Hearty Cheddar Garlic Herb Potato Soup is the ultimate comfort food for chilly weather. This creamy, flavorful soup brings together the goodness of Yukon Gold potatoes with the richness of sharp cheddar cheese, fragrant garlic, and fresh herbs. Whether you are looking to warm up on a cold day or seeking a filling meal, this soup is a perfect choice.
Table of Contents
Why make this recipe
This recipe stands out for several reasons. First, it is packed with flavor from fresh ingredients like garlic, herbs, and rich cheddar cheese. Second, it is simple to make, requiring only a few basic steps and ingredients. Finally, this potato soup is versatile; you can customize it with your favorite garnishes and seasonings, making it a dish everyone will love.
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. Set aside.
- 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 until softened and translucent, but not browned.
- Add the minced garlic and cook for another 1-2 minutes, stirring constantly until fragrant. Avoid burning the garlic.
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth, a little at a time, making sure to scrape the bottom of the pot to loosen any flavorful bits. Bring it to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes until the potatoes are tender.
- For a creamy texture, carefully ladle about half of the soup into a blender. Secure the lid (venting with a towel) and blend until smooth. Return the blended soup to the pot with the remaining chunky soup.
- Reduce heat to low. Slowly stir in the whole milk and heavy cream (if using). Add the parsley, chives, and thyme, stirring to combine. Heat through gently for about 5 minutes.
- Remove the pot from heat. Gradually add the shredded cheddar cheese, stirring until fully melted before adding more.
- Taste and season with salt, freshly ground black pepper, and optional cayenne or smoked paprika.
- Ladle the hot soup into bowls and garnish with your choice of toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy!
Hearty Cheddar Garlic Herb Potato Soup
A creamy, flavorful potato soup filled with sharp cheddar cheese, garlic, and fresh herbs, perfect for chilly days.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 5–6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Cooked crumbled bacon (optional garnish)
- Extra shredded cheddar cheese (optional garnish)
- Sour cream or Greek yogurt (optional garnish)
- More fresh chives or parsley (optional garnish)
- Croutons (optional garnish)
Instructions
- Peel and cube the potatoes; rinse under cold water and set aside.
- In a large pot over medium heat, melt the butter, then add the chopped onion and sauté for 5-7 min until softened.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle flour over the mixture and cook for 1-2 minutes to create a roux.
- Whisk in broth gradually, then bring to a simmer.
- Add potatoes, stir, and simmer for 15-20 minutes until tender.
- Blend half the soup until smooth, then return to the pot.
- Reduce heat; stir in milk and cream if using, and add herbs. Heat for another 5 minutes.
- Remove from heat and stir in cheddar cheese until melted. Season with salt, pepper, and optional spices.
- Ladle into bowls and garnish as desired.
Notes
For extra creaminess, use half-and-half. Store leftovers for 3-4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
How to serve Hearty Cheddar Garlic Herb Potato Soup
Serve this hearty soup hot, paired with crusty bread or a light salad for a complete meal. You can also set out various toppings like extra cheese, bacon, or chives for guests to customize their bowls.
How to store Hearty Cheddar Garlic Herb Potato Soup
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat, stirring gently to warm through. You may need to add a splash of broth or milk to restore the creamy texture.
Tips to make Hearty Cheddar Garlic Herb Potato Soup
- To avoid lumpy soup, whisk the broth in gradually and ensure it’s smooth before adding the potatoes.
- For extra creaminess, use half-and-half instead of whole milk.
- Avoid pre-shredded cheese, as it contains anti-caking agents that can affect melting.
Variations
For a healthier version, substitute heavy cream with more broth, or leave out the cream entirely. You can also add vegetables like carrots, celery, or spinach for added nutrition.
If you’re looking for similar cozy soup ideas, try this Chicken Gnocchi Soup.
FAQs
1. Can I use different types of potatoes? Yes! While Yukon Gold potatoes work best for their creaminess and flavor, you can substitute with Russet potatoes or red potatoes.
2. Is the soup gluten-free? You can easily make this soup gluten-free by using a gluten-free flour blend instead of all-purpose flour.
3. How do I make this soup vegetarian? Use vegetable broth instead of chicken broth and omit any bacon or meat garnishes.
Conclusion
Hearty Cheddar Garlic Herb Potato Soup is a cozy and comforting dish that’s perfect for any meal. Its rich flavors and creamy texture are sure to warm you up and satisfy your cravings. By following this simple recipe, you’re just a bit of chopping, stirring, and blending away from enjoying a delicious bowl of homemade soup!
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