and let cook for 15-20 minutes until the potatoes are very tender.
- For a creamy texture, carefully ladle about half of the soup into a blender. Secure the lid and remove the center cap. Cover with a towel to allow steam to escape. Blend until smooth and pour back into the pot.
- Reduce heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using). Add fresh parsley, chives, and thyme. Stir to combine and let it heat through gently for about 5 minutes.
- Remove from heat. Gradually add the shredded sharp cheddar cheese, stirring until each addition melts. Taste and season with salt, black pepper, and optional cayenne or paprika.
- Ladle the soup into bowls and garnish with crumbled bacon, extra cheese, sour cream, chives, or croutons. Enjoy!
Notes
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