If you crave soul-warming comfort in a bowl, you simply have to try this Hearty Cheddar Garlic Herb Potato Soup Recipe. It’s a dreamy blend of creamy Yukon Gold potatoes, sharp cheddar, and fresh herbs, all tied together with a luscious, velvety broth. One bite and you’ll understand why this recipe is a staple in my kitchen — it’s the kind of food that wraps you in a cozy hug and makes any rainy day a little bit brighter!
Ingredients You’ll Need
The beauty of this soup is how surprisingly simple the ingredient list is, yet every element brings its own magic. Each addition shapes the luscious, satisfying taste and rustic character of the Hearty Cheddar Garlic Herb Potato Soup Recipe.
- Yukon Gold Potatoes: These are naturally creamy, buttery, and hold their shape beautifully while still blending into a velvety base.
- Unsalted Butter (or Olive Oil): Butter brings richness and that classic savory flavor, but the olive oil/butter mix is perfect for those who want a bit more depth.
- Yellow Onion: Provides a strong savory backbone; finely chopping ensures it practically melts into the soup as it simmers.
- Garlic: Freshly minced garlic gives the soup a fragrant boost—a must for real flavor lovers.
- All-Purpose Flour: Don’t skip this! It thickens the broth, creating that signature velvety texture.
- Low-Sodium Chicken or Vegetable Broth: The backbone of your soup’s flavor—choose a good-quality broth for the best base.
- Whole Milk (or Half-and-Half): Milk makes the soup creamy; swap for half-and-half if you really want to indulge.
- Heavy Cream (optional): For ultimate luxury, stir in a splash at the end—your taste buds will thank you!
- Sharp Cheddar Cheese: Freshly shredded is key; it melts beautifully and brings punchy, tangy flavor.
- Fresh Parsley: Adds brightness and a fresh finish that balances out the richness of the soup.
- Fresh Chives: Delicate, oniony, and perfect for sprinkling both in the soup and as a garnish.
- Fresh Thyme (or Dried): Just a teaspoon brings a deep, herbaceous flavor, tying everything together.
- Salt: Vital for bringing out all the flavors; add to taste.
- Black Pepper: Cracked fresh for a subtle heat and aroma.
- Cayenne Pepper or Smoked Paprika (optional): Just a pinch adds gentle warmth and subtle color for the perfect finish.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling your Yukon Gold potatoes and chopping them into even, ½-inch cubes. Don’t rush this step—uniform cubes mean everything cooks at the same time. Give them a quick rinse in cold water to remove excess starch; this little trick keeps the texture of your soup silky, not gluey.
Step 2: Sauté the Aromatics
Heat a large pot or Dutch oven over medium. Add your butter (or the olive oil and butter combo). Once the fat is hot and shimmering, toss in the onion. Stir occasionally and let it soften for 5 to 7 minutes. Watch for it to go translucent—you want sweet, mellow flavor, not browning.
Step 3: Add the Garlic
Now, bring on the garlic! Add the minced cloves and stir constantly for about a minute. This short sizzle is all you need—garlic cooks fast and can get bitter, so keep an eye (and nose) on it. The fragrance will tip you off when it’s ready.
Step 4: Create the Roux
Sprinkle in the flour to lightly coat your onion and garlic. Stir for another 1 to 2 minutes; this step cooks off any raw flour flavor and readies the roux—the unsung hero that gives our Hearty Cheddar Garlic Herb Potato Soup Recipe its luxurious body.
Step 5: Introduce the Liquids
Slowly whisk in the broth, a bit at a time, scraping up any flavorful bits from the bottom. Gradual addition is key—this keeps things lump-free. When all the broth is in and smooth, bring to a gentle simmer and get ready for the stars of this comfort show.
Step 6: Cook the Potatoes
Stir in your diced potatoes. Bring the soup back to a gentle simmer, then cover and cook on medium-low heat. After 15 to 20 minutes, check the potatoes—they should be fork-tender and almost melt-in-your-mouth soft. Give the pot the occasional stir so nothing sticks.
Step 7: Blend for Creaminess (Partial)
Let’s create that irresistible creamy-yet-chunky texture. If you have an immersion blender, pulse the soup right in the pot, but aim to leave about one-third unblended for that hearty feel. No immersion blender? No problem! Ladle half the soup into a standard blender (carefully vent steam) and purée, then return it to the pot. Safety first: never fill your blender more than halfway when blending hot liquids!
Step 8: Incorporate Dairy and Herbs
Turn the heat to low. Pour in the milk (or half-and-half) and cream, stirring gently to meld everything together. Add the chopped parsley, chives, and thyme—your kitchen will smell absolutely incredible. Give it a few minutes to heat through, but don’t let it boil (we want creamy, not curdled soup!).
Step 9: Melt the Cheese
Take the pot off the heat entirely before adding the cheddar. Gradually sprinkle in the freshly shredded cheese, stirring after each handful until it melts into the soup. This is how the Hearty Cheddar Garlic Herb Potato Soup Recipe gets that swoon-worthy, oozy finish without any graininess.
Step 10: Season to Perfection
Taste the soup and adjust your salt and pepper, adding a pinch of cayenne or smoked paprika if you want just a whisper of heat. Remember, the cheese adds its own saltiness, so go slow and taste as you go.
Step 11: Serve Hot
Ladle the piping hot soup into bowls and get ready to garnish and enjoy! Don’t forget to add your favorite toppings—this last touch makes every bowl feel tailor-made.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
This soup loves a little extra flair! Try a shower of sharp cheddar, a dollop of sour cream, a scattering of fresh chives, or even a handful of golden croutons. Each bite feels more decadent with these finishing touches, and it never hurts to let friends or family dress up their own bowls.
Side Dishes
The Hearty Cheddar Garlic Herb Potato Soup Recipe makes a star out of any dinner, but alongside a crusty baguette or a buttery biscuit, it’s next-level. A crisp green salad with a tangy vinaigrette punches through the richness and rounds out the meal. For something more classic, pair it with a grilled cheese sandwich—pure childhood nostalgia, rekindled.
Creative Ways to Present
If you want to really play things up, serve the soup in bread bowls for an edible centerpiece. Or, ladle mini portions into espresso cups for a fun starter at dinner parties. A swirl of herbed oil or a sprinkle of smoked paprika adds color and drama. The Hearty Cheddar Garlic Herb Potato Soup Recipe transforms beautifully for casual nights or a festive table.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then transfer it to an airtight container and refrigerate. It’ll stay delicious for up to four days. The flavors actually deepen overnight, making those leftovers even more magical the next day!
Freezing
The Hearty Cheddar Garlic Herb Potato Soup Recipe freezes wonderfully, especially if you hold off on adding dairy and cheese until after thawing. Just freeze cooled soup in freezer-safe containers, leaving a bit of space for expansion. When ready to enjoy, thaw overnight in the fridge and finish with milk, cream, and cheese as you reheat.
Reheating
For best results, reheat gently on the stovetop over low heat, stirring frequently until steaming hot. Avoid boiling—keep it just under a simmer to protect that creamy texture. In a hurry? You can microwave single servings, but use short intervals and stir between each to ensure even heating.
FAQs
Can I make this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth, and the Hearty Cheddar Garlic Herb Potato Soup Recipe instantly becomes a fabulous vegetarian comfort meal that everyone can enjoy.
What potatoes are best for this soup?
Yukon Gold potatoes are ideal—they’re creamy and flavorful, with a texture that stands up well to both blending and chunks. In a pinch, Russets work too, but they’ll yield a slightly fluffier (less silky) finish.
Do I need to peel the potatoes?
Peeling is highly recommended for the smoothest soup, but if you love extra texture and rustic flair, you can certainly scrub the potatoes well and leave the skins on. It’s all about personal preference!
How do I avoid a grainy cheese texture?
Always add the cheese after taking the soup off the heat, and stir it in slowly by the handful. Freshly shredded cheese makes all the difference, since pre-shredded can sometimes have additives that prevent smooth melting.
Is the heavy cream necessary?
While it’s optional, heavy cream takes the Hearty Cheddar Garlic Herb Potato Soup Recipe to a whole new level of richness. If you want to lighten things up, omit the cream—the soup will still be deliciously creamy with just milk or half-and-half.
Final Thoughts
If you’ve been looking for the ultimate cozy-meets-flavor-packed meal, this Hearty Cheddar Garlic Herb Potato Soup Recipe is your ticket. It’s a hit with family, friends, and even on a solo night in. Trust me—once you taste that creamy, herby goodness, this soup will earn a permanent spot in your recipe collection. Give it a try and make your own delicious memories!
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Hearty Cheddar Garlic Herb Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the comforting flavors of this Hearty Cheddar Garlic Herb Potato Soup. Creamy, rich, and packed with savory goodness, this soup is perfect for a cozy night in or as a crowd-pleasing starter at your next gathering.
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 and chop the Yukon Gold potatoes into ½-inch cubes. Rinse under cold water and set aside.
- Sauté the Aromatics: Cook onions in butter/oil until softened. Add garlic and cook until fragrant.
- Create the Roux: Stir in flour to create a roux for thickening.
- Introduce the Liquids: Gradually whisk in broth, then simmer.
- Cook the Potatoes: Add potatoes and cook until tender.
- Blend for Creaminess: Blend part of the soup for creaminess.
- Incorporate Dairy and Herbs: Add milk, cream, herbs, and heat gently.
- Melt the Cheese: Stir in shredded cheddar until melted.
- Season to Perfection: Season with salt, pepper, and optional spices.
- Serve Hot: Ladle into bowls, garnish, and enjoy!
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the consistency by adding more broth or cream as needed.
- This soup pairs well with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
