Why You’ll Love This Recipe
- Fresh Ingredients: Enjoy the vibrant taste of freshly chopped herbs and creamy cheddar that elevate every spoonful.
- Ease of Preparation: This comforting soup comes together in a few simple steps, making it perfect for cooks of any skill level.
- Nutrition: With hearty potatoes and wholesome broth, this soup is a satisfying and nutritious meal option.
- Versatility: Customizable toppings and variations mean you can make it your own or adapt it for any occasion.
- Presentation: Serve in beautiful bowls, and garnish with colorful toppings for an impressive presentation that will wow your guests.
This soup is truly a family-friendly favorite!
Preparation and Cooking Time
- Total time: 50 minutes
- Preparation time: 15 minutes
- Cooking time: 35 minutes
(Note that times may vary.)
Ingredients You’ll Need
- 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:
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
How To Make Hearty Cheddar Garlic Herb Potato Soup Recipe
- 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.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted, add the finely chopped yellow onion and sauté for 5-7 minutes until softened.
- Add the minced garlic to the pot, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes, creating a roux to thicken the soup.
- Gradually whisk in the chicken or vegetable broth, ensuring a smooth mixture by scraping the bottom of the pot.
- Add the rinsed potato cubes to the pot and stir well. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the potatoes are tender.
- Carefully ladle about half of the soup into a blender and blend until smooth. Pour back into the pot with the remaining chunky soup.
- Reduce the heat to low and slowly pour in the whole milk and heavy cream, stirring constantly. Add the fresh parsley, chives, and thyme, allowing to heat through for about 5 minutes.
- Remove the pot from heat entirely. Gradually add the shredded cheddar cheese, stirring continuously until fully melted.
- Taste and season with salt, freshly ground black pepper, and optional cayenne pepper or smoked paprika.
- Ladle the hot soup into bowls. Garnish with crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!
How to Serve
- Presentation: Serve the soup in warm bowls for a cozy feel.
- Accompaniments: Pair with crusty bread or a fresh green salad for a complete meal.
- Portions: This recipe makes enough for the whole family, but it also freezes well for later.
- Beverage Pairing: Complement with a light white wine or herbal tea for a balanced meal.
Enjoy this delightful soup for any occasion!
Additional Tips
- Flavor Enhancement: Add a squeeze of lemon juice for a zesty touch.
- Customization: Try adding cooked vegetables like carrots or peas for extra color and nutrition.
- Serving Suggestions: Serve with homemade croutons to add crunch.
Recipe Variations
- Loaded Baked Potato Version: Add toppings like cheese, bacon bits, and scallions for a loaded potato experience.
- Spicy Variation: Stir in diced jalapeños or use pepper jack cheese for a spicy kick.
- Vegan Option: Swap in plant-based butter, non-dairy milk, and nutritional yeast for a creamy vegan soup.
Freezing and Storage
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: For long-term storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop.
Special Equipment
- Large pot or Dutch oven
- Standard blender
- Wooden spoon
- Measuring cups and spoons
- Ladle
FAQ’s
1. Can I use frozen potatoes?
Yes, frozen potatoes can work, but fresh Yukon Gold potatoes offer the best texture and flavor in this recipe.
2. Is this soup suitable for dietary restrictions?
You can easily adjust this recipe to be gluten-free by using gluten-free flour and broth.
3. Can I make this soup ahead of time?
Absolutely! You can make it a day in advance, which can enhance the flavors as it sits in the fridge.
4. How can I customize this recipe?
Feel free to add your favorite vegetables or swap out the cheese varieties based on your preferences.
5. Can I cook this soup in a slow cooker?
Yes, simply sauté the aromatics first, then add everything to the slow cooker and cook on low for 6-8 hours.
Conclusion
This hearty cheddar garlic herb potato soup is a flavorful masterpiece that delights your senses. Rich and creamy with a touch of herbs, it’s perfect for cozy family dinners or special gatherings. Give this recipe a try, and you’ll have a warming meal that truly impresses. Enjoy every last bite!
Cheddar Garlic Herb Potato Soup
A rich and creamy soup made with Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs, perfect for cozy family dinners.
Ingredients
Method
Preparation
- 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.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted, add the finely chopped yellow onion and sauté for 5-7 minutes until softened.
- Add the minced garlic to the pot, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes, creating a roux to thicken the soup.
Cooking
- Gradually whisk in the chicken or vegetable broth, ensuring a smooth mixture by scraping the bottom of the pot.
- Add the rinsed potato cubes to the pot and stir well. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the potatoes are tender.
- Carefully ladle about half of the soup into a blender and blend until smooth. Pour back into the pot with the remaining chunky soup.
- Reduce the heat to low and slowly pour in the whole milk and heavy cream, stirring constantly. Add the fresh parsley, chives, and thyme, allowing to heat through for about 5 minutes.
- Remove the pot from heat entirely. Gradually add the shredded cheddar cheese, stirring continuously until fully melted.
- Taste and season with salt, freshly ground black pepper, and optional cayenne pepper or smoked paprika.
- Ladle the hot soup into bowls. Garnish with crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days. For long-term storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop. You can customize this recipe to be gluten-free by using gluten-free flour and broth.
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