Hey there, friends! Today, I’m thrilled to share one of my all-time comfort food favorites—Hearty Cheddar Garlic Herb Potato Soup. Now, let me tell you, this soup is like a cozy sweater in a bowl. Imagine coming home after a long day, kicking off your shoes, and digging into a warm, cheesy, garlicky goodness that just makes everything better. It’s like a hug for your soul!
I stumbled upon this recipe one chilly evening when I was trying to use up some leftover Yukon Gold potatoes. My little experimentation in the kitchen turned out to be a hit with the family, and it’s been a staple ever since. Speaking of family favorites, if you’re craving something else delightful, check my take on Creamy Hearty Cheddar Garlic Herb Potato Soup to warm your soul. Trust me; you don’t want to miss it!
Why you’ll love this recipe
There are so many reasons to love this Hearty Cheddar Garlic Herb Potato Soup. First off, it’s incredibly easy to make with just a few simple ingredients. You don’t have to be a culinary expert to whip up this delightful dish!
- Comfort in a bowl: With a savory blend of cheddar, garlic, and herbs, this soup is the epitome of comfort food.
- Versatile: You can easily customize it to suit your dietary needs—switch to vegetable broth for a vegetarian option or use dairy-free alternatives if needed.
- Budget-friendly: Potatoes and shredded cheese are budget staples. I love that this recipe is kind to both the belly and the wallet!
- Make-ahead: It’s perfect for batch cooking and freezing for those days you simply don’t have time to cook.
Ingredients
Here’s a quick rundown of what you’ll need:
- 2.5 lbs 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 (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup all-purpose flour
- 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)
- 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, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
Step-by-step instructions
Rinse and prep the potatoes
- Peel and cubethose Yukon Gold potatoes and give them a good rinse under cold water. Set them aside to drain while you prep the base.
Sauté the aromatics
- In a large pot or Dutch oven, melt thebutter(or mix olive oil and butter) over medium heat.
- Add the finely choppedonionand sauté for 5-7 minutes, until it’s beautifully translucent.
- Stir in theminced garlicand cook for an additional 1-2 minutes. Be careful not to let it burn!
Make the roux
- Sprinkleflourover the sautéed onions and garlic, and stir continuously to form a roux. Cook for 1-2 minutes.
Simmer the base
- Gradually whisk in thebroth, scraping up any bits stuck to the bottom of the pot.
- Add in those perfectly rinsedpotatoes, and bring the mixture to a gentle simmer. Cover and let cook for 15-20 minutes until the potatoes are fork-tender.
Blend for creaminess
- Use an immersion blender to blend the soup directly in the pot until you reach your desired consistency. It’s okay if there are a few potato chunks—those add texture!
Incorporate the dairy and herbs
- Turn the heat to low and gradually pour in thewhole milk(or half-and-half) andheavy creamif you’re feeling indulgent. Add the freshparsley, chives, andthyme—stir to combine.
Add cheese and seasonings
- Remove the pot from the heat and slowly add theshredded cheddar cheese, stirring until smoothly melted. Taste and season withsalt, black pepper, and a pinch of cayenne or paprika if you like a touch of heat.
Recipe tips & variations
- For a thicker soup: If you prefer a denser soup, reduce the broth slightly.
- Customize the herbs: Feel free to swap fresh with dried herbs, or use whatever you have on hand.
- Mix in veggies: Add some cooked broccoli or cauliflower for a nutritious boost.
Storage & reheating
This soup stores like a dream! Here’s how to keep it fresh and tasty:
- Refrigeratein an airtight container for up to 3 days.
- Freezein individual portions for up to a month. Thaw overnight in the refrigerator before reheating.
Reheat in a pot over low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick.
FAQs
1. Can I use another type of potato?
Absolutely! Russets or red potatoes work well, though the texture might be slightly different.
2. Can I make this soup vegetarian?
Definitely swap out chicken broth for vegetable broth, and you’ll have a delicious vegetarian soup.
3. Can I use pre-shredded cheese?
I recommend shredding your own cheese for better melting and flavor. Pre-shredded varieties often contain anti-caking agents that can affect texture.
4. How do I reheat frozen soup?
Thaw in the refrigerator overnight, then reheat gently on the stove. If it’s separated slightly, a good stir will bring it back to life.
Recipes you may like
If you loved thisHearty Cheddar Garlic Herb Potato Soup, then here are a few more cozy recipes you might enjoy!
- Benigni’s potato soup recipe
- Benigni’s potato soup: creamy comfort food
- Creamy hearty cheddar garlic herb potato soup to warm your soul
Curl up with a bowl and enjoy! Until next time!
Hearty Cheddar Garlic Herb Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Delicious and comforting Hearty Cheddar Garlic Herb Potato Soup, perfect for chilly days.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup all-purpose flour
- 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)
- 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, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peel and cube those Yukon Gold potatoes and give them a good rinse under cold water. Set them aside to drain while you prep the base.
- In a large pot or Dutch oven, melt the butter (or mix olive oil and butter) over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until it’s beautifully translucent. Stir in the minced garlic and cook for an additional 1-2 minutes. Be careful not to let it burn!
- Sprinkle flour over the sautéed onions and garlic, and stir continuously to form a roux. Cook for 1-2 minutes.
- Gradually whisk in the broth, scraping up any bits stuck to the bottom of the pot. Add in those perfectly rinsed potatoes, and bring the mixture to a gentle simmer. Cover and let cook for 15-20 minutes until the potatoes are fork-tender.
- Use an immersion blender to blend the soup directly in the pot until you reach your desired consistency. It’s okay if there are a few potato chunks—those add texture!
- Turn the heat to low and gradually pour in the whole milk (or half-and-half) and heavy cream if you’re feeling indulgent. Add the fresh parsley, chives, and thyme—stir to combine.
- Remove the pot from the heat and slowly add the shredded cheddar cheese, stirring until smoothly melted. Taste and season with salt, black pepper, and a pinch of cayenne or paprika if you like a touch of heat.
Notes
- For a thicker soup: If you prefer a denser soup, reduce the broth slightly.
- Customize the herbs: Feel free to swap fresh with dried herbs, or use whatever you have on hand.
- Mix in veggies: Add some cooked broccoli or cauliflower for a nutritious boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 80mg