Bowl of hearty cheddar garlic herb potato soup topped with fresh herbs

Hearty Cheddar Garlic Herb Potato Soup Recipe

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Imagine a warm bowl of creamy potato soup that embraces you like a cozy blanket on a chilly day. This Hearty Cheddar Garlic Herb Potato Soup is not just any soup; it’s a deliciously rich blend of Yukon Gold potatoes, fragrant herbs, and sharp cheddar cheese that tastes like something you’d get from your favorite restaurant. Perfect for cozy family dinners or even meal prep for the week ahead, this recipe showcases the beauty of simple ingredients transforming into comfort food.

Why You’ll Love This Dish

There are a multitude of reasons to whip up this recipe at home. First off, it’s incredibly satisfying and filling, making it ideal for those long winter evenings. Not only is it a budget-friendly dish that can serve plenty, but it’s also kid-approved, meaning even the pickiest eaters can’t resist its rich, cheesy goodness.

"This potato soup is my absolute favorite! So creamy and flavorful. I made it for dinner and there were no leftovers!" — A happy home cook

Preparing Hearty Cheddar Garlic Herb Potato Soup Recipe

This recipe involves a simple cooking process that builds layers of flavor. Begin by sautéing the aromatics, then thickening up the soup base with a roux, and finally, finish with the luxurious addition of cheese and herbs. Expect to enjoy this dish in under an hour, making it a perfect choice for a weeknight meal. Here’s a quick overview of how it unfolds:

  1. Sauté onions and garlic.
  2. Create a roux with flour.
  3. Add broth and potatoes, simmer until tender.
  4. Blend part of the soup for texture.
  5. Stir in dairy and cheese, and season to perfection.

What You’ll Need

Key Ingredients

  • Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (around 6-7 medium potatoes).
  • Fat: 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter.
  • Aromatics: 1 large yellow onion, finely chopped (approx. 1.5 cups) and 5-6 cloves of garlic, minced (approx. 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), and 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, for creaminess).
  • Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting).
  • Herbs: 1 tablespoon fresh parsley, 1 tablespoon fresh chives, and 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme).
  • Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne pepper or smoked paprika (optional).

Optional Garnish

  • Cooked crumbled bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Fresh chives or parsley
  • Croutons

Directions to Follow

  1. Prep Your Potatoes: Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse under cold water to remove excess starch, which prevents the soup from becoming gummy. Set aside.

  2. Sauté Aromatics: In a large pot over medium heat, melt the butter (or combine olive oil and butter). Add the chopped onion and sauté for 5-7 minutes until softened and translucent, but not browned.

  3. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes, taking care to avoid burning it.

  4. Make a Roux: Sprinkle the flour over the sautéed onions and garlic. Cook for 1-2 minutes to eliminate the raw flour taste.

  5. Gradually Add Broth: Slowly whisk in the chicken or vegetable broth, scraping the bottom of the pot. Once mixed, bring it to a simmer.

  6. Add Potatoes: Stir in the rinsed potato cubes, bring back to a gentle simmer, cover, and let cook for 15-20 minutes until the potatoes are tender.

  7. Blend for Texture: Carefully ladle half the soup into a standard blender. Secure the lid (venting steam with a towel). Blend until smooth and return to the pot.

  8. Incorporate Creaminess: Reduce heat to low. Stir in the milk and optional heavy cream. Add in the fresh herbs. Heat gently for 5 minutes, avoiding boiling.

  9. Melt the Cheese: Off the heat, gradually add shredded cheddar cheese, stirring continuously until fully melted.

  10. Season to Taste: Taste and adjust seasoning with salt, pepper, and cayenne or smoked paprika if using.

  11. Serve: Ladle into bowls and garnish with your choice of toppings. Enjoy immediately!

Hearty Cheddar Garlic Herb Potato Soup Recipe

Best Ways to Enjoy It

This potato soup is delicious on its own, but consider pairing it with crusty bread or an arugula salad for a more rounded meal. For a heartier option, serve it alongside grilled cheese sandwiches or a hearty green salad. The fun doesn’t stop there; try croutons, extra cheese, or crispy bacon on top for added texture!

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 3 months. When reheating, you may need to add a splash of milk or broth to restore its creamy texture. Always ensure leftover food is cooled quickly and refrigerated within two hours for safe handling.

Pro Chef Tips

  • For an even deeper flavor, consider roasting the garlic before adding it to the soup.
  • If you’re short on time, using pre-chopped or frozen onions can speed up the process.
  • Balance the richness by adding a squeeze of lemon juice just before serving.

Creative Twists

Feel free to get creative with this soup. You could add cooked chicken for extra protein or swap out the cheddar for gouda or Monterey Jack for different flavor profiles. For a vegetarian twist, simply use vegetable broth and top with sautéed mushrooms or spinach.

Your Questions Answered

  1. Can I make this soup ahead of time?
    Yes! It’s perfect for meal prep. Just store it in the refrigerator and reheat when ready.

  2. What if I don’t have fresh herbs?
    Dried herbs are a great substitute. Use about a third of the amount of dried herbs.

  3. How can I make this recipe gluten-free?
    Substitute the all-purpose flour with a gluten-free blend or cornstarch for thickening.

  4. Can I use other types of cheese?
    Absolutely! Just ensure they’re cheeses that melt well for the best creamy texture.

  5. Is this soup suitable for freezing?
    Yes, this soup freezes well. Just remember to leave some space in the container for expansion.

With this recipe, you’re not just making soup; you’re creating a bowl of joy and comfort that’s sure to delight everyone at your table. Enjoy your cooking adventure!

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Hearty Cheddar Garlic Herb Potato Soup

  • Author: majestyrecipes
  • Total Time: 45
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A warm and creamy potato soup made with Yukon Gold potatoes, sharp cheddar cheese, and fragrant herbs, perfect for chilly days.

Ingredients

Scale
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
  • 1 large yellow onion, finely chopped
  • 5–6 cloves of garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 1/2 cup heavy cream (optional)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh chives
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of cayenne pepper or smoked paprika (optional)

Instructions

  1. Peel and cube the Yukon Gold potatoes. Rinse under cold water to remove excess starch.
  2. Melt butter (or combine olive oil and butter) in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until softened.
  3. Add minced garlic and cook for another 1-2 minutes.
  4. Sprinkle flour over the sautéed onions and garlic. Cook for 1-2 minutes.
  5. Slowly whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
  6. Stir in rinsed potato cubes, cover, and cook for 15-20 minutes until tender.
  7. Carefully blend half the soup until smooth and return to the pot.
  8. Reduce heat and stir in milk and optional heavy cream. Heat gently for 5 minutes.
  9. Off the heat, gradually stir in shredded cheddar cheese until melted.
  10. Season to taste with salt, pepper, and optional cayenne or smoked paprika.
  11. Ladle into bowls and garnish as desired. Enjoy!

Notes

Leftovers can be stored in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months. Add broth when reheating if needed.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 50mg

Keywords: potato soup, cheddar soup, comfort food

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