Hearty Cheddar Garlic Herb Potato Soup Recipe

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There are certain recipes that just feel like a warm hug in a bowl, and this Hearty Cheddar Garlic Herb Potato Soup is precisely that. I remember the first time I perfected this recipe on a blustery autumn afternoon. The rain was tapping against the windows, the wind was howling slightly, and the entire house slowly filled with the most incredibly comforting aroma imaginable – sautéed garlic and onions mingling with simmering potatoes and fragrant herbs. When I finally ladled out steaming bowls for my family, the silence that followed the first spoonful was telling. Eyes closed, appreciative murmurs, and bowls scraped clean – it was an instant hit. It wasn’t just soup; it was comfort, warmth, and satisfaction all rolled into one. The creamy texture, the sharp bite of cheddar, the pungent warmth of garlic, and the fresh lift from the herbs create a symphony of flavors that feels both familiar and excitingly robust. Since then, it’s become a staple in our home, requested frequently during colder months, after long days, or whenever we just need a little edible comfort. It’s the kind of soup that makes you want to curl up on the couch with a thick blanket and a good book.

Why You’ll Adore This Hearty Cheddar Garlic Herb Potato Soup

Before we dive into the nuts and bolts (or should I say, potatoes and cheese?) of this recipe, let’s talk about why this particular soup deserves a permanent spot in your culinary repertoire.

• Ultimate Comfort Food: This soup is the definition of comfort. Its creamy, rich texture and familiar, satisfying flavors evoke feelings of warmth and nostalgia.
• Flavor Explosion: It’s not just a simple potato soup. The sharp cheddar provides a tangy depth, the generous amount of garlic adds a pungent kick, and a carefully selected blend of herbs brings freshness and complexity.
• Hearty and Satisfying: True to its name, this soup is substantial. The potatoes make it incredibly filling, perfect as a main course, especially when paired with some crusty bread.
• Relatively Simple to Make: While the flavor profile is complex, the actual cooking process is straightforward, making it accessible even for beginner cooks.
• Customizable: This recipe serves as a fantastic base. You can easily tweak the ingredients to suit your preferences – add different vegetables, swap cheeses, or incorporate some spice.
• Crowd-Pleaser: Whether you’re feeding your family on a weeknight or serving guests at a casual gathering, this soup is almost universally loved. Its cheesy, savory goodness appeals to all ages.

Ingredients You’ll Need

Gathering the right ingredients is the first step towards achieving potato soup perfection. Using fresh, quality components will significantly impact the final flavor. Here’s what 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

Step-by-Step Instructions: Crafting Creamy Perfection

Follow these steps carefully to create a luscious, flavorful soup that will have everyone asking for seconds.

1. Prepare the Potatoes: 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. Sauté the Aromatics: 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, stirring occasionally, until the onion is softened and translucent, but not browned.
3. Add the Garlic: 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, as it can become bitter.
4. Create the Roux: 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. Introduce the Liquids: 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. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, 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. Blend for Creaminess (Partial): Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options:
   • Immersion Blender: Carefully insert an immersion blender into the pot. Pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some noticeable potato pieces intact. Be cautious of hot splatters.
   • Standard Blender: 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. Incorporate Dairy and Herbs: 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. Melt the Cheese: 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 and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
10. Season to Perfection: 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. Serve Hot: 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!

Nutritional Information (Estimated)

Please note that these values are approximate and can vary based on the specific ingredients used (e.g., fat content of milk and cheese, type of broth, optional additions).

• Servings: This recipe yields approximately 6-8 servings.
• Calories per Serving (Approximate): 450-550 calories per serving (based on 6 servings, including whole milk and heavy cream).

Disclaimer: For precise nutritional information, consider using an online recipe calculator with your exact ingredient brands and measurements.

Timing Your Soup Creation

Understanding the time commitment helps plan your meal preparation.

• Preparation Time: 20-25 minutes (includes peeling/chopping vegetables, shredding cheese)
• Cooking Time: 35-45 minutes (includes sautéing, simmering, blending, and finishing)
• Total Time: Approximately 55 minutes to 1 hour 10 minutes

Sensational Serving Suggestions

This Hearty Cheddar Garlic Herb Potato Soup is fantastic on its own, but pairing it with the right accompaniments and toppings can elevate the experience:

• Toppings Galore (Set up a Topping Bar!):
  • Crispy Bacon Bits: Adds a smoky, salty crunch.
  • Extra Shredded Cheddar: Because more cheese is often better!
  • Dollop of Sour Cream or Plain Greek Yogurt: Adds tanginess and extra creaminess.
  • Freshly Chopped Chives or Green Onions: For a fresh, oniony bite.
  • Fresh Parsley: Adds color and freshness.
  • Homemade or Store-Bought Croutons: For textural contrast.
  • A Drizzle of Hot Sauce: For those who like a little heat.
  • A Sprinkle of Smoked Paprika: Enhances smokiness and color.
  • Toasted Pepitas (Pumpkin Seeds): For a nutty crunch.
• Perfect Pairings (Sides):
  • Crusty Bread: Essential for dipping! Sourdough, French baguette, or a hearty whole-wheat loaf are excellent choices.
  • Garlic Bread or Cheese Toast: Doubles down on the comforting flavors.
  • Simple Green Salad: A light salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
  • Grilled Cheese Sandwich: A classic pairing for a truly decadent and comforting meal (soup-and-sandwich combo).
  • Soft Pretzels: Great for dipping.
  • Dinner Rolls: Soft, buttery rolls are always welcome.

Pro Tips for Potato Soup Supremacy

Take your soup from great to absolutely unforgettable with these expert tips:

1. Potato Power: Yukon Gold potatoes are highly recommended for their naturally creamy texture and buttery flavor, which complements the cheese and herbs beautifully. Russets can also work but may yield a slightly grainier texture if over-blended. Avoid waxy potatoes like red potatoes, as they don’t break down as well for a creamy soup.
2. Cheese Choice & Technique: Always shred your own cheese from a block! Pre-shredded cheeses often contain anti-caking agents (like cellulose) that prevent smooth melting, resulting in a grainy texture. Sharp or extra-sharp cheddar provides the best flavor punch against the potatoes and garlic. Remember to add the cheese off the heat to prevent it from seizing or becoming oily.
3. Don’t Boil the Dairy: Once you add the milk, half-and-half, or heavy cream, keep the soup at a gentle heat. Boiling dairy can cause it to curdle, ruining the smooth, creamy consistency you’re aiming for. Gentle warming is all that’s needed.
4. Blend Wisely: For the best texture – creamy yet with some substance – don’t blend the entire soup smooth. Using an immersion blender pulsed a few times, or blending only half the soup in a standard blender, leaves delightful small chunks of potato, adding to the “hearty” feel.
5. Fresh Herbs vs. Dried: While dried herbs can be used in a pinch (use about 1/3 the amount of fresh), fresh herbs truly elevate this soup. Add delicate fresh herbs like parsley and chives towards the end of the cooking process to preserve their bright flavor and color. Heartier fresh herbs like thyme can be added slightly earlier with the potatoes. If using dried thyme, add it with the broth to allow its flavor to infuse.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this delicious soup:

1. Q: Can I make this soup vegetarian or vegan?
   • A: Absolutely! For a vegetarian version, simply substitute vegetable broth for the chicken broth. For a vegan version: use olive oil instead of butter, vegetable broth, a creamy unsweetened plant-based milk (like oat milk or soy milk), full-fat coconut milk or a vegan heavy cream alternative instead of dairy milk/cream, and a good quality vegan cheddar-style shred. Ensure your vegan cheese melts well.
2. Q: Can I use different types of potatoes?
   • A: Yes, but the texture will vary. Yukon Golds are ideal for creaminess. Russet potatoes work well too, offering a fluffy texture, but be careful not to over-blend as they can become gummy. Waxy potatoes like red or fingerling potatoes hold their shape too well and are not recommended if you desire a creamy soup base.
3. Q: How can I make the soup thicker or thinner?
   • A: To make it thicker: You can simmer it uncovered for a little longer (before adding dairy/cheese) to allow some liquid to evaporate. Alternatively, make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup (before dairy/cheese) and cook for a minute until thickened. To make it thinner: Simply stir in a little more broth or milk until you reach your desired consistency, gently warming it through.
4. Q: Can I freeze this potato soup?
   • A: Yes, but with a caveat. Soups containing dairy and potatoes can sometimes change texture upon thawing (becoming slightly grainy or separated). For best results: Cool the soup completely before freezing. Store in airtight, freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring frequently. You may need to whisk vigorously or even add a splash of milk or cream while reheating to restore creaminess. Avoid reheating in the microwave if possible. Adding the dairy and cheese after thawing and during reheating can sometimes yield better results, though it changes the initial preparation.
5. Q: Can I make this soup ahead of time?
   • A: Yes, this soup is great for making ahead! Prepare the soup as directed, then let it cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling. You might need to add a splash of milk or broth to thin it slightly as it can thicken upon chilling. Add fresh herbs just before serving if possible.

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

     

Instructions

1. 1. Prepare the Potatoes: 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.

1. 1. Sauté the Aromatics: 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, stirring occasionally, until the onion is softened and translucent, but not browned.

1. 1. Add the Garlic: 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, as it can become bitter.

1. 1. Create the Roux: 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.

1. 1. Introduce the Liquids: 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.

1. 1. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, 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.

1. 1. Blend for Creaminess (Partial): Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options:
      • • Immersion Blender: Carefully insert an immersion blender into the pot. Pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some noticeable potato pieces intact. Be cautious of hot splatters.

       

      • • Standard Blender: 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.

       

      Incorporate Dairy and Herbs: 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.

1. 1. Melt the Cheese: 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 and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.

1. 1. Season to Perfection: 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.
2. Serve Hot: 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!

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