Hearty Cheddar Garlic Herb Potato Soup Recipe

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Bowl of hearty cheddar garlic herb potato soup topped with herbs and cheese
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why make this recipe

Hearty Cheddar Garlic Herb Potato Soup is a delightful way to warm up on a cold day. This soup is not only creamy and rich but also packed with flavors from fresh herbs and garlic. The combination of sharp cheddar cheese and tender potatoes makes this dish filling and comforting, perfect for a meal on its own or paired with crusty bread.

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Bowl of hearty cheddar garlic herb potato soup topped with herbs and cheese

Hearty Cheddar Garlic Herb Potato Soup

Print Recipe

A creamy and rich potato soup packed with flavors from fresh herbs and garlic, perfect for warming up on a cold day.

  • Total Time: 55
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces
  • 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 (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 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

Instructions

  1. Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water and set aside.
  2. In a large pot, melt the butter (or olive oil/butter) over medium heat. Add chopped onion and sauté for 5-7 minutes until softened.
  3. Add minced garlic and cook for 1-2 minutes until fragrant.
  4. Sprinkle flour over the onions and garlic, stirring continuously for 1-2 minutes to create a roux.
  5. Gradually whisk in the broth, scraping the bottom to loosen browned bits. Bring to a simmer.
  6. Add potato cubes, stir well, and cover, cooking for 15-20 minutes until tender.
  7. Blend half of the soup until smooth and return to the pot.
  8. Reduce heat and stir in milk (or half-and-half) and heavy cream (if using). Add fresh herbs and heat for 5 minutes without boiling.
  9. Remove from heat and gradually add cheese, stirring until melted.
  10. Season with salt, pepper, and optional spices. Ladle into bowls and garnish as desired. Serve hot.

Notes

You can customize garnishes according to your taste. For a thicker soup, blend more of the potato mixture.

  • Author: Grandma Rosie
  • Prep Time: 15
  • Cook Time: 40
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 14g
  • Cholesterol: 60mg

Keywords: potato soup, cheddar soup, comfort food

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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:
    • Cooked crumbled bacon
    • 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 – this helps prevent the soup from becoming gummy. 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 and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes until the onion is softened and translucent, but not browned.
  3. Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
  4. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will help thicken the soup.
  5. Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
  6. Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer and then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
  7. Carefully ladle about half of the soup (including solids and liquid) into a standard blender. Secure the lid tightly, but remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup. (Warning: Blending hot liquids can be dangerous; never fill the blender more than halfway and always vent the lid.)
  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 fresh parsley, chives, and thyme (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes – do not let it boil after adding the dairy, as this can cause it to curdle.
  9. Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
  10. Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember that the cheese adds saltiness, so season gradually.
  11. Ladle the hot, creamy soup into bowls. Garnish generously with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!
Hearty Cheddar Garlic Herb Potato Soup Recipe

how to serve Hearty Cheddar Garlic Herb Potato Soup

Serve this hearty potato soup hot, ideally with a slice of your favorite bread or croutons on the side. You can pair it with a light salad for a complete meal, or enjoy it on its own as a satisfying dish. Each bowl can be customized with your favorite garnishes, adding more flavor and a pop of color.

how to store Hearty Cheddar Garlic Herb Potato Soup

To store leftovers, let the soup cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, you can freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it gently on the stove, adding a splash of broth or milk if the soup is too thick.

tips to make Hearty Cheddar Garlic Herb Potato Soup

  • For a thicker soup, blend more of the potato mixture.
  • Use a good quality sharp cheddar cheese for the best flavor.
  • Don’t skip the rinsing of the potatoes, as it helps create a smoother soup.
  • Adjust the seasoning according to your taste; remember that different brands of broth can vary in saltiness.

variation (if any)

You can add different vegetables such as carrots, celery, or leeks for added flavor and nutrition. For a spicy kick, add diced jalapeños or a splash of hot sauce. For a vegan version, you can swap the dairy products for plant-based alternatives like oat milk and cashew cream.

FAQs


  1. Can I make this soup ahead of time?
    Yes, you can make this soup ahead of time. Store it in the refrigerator for up to 4 days or freeze it for later use.



  2. Can I use other types of potatoes?
    While Yukon Gold potatoes are recommended for their creamy texture, you can also use Russet potatoes. Just keep in mind that the texture might differ slightly.



  3. Is this soup gluten-free?
    To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch mixed with a bit of cold water to thicken the soup.