Why Make This Recipe
Hearty Cheddar Garlic Herb Potato Soup is a perfect combination of flavors and textures that make it feel like a warm hug in a bowl. This soup is rich and creamy, packed with tender potatoes, aromatic herbs, and of course, sharp cheddar cheese. It’s an ideal dish for a cold day or when you want a comforting meal. Plus, it’s simple to make and uses common ingredients found in most kitchens.
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 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.
- 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.
- 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.
- 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, which will help thicken the soup.
- 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.
- 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.
- 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. Warning: Blending hot liquids can be dangerous; never fill the blender more than halfway and always vent the lid.
- 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 this can cause it to curdle.
- 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.
- 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.
- 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!
How to Serve Hearty Cheddar Garlic Herb Potato Soup
Serve this soup hot in individual bowls for the best experience. You can pair it with bread for dipping, a fresh salad, or simply enjoy it on its own. Each bowl can be customized with your favorite garnishes like crumbled bacon or extra cheese, adding a personal touch.
How to Store Hearty Cheddar Garlic Herb Potato Soup
To store leftover soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Tips to Make Hearty Cheddar Garlic Herb Potato Soup
- For a richer flavor, use homemade broth if possible.
- Avoid pre-shredded cheese as it contains anti-caking agents that can affect melting.
- If you prefer a thicker soup, you can add more flour at the roux stage or blend more of the soup.
- Adjust the herbs and seasonings based on your taste preference—try adding a pinch of nutmeg for extra warmth.
Variation
You can add cooked vegetables like broccoli or carrots for extra nutrition. For a smoky flavor, consider using smoked cheddar cheese. Additionally, feel free to make it vegetarian by using vegetable broth instead of chicken broth.
FAQs
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the fridge or freezer. Just reheat gently before serving.
Can I use different types of potatoes?
While Yukon Gold potatoes are ideal for their creamy texture, you can use Russet potatoes or red potatoes, but the texture may vary slightly.
Is there a way to make this soup dairy-free?
To make it dairy-free, you can use unsweetened almond milk or coconut milk for the dairy components and skip the cheese or use a dairy-free cheese alternative.
Hearty Cheddar Garlic Herb Potato Soup
A rich and creamy potato soup packed with tender potatoes, aromatic herbs, and sharp cheddar cheese, perfect for cold days.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed About 6-7 medium potatoes
- 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
Thickening Agent
- 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
- 1 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.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil and butter combination).
Cooking
- Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle the flour over the onions and garlic. Stir continuously and cook for about 1-2 minutes.
- Gradually whisk in the broth, ensuring you scrape the bottom of the pot to loosen flavorful bits. Bring to a simmer.
- Add the rinsed potato cubes to the pot. Stir well and bring back to a gentle simmer. Cover and let cook for 15-20 minutes until potatoes are tender.
- Ladle about half of the soup into a blender. Blend until smooth and return to the pot.
- Reduce heat to low. Slowly pour in the milk and heavy cream, stirring constantly. Add the parsley, chives, and thyme.
- Remove from heat and gradually add shredded cheese, stirring to melt until incorporated.
- Season generously with salt, pepper, and optional cayenne or paprika.
- Ladle the soup into bowls and garnish as desired.
Notes
Can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Thaw in fridge before reheating. For a thicker soup, add more flour at the roux stage.