why make this recipe

This Hearty Cheddar Garlic Herb Potato Soup is the perfect comfort food for chilly days. It’s creamy, rich, and packed with flavor from sharp cheddar cheese and fresh herbs. The combination of tender potatoes, garlic, and aromatic onions creates a delightful experience that warms you from the inside out. Plus, it’s easy to make and can be customized with your favorite toppings, making it a great choice for family dinners or gatherings.

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, but not browned.
Add the minced garlic to the pot, cooking 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 and cook for about 1-2 minutes to create a roux.
Gradually whisk in the chicken or vegetable broth, ensuring to scrape the bottom of the pot to loosen any flavorful browned bits. Bring it to a simmer.
Add the rinsed and drained potato cubes to the pot, stirring well. Cover and let it cook for 15-20 minutes, or until the potatoes are very tender.
Carefully ladle about half of the soup into a blender. Blend until smooth and return it to the pot. Be cautious blending hot liquids.
Reduce the heat to low. Slowly pour in the whole milk and heavy cream (if using), stirring constantly. Add the fresh herbs and allow the soup to heat through gently for about 5 minutes.
Remove the pot from the heat. Gradually add the shredded sharp cheddar cheese, stirring until melted and incorporated.
Taste and season with salt, black pepper, and optional spices.
Ladle the hot soup into bowls and garnish with your chosen toppings.

how to serve Hearty Cheddar Garlic Herb Potato Soup

Serve this delicious soup hot in bowls. You can top it with cooked crumbled bacon, extra shredded cheese, a dollop of sour cream, or fresh herbs like chives and parsley. For added crunch, sprinkle some croutons on top. A side of crusty bread also pairs wonderfully with the soup.

how to store Hearty Cheddar Garlic Herb Potato Soup

To store the soup, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to freeze it, place the cooled soup in freezer-safe bags or containers. It can be frozen for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.

tips to make Hearty Cheddar Garlic Herb Potato Soup

Use Yukon Gold potatoes for the best flavor and texture.
For a thicker soup, mash some of the potatoes in the pot before adding the cream and cheese.
Always add cheese off the heat to prevent it from becoming grainy.
Customize the spices and herbs to suit your taste.
If you prefer a smoother soup, blend all of it instead of just half.

variation

Feel free to add cooked vegetables like carrots or celery for extra nutrition and flavor. You can also experiment with different types of cheese, such as Gruyère or mozzarella. For a spicy kick, add diced jalapeños or sprinkle some red pepper flakes.

FAQs

1. Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk, but the soup may be less creamy. Half-and-half is a good alternative for a balance between richness and lightness.

2. How can I make this soup vegetarian?
Simply use vegetable broth instead of chicken broth and omit any bacon topping.

3. Can I make this soup ahead of time?
Yes, this soup stores well and can be made ahead. Just reheat on the stove before serving.

4. Can I use pre-shredded cheese?
It’s best to use freshly shredded cheese, as pre-shredded cheese contains anti-caking agents that can affect melting.

5. How can I thicken the soup if needed?
You can thicken it by cooking it longer to reduce the liquid, or by adding more flour to create a roux.