Hearty Cheddar Garlic Herb Potato Soup

why make this recipe

Hearty Cheddar Garlic Herb Potato Soup is a comforting dish that’s perfect for chilly days. It’s rich and creamy, filled with the goodness of potatoes, and bursting with garlic and fresh herbs. This soup is not only delicious but also easy to make. It can be a great addition to your weekly meal prep or a cozy dinner with the family. Plus, the sharpness of the cheddar cheese gives it a delightful kick that is sure to please everyone at the table!

how to make Hearty Cheddar Garlic Herb Potato Soup

Ingredients:

• 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 garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 2 cups whole milk or half-and-half
• 1/2 cup heavy cream (optional)
• 2 cups sharp cheddar cheese, freshly shredded
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 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)
• Cooked crumbled bacon (optional garnish)
• Extra shredded cheddar cheese (optional garnish)
• Sour cream or Greek yogurt (optional garnish)
• More fresh chives or parsley (optional garnish)
• Croutons (optional garnish)

Directions:

1. Peel and cube the Yukon Gold potatoes; rinse under cold water. Set aside.
2. In a large pot or Dutch oven over medium heat, melt butter (or olive oil/butter mix). Add onion and sauté for 5-7 minutes until softened.
3. Add garlic and cook for another 1-2 minutes until fragrant.
4. Add flour, stir for 1-2 minutes to form a roux.
5. Gradually whisk in broth, scraping the bottom of the pot to prevent lumps. Bring to a simmer.
6. Add the potato cubes; cover and cook for 15-20 minutes until tender.
7. Blend half the soup until smooth and return to pot, or use an immersion blender to achieve desired texture.
8. Reduce heat to low, stir in milk and cream, add herbs, and heat through gently.
9. Slowly stir in cheese until melted and combined.
10. Season with salt, pepper, and optional spices.
11. Ladle into bowls and garnish with desired toppings. Enjoy hot!

how to serve Hearty Cheddar Garlic Herb Potato Soup

Serve your Hearty Cheddar Garlic Herb Potato Soup hot from the pot. You can add toppings like crumbled bacon, extra cheese, sour cream, or fresh herbs to make it even more delightful. Pair it with some crusty bread or a simple salad for a complete meal. It’s perfect for lunch or dinner!

how to store Hearty Cheddar Garlic Herb Potato Soup

To store leftover soup, let it cool down to room temperature. Then, transfer it to an airtight container and refrigerate. The soup can last in the fridge for about 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating!

tips to make Hearty Cheddar Garlic Herb Potato Soup

• For a thicker soup, let it simmer longer after blending.
• Use a good quality cheese for the best flavor.
• Feel free to add vegetables like carrots or celery for extra nutrition.
• Adjust the spices according to your taste, adding more cayenne if you like it spicy.

variation

You can try using different types of cheese, such as Gruyère or Monterey Jack, to change up the flavor. Additionally, if you prefer a vegan version, substitute the dairy with plant-based milk and cheese alternatives, and use vegetable broth.

FAQs

1. Can I use any type of potato for this soup?
Yukon Gold potatoes work best because they are creamy and flavorful. However, you can use Russet potatoes if that’s what you have on hand.

2. Is it possible to make this soup in advance?
Yes! This soup can be made ahead of time and stored in the fridge. It also reheats well, so it’s great for meal prep!

3. Can I omit the bacon and keep it vegetarian?
Absolutely! You can leave out the bacon for a vegetarian version. The soup will still be flavorful with the herbs and cheese.

Hearty Cheddar Garlic Herb Potato Soup

A comforting and creamy potato soup bursting with garlic and fresh herbs, perfect for chilly days and easy to make for family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 tablespoons unsalted butter or 3 tablespoons olive oil + 1 tablespoon butter Use a mix of olive oil and butter for additional flavor.
• 1 large yellow onion, finely chopped
• 5-6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth Use low-sodium for better control of saltiness.
• 2 cups whole milk or half-and-half For a richer texture, use half-and-half.
• 1/2 cup heavy cream (optional) Optional for extra creaminess.
• 2 cups sharp cheddar cheese, freshly shredded Freshly shredded cheese melts better.
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch cayenne pepper or smoked paprika (optional)
• to taste Cooked crumbled bacon (optional garnish) For non-vegetarian version.
• to taste Extra shredded cheddar cheese (optional garnish)
• to taste Sour cream or Greek yogurt (optional garnish)
• to taste More fresh chives or parsley (optional garnish)
• to taste Croutons (optional garnish)

Method

 

Preparation

1. Peel and cube the Yukon Gold potatoes; rinse under cold water. Set aside.

Cooking

1. In a large pot or Dutch oven over medium heat, melt butter (or olive oil/butter mix).
2. Add onion and sauté for 5-7 minutes until softened.
3. Add garlic and cook for another 1-2 minutes until fragrant.
4. Add flour, stir for 1-2 minutes to form a roux.
5. Gradually whisk in broth, scraping the bottom of the pot to prevent lumps. Bring to a simmer.
6. Add the potato cubes; cover and cook for 15-20 minutes until tender.
7. Blend half the soup until smooth and return to pot, or use an immersion blender to achieve desired texture.
8. Reduce heat to low, stir in milk and cream, add herbs, and heat through gently.
9. Slowly stir in cheese until melted and combined.
10. Season with salt, pepper, and optional spices.
11. Ladle into bowls and garnish with desired toppings. Enjoy hot!

Notes

For a thicker soup, let it simmer longer after blending. Use a good quality cheese for the best flavor. Feel free to add vegetables like carrots or celery for extra nutrition. Adjust the spices according to your taste, adding more cayenne if you like it spicy.