Hearty Cheddar Garlic Herb Potato Soup Recipe
If you’ve been searching for a soul-satisfying bowl that feels like a warm hug on a chilly day, look no further than this Hearty Cheddar Garlic Herb Potato Soup Recipe. It brings together velvety potatoes, sharp cheddar cheese, and an irresistible blend of garlic and fresh herbs to create a comforting, rich, and perfectly balanced soup. Every spoonful invites you to savor layers of flavor and smooth textures that make it an instant classic in any kitchen.
Ingredients You’ll Need
Using simple, pantry-friendly ingredients makes this soup a breeze to prepare while ensuring every bite bursts with wholesome flavor. Each component plays a special role, from tender Yukon Gold potatoes that provide a creamy texture to fresh herbs that brighten and elevate the overall dish.
- Yukon Gold potatoes: These creamy, buttery potatoes hold their shape beautifully and give the soup its hearty base.
- Unsalted butter or olive oil: Adds rich mouthfeel and helps soften the onions and garlic just right.
- Yellow onion: Offers a sweet, savory foundation to the soup’s flavor profile.
- Garlic cloves: Give the soup an aromatic punch that lingers in the best possible way.
- All-purpose flour: Helps thicken the soup to that perfect creamy consistency without heaviness.
- Chicken or vegetable broth: Provides depth and a subtle savory note that complements the potatoes.
- Whole milk (or half-and-half): Brings luscious creaminess to the soup’s base.
- Heavy cream (optional): For an extra dreamy texture that’s hard to resist.
- Sharp cheddar cheese: The star ingredient, delivering that classic cheddar tang and richness.
- Fresh parsley, chives, and thyme: Fresh herbs offer a bright contrast and elevate the flavor complexity.
- Salt, black pepper, and optional cayenne or smoked paprika: Seasonings to enhance and balance the soup’s overall taste.
- Optional garnishes: Including crispy bacon, extra cheese, sour cream, fresh herbs, or croutons to customize your serving experience.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling and dicing your Yukon Gold potatoes into half-inch cubes. Rinsing the potatoes under cold water removes excess starch and ensures your soup stays creamy yet smooth without becoming gummy. Setting these aside ready primes you for a flawless cooking process.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, melt butter (or your olive oil and butter combo) over medium heat. Toss in finely chopped onions and sauté them gently until translucent and sweet, about 5 to 7 minutes. This step builds the flavor foundation, drawing out the onions’ natural sweetness but without browning.
Step 3: Add the Garlic
Add your minced garlic and stir constantly for 1 to 2 minutes until fragrant. Garlic adds that unforgettable punch that pairs beautifully with cheddar and herbs, but be careful not to let it brown, as it can turn bitter and overpower your soup’s delicate balance.
Step 4: Create the Roux
Sprinkle flour evenly over the onion and garlic mixture and cook while stirring for 1 to 2 minutes. This roux is what thickens your soup just perfectly, eliminating any raw flour taste and creating that silky quality we all crave in a potato soup.
Step 5: Introduce the Liquids
Gradually whisk in the chicken or vegetable broth in small portions, scraping up any tasty browned bits from the bottom of the pot. Whisking continuously prevents lumps and keeps the texture silky smooth. Once combined, bring the mixture to a gentle simmer.
Step 6: Cook the Potatoes
Add your rinsed potatoes into the pot and stir to combine. Cover and cook over medium-low heat for 15 to 20 minutes, allowing the potatoes to become tender and yield that satisfying fork-test softness. Occasional stirring keeps everything from sticking to the bottom.
Step 7: Blend for Creaminess
For that perfect balance of creamy and chunky, partially blend the soup. Use an immersion blender to pulse about half to two-thirds of the soup until smooth, leaving some delightful chunks behind. Alternatively, carefully blend half the soup in a traditional blender and return it to the pot. This step creates the signature texture that makes this Hearty Cheddar Garlic Herb Potato Soup Recipe so inviting.
Step 8: Incorporate Dairy and Herbs
Reduce heat to low, then stir in whole milk (or half-and-half) and optional heavy cream slowly, preventing curdling. Add the fresh parsley, chives, and thyme for that beautiful herbaceous pop that complements the cheesy richness. Let the soup gently heat for 5 minutes without boiling.
Step 9: Melt the Cheese
Remove the pot from heat before gradually stirring in sharp cheddar cheese. Adding cheese off the heat ensures it melts perfectly without becoming gritty, which is key to achieving the smooth melt and tang your taste buds will love.
Step 10: Season to Perfection
Final seasoning is where you tweak the balance to your liking with salt, freshly ground black pepper, and a hint of cayenne or smoked paprika for subtle warmth. Keep in mind the cheese already adds salt, so add seasoning gradually and taste as you go.
Step 11: Serve Hot and Enjoy
Ladle your luscious soup into bowls and don’t be shy to add generous garnishes like crumbled bacon, extra cheese, fresh herbs, or sour cream. Every addition brings its own layer of flavor and texture to make your dining experience extra special.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Top your soup with crispy, crumbled bacon for smoky crunch or a dollop of sour cream to add creamy tang. Fresh chives or parsley brighten the bowl with a pleasant herbaceous note, while extra shredded cheddar intensifies the cheesy goodness. Crunchy croutons offer a delightful textural contrast that turns every spoonful into a celebration.
Side Dishes
This soup pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Warm, crusty bread or soft dinner rolls are fantastic for soaking up every last drop of the soup’s velvety base. For a heartier meal, roasted vegetables or a grilled cheese sandwich can elevate your dinner table effortlessly.
Creative Ways to Present
Serve the soup in rustic bread bowls for an impressive, hearty presentation that’s both delicious and charming. Layer your garnishes artfully on top or create a swirl with sour cream for an inviting visual appeal. For cozy entertaining, serve the soup in small cups as appetizers or shooters, letting guests enjoy bite-sized comfort in an elegant way.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in airtight containers in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight, making leftovers sometimes taste even better. Just give it a gentle stir before reheating to ensure a consistent texture.
Freezing
This Hearty Cheddar Garlic Herb Potato Soup Recipe freezes beautifully. Cool the soup completely, then pour it into freezer-safe containers leaving some head space for expansion. It will keep well for up to 2 months, perfect for those make-ahead conveniences on busy days.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring often to prevent sticking or scorching. Add a splash of milk or broth if it thickens too much during storage. Avoid boiling so the dairy doesn’t curdle, and your soup will remain as luscious as when freshly made.
FAQs
Can I use different types of potatoes for this soup?
While Yukon Gold potatoes provide the ideal creamy texture without falling apart, you can substitute russet potatoes for a fluffier texture, but the soup may be a bit less creamy. Avoid waxy potatoes like red potatoes if you want that classic smooth, hearty soup.
Is there a good dairy-free substitute for the milk and cream?
Yes! You can substitute coconut milk or oat milk for a dairy-free version. Use full-fat coconut milk for creaminess and skip the cheese or use a dairy-free cheddar alternative to maintain flavor and texture.
Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and keep the cheese if you’re okay with dairy. For vegan variations, replace cheese and dairy with plant-based alternatives.
Why is my soup grainy after adding the cheese?
Cheese can become grainy if added to high heat or too quickly. Always remove soup from heat before stirring in shredded cheese slowly to allow it to melt evenly and keep the soup silky smooth.
Can I prepare this soup in advance and reheat it later?
Yes! This soup is perfect for making ahead. Just store it in the fridge or freezer and reheat gently on the stove with occasional stirring. The flavors meld beautifully over time.
Final Thoughts
If you want to cozy up with a bowl that feels like a hearty hug in every spoonful, the Hearty Cheddar Garlic Herb Potato Soup Recipe is calling your name. It’s a timeless recipe that never fails to comfort and satisfy, making it the perfect go-to for chilly nights or anytime you crave a touch of warmth and richness. Give it a try and watch it become a beloved staple in your kitchen.
Print
Hearty Cheddar Garlic Herb Potato Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy soup perfect for chilly days, combining tender Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs for a rich and flavorful experience. The soup balances smooth and chunky textures with a luscious base of sautéed garlic, onions, and a thickened broth enriched with milk and cream. Garnish options like bacon, sour cream, and chives make this an adaptable and indulgent meal.
Ingredients
Potatoes
- 2.5 lbs 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
Liquid Base
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra richness)
- 1/2 cup heavy cream (optional, but recommended)
Cheese
- 2 cups sharp cheddar cheese, freshly shredded (about 8 oz / 225g)
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)
Optional Garnish
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Instructions
- Prepare the Potatoes: Peel Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse thoroughly under cold water to remove excess starch. Set aside to prevent gummy texture in the soup.
- Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat. Add butter (or olive oil and butter combo). When melted and shimmering, add finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent but not browned.
- Add the Garlic: Stir in minced garlic and cook for 1-2 minutes while stirring constantly, until fragrant, being careful not to burn the garlic to avoid bitterness.
- Create the Roux: Sprinkle all-purpose flour over the onions and garlic. Stir continuously and cook for 1-2 minutes to eliminate raw flour taste and form a roux that will thicken the soup.
- Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, scraping the pot bottom to loosen flavorful browned bits. Whisk to prevent lumps, then bring mixture to a simmer.
- Cook the Potatoes: Add rinsed and drained potato cubes to the pot. Stir and bring back to gentle simmer. Reduce heat to medium-low, cover pot, and cook 15-20 minutes until potatoes are tender and fork-pierceable. Stir occasionally.
- Blend for Creaminess (Partial): Use an immersion blender to pulse and blend about half to two-thirds of the soup until creamy but chunky remains. Alternatively, carefully blend half the soup in a standard blender, venting lid for steam. Return blended portion to pot.
- Incorporate Dairy and Herbs: Lower heat to low. Slowly stir in whole milk (or half-and-half) and heavy cream (if using). Add chopped parsley, chives, and thyme. Heat gently for 5 minutes, avoiding boiling to prevent curdling.
- Melt the Cheese: Remove pot from heat. Gradually add shredded cheddar cheese, stirring continuously until melted and incorporated to avoid graininess.
- Season to Perfection: Taste and season with salt, black pepper, and optional cayenne or smoked paprika, remembering that cheese contributes saltiness.
- Serve Hot: Ladle soup into bowls. Garnish with optional toppings like crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons. Serve immediately and enjoy.
Notes
- Use Yukon Gold potatoes for best texture and natural creaminess.
- Rinsing potatoes removes excess starch, preventing gummy soup consistency.
- Adding cheese off the heat avoids grainy texture or seizing.
- Partial blending creates a perfect balance of creamy soup with hearty chunks.
- Do not boil soup after adding dairy to prevent curdling.
- Use freshly shredded cheddar cheese for better melting and flavor.
- Adjust seasoning gradually as cheese adds saltiness.
- Optional garnishes add extra flavor and texture but are not required.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 50 mg
Keywords: cheddar potato soup, garlic herb soup, creamy potato soup, homemade potato soup, hearty potato soup, cheesy soup
