Hearty Cheddar Garlic Herb Potato Soup Recipe

Oh, where do I even begin with this Hearty Cheddar Garlic Herb Potato Soup? The moment I first stumbled upon this magical recipe, I knew I had unearthed something special! It was a chilly evening, and I was craving that cozy embrace of comfort food—the kind that wraps you up like a warm blanket and fills your kitchen with that inviting aroma of garlic and melting cheese. As I stirred the pot, the scent of sautéed onions mingling with the rich, cheesy goodness wafted through my home, creating what can only be described as a fragrant invitation to my taste buds.

Potato soup, in its essence, is a simple dish, but this particular recipe elevates it to something truly delightful. With each creamy spoonful, you’ll experience the beautiful balance of savory cheddar, aromatic herbs, and a welcoming hint of garlic. Every taste, every scent, transports you to a warm kitchen where laughter and good company abound. Trust me when I say, once you try it, you’ll love it as I do!

Why You’ll Love This Recipe

• Simplicity at Its Best: With minimal ingredients and straightforward steps, you’ll be a soup-making star in no time!
• Crowd-Pleasing Comfort: It’s hearty enough to satisfy everyone at the table, making it perfect for gatherings.
• Flavor Explosion: The combination of cheddar and fresh herbs will dance on your palate, leaving you wanting more.
• Versatile: Dress it up with various toppings or pair it with different sides—each meal can be uniquely your own!
• Quick and Efficient: From prep to finish, this soup can be whipped up in about 40 minutes—ideal for a weeknight dinner.

Ingredients

• 
  

  Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)
  (Tip: Yukon Golds are creamy and buttery, making for the best texture!)

  
  
• 
  

  Fat: 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
  (Tip: Butter adds richness, while olive oil introduces a subtle flavor; choose what your heart desires!)

  
  

• Aromatics:

  • 1 large yellow onion, finely chopped (about 1.5 cups)
    (Tip: Sautéing the onion until translucent softens its sharpness and builds a flavor base.)
  • 5-6 cloves garlic, minced (about 2 tablespoons)
    (Tip: Fresh garlic adds a fragrant kick that’s irresistible!)
• 
  

  Flour: 1/4 cup all-purpose flour (helps thicken the soup)
  (Tip: Cooking the flour creates a roux, critical for a creamy texture!)

  
  

• Liquid Base:

  • 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
    (Tip: Low-sodium options let you control the saltiness in your dish.)
  • 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
    (Tip: Whole milk creates the dreamy creaminess we crave!)
  • 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
    (Tip: If you’re feeling indulgent, the cream adds a luscious finish!)
• 
  

  Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded
  (Tip: Shred your own cheese to ensure it melts beautifully.)

  
  

• Herbs:

  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
    (Tip: Fresh herbs bring brightness and balance to the rich flavors.)

• 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)
    (Tip: Season gradually; you can always add more, but you can’t take it out!)

• Optional Garnish:

  • Cooked crumbled bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons
    (Tip: The right garnish can take your soup to the next level—get creative!)

Full recipe card is below.

How to Make It

1. Prep Your 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—this helps prevent the soup from becoming gummy. Set aside.

2. Sauté the Onions

Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter is 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 Garlic

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, as it can become bitter—ruining your flavorful base!

4. Create the Roux

Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, essential for thickening the soup.

5. Add the Broth

Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.

6. Cook the Potatoes

Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.

7. Blend for Creaminess

Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options:

• Carefully ladle about half of the soup (including solids and liquid) into a standard blender. Secure the lid tightly, but remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup.
  (Tip: Blending hot liquids can be tricky; never fill the blender more than halfway!)

8. Add the Dairy and Herbs

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 (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes—do not let it boil after adding the dairy, as it can curdle.

9. Cheese Time

Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.

10. Final Seasoning

Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember that the cheese adds saltiness, so season gradually.

11. Serve and Enjoy

Ladle the hot, creamy soup into bowls. Garnish generously with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

Pro Tips for Success

• Use Fresh Ingredients: Fresh herbs and high-quality cheese elevate the flavors immensely!
• Keep It Simple: Don’t worry about blending perfectly; a little texture is delightful in potato soup.
• Adjust Consistency: If the soup is too thick, add a bit more broth or milk to achieve your desired creaminess.
• Taste as You Go: The magic of seasoning is in the tasting—never skip this step!

Flavor Variations

• Cheesy Spin: Try substituting a mix of cheeses; Gruyère or pepper jack can add an exciting twist!
• Veggie Boost: Add chopped carrots, celery, or spinach for extra nutrition and color.
• Spicy Kick: Toss in a few diced jalapeños or a dash of hot sauce for a kick of heat!

Serving Suggestions

This creamy potato soup pairs beautifully with a fresh side salad and crusty, warm bread! For a full cozy experience, serve it in oversized bowls topped with a generous dollop of sour cream and a sprinkle of chives. For drinks, a light, crisp white wine or a chilled sparkling water compliments the richness beautifully.

Make-Ahead & Storage

Want to prep ahead? This soup can be easily made a day in advance. Just let it cool, then cover and refrigerate it. When storing, it will keep in the fridge for 3-4 days. Just remember to re-season after refrigeration, as the flavors may mellow!

Leftovers

Leftover potato soup doesn’t have to be mundane! Use it as a hearty sauce over baked potatoes or mix in some sautéed vegetables for a quick meal. You can also make a delicious cheesy potato casserole by topping it with breadcrumbs and baking until golden brown!

Freezing

Yes, you can freeze this soup! Allow it to cool completely, then pour it into airtight containers. Leave some space at the top for expansion. It lasts up to three months in the freezer. For thawing, let it sit in the fridge overnight, or you can thaw it in a microwave or on the stove over low heat.

Reheating

For best results, reheat on the stovetop over medium heat while stirring occasionally. If it’s too thick, add a splash more broth or milk until it reaches your desired consistency. You can also use the microwave: heat in short bursts, stirring frequently.

FAQs

Can I make this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth and skip any bacon garnish.

What’s the best way to store the soup?
Cool completely before transferring to airtight containers and refrigerate for up to 4 days or freeze for longer storage.

Can I add more vegetables?
Of course! Feel free to toss in some greens like kale or peas. Just be mindful of cooking times!

How can I make this soup vegan?
Use plant-based milk and cheese alternatives, along with vegan butter or olive oil, and you’ve got a delicious vegan version!

Final Thoughts

As you prepare this Hearty Cheddar Garlic Herb Potato Soup, let yourself be swept away by the simple joys of cooking. The warmth that radiates from the pot and the aromas that swirl around your kitchen are there to remind you that good food nurtures the soul. I can’t wait for you to share this delightful dish with loved ones, bringing them warmth and joy, just like it does for me. Happy cooking from my cozy kitchen to yours!

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With love,
Chef Caroline