Why Make This Recipe
Hearty Cheddar Garlic Herb Potato Soup is a warm and comforting dish perfect for chilly days. This soup is not only delicious but also filling, making it an ideal meal for family gatherings or a cozy night in. With its rich flavors of cheddar, garlic, and herbs, it’s a crowd-pleaser that can easily be made in your own kitchen.
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 the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until the onion is softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth. Scrape the bottom of the pot to loosen any flavorful browned bits. Bring to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well and bring back to a gentle simmer. Cover and let cook for 15-20 minutes until the potatoes are tender.
- Blend part of the soup for creaminess. Carefully ladle about half into a standard blender, venting the lid for steam. Blend until smooth and return to the pot.
- Reduce the heat to low. Slowly pour in the whole milk and heavy cream, stirring constantly. Add the fresh herbs and mix well.
- Remove from heat. Gradually add the shredded sharp cheddar cheese, stirring until fully melted.
- Taste and season with salt, pepper, and optional cayenne or paprika.
- Serve hot, garnished with toppings of your choice.
How to Serve Hearty Cheddar Garlic Herb Potato Soup
Serve the soup in warm bowls and allow each guest to customize with their favorite toppings. Cooked bacon adds a nice crunch, while extra shredded cheddar cheese enhances the cheesy flavor. A dollop of sour cream or Greek yogurt can add creaminess, and fresh herbs brighten the dish.
How to Store Hearty Cheddar Garlic Herb Potato Soup
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, stirring occasionally until warmed through. If the soup thickens too much while stored, you can add a splash of broth or milk to achieve the desired consistency.
Tips to Make Hearty Cheddar Garlic Herb Potato Soup
- Use freshly shredded cheese rather than pre-packaged cheese for better melting.
- Don’t skip rinsing the potatoes; it helps keep the soup smooth.
- Feel free to adjust the herbs based on your preferences, such as adding rosemary or oregano.
- To make it healthier, you can substitute the heavy cream with more milk or avoid it altogether.
MAKE-AHEAD & REHEATING TIPS FOR HEARTY CHEDDAR GARLIC HERB POTATO SOUP
ONE OF THE BEST THINGS ABOUT HEARTY CHEDDAR GARLIC HERB POTATO SOUP IS HOW WELL IT WORKS AS A MAKE-AHEAD MEAL. YOU CAN COOK THE SOUP COMPLETELY, LET IT COOL, AND STORE IT IN THE FRIDGE FOR A FEW DAYS, MAKING IT PERFECT FOR BUSY WEEKNIGHTS OR MEAL PREP. WHEN YOU’RE READY TO EAT, JUST REHEAT IT GENTLY ON THE STOVE OVER LOW HEAT, STIRRING OFTEN SO THE DAIRY DOESN’T SCALD.
IF THE SOUP THICKENS AS IT SITS (WHICH IT OFTEN DOES BECAUSE OF THE POTATOES AND CHEESE), SIMPLY STIR IN A SPLASH OF MILK, CREAM, OR BROTH UNTIL YOU REACH YOUR DESIRED CONSISTENCY. FOR THE BEST TEXTURE, AVOID BOILING THE SOUP DURING REHEATING—A GENTLE SIMMER IS ALL YOU NEED TO BRING IT BACK TO CREAMY, COZY PERFECTION.
Variation
For a smoky flavor, consider adding some cooked and crumbled smoked sausage to the soup. You can also make it vegetarian by using vegetable broth and omitting bacon as a garnish.
FAQs
Can I freeze the potato soup?
Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Can I use other types of cheese?
Certainly! While sharp cheddar gives great flavor, you can experiment with gouda, mozzarella, or even pepper jack for a spicy kick.
How can I make the soup lighter?
To make the soup lighter, use less butter or oil, low-fat milk, and omit the heavy cream. You can also reduce the amount of cheese used.
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed (about 6-7 medium potatoes)
- 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)
Thickening agent
- 1/4 cup all-purpose flour helps thicken the soup
Liquid Base
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra richness)
- 1/2 cup heavy cream (optional, but recommended for ultimate creaminess)
Cheese
- 2 cups 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 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
Instructions
Preparation
- 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.
Cooking
- 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 until the onion is softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth. Scrape the bottom of the pot to loosen any flavorful browned bits. Bring to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well and bring back to a gentle simmer. Cover and let cook for 15-20 minutes until the potatoes are tender.
- Blend part of the soup for creaminess. Carefully ladle about half into a standard blender, venting the lid for steam. Blend until smooth and return to the pot.
- Reduce the heat to low. Slowly pour in the whole milk and heavy cream, stirring constantly. Add the fresh herbs and mix well.
- Remove from heat. Gradually add the shredded sharp cheddar cheese, stirring until fully melted.
- Taste and season with salt, pepper, and optional cayenne or paprika.
- Serve hot, garnished with toppings of your choice.