why make this recipe

Hearty Cheddar Garlic Herb Potato Soup is a comforting dish that brings warmth to chilly days. It’s rich and creamy, with the perfect balance of cheddar cheese and fresh herbs. This soup not only satisfies your hunger but also warms your soul with its delightful flavors. It’s simple to prepare and perfect for sharing with family and friends. With basic ingredients and easy steps, you can whip up this delicious soup in no time.

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 the olive oil and 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 and cook for another 1-2 minutes, stirring constantly 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 that will thicken the soup.
Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot. This helps loosen any flavorful browned bits. Once smooth, bring the mixture to a simmer.
Add the rinsed potato cubes to the pot. Stir well and bring the mixture back to a gentle simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are very tender.
For creamy texture, carefully ladle about half of the soup into a blender. Blend until smooth and pour it back into the pot with the chunky soup. Make sure to vent the lid to allow steam to escape. Be careful while blending hot liquids.
Reduce the heat to low, and slowly pour in the whole milk and heavy cream, stirring constantly. Add the fresh parsley, chives, and thyme. Heat gently for about 5 minutes without boiling.
Remove the pot from heat completely. Gradually add the shredded sharp cheddar cheese, stirring until fully melted.
Taste the soup and season with salt, black pepper, and a pinch of cayenne or smoked paprika if desired.
Ladle the hot, creamy soup into bowls and garnish with toppings like crumbled bacon, extra cheese, or chives. Enjoy!

how to serve Hearty Cheddar Garlic Herb Potato Soup

Serve this soup hot as a comforting main or side dish. It pairs well with crusty bread or a simple green salad. Feel free to garnish with any of your favorite toppings to add a personal touch.

how to store Hearty Cheddar Garlic Herb Potato Soup

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove over low heat, stirring often. If the soup thickens in the fridge, you can add a little extra broth or milk to loosen it up during reheating.

tips to make Hearty Cheddar Garlic Herb Potato Soup

Make sure to rinse the potato cubes well to avoid a gummy texture.
Use freshly shredded cheese for the best melting results.
Taste and adjust the seasoning as you go, especially since cheese can add saltiness.
If you prefer a smoother soup, blend more of it or use an immersion blender.

variation (if any)

You can add other vegetables, such as carrots or celery, for extra flavor and texture. For a spicier kick, consider adding diced jalapeños or a dash of hot sauce.

FAQs

Can I use other types of potatoes?
Yes, you can use other varieties, but Yukon Gold potatoes give the best taste and texture.

Is there a vegetarian version of this soup?
Absolutely! Use vegetable broth instead of chicken broth and omit bacon or any meat garnishes.

Can I freeze this soup?
Yes, you can freeze it for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Reheat gently after thawing.