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Hearty Cheddar Garlic Herb Potato Soup Recipe
Hearty Cheddar Garlic Herb Potato Soup Recipe. Imagine wrapping your hands around a warm bowl, the rich aroma of melted cheddar mingling with fragrant garlic and fresh herbs dancing in the air. Each spoonful reveals a perfect balance of creamy texture and hearty potato goodness, all while cozying up in your favorite chair. This isn’t just a soup; it’s an experience, a dish that wraps you in warmth as the flavors blend together seamlessly. Ideal for chilly evenings or whenever you need a comforting taste of home, this soup is destined to become a staple in your kitchen.
Why You’ll Fall in Love with This Recipe
From the moment you take a bite, you’ll understand why this hearty soup captures the heart. The clever combination of sharp cheddar cheese and fragrant herbs elevates the humble potato to new heights, making for a dish that’s not only delicious but visually captivating, too. The creamy texture, punctuated by tender chunks of potato, provides a satisfying contrast that leaves you craving more.
“I’ve never had potato soup quite like this! It’s creamy, flavorful, and absolutely perfect for dipping crusty bread,” raved a friend after her first bowl. Trust me, this recipe is worth pinning and making again and again.
How to Prepare Hearty Cheddar Garlic Herb Potato Soup Recipe
Getting to the end result of this delightful soup is as rewarding as the first taste. The process is straightforward, with a few check-in points along the way. Start by infusing your kitchen with the delightful scents of simmering broth and melting cheese, and you’ll know you’re on the right track. In just about 45 minutes, you’ll transform humble ingredients into a comforting meal that nourishes both body and soul.
Ingredient Breakdown
What you’ll be using:
- 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 freshly ground black pepper (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
Consider using fresh herbs for the best flavor, and if you’re dairy-free, feel free to experiment with plant-based milk and cheese alternatives.
Cooking Instructions
Let’s dive into the steps to create this comforting soup that guests will rave about.
Start by peeling your Yukon Gold potatoes and chopping them into uniform ½-inch cubes. Give them a quick rinse under cold water to remove excess starch, preventing a gummy consistency later. Set aside.
In a large pot or Dutch oven over medium heat, melt the butter (or your chosen oil-butter combination). You’ll know it’s ready when it appears foamy and fragrant.
Toss in the finely chopped yellow onion and saute for about 5-7 minutes, stirring occasionally until the onion turns soft and translucent—no browning here!
Add minced garlic to the pot, stirring for an additional 1-2 minutes until its aroma begins to waft and fill your space—be cautious to avoid burning it!
Sprinkle the flour over the onions and garlic, stirring continuously for 1-2 minutes. This creates a roux that is essential for thickening.
Gradually whisk in the broth, scraping up any flavorful bits from the bottom of the pot. This step ensures a smooth mixture, so keep whisking until everything is incorporated and starts to simmer.
Add the rinsed potato cubes to the mixture, stirring well. Bring the soup back to a gentle simmer, reduce the heat to medium-low, cover, and cook for about 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking!
For that signature creamy texture while retaining some chunks, carefully ladle about half of the soup into a blender (remember to vent it with a towel). Blend until it’s velvety smooth, then return it to the pot.
Lower the heat and slowly stir in the whole milk and heavy cream (if using), followed by the fresh herbs. Allow it to heat through for about 5 minutes, resisting the urge to boil.
Finally, remove the pot from heat and start adding that glorious sharp cheddar cheese as you stir continuously. Ensure each addition melts fully before adding more.
Taste and season with salt, pepper, and a pinch of your chosen spice. Remember, the cheese contributes saltiness!
Serve the hot, creamy soup into bowls and garnish to your heart’s content with crumbled bacon, a dollop of sour cream, or a sprinkle of fresh herbs.
How to Serve and Enjoy
To elevate the presentation of your Hearty Cheddar Garlic Herb Potato Soup, consider serving it in rustic bowls topped with fresh chives and a sprinkling of crispy bacon. A side of crusty bread for dipping completes the experience. For a visually appealing touch, serve it drizzled with a swirl of cream and a sprinkle of paprika or smoked pepper, creating a striking contrast against the vibrant cheese and potato base.
How to Store & Reheat
This soup is a delightful meal prep option! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to preserve its creamy texture, reheat gently over low heat on the stove or in the microwave, stirring frequently. If the soup thickens too much, simply whisk in a splash of milk or broth to restore its creamy consistency.
Chef’s Helpful Tips
- If your soup seems too thick, a splash of broth or milk will bring it back to the desired consistency—just heat it gently!
- Opt for fresh herbs whenever possible; they add a burst of flavor and elevate the dish’s freshness.
- When adding cheese, make sure your pot is off the heat to prevent it from becoming grainy.
- If you want to keep the soup lighter, substitute half of the heavy cream with additional broth or milk.
- Experiment with different cheese varieties for unique flavor profiles!
Fun Variations to Try
Feeling adventurous? Customize your soup with a few twists:
- Make it vegan by substituting the dairy with plant-based milk and cheese alternatives.
- Add a can of diced tomatoes for a zingy touch, or throw in some spinach or kale for extra nutrition.
- For a spicy kick, incorporate diced jalapeños or a splash of hot sauce.
- Swap out the cheddar for Gruyère or mozzarella for a different cheese experience!
FAQ Section
Can I use other types of potatoes?
Certainly! While Yukon Golds are preferred for their creamy texture, Russets or red potatoes may work, but they will alter the consistency slightly.
Can I make this ahead of time?
Yes, this soup refrigerates well for up to 4 days and can be frozen for up to 3 months, though you’ll want to add a splash more liquid when reheating.
What can I do if my soup is too thick?
You can easily thin it out by whisking in a bit more broth or milk while gently reheating on the stove.
How can I store leftover soup?
Keep it in an airtight container in the fridge for up to 4 days or freeze for later enjoyment. Just remember, the texture may change slightly after freezing.
By marrying delicious flavors with expert techniques, this Hearty Cheddar Garlic Herb Potato Soup Recipe is more than just a meal; it’s a dish that invites comfort and warmth. Savor each spoonful and enjoy the beautiful moments it creates around your table!
Hearty Cheddar Garlic Herb Potato Soup
A comforting, creamy potato soup infused with sharp cheddar, fragrant garlic, and fresh herbs, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6-7 medium potatoes
- 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
Thickening Agent
- 1/4 cup all-purpose flour Helps thicken the soup
Liquid Base
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk Or half-and-half for extra richness
- 1/2 cup heavy cream Optional, but recommended for ultimate creaminess
Cheese
- 2 cups 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 freshly ground black pepper Or to taste
- 1 pinch 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
Preparation
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse under cold water to remove excess starch.
- In a large pot or Dutch oven over medium heat, melt the butter or your chosen oil-butter combination until foamy and fragrant.
- Add the finely chopped yellow onion and sauté for about 5-7 minutes until soft and translucent.
- Stir in the minced garlic for 1-2 minutes until fragrant, being cautious not to burn it.
- Sprinkle the flour over the onions and garlic, stirring continuously for 1-2 minutes to create a roux.
Cooking
- Gradually whisk in the broth, scraping up any bits from the bottom of the pot. Keep whisking until simmering.
- Add the potato cubes, stir well, and bring to a gentle simmer. Cover and cook for about 15-20 minutes until fork-tender.
- Ladle about half of the soup into a blender, vent it with a towel, and blend until velvety smooth before returning it to the pot.
- Lower the heat and slowly stir in the whole milk and heavy cream, followed by the fresh herbs. Allow it to heat through for about 5 minutes without boiling.
- Remove from heat and stir in the sharp cheddar cheese, ensuring each addition melts fully.
- Taste and season with salt, pepper, and a pinch of your chosen spice.
Serving
- Serve the hot soup into bowls and garnish with crumbled bacon, a dollop of sour cream, or additional fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of milk or broth if too thick.
