Hearty Cheddar Garlic Herb Potato Soup Recipe

Why Make This Recipe

Hearty Cheddar Garlic Herb Potato Soup is the perfect dish for cold days. It’s rich, comforting, and full of flavors that can warm your soul. The combination of creamy cheddar cheese, garlic, and fresh herbs makes each spoonful delightful. Plus, it’s easy to make and great for sharing with family and friends.

Hearty Cheddar Garlic Herb Potato Soup Recipe

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Hearty Cheddar Garlic Herb Potato Soup is the perfect dish for cold days. It’s rich, comforting, and full of flavors that can warm your soul. The combination of creamy cheddar cheese, garlic, and fresh herbs makes each spoonful delightful. Plus, it’s easy to make and great for sharing with family and friends.

• Total Time: 1 hour
• Yield: 6 servings

Ingredients

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2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)

4 tbsp unsalted butter OR 3 tbsp olive oil + 1 tbsp butter

1 large yellow onion, finely chopped (about 1.5 cups)

5–6 cloves garlic, minced (about 2 tbsp)

¼ cup all-purpose flour

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)

½ cup (4 fl oz / 120 ml) heavy cream (optional)

2 cups (about 8 oz / 225 g) sharp cheddar cheese, freshly shredded

1 tbsp fresh parsley, finely chopped

1 tbsp fresh chives, finely chopped

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tsp salt (or to taste)

½ tsp black pepper (or to taste)

Pinch cayenne pepper or smoked paprika (optional)

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Instructions

Peel and cube the potatoes, then rinse under cold water. Set aside.

In a large pot over medium heat, melt butter (or oil/butter mix). Add onion and sauté 5–7 minutes until softened.

Add garlic and cook 1–2 minutes, stirring constantly.

Sprinkle flour over onions and garlic, stir, and cook 1–2 minutes.

Gradually whisk in broth, a little at a time, to avoid lumps. Bring to a simmer.

Add potatoes. Cover and cook 15–20 minutes until very tender.

Blend half the soup until smooth, then return to pot.

Reduce heat to low. Stir in milk (or half-and-half) and cream. Add parsley, chives, and thyme. Heat 5 minutes.

Remove from heat. Stir in shredded cheddar until melted and smooth.

Season with salt, pepper, and cayenne/smoked paprika to taste.

Ladle into bowls, garnish as desired, and serve hot.

Notes

Use fresh herbs and freshly shredded cheese for the best flavor and texture. Adjust seasonings to taste. Garnish generously for added richness.

FAQs: Yukon Gold potatoes are best, but Russets work too. Use veggie broth for vegetarian soup. Add chili flakes for extra heat.

• Author: chef Adam
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 6g
• Sodium: 640mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 65mg

How to Make Hearty Cheddar Garlic Herb Potato Soup

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:
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons

Directions

1. Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
2. Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter is melted, add the finely chopped yellow onion. Sauté for 5-7 minutes until the onion is softened and translucent.
3. 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.
4. Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This helps thicken the soup.
5. Gradually whisk in the broth, a little at a time, to prevent lumps. Bring the mixture to a simmer.
6. Add the rinsed and drained potato cubes. Bring it back to a gentle simmer, cover the pot, and cook for 15-20 minutes until the potatoes are very tender.
7. Carefully ladle about half of the soup into a blender. Secure the lid and vent it with a kitchen towel to allow steam to escape. Blend until smooth, then pour it back into the pot with the chunky soup.
8. Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring constantly. Add the parsley, chives, and thyme. Allow it to heat through for about 5 minutes.
9. Remove the pot from heat. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
10. Taste the soup and season with salt, black pepper, and cayenne pepper or smoked paprika if desired.
11. Ladle the soup into bowls and garnish with your chosen toppings. Enjoy immediately!

How to Serve Hearty Cheddar Garlic Herb Potato Soup

Serve this creamy soup hot, paired with crusty bread or a fresh salad. It’s an excellent option for lunch or dinner and perfect for cozy gatherings.

How to Store Hearty Cheddar Garlic Herb Potato Soup

If you have leftovers, let the soup cool down before storing. Transfer it to an airtight container and keep it in the fridge for up to 3-4 days. You can also freeze it for about 2-3 months. Make sure to reheat gently on the stove when you’re ready to enjoy it again.

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

• Use fresh ingredients for the best flavor, especially the herbs.
• Avoid using pre-shredded cheese for melting; fresh cheese melts better and gives a creamier texture.
• Adjust the seasoning to your taste. Add more herbs or spices for different flavor profiles.

FAQs

Can I use other types of potatoes?
Yes, you can use other starchy potatoes like Russets, but Yukon Golds are recommended for their creaminess.

How can I make the soup spicier?
Add more cayenne pepper or chili flakes to increase the heat in the soup. Adjust according to your spice preference.