There’s nothing quite as comforting as a warm bowl of hearty cheddar garlic herb potato soup, especially when the chilly winds begin to blow. I still remember the first time I tasted a rustic version of this dish at a family gathering—laughter echoing around the kitchen, the scent of garlic and bubbling broth wrapping around us like a soft blanket. Over the years, I’ve made it my own, fine-tuning each step to ensure the best possible flavor and texture. So, pull up a chair, and let’s cook something wonderful together!
Why You’ll Love This Recipe
Why should you make this soup tonight? Let’s start with the flavors. Imagine Yukon Gold potatoes melting in your mouth, enveloped in a rich, velvety cheddar cheese broth with fragrant garlic and herbs dancing in every bite. This isn’t just any soup; it’s a hug in a bowl.
It’s also incredibly versatile. You can make it as creamy as you like, with the option of adding heavy cream, or you can keep it on the lighter side with just milk. The ingredients are all simple but work together to create something profound. Plus, it’s the perfect way to use up any leftover herbs lingering in your fridge. So cozy up and get ready for a taste experience that’s not only soul-warming but also immensely satisfying!
Gather These Ingredients
Let’s get our hands on what we need for this delightful soup. Here’s what you’ll be working with:
Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces. They’re creamy and buttery, the perfect choice for a comforting soup.
Fat: You can choose between 4 tablespoons of unsalted butter for that rich flavor or a mix of 3 tablespoons olive oil with 1 tablespoon butter.
Aromatics: 1 large yellow onion, finely chopped (about 1.5 cups), and 5-6 cloves of garlic, minced (about 2 tablespoons). These will build the flavor foundation.
Flour: 1/4 cup all-purpose flour. This helps thicken the broth and gives it that luscious texture.
Liquid Base: 4 cups low-sodium chicken or vegetable broth, plus 2 cups whole milk (or half-and-half for an indulgent treat), and 1/2 cup heavy cream. The broth adds depth, while the dairy brings the soup to creaminess.
Cheese: 2 cups freshly shredded sharp cheddar cheese (about 8 oz). Avoid pre-shredded—trust me, it melts like a dream when freshly shredded.
Herbs: Fresh parsley and chives (1 tablespoon each, finely chopped), plus 1 teaspoon of fresh thyme leaves (or 1/2 teaspoon dried thyme). These fragrant additions elevate the soup and brighten it up.
Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper (freshly ground for the best flavor), and a pinch of cayenne pepper or smoked paprika if you like a little warmth.
Optional Garnish: Consider topping with crumbled bacon, extra cheddar, a dollop of sour cream or Greek yogurt, extra fresh herbs, or croutons for crunch.
How This Recipe Comes Together
Here’s how to bring together all these delicious components:
Start by peeling those Yukon Gold potatoes and chopping them into uniform ½-inch cubes. Don’t forget to rinse them under cold water—this will help remove excess starch, preventing that gummy texture. Set your potatoes aside.
Grab a large pot or Dutch oven and place it over medium heat. Toss in the butter (or your oil-butter mix). Let it melt and shimmer.
Add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent (no browning here!).
Next, add the minced garlic; cook for another 1-2 minutes while stirring often until it’s fragrant. Be careful; burnt garlic is not our friend!
Sprinkle in the all-purpose flour. Stir continuously and cook for about 1-2 minutes. This will create a roux that’s vital for thickening your soup.
Gradually whisk in the chicken or vegetable broth. Scrape the bottom of the pot to release any flavorful bits. Keep whisking until combined and smooth, then bring it to a gentle simmer.
Now, add those rinsed potato cubes. Stir well, and return the mixture to a gentle simmer. Cover and let it cook for 15-20 minutes until the potatoes are tender and fork-pierceable. Stir occasionally to avoid sticking.
We’re almost there! Carefully ladle about half of the soup into a blender. Remove the center cap and cover with a kitchen towel to vent steam. Blend until smooth. Pour it back into the pot with the chunky soup—this is where the heartiness comes from!
Reduce the heat to low and slowly pour in the whole milk and heavy cream (if using). Stir constantly until combined. Add in your chopped herbs and let everything heat gently for about 5 minutes—avoid boiling, as this can curdle your cream.
Take the pot off heat. Gradually stir in the shredded cheddar, a handful at a time. Each addition should fully melt before adding the next. This keeps it creamy instead of grainy!
Season the soup with salt, pepper, and that optional pinch of cayenne or paprika.
Finally, ladle the lush soup into bowls and have fun garnishing! Go wild with toppings—crumbled bacon, extra cheese, a dollop of sour cream, fresh herbs, or crispy croutons work beautifully.
Best Way to Enjoy It
So, what’s the best way to serve this delicious creation? Picture this: A steaming bowl topped with crumbled bacon, a swirl of sour cream, and a sprinkle of fresh chives alongside warm, crusty bread. Pair it with a simple side salad, and you’ve got a meal that’s not just filling but comforting in every sense of the word.
Keeping Leftovers Fresh
If you happen to have leftovers (which is rare but always a delightful surprise), let the soup come to room temperature before storing it in an airtight container. It’ll keep in the fridge for about 3-4 days. For longer storage, consider freezing it in portions. Just make sure to leave room for expansion in the container.
Helpful Cooking Tips
A few pro tips to take this soup to the next level?
- Don’t rush the sautéing of the onions; this is where a lot of the flavor comes from.
- If you enjoy a thicker soup, feel free to increase the flour a bit to help retain that creamy texture.
- Got leftover vegetables? Carrots, celery, or even a handful of spinach can be tossed in when you’re sautéing the onions for added nutrition.
Recipe Variations
Feeling adventurous? There are several ways to put a personal twist on this soup.
- Swap out the cheddar for a smoky Gouda for an intriguing flavor profile.
- Want some heat? Stir in diced jalapeños or a splash of hot sauce.
- For a lighter option, sift the heavy cream and use just milk; it’ll still be rich but a tad healthier.
Ingredients List
- Potatoes: 2.5 lbs Yukon Gold potatoes, peeled and cubed (½-inch pieces)
- Fat: 4 tablespoons unsalted butter, or 3 tablespoons olive oil + 1 tablespoon butter
- Aromatics: 1 large yellow onion (about 1.5 cups), 5-6 cloves garlic (about 2 tablespoons)
- Flour: 1/4 cup all-purpose flour
- Liquid Base: 4 cups low-sodium chicken or vegetable broth, 2 cups whole milk (or half-and-half), 1/2 cup heavy cream (optional)
- Cheese: 2 cups sharp cheddar cheese, freshly shredded
- Herbs: 1 tablespoon each of fresh parsley and chives, 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, pinch of cayenne or smoked paprika (optional)
- Optional Garnish: Crumbled bacon, extra cheese, sour cream, fresh herbs, croutons
Your Questions Answered
How long does it take to make this soup? Expect about 40-50 minutes total, from prep to serving.
Can I make it vegetarian? Absolutely! Just use vegetable broth and skip the bacon garnish.
What can I use instead of Yukon Gold potatoes? Russets work well too, but they may result in a slightly different texture.
Can I freeze the soup? Yes, indeed! Just let it cool, portion it out, and freeze directly in airtight containers.
Is it easy to adapt for dietary restrictions? For gluten-free versions, swap the all-purpose flour for a gluten-free blend.
You see, cooking can be a wonderful journey filled with laughter, flavor, and discovery. I truly hope you’ll give this Hearty Cheddar Garlic Herb Potato Soup a try. Let it warm your home and your heart—it’s not just a recipe, but a way to gather around the table and connect. Don’t forget to share your own twists and feedback as you dive into this cooking adventure!
Hearty Cheddar Garlic Herb Potato Soup Recipe
Description
This hearty cheddar garlic herb potato soup is both creamy and comforting, with rich flavors from sharp cheddar, garlic, and fresh herbs. Perfect for using up leftover vegetables and herbs.Ingredients
Main Ingredients
Optional Garnish
Instructions
Making the Soup
Prepare the Potatoes
Peel and cube the Yukon Gold potatoes into uniform ½-inch pieces. Rinse them under cold water to remove excess starch.Sauté the Aromatics
In a large pot or Dutch oven over medium heat, melt the butter (or oil-butter mix). Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the garlic and cook for another 1-2 minutes until fragrant.Be careful not to let the garlic burn.Make the Roux
Sprinkle in the flour and cook for about 1-2 minutes while stirring continuously to create a roux.Add Broth and Potatoes
Gradually whisk in the broth until smooth, then add the rinsed potato cubes. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the potatoes are tender.Stir occasionally to prevent sticking.Blend for Texture
Ladle out half of the soup into a blender. Remove the center cap and cover with a kitchen towel to vent steam. Blend until smooth, then pour it back into the pot.This adds a creamy texture while keeping some chunks.Add Cream and Cheese
Reduce the heat and slowly stir in the milk and cream (if using). Then, gradually add the cheddar cheese, stirring until fully melted.Avoid boiling to prevent curdling.Season and Serve
Season with salt, pepper, and optional cayenne. Ladle into bowls and garnish as desired.Top with crumbled bacon, extra cheese, or sour cream for added flavor.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 800mg34%
- Potassium 900mg26%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 12g24%
- Vitamin A 900 IU
- Vitamin C 30 mg
- Calcium 450 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 1.2 IU
- Vitamin K 3 mcg
- Thiamin 0.1 mg
- Riboflavin 0.5 mg
- Niacin 2 mg
- Vitamin B6 0.4 mg
- Folate 20 mcg
- Vitamin B12 1.5 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 400 mg
- Iodine 0 mcg
- Magnesium 30 mg
- Zinc 2 mg
- Selenium 0 mcg
- Copper 0.2 mg
- Manganese 0.3 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
