Ah, my dear friend, I can already smell the warmth and comfort wafting from the kitchen just thinking about this recipe! There’s something undeniably soothing about a bowl of creamy potato soup bubbling away on the stove, especially when it’s infused with the robust flavors of cheddar cheese and garlic. This Hearty Cheddar Garlic Herb Potato Soup is my go-to when chilly evenings make their entrance. It’s like a cozy hug in a bowl, and believe me, everyone will be gravitating toward it!
Why, you ask? This recipe isn’t just any soup—it’s an experience waiting to unfold. Picture this: tender Yukon Gold potatoes, slowly simmering until they practically melt in your mouth, surrounded by fragrant garlic and aromatic herbs. When the sharp cheddar melts into the mix, it transforms the entire dish into something magical—a harmony of flavors that dance to the tune of comfort.
The beauty of this buttery blend is that it’s hearty enough to stand alone for dinner but also pairs beautifully with a crispy salad or some freshly baked bread. Plus, if you’re looking for something to revive your spirits after a long day, this soup delivers that on a silver platter. Trust me, your taste buds will sing a different tune tonight!
Let’s dive into what you’ll need to create this bowl of goodness. The ingredients are simple and straightforward—no need for mystery boxes or rare spices here!
Potatoes: You’ll need about 2.5 lbs of Yukon Gold potatoes, peeled and cut into neat ½-inch cubes. These beauties have a buttery flavor and creamy texture that elevates the soup.
Fat: Grab 4 tablespoons of unsalted butter for that rich flavor, or, if you’re in the mood for a twist, mix 3 tablespoons of olive oil with 1 tablespoon of butter.
Aromatics: 1 large yellow onion, finely chopped (around 1.5 cups), and 5-6 cloves of minced garlic (about 2 tablespoons) will set the base for flavor explosion.
Flour: You’ll need 1/4 cup of all-purpose flour to create a velvety texture and help thicken the soup—don't skip this step!
Liquid Base: Ensure you have 4 cups of low-sodium chicken or vegetable broth, followed by 2 cups of whole milk (or half-and-half for an extra punch of creaminess). If you really want to splurge, add in 1/2 cup heavy cream.
Cheese: Here’s where the magic happens: about 2 cups (8 oz) of freshly shredded sharp cheddar cheese, which melts beautifully and adds that gooey, luscious touch. Avoid the pre-shredded kind; it just doesn’t melt the same!
Herbs & Seasonings: Don’t forget about freshness! You’ll want 1 tablespoon each of finely chopped parsley and chives, plus a teaspoon of fresh thyme leaves (or 1/2 teaspoon dried). For seasoning, 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika are optional for that extra kick.
Optional Garnishes: Get creative with toppings! Cooked crumbled bacon, extra cheese, sour cream or Greek yogurt, more fresh chives or parsley, and croutons can be delightful finishing touches.
First things first, peel those Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse them under cold water to remove excess starch—this is a key step to prevent gummy soup!
In a large pot or Dutch oven, melt your butter (or your oil/butter combination) over medium heat. Once it's shimmering, throw in the chopped onion and sauté for about 5-7 minutes until it's softened and translucent but not brown.
Next, add the minced garlic and let this sauté for another 1-2 minutes. Keep it moving; we want fragrant, not burnt garlic!
Sprinkle the flour over this glorious concoction. Stir continuously for about 1-2 minutes to cook off the raw flavor and create a beautiful roux.
Gradually whisk in your chicken or vegetable broth, whisking a bit at a time. Make sure to scrape the bottom—those browned bits add flavor magic! Bring it to a gentle simmer.
Toss in the rinsed potato cubes and stir well. Bring it back to a gentle simmer, cover, and let it cook for 15-20 minutes until those potatoes are so tender they yield to a fork effortlessly. Remember to stir occasionally!
Time to create that creamy texture! Carefully ladle half of the soup into a standard blender (never more than halfway), vent it with a kitchen towel, and blend until smooth. Return it back to the pot.
Lower the heat and slowly pour in the whole milk (and cream if you’re going for decadence), stirring continuously. Add the herbs, stir well, and then let it heat gently for about 5 minutes—don’t boil it!
Remove the pot from heat and progressively stir in the cheddar cheese, a handful at a time. Don’t rush; ensure each batch melts fully before adding the next.
Give it a taste! Season with salt, pepper, and a pinch of cayenne if desired.
Finally, serve it up in warm bowls and adorn with your favorite garnishes.
Now, how to enjoy this hearty delight? Well, it’s perfect on its own or paired with a crisp salad or crusty bread to soak up all that deliciousness.
You could even whip up some simple grilled cheese sandwiches to dip! If you want to add a little flair, sprinkle some crumbled bacon and a dollop of sour cream on top for a beautiful presentation that will make your guests swoon. And of course, extra cheese never hurt anyone!
If you happen to have some leftovers—though I doubt it—this soup keeps surprisingly well. Just let it cool, then transfer it to an airtight container. You can store it in the fridge for about 3-4 days.
To reheat, simply warm it up over low heat, adding a splash of milk if it thickened up too much in the fridge. If you want to freeze it, do so in freezer-safe containers for up to three months, just be aware the texture may change a tad.
Feel free to get a little adventurous! You could add in cooked chicken for protein, some roasted garlic for depth, or even a splash of white wine for brightness. Want a smoky flavor? Try using smoked cheddar!
You can also swap in different cheeses like Gruyère or gouda for a uniquely delicious variation.
Q: How long does this take to make?
A: From prep to table, about 45 minutes to an hour.
Q: Can I make this dairy-free?
A: Absolutely! Use coconut milk or a nut milk alternative, and sub in a dairy-free cheese.
Q: What should I serve with this?
A: A simple green salad or crusty bread works wonderfully!
Q: Can I use other potatoes?
A: Sure! Russets will work fine, but Yukon Golds lend a creamy texture you won't want to miss.
Q: How can I thicken it further?
A: You can mash some of the potatoes directly in the pot for an even thicker soup.
Let’s wrap up, shall we? You’ve got a masterpiece on your hands—a delightful, creamy, and hearty soup that warms you from the inside out. Not only is it comforting, but it also offers the soul-soothing benefits of potatoes and the zing of fresh herbs. I can’t wait for you to try this recipe and put your own spin on it! 🥔💛 If you do, let me know your thoughts or any unique twists you add! Happy cooking!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi, I'm Irelia, a passionate home cook and food blogger who loves turning simple ingredients into delicious everyday meals. I live a cozy, family-centered life and enjoy exploring new flavors, discovering fresh ideas, and sharing inspiring recipes. When I’m not in the kitchen, you’ll find me traveling, journaling, or spending quality time with the people I love.
