Hearty Cheddar Garlic Herb Potato Soup Recipe

Introduction

This Hearty Cheddar Garlic Herb Potato Soup is a comforting and flavorful bowl perfect for chilly days. Creamy, cheesy, and infused with fresh herbs, it’s both satisfying and easy to make at home.

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, shredded
• Fresh herbs: parsley, chives, thyme
• Salt and black pepper to taste

Instructions

1. Step 1: Prepare the potatoes by peeling and cubing them into uniform pieces. Rinse under cold water to remove excess starch.
2. Step 2: In a large pot over medium heat, melt butter or olive oil. Sauté the chopped onion for about 5–7 minutes until softened.
3. Step 3: Add minced garlic and cook for another minute until fragrant.
4. Step 4: Sprinkle flour over the mixture and stir for about 1–2 minutes to create a roux.
5. Step 5: Gradually whisk in the broth and bring to a simmer.
6. Step 6: Stir in the potato cubes, cover, and cook for about 15–20 minutes until tender.
7. Step 7: Blend half of the soup until smooth, then mix back into the chunky portion.
8. Step 8: Reduce heat, stir in milk and cream while mixing well.
9. Step 9: Remove from heat and slowly add cheddar cheese until melted.
10. Step 10: Season with salt, pepper, and optional fresh herbs as desired.

Tips & Variations

• For a thicker soup, add more potatoes or reduce the amount of liquid slightly.
• Use sharp white cheddar for a milder, tangier flavor.
• Add cooked bacon or ham for extra savory depth.
• Substitute fresh herbs with dried herbs if needed, but add them early in cooking to release flavor.
• For a dairy-free option, use olive oil instead of butter and substitute milk and cream with coconut or oat milk.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent scorching. If the soup thickens too much when chilled, add a splash of broth or milk while reheating to restore the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day ahead and stored in the fridge. The flavors often meld beautifully after resting overnight.

Can I freeze the soup?

While you can freeze the soup, the texture may change slightly due to the dairy content. To freeze, cool completely, place in a freezer-safe container, and thaw overnight before reheating gently on the stove.

Hearty Cheddar Garlic Herb Potato Soup Recipe

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★★★★★

4.9 from 127 reviews

This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish made with tender Yukon Gold potatoes, sautéed onions and garlic, rich cheddar cheese, and fresh herbs. Blended to a perfect balance of smooth and chunky texture, this soup is both satisfying and flavorful, ideal for chilly days or whenever you crave a warm, savory bowl.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 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

Dairy

• 2 cups whole milk (or half-and-half)
• 1/2 cup heavy cream (optional)
• 2 cups sharp cheddar cheese, shredded

Herbs and Seasonings

• Fresh herbs: parsley, chives, thyme
• Salt and black pepper to taste

Instructions

1. Prepare Potatoes: Peel and cube the Yukon Gold potatoes into uniform pieces. Rinse under cold water to remove excess starch, ensuring a smooth soup texture.
2. Sauté Aromatics: In a large pot over medium heat, melt the butter or heat the olive oil and butter mixture. Add the finely chopped onion and sauté for about 5–7 minutes until softened and translucent.
3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it.
4. Create Roux: Sprinkle the all-purpose flour evenly over the onion and garlic mixture. Stir continuously for 1–2 minutes to cook the flour and form a roux which will thicken the soup.
5. Incorporate Broth: Gradually whisk in the chicken or vegetable broth to prevent lumps, then bring the mixture to a gentle simmer.
6. Cook Potatoes: Add the cubed potatoes to the simmering broth, cover the pot, and cook for 15–20 minutes until the potatoes are tender when pierced with a fork.
7. Blend Soup: Remove half of the soup from the pot and carefully blend until smooth, either using an immersion blender or standard blender, then return it to the pot to combine with the remaining chunky soup for a balanced texture.
8. Add Dairy: Reduce the heat to low and stir in the whole milk and optional heavy cream slowly, mixing well to prevent curdling.
9. Add Cheese: Remove the soup from heat and slowly stir in the shredded sharp cheddar cheese until melted and fully incorporated, giving the soup a rich and creamy finish.
10. Season and Garnish: Season the soup with salt, black pepper, and finely chopped fresh herbs such as parsley, chives, and thyme. Adjust seasoning to taste before serving.

Notes

• Yukon Gold potatoes are preferred for their creamy texture and flavor, but russet potatoes can be substituted if needed.
• For a lighter version, omit the heavy cream or replace whole milk with a lower-fat milk alternative.
• Use low-sodium broth to better control the saltiness of the soup.
• To make the soup vegetarian, use vegetable broth instead of chicken broth.
• Blending half the soup creates a nice contrast between creamy and chunky textures.
• Fresh herbs can be varied based on preference; dill or tarragon also work well.

Keywords: potato soup, cheddar potato soup, garlic herb soup, creamy potato soup, homemade soup, comforting soup