Hearty Cheddar Garlic Herb Potato Soup Recipe
As the leaves begin to change and the crisp air settles in, it’s the perfect time to cozy up with a warm bowl of homemade Hearty Cheddar Garlic Herb Potato Soup. There’s something undeniably comforting about a rich and creamy potato soup, especially when it’s filled with aromatic garlic, sharp cheddar cheese, and fresh herbs. This soup isn’t just a meal; it’s a hug in a bowl, bringing warmth and joy to your kitchen on a chilly day.
What makes this Hearty Cheddar Garlic Herb Potato Soup truly special is the vibrant flavors that come together to create a symphony of taste in every spoonful. Whether you’re looking for a satisfying dinner option or a delightful lunch, this soup will make your taste buds sing. Plus, it’s easy to make from scratch, and the ingredients are fresh and wholesome, ensuring that you’re nourishing your body as well as your soul. So grab your apron, and let’s dive into this delicious recipe that’s bound to become a staple in your fall and winter meals!
Ingredients & Equipment
Ingredients
To create your Hearty Cheddar Garlic Herb Potato Soup, gather the following 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
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender (standard or immersion)
- Ladle
- Measuring cups and spoons
Step-by-Step Instructions (with Tips)
Step 1: Prepare Your Potatoes
Start by peeling your Yukon Gold potatoes and chopping them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch – this simple step helps prevent the soup from becoming gummy. After rinsing, set them aside.
Step 2: Sauté Aromatics
Place a large pot or Dutch oven over medium heat. Add the butter (or your olive oil/butter combination). Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion is softened and translucent but not browned. This gentle cooking will build a solid flavor base.
Step 3: Add Garlic
Next, 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 and affect the flavor of the soup.
Step 4: Create the Roux
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to cook out the raw flour taste and create a roux. This roux will help thicken your soup, giving it that creamy texture we all love!
Step 5: Add Broth
Gradually whisk in your chicken or vegetable broth, a little at a time. As you do this, make sure to scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly will help prevent lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a gentle simmer.
Step 6: Cook Potatoes
Now, it’s time to add the rinsed and drained potato cubes to the pot. Stir well to combine. 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 or burning at the bottom.
Step 7: Blend for Creaminess
Here comes the fun part to achieve that signature creamy texture while keeping some potato chunks for heartiness! You have two blending options:
Carefully ladle about half of the soup (upholding many 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, then pour the blended soup back into the pot with the remaining chunky soup.
Tip: Always blend in batches and never fill the blender more than halfway, as blending hot liquids can be dangerous!
If you have an immersion blender, you can blend directly in the pot until you reach your desired consistency – blending makes things easier and minimizes clean-up.
Step 8: Add Cream and Cheese
Reduce the heat to low. Now slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring constantly. As you mix, add the fresh parsley, chives, and thyme (or dried thyme) to the pot. Stir well to combine and allow the soup to heat through gently for about 5 minutes. Remember to avoid boiling it after adding the dairy to prevent curdling.
Step 9: Cheese It Up!
Once heated through, 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 and incorporated before adding the next. This step ensures a silky and creamy finish to your soup – nobody wants a grainy cheese texture!
Step 10: Season to Taste
Now it’s time to taste your masterpiece! Season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Keep in mind that the cheese adds saltiness, so season gradually.
Step 11: Serve and Enjoy!
Ladle the hot, creamy soup into bowls, garnishing generously with your chosen toppings like cooked crumbled bacon, extra cheese, dollops of sour cream, fresh chives, or croutons. Enjoy immediately, and feel all the cozy vibes this delightful soup brings!
Storage, Freezing & Make-Ahead Tips
If you have any leftovers (which is rare, but it happens!), allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. When reheating, do so gently on the stove over low heat, stirring frequently to maintain the creamy texture.
Freezing Tip: This soup can be frozen in an airtight container for up to 3 months. Note that the texture may change slightly upon thawing, so it’s best to freeze before adding the cream and cheese. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat with additional milk or broth as needed for creaminess.
For make-ahead options, you can prepare the soup up to step 7, then cool and store. When you’re ready to eat, simply finish with the dairy and cheese!
How to Use / Serve This Dish
This Hearty Cheddar Garlic Herb Potato Soup serves wonderfully on its own but pairs beautifully with a variety of sides. Here are some serving suggestions:
- Crusty Bread: Serve with slices of warm, crusty bread or homemade garlic bread for dipping.
- Salad: Complement with a fresh green salad topped with your favorite vinaigrette for a balanced meal.
- Sandwich: Enjoy alongside a grilled cheese or a hearty baguette sandwich for a comforting lunch.
- Garnishes: Get creative with your garnishes! Adding a swirl of pesto or a hint of truffle oil on top can take this dish to another level.
FAQ Section
1. Can I use other types of potatoes?
Yes! While Yukon Gold offers a wonderful texture and flavor, feel free to substitute with Russet potatoes or any other type you enjoy. Just remember that the texture may vary.
2. Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth, and omit the bacon for a delicious vegetarian option.
3. How do I thicken my soup further if needed?
If your soup isn’t thickening to your liking, you can blend more of the mixture or add a little cornstarch slurry (1 tablespoon cornstarch mixed with a little water) to the simmering soup to help it thicken.
4. Can I substitute with low-fat dairy?
While low-fat options can be used, keep in mind that they may alter the richness of the soup. If needed, opt for half-and-half for a creamier result without full-fat heaviness.
5. How can I jazz up my soup?
Experiment with flavors! Add a splash of white wine before adding the broth, incorporate some chopped spinach for extra greens, or toss in a bit of diced jalapeño for a spicy kick!
Final Thoughts / Encouragement
The Hearty Cheddar Garlic Herb Potato Soup is more than just a recipe; it’s an invitation to create warmth in your kitchen, share comfort with loved ones, and savor each delightful spoonful. It’s a reminder that sometimes, the best meals come from simple ingredients and a little love.
So why not give this recipe a try? Gather your family around, turn on some cozy music, and enjoy the process of cooking as much as the delicious outcome. Don’t forget to share this recipe with friends who may need a little extra warmth during the chilly months ahead. Happy cooking, and enjoy every bite of your new favorite soup!
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6-7 medium potatoes
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter For sautéing
- 1 large yellow onion, finely chopped Approximately 1.5 cups
- 5-6 cloves garlic, minced About 2 tablespoons
Liquid Base
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra richness)
- ½ cup heavy cream (optional, but recommended for ultimate creaminess)
Cheese and Herbs
- 2 cups sharp cheddar cheese, freshly shredded Avoid pre-shredded for better melting
- 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)
- ½ teaspoon black pepper, freshly ground (or to taste)
- 1 pinch cayenne pepper or smoked paprika (optional) For a hint of warmth
Optional Garnish
- 1 anything cooked crumbled bacon
- 1 something extra shredded cheddar cheese
- 1 anything sour cream or Greek yogurt
- 1 anything more fresh chives or parsley
- 1 anything croutons
Instructions
Preparation
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch and set them aside.
Cooking
- Place a large pot or Dutch oven over medium heat. Add the butter or olive oil/butter combination. Once melted, add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly until fragrant.
- Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring continuously for 1-2 minutes to cook out the raw flour taste and create a roux.
- Gradually whisk in the broth, scraping the bottom of the pot to loosen any browned bits and bringing it to a gentle simmer.
- Add the rinsed and drained potato cubes, bring back to a gentle simmer, cover, and cook for 15-20 minutes until the potatoes are tender.
- Blend half of the soup using a blender or immersion blender to achieve a creamy texture while keeping some potato chunks.
- Reduce heat to low, and slowly pour in the milk and heavy cream, stirring in the fresh parsley, chives, and thyme.
- Gradually add the shredded cheddar cheese, stirring until completely melted and incorporated.
- Season with salt, pepper, and optional spices to taste.
- Ladle the hot, creamy soup into bowls and garnish with chosen toppings.
