hearty cheddar garlic herb potato soup recipe hear edited — Hearty Cheddar Garlic Herb Potato Soup Recipe 9

Why Make This Recipe

Hearty Cheddar Garlic Herb Potato Soup is more than just a meal; it’s a warm hug in a bowl. This recipe brings together comforting ingredients, filling your home with rich, savory scents that remind us of cherished family gatherings. Whether it’s a chilly evening or you simply need a quick dinner idea, this soup is sure to warm hearts and bellies alike. With every bite, you’ll taste the love and tradition that goes into creating something so delicious and satisfying.

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, 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. 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. Be careful, as blending hot liquids can be dangerous.
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. 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

Serving this creamy potato soup is as simple as ladling it into warm bowls and adding your favorite toppings. Consider crispy bacon, a sprinkle of additional cheddar cheese, and a dollop of sour cream or Greek yogurt for that extra indulgence. Fresh herbs like chives or parsley not only add a pop of color but also enhance the fresh flavor. Gather your loved ones around the table, and let the comforting warmth of this soup create special moments together.

How to Store Hearty Cheddar Garlic Herb Potato Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stove over low heat, stirring frequently to avoid scorching. If the soup thickens while stored, you can thin it out with a splash of milk or broth as needed.

hearty cheddar garlic herb potato soup recipe hear — Hearty Cheddar Garlic Herb Potato Soup Recipe 10

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

Choose the Right Potatoes: Yukon Gold potatoes are perfect for this soup due to their creamy texture and buttery flavor. They hold their shape well during cooking.
Use Fresh Herbs: Fresh parsley, chives, and thyme make a noticeable difference in flavor. Don’t skip these! Dried herbs can be used in a pinch, but fresh adds the best taste.
Blend Wisely: For a perfect balance of creamy and chunky, blend just half of the soup and leave the rest chunky. This creates a comforting texture that’s enjoyable with each spoonful.
Avoid Pre-Shredded Cheese: Trust me, freshly shredded cheese melts much better! Avoiding the anti-caking agents in pre-shredded varieties ensures a smoother, creamier finish.

Variation

If you’re feeling adventurous, try adding vegetables like carrots, celery, or even corn. You can also switch up the cheese – Gruyère or a spicy pepper jack can add a fun twist. For a smoky flavor, include some smoked bacon or add a touch of smoked paprika.

FAQs

How can I make Hearty Cheddar Garlic Herb Potato Soup vegetarian?

You can easily make this recipe vegetarian by using vegetable broth instead of chicken broth and omitting bacon as a garnish. The soup will still be rich and flavorful!

Can I freeze Hearty Cheddar Garlic Herb Potato Soup?

Yes, you can freeze this soup! Allow it to cool completely, then store it in an airtight container. It can last for up to 3 months in the freezer. When reheating, add a splash of milk or broth to restore its creamy texture.

What can I use instead of heavy cream in this potato soup?

If you prefer not to use heavy cream, you can substitute it with additional whole milk or half-and-half, or even plant-based milk options for a lighter alternative. The soup will still be delicious and creamy!

How long does Hearty Cheddar Garlic Herb Potato Soup last in the fridge?

When stored properly in an airtight container, this soup can last for about 3-4 days in the fridge. Just make sure to reheat it gently to maintain its creamy texture.

As you gather your ingredients and prepare to make this delightful potato soup, remember the warmth and love that comes with every stir of the pot. This Hearty Cheddar Garlic Herb Potato Soup is sure to become a favorite in your home, just like it has in mine. If you have fond memories of family meals or simply want to create new ones, this recipe will help you do just that. Don’t forget to share your soup successes on Pinterest and Medium – I can’t wait to see how you make it your own!