Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe

Introduction

When the weather gets chilly, there’s nothing quite as comforting as a warm bowl of soup. This Hearty Cheddar Garlic Herb Potato Soup will not only satisfy your hunger but also warm you up from the inside out. With creamy textures, rich flavors, and plenty of cheddar cheese, this soup is a delightful blend of comfort food and gourmet flair.

Why make this recipe

You should make this Hearty Cheddar Garlic Herb Potato Soup because it’s easy to prepare, uses simple ingredients, and provides a hearty meal for your family or guests. It’s perfect for a cozy night in or to impress friends at a gathering. Plus, who can resist the savory aroma of garlic and herbs mingling in the kitchen? This is a recipe you’ll want to keep close.

How to prepare Hearty Cheddar Garlic Herb Potato Soup

Preparing this delicious soup is straightforward and rewarding. Follow these steps for a creamy, flavorful dish that will leave you wanting more.

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

Steps:

1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, helping prevent the soup from becoming gummy. Set aside.
2. Place a large pot or Dutch oven over medium heat. Add the butter (or the olive oil/butter combination). Once melted and shimmering, add the finely chopped onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent but not browned.
3. Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to cook out the raw flour taste.
5. Gradually whisk in the chicken or vegetable broth. Scrap the bottom of the pot to loosen any flavorful bits. Whisk constantly to avoid lumps. Bring to a simmer.
6. Add the rinsed and drained potato cubes to the pot. Bring to a gentle simmer then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
7. Carefully ladle about half of the soup into a blender. Blend until smooth and return it to the pot with the remaining chunky soup.
8. Reduce heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using). Stir in parsley, chives, and thyme. Heat through for about 5 minutes but do not boil.
9. Remove from heat. Gradually add cheddar cheese, stirring until melted and incorporated.
10. Taste and adjust seasoning with salt, black pepper, and optional cayenne or paprika.
11. Serve hot in bowls, garnished with toppings like crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Enjoy immediately!

How to serve Hearty Cheddar Garlic Herb Potato Soup

Serve this delicious soup hot, directly from the pot to your favorite bowls. Offer a variety of garnishes on the side, so everyone can customize their bowl. Pair it with crusty bread for dipping or a simple salad for a complete meal.

How to store Hearty Cheddar Garlic Herb Potato Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooled soup in freezer-safe containers for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of broth or milk to restore creaminess.

Tips to make Hearty Cheddar Garlic Herb Potato Soup perfectly

• Use Yukon Gold potatoes for their creamy texture and buttery flavor.
• Shred your own cheese instead of using pre-shredded for better melting.
• For an extra depth of flavor, consider adding a splash of white wine after sautéing the garlic and onions.

Variations

• Vegan Option: Substitute butter with olive oil and use plant-based milk and cheese.
• Spicy Kick: Add diced jalapeños or a dash of hot sauce for extra heat.
• Vegetable Boost: Toss in some chopped carrots, celery, or spinach to incorporate more veggies.

FAQ

What if my soup is too thick?
If your soup is too thick, simply add more broth or milk a little at a time until you reach your desired consistency.

Can I use other types of potatoes?
Yes! While Yukon Gold potatoes are ideal for their creaminess, you can also use Russet potatoes. Just note that they may change the texture slightly.

Can I make this soup ahead of time?
Absolutely! The flavors often deepen as it sits. Just remember to add the cheese and dairy when reheating to maintain a creamy texture.

Now that you have your Hearty Cheddar Garlic Herb Potato Soup recipe, gather your ingredients, invite some friends over, and enjoy a cozy meal together!

Hearty Cheddar Garlic Herb Potato Soup

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A creamy and comforting potato soup infused with garlic, herbs, and plenty of cheddar cheese, perfect for chilly weather.

• Author: tahiriimouhsingmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
• 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
• Pinch of cayenne pepper or smoked paprika (optional)
• Optional garnishes: cooked crumbled bacon, extra shredded cheddar cheese, sour cream, fresh herbs, croutons

Instructions

1. Peel and cube the Yukon Gold potatoes. Rinse under cold water and set aside.
2. In a large pot over medium heat, melt the butter (or olive oil and butter combination) and sauté the chopped onion until softened, about 5-7 minutes.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Sprinkle the flour over the onion and garlic, stirring for 1-2 minutes.
5. Gradually whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
6. Add the potato cubes, cover, and cook for 15-20 minutes until tender.
7. Blend half of the soup until smooth and return it to the pot.
8. Reduce heat, stir in the milk and cream, and add the herbs. Heat for about 5 minutes without boiling.
9. Remove from heat and stir in the cheddar cheese until melted. Adjust seasoning to taste.
10. Serve hot, garnished with optional toppings and enjoy!

Notes

Use fresh herbs for the best flavor and shred your own cheese for better melting. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 425
• Sugar: 5g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 60mg

Keywords: soup, cheddar, potato, garlic, herb, comfort food