Hearty Cheddar Garlic Herb Potato Soup
Hearty Cheddar Garlic Herb Potato Soup: A Cozy Comfort Food Classic
There’s something wonderfully nostalgic about a steaming bowl of potato soup, and this Hearty Cheddar Garlic Herb Potato Soup takes that nostalgia up several notches. With its rich blend of creamy cheese, fragrant herbs, and tender potatoes, it’s the perfect dish to warm your soul on chilly evenings. I first stumbled upon this recipe during a cold winter weekend, and it quickly became one of my family’s favorites. The magic of this soup lies in its simplicity and the delightful flavors that develop as it simmers to perfection.
Why you’ll love this dish
Why spend an evening in the kitchen when you can have a delicious, hearty meal ready in under an hour? This potato soup is not only quick and easy to prepare, but it also fits snugly into a budget-friendly category. Whether you’re looking for a satisfying weekday dinner or a comforting dish to impress guests, this recipe checks all the boxes. Plus, it’s a crowd-pleaser, ensuring everyone from kids to adults will enjoy it.
"This soup is a warm hug in a bowl! The cheddar and garlic blend beautifully, making it taste like a cozy restaurant meal. My family couldn’t get enough!" – A happy home cook.
The cooking process explained
Creating this Hearty Cheddar Garlic Herb Potato Soup involves a few simple steps that promise a big payoff in flavor. Begin by sautéing the aromatics to build a robust foundation. Next, you’ll create a luscious creamy base by incorporating the broth and milk, followed by blending in cheese for that indulgent richness. Finally, don’t forget to add in fresh herbs for an aromatic finish that will elevate your soup to the next level!
What you’ll need
To make this delectable soup, you’ll want to gather the following ingredients:
- Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (approx. 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 (for thickening)
- 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)
- Cheese:
- 2 cups (about 8 oz / 225 g) 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 (to taste)
- 1/2 teaspoon black pepper, freshly ground (to taste)
- Pinch of cayenne pepper or smoked paprika (optional, for warmth)
Optional Garnish:
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- Additional fresh chives or parsley
- Croutons
Step-by-step instructions
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Start by peeling and cutting your Yukon Gold potatoes into uniform ½-inch cubes. Rinse them under cold water to remove excess starch, which prevents the soup from becoming gummy. Set aside.
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In a large pot or Dutch oven over medium heat, melt the butter (or combine olive oil and butter). Once melted, sauté the chopped onion for 5-7 minutes until softened and translucent, stirring occasionally.
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Add the minced garlic and cook for another 1-2 minutes until fragrant. Be cautious not to burn the garlic; burnt garlic can impart a bitter taste.
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Sprinkle the flour over the sautéed onions and garlic, stirring continuously. Cook for about 1-2 minutes to eliminate the raw flour flavor, creating a roux.
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Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to release any browned bits (fond). This prevents lumps and ensures a smooth mixture. Bring it to a simmer.
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Add the rinsed potato cubes to the pot and stir well. Return to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, or until potatoes are tender. Remember to stir occasionally to prevent sticking.
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Choose your method for a creamy texture: You can either blend half of the soup until smooth and return it to the pot or use an immersion blender directly in the pot. Just be careful with hot liquids!
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Lower the heat and gradually stir in the whole milk (or half-and-half) and heavy cream (if using). Add the fresh parsley, chives, and thyme, allowing the soup to heat gently for about 5 minutes—don’t let it boil, as dairy can curdle.
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Remove from heat and gradually add in the shredded cheddar cheese, a handful at a time, stirring until fully melted before adding the next addition. This helps prevent graininess.
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Taste your soup and season generously with salt, pepper, and a pinch of cayenne or smoked paprika for warmth.
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Serve up the hot, creamy soup in bowls, garnished with your choice of toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Dive in and enjoy!
Best ways to enjoy it
To truly elevate your Hearty Cheddar Garlic Herb Potato Soup experience, consider pairing it with crusty bread or homemade croutons on the side. A simple green salad can refresh your palate, making it the perfect fall or winter meal. Another suggestion is to sprinkle extra herbs on top just before serving to enhance the aroma. You might even want to set out a selection of toppings so everyone can customize their bowl to their liking!
Storage and reheating tips
If you find yourself with leftovers—this soup keeps well in the fridge for up to 4 days. Store it in an airtight container to maintain freshness. When reheating, do so gently on the stove over low heat, stirring frequently to avoid scorching. If you find the soup thickens too much after refrigeration, you can add a splash of broth or milk to reach your desired consistency.
For longer storage, this soup freezes beautifully. Allow it to cool completely, then transfer to an airtight freezer container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful cooking tips
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For extra depth of flavor, you can add a bay leaf while simmering the soup. Just remember to remove it before blending!
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If you’re short on time, using a pre-made rotisserie chicken broth can also provide a flavor boost.
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Have fun with toppings! Crumbled cheese crisps, or even a drizzle of truffle oil, can add a gourmet touch to this cozy classic.
Creative twists
Feel free to experiment with this potato soup recipe! Add fresh spinach or kale for a nutritional boost. For those who prefer a bit of heat, toss in diced jalapeños during the sautéing stage. If you’re a fan of herbs, swap out the thyme for fresh dill for a different flavor profile or even add in some curry powder for an exotic twist!
Your questions answered
How long does this potato soup take to make?
This Hearty Cheddar Garlic Herb Potato Soup takes about 30-45 minutes from start to finish, making it a great option for busy weeknights.
Can I substitute the cheese?
Absolutely! While sharp cheddar gives the best flavor, experiments with Gruyère or even smoky cheeses can yield delightful results.
Is this soup gluten-free?
To make this soup gluten-free, simply substitute regular flour with a gluten-free all-purpose flour blend. Just keep in mind that it might alter the texture slightly.
By embracing this recipe, you’ll not only satisfy your cravings for warm comfort food but also create a welcoming dish full of flavor and warmth to share with family and friends. Enjoy the process and don’t hesitate to make it your own!
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Method
- Start by peeling and cutting your Yukon Gold potatoes into uniform ½-inch cubes. Rinse them under cold water to remove excess starch and set aside.
- In a large pot or Dutch oven over medium heat, melt the butter (or combine olive oil and butter). Sauté the chopped onion for 5-7 minutes until softened and translucent, stirring occasionally.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being cautious not to burn the garlic.
- Sprinkle the flour over the sautéed onions and garlic, stirring continuously. Cook for 1-2 minutes to eliminate the raw flour flavor.
- Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
- Add the rinsed potato cubes to the pot and stir well. Reduce heat to medium-low, cover, and cook for 15-20 minutes or until potatoes are tender, stirring occasionally.
- For a creamy texture, either blend half of the soup until smooth or use an immersion blender directly in the pot.
- Lower the heat and stir in the whole milk and heavy cream (if using). Add the fresh herbs and heat gently for 5 minutes without letting it boil.
- Remove from heat and gradually stir in the shredded cheddar cheese, a handful at a time, stirring until fully melted before adding more.
- Taste and season generously with salt, pepper, and a pinch of cayenne or smoked paprika before serving.
- Serve hot, garnished with toppings such as crumbled bacon, extra cheese, sour cream, fresh chives, or croutons.
