Nothing feels as comforting on a chilly day as a bowl of rich, creamy, and flavorful soup, and this Hearty Cheddar Garlic Herb Potato Soup Recipe delivers exactly that in every spoonful. Loaded with tender Yukon Gold potatoes, sharp cheddar cheese, and vibrant fresh herbs, this soup strikes the perfect balance between indulgence and wholesome goodness. Whether you’re cozying up at home or looking to impress friends with a soul-warming starter, this recipe brings together simple ingredients to create an unforgettable experience that’s both hearty and satisfying.
Ingredients You’ll Need
Getting the ingredients right is the secret behind the magic of this soup. Each element plays a vital role, from the tender potatoes providing comforting texture to the sharp cheddar giving it that bold cheesy edge. The fresh herbs brighten the dish with subtle earthy notes, while the garlic and onions build a luscious aromatic foundation. Here’s everything you need to create pure comfort in a bowl.
- Potatoes: 2.5 lbs Yukon Gold potatoes, peeled and cubed into half-inch pieces for perfect creaminess and bite.
- Butter or olive oil: 4 tablespoons unsalted butter or a combination of 3 tablespoons olive oil and 1 tablespoon butter to sauté aromatics with rich flavor.
- Yellow Onion: 1 large, finely chopped to soften and impart sweetness that balances the savory elements.
- Garlic: 5-6 cloves, minced to add that wonderful garlicky warmth without overpowering the soup.
- All-purpose flour: 1/4 cup to create a roux that thickens the soup beautifully with a silky texture.
- Chicken or vegetable broth: 4 cups low-sodium broth to infuse the soup with deep savory notes and keep it light.
- Whole milk: 2 cups to provide creaminess while keeping the soup smooth and luscious.
- Heavy cream: 1/2 cup, optional but highly recommended for that ultimate velvety finish.
- Sharp cheddar cheese: 2 cups freshly shredded for the best melt and flavor enhancement.
- Fresh parsley: 1 tablespoon chopped for a fresh, vibrant herbal touch.
- Fresh chives: 1 tablespoon chopped to lend subtle oniony brightness.
- Fresh thyme: 1 teaspoon leaves or 1/2 teaspoon dried thyme adds earthy complexity.
- Salt: 1 teaspoon or to taste to elevate all the flavors perfectly.
- Black pepper: 1/2 teaspoon freshly ground for gentle warmth and depth.
- Cayenne pepper or smoked paprika: A pinch, optional, for a hint of smoky heat that dances on the palate.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling the Yukon Gold potatoes and chopping them into uniform half-inch cubes. A good soak and rinse under cold water removes extra starch, ensuring your soup stays perfectly creamy without turning gummy. Set the potatoes aside while you prepare the flavor base.
Step 2: Sauté the Aromatics
In a large pot, melt your butter or heat the olive oil and butter combo over medium heat. Toss in the finely chopped yellow onion and cook until translucent and soft, about 5-7 minutes. This gentle sauté unlocks their natural sweetness, laying down a lush backdrop for the soup.
Step 3: Add Garlic
Stir in the minced garlic, cooking just 1-2 minutes until fragrant. Garlic’s warmth adds depth but be sure to manage the heat carefully so it doesn’t turn bitter. The aroma at this stage is already making your kitchen irresistible.
Step 4: Create the Roux
Sprinkle the flour evenly over the onion and garlic mixture. Keep stirring for 1-2 minutes to cook it out fully. This roux will thicken the soup and give it that velvety, luscious texture we all crave in a comforting chowder.
Step 5: Introduce the Liquids
Gradually whisk in the chicken or vegetable broth a little at a time, scraping the pot’s base to lift all the flavorful browned bits. Whisking constantly is key to avoiding lumps and ensuring a smooth base for the soup.
Step 6: Cook the Potatoes
Add the rinsed cubed potatoes to the pot, stir well, and bring the mixture to a simmer. Cover and let it cook gently for 15-20 minutes until the potatoes are soft enough to pierce with a fork, stirring occasionally to prevent sticking.
Step 7: Blend for Creaminess
For that ideal blend of silky texture and hearty chunks, partially blend the soup. Use an immersion blender to pulse until about half to two-thirds is smooth, leaving some potato bits for rustic texture. If using a standard blender, blend half the soup carefully, venting steam safely, and then return it to the pot.
Step 8: Incorporate Dairy and Herbs
Lower the heat, then slowly stir in whole milk and heavy cream, stirring constantly to avoid curdling. Add fresh parsley, chives, and thyme to brighten the soup with herbaceous notes, and let the flavors meld gently over low heat for about 5 minutes.
Step 9: Melt the Cheese
Remove the pot from the heat entirely. Gradually fold in freshly shredded sharp cheddar cheese a handful at a time, stirring until melted before adding more. Adding cheese off-heat keeps it smooth and grain-free for that indulgently creamy finish.
Step 10: Season to Perfection and Serve
Taste and season with salt, freshly ground black pepper, and a pinch of cayenne or smoked paprika if you like a gentle kick. Ladle your Hearty Cheddar Garlic Herb Potato Soup Recipe into bowls, then prepare to swoon over each warm, cheesy spoonful!
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Garnishing is where you can get creative and add personalized flair. Fresh chives or parsley lend a bright contrast, a dollop of sour cream offers tangy creaminess, extra shredded cheese amps up the indulgence, and crunchy homemade croutons add delightful texture. Each garnish lifts the soup’s warmth and makes every bowl a little celebration.
Side Dishes
This soup shines as the centerpiece but pairs beautifully with crusty bread or a fresh green salad to balance its richness. Garlic breadsticks or a simple mixed greens salad with a citrus vinaigrette are perfect companions that add freshness or a satisfying crunch.
Creative Ways to Present
For a special occasion, serve the soup in bread bowls or small mini pots for individual portions, garnished elegantly with microgreens or edible flowers. You could even drizzle a splash of flavored oil like chili or herb oil for a gourmet touch. Presentation makes all the difference in turning a simple soup into an impressive dish to wow friends and family.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and prevent it from absorbing other odors. Give it a good stir before reheating to re-integrate any ingredients that may settle.
Freezing
You can freeze Hearty Cheddar Garlic Herb Potato Soup Recipe, but cheese and dairy may alter texture slightly after thawing. If freezing, it’s best to freeze the soup without cheese and add it fresh when reheating to maintain smoothness and flavor integrity. Use freezer-safe containers and consume within 2 months for best quality.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently so the soup heats evenly without scorching. If it seems too thick, stir in a splash of milk or broth to loosen the texture. Avoid using high heat to prevent dairy separation and keep the soup silky smooth.
FAQs
Can I use a different type of potato for this recipe?
Yes, but Yukon Gold potatoes are ideal due to their creamy texture and mild flavor. Russet potatoes work too but may make the soup slightly fluffier. Avoid waxy potatoes, as they might not break down enough for the perfect texture.
Is it necessary to use fresh herbs?
Fresh herbs add vibrant brightness and aroma, but dried herbs can be used in a pinch. Use about half the amount of dried herbs since their flavors are more concentrated, and add them earlier in the cooking process to let them bloom.
What can I substitute for heavy cream?
If you want a lighter version, you can omit heavy cream or replace it with additional whole milk or half-and-half. Keep in mind, heavy cream adds richness and silkiness that elevates the soup to another level.
Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth, and ensure your cheese is vegetarian-friendly. This version still packs the same comforting, hearty flavors everyone loves.
How can I thicken the soup if it seems too thin?
If your soup is thinner than desired, simmer it uncovered for a bit longer to reduce and thicken naturally. Alternatively, stir a small slurry of flour or cornstarch mixed with cold water into the soup while simmering to achieve the perfect consistency.
Final Thoughts
Warm, indulgent, and bursting with flavor, the Hearty Cheddar Garlic Herb Potato Soup Recipe is truly a weeknight game-changer and a soulful hug in a bowl. Once you try it, you’ll see why it becomes a go-to favorite for so many chilly evenings. So grab your pot, round up those simple but magical ingredients, and get ready to savor every cozy spoonful — happiness is just a bowl away!
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Hearty Cheddar Garlic Herb Potato Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings
Description
This Hearty Cheddar Garlic Herb Potato Soup is a rich, creamy, and comforting soup made with Yukon Gold potatoes, aromatic garlic and onions, sharp cheddar cheese, and fresh herbs. Perfect for chilly days, this soup blends smooth and chunky textures with a luscious cheesy finish, offering a delicious and warming meal that’s easy to make on the stovetop.
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)
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 – this 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 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 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.
- 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, which will help thicken the soup.
- Introduce the Liquids: 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.
- 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.
- Blend for Creaminess (Partial): Use an immersion blender to pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some potato pieces intact. Alternatively, ladle half the soup into a standard blender, blend until smooth, and return it to the pot. Be cautious of hot splatters and vent the blender lid for steam.
- Incorporate Dairy and Herbs: Reduce heat to low. Slowly add the whole milk and heavy cream if using, stirring constantly. Add the fresh parsley, chives, and thyme. Stir well and let the soup heat through gently for about 5 minutes without boiling.
- Melt the Cheese: Remove the pot from the heat. Gradually add shredded sharp cheddar cheese a handful at a time, stirring continuously until fully melted before adding more. This prevents graininess.
- Season to Perfection: Taste and season with salt, freshly ground black pepper, and optional cayenne pepper or smoked paprika. Season gradually, considering the cheese’s saltiness.
- Serve Hot: Ladle the hot, creamy soup into bowls. Garnish with extra cheese, sour cream, fresh chives, or croutons as desired. Enjoy immediately.
Notes
- Rinsing potatoes removes excess starch to prevent a gummy soup texture.
- Using freshly shredded cheese ensures better melting and smoother texture than pre-shredded cheese.
- Partial blending preserves some potato chunks for texture and heartiness.
- Avoid boiling after adding dairy to prevent curdling.
- Adjust seasoning gradually as cheese adds saltiness.
- Use a heavy-bottomed pot or Dutch oven to prevent burning while sautéing.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
