Hearty Cheddar Garlic Herb Potato Soup Recipe
If you’re craving a warm, comforting bowl that feels like a cozy hug in food form, you have to try this Hearty Cheddar Garlic Herb Potato Soup. It’s a creamy, cheesy masterpiece loaded with tender Yukon Gold potatoes, fresh herbs, and just the right touch of garlic to make every spoonful burst with flavor. This soup is thick and satisfying without being heavy, making it perfect for chilly evenings or anytime you want a soothing meal that feels homemade and utterly delicious.
Ingredients You’ll Need
Gathering these simple and wholesome ingredients is the first step to creating the magic of this soup. Each element plays a vital role in building layers of flavor, texture, and color that make this soup truly special.
- Potatoes: Yukon Gold potatoes offer a creamy texture and hold their shape perfectly once cooked, providing body and substance.
- Fat (Butter or Olive Oil): Adds richness and helps sauté the aromatics to develop a flavorful base.
- Onion: Brings sweetness and depth when gently softened to translucent perfection.
- Garlic: Packs a fragrant punch that enhances every bite — fresh is always best!
- Flour: Essential for creating a roux to give the soup that beautiful thick consistency.
- Broth: The flavorful liquid foundation that infuses the soup with savory goodness.
- Milk and Heavy Cream: These add creaminess and smooth texture without weighing the soup down.
- Sharp Cheddar Cheese: Provides that melty, tangy richness that’s the heart of the dish — avoid pre-shredded for better melting.
- Fresh Herbs: Parsley, chives, and thyme brighten the flavor and add a pop of fresh green color.
- Seasonings: Salt, black pepper, and optional cayenne or smoked paprika add the perfect balance of taste and a subtle warmth.
- Optional Garnishes: Crumbled bacon, extra cheese, sour cream, or crunchy croutons to personalize your bowl.
How to Make Hearty Cheddar Garlic Herb Potato Soup
Step 1: Prepare the Potatoes
Start by peeling your Yukon Gold potatoes and cutting them into uniform half-inch cubes. Rinsing them under cold water washes away excess starch, which helps keep your soup luscious without becoming gummy. Set these aside to get ready for the pot.
Step 2: Sauté the Aromatics
In a large pot, melt butter or heat your olive oil and butter combo over medium heat. Add the finely chopped onion and cook gently until it’s soft and translucent — about 5 to 7 minutes. This step is essential as it builds the sweet, savory flavor base that will carry the entire soup.
Step 3: Add the Garlic
Stir in the minced garlic and cook for 1 to 2 minutes more, just until it releases its amazing aroma. Be careful not to burn the garlic because that can add bitterness to your soup; keep it moving in the pan!
Step 4: Create the Roux
Sprinkle flour over the onions and garlic, stirring continuously to cook out the raw flavor. This roux forms the thickening backbone of your soup, giving it body and that perfectly creamy mouthfeel we all crave.
Step 5: Introduce the Liquids
Gradually whisk in your chicken or vegetable broth, adding it a little at a time so no lumps form. Scrape up any tasty browned bits stuck to the bottom — those add incredible flavor. Bring the mixture to a simmer as it starts to meld together.
Step 6: Cook the Potatoes
Add your rinsed potatoes to the pot, stir well, and simmer gently for 15 to 20 minutes. The potatoes should become tender enough to pierce easily with a fork, soft but still intact. Don’t forget to stir occasionally to prevent sticking or burning.
Step 7: Blend for Creaminess
To catch that perfect balance between creamy and chunky, partially blend your soup. Use an immersion blender directly in the pot to pulse until half to two-thirds is creamy, leaving some potato texture intact. Alternatively, carefully blend half the soup in a standard blender, then combine it back. This technique creates luscious creaminess while preserving satisfying chunks.
Step 8: Incorporate Dairy and Herbs
Lower the heat and slowly add milk and heavy cream (if you’re using it), stirring gently. Toss in the fresh parsley, chives, and thyme for a burst of herbaceous brightness. Warm this mixture through for around five minutes — just don’t let it boil or it might curdle!
Step 9: Melt the Cheese
Remove the pot from the heat and fold in the sharp cheddar cheese gradually. Adding cheese off the heat prevents graininess and helps it melt beautifully into the soup, enriching every spoonful. Stir patiently as each handful melts before adding more.
Step 10: Season to Perfection
Now for the final flourish. Taste your soup and add salt, freshly ground black pepper, and if you like, a pinch of cayenne or smoked paprika to deepen the flavor. Remember the cheese is already salty, so season carefully to balance flavors perfectly.
Step 11: Serve Hot
Ladle this cozy, golden soup into bowls and top it with all your favorites — crispy bacon, extra shredded cheddar, dollops of sour cream, fresh herbs, or crunchy croutons. Serve immediately for the ultimate comforting experience!
How to Serve Hearty Cheddar Garlic Herb Potato Soup
Garnishes
Garnishes turn a good soup into an unforgettable one. Crumbled cooked bacon adds irresistible smoky crunch, extra sharp cheddar melts wonderfully on top, and a spoonful of sour cream or Greek yogurt introduces a tangy contrast. Don’t forget a sprinkle of fresh chives or parsley for a pop of color and fresh flavor, plus those golden croutons add a delightful crunch.
Side Dishes
This soup pairs beautifully with crusty artisan bread for dipping or a fresh green salad to lighten the meal. If you want to keep things hearty, try serving it alongside warm, cheesy garlic bread or a simple grilled cheese sandwich for a nostalgic, soul-satisfying feast.
Creative Ways to Present
For special occasions, serve the Hearty Cheddar Garlic Herb Potato Soup in hollowed-out bread bowls to impress your guests with style and keep the soup warm. You can also sprinkle smoked paprika or finely grated nutmeg on top for a unique twist, or drizzle with chili oil for a subtle kick of heat.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into airtight containers and refrigerate. This soup stays fresh and flavorful for up to 3 days, making it a perfect make-ahead meal for busy weeks or cozy weekends.
Freezing
The Hearty Cheddar Garlic Herb Potato Soup freezes well in portions. Use freezer-safe containers or heavy-duty bags, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently to maintain its creamy texture.
Reheating
Reheat the soup slowly over low heat on the stovetop, stirring frequently to prevent sticking. If the soup thickens during storage, stir in a splash of milk or broth to loosen it back to the perfect consistency. Avoid high heat to keep the dairy from curdling and preserve that velvety mouthfeel.
FAQs
Can I use other types of potatoes?
Yukon Gold potatoes are ideal for their creamy texture and firm consistency, but you can use Russets if needed. Just note that Russets may make the soup a bit fluffier and less creamy.
Is it okay to skip the heavy cream?
Absolutely! Using just milk still yields a deliciously creamy soup, though the heavy cream adds extra richness and silkiness. You can also substitute with half-and-half for a middle ground.
How do I make this soup vegetarian?
Simply swap chicken broth for vegetable broth, and ensure your cheese is vegetarian-friendly. The flavors remain just as delightful and satisfying without meat products.
Can I prepare this soup without a blender?
Yes! If you prefer a fully chunky texture, you can skip blending and simply mash some of the cooked potatoes with a fork or potato masher before adding dairy and cheese. The soup will be hearty and comforting in a different but equally lovely way.
What’s the best way to reheat leftover soup without it separating?
Gently reheat over low heat with frequent stirring, adding a splash of milk or broth if needed. Avoid bringing the soup to a rapid boil, as this can cause the dairy to curdle and affect texture.
Final Thoughts
I can’t recommend enough making and savoring this Hearty Cheddar Garlic Herb Potato Soup. It’s a bowlful of warmth, comfort, and satisfying flavor that’s truly hard to beat on any chilly day. Once you try it, you’ll see why it’s a beloved favorite to keep in your recipe rotation. So grab your potatoes and cheese, and dive into this cozy, creamy soup that feels like a loving home-cooked hug every time.
PrintHearty Cheddar Garlic Herb Potato Soup Recipe
This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy soup perfect for chilly days. Made with Yukon Gold potatoes, sharp cheddar cheese, garlic, fresh herbs, and a velvety blend of milk and cream, this soup offers a rich and flavorful experience. The technique of partially blending the soup maintains a balance between smooth creaminess and hearty potato chunks for satisfying texture. Garnished with bacon, extra cheese, or fresh herbs, this classic soup is a delicious crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop simmering and blending
- Cuisine: American
- Diet: Vegetarian
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
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
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)
Optional Garnish
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- Use Yukon Gold potatoes for their creamy texture and flavor; russet potatoes can be substituted but may yield a slightly different texture.
- Rinsing potatoes removes excess starch, preventing the soup from becoming gummy.
- To prevent cheese from becoming grainy, add it off the heat and stir continuously.
- Partially blending the soup creates a nice balance of creamy and chunky textures.
- For extra richness, use half-and-half instead of whole milk, and include the heavy cream.
- Adjust seasoning after adding cheese since cheese adds saltiness to the soup.
- Be cautious when blending hot soup; vent the blender lid and blend in batches to avoid accidents.
- For a vegetarian version, use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1.5 cups (about 355 ml)
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: cheddar garlic herb potato soup, creamy potato soup, hearty soup, cheddar cheese soup, garlic herb soup, comforting soup, easy potato soup recipe
