why make this recipe
Hearty Cheddar Garlic Herb Potato Soup is a comforting dish that warms you up on chilly days. It is rich, creamy, and full of flavor. This soup is a perfect choice for lunch or dinner, and it’s great for sharing with friends and family. Easy to make, it combines wholesome ingredients like potatoes and fresh herbs with the delicious richness of cheddar cheese.
how to make Hearty Cheddar Garlic Herb Potato Soup
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
Directions:
- Peel and cube the Yukon Gold potatoes into uniform ½-inch pieces. Rinse them under cold water to remove extra starch, then set aside.
- In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Once melted and shimmering, add the chopped onion. Sauté for 5-7 minutes until softened and translucent.
- Add minced garlic to the pot for another 1-2 minutes, stirring until fragrant. Be careful not to burn the garlic.
- Sprinkle the flour over the onion and garlic. Stir constantly and cook for 1-2 minutes to create a roux, which will thicken the soup.
- Slowly whisk in the broth, scraping the bottom of the pot to loosen any flavorful bits. Keep stirring to avoid lumps and bring it to a simmer.
- Stir in the drained potato cubes. Bring back to a gentle simmer, reduce the heat to medium-low, cover, and let cook for 15-20 minutes until the potatoes are very tender.
- To achieve a creamy texture while keeping some potato chunks, ladle half of the soup into a blender. Blend until smooth and return to the pot.
- Reduce the heat to low. Gradually stir in the milk and heavy cream (if using). Add fresh herbs and let the soup heat gently for about 5 minutes without boiling.
- Remove from heat and gradually mix in the cheddar cheese, stirring until fully melted.
- Taste and adjust seasoning with salt, pepper, and optional spices.
- Serve hot, garnished with your choice of toppings like crumbled bacon, extra cheese, sour cream, or chives.
how to serve Hearty Cheddar Garlic Herb Potato Soup
Ladle the hot soup into bowls and top with your favorite garnishes. You can serve it with warm crusty bread or a simple green salad on the side for a complete meal. This soup is best enjoyed fresh, but it still tastes wonderful the next day.
how to store Hearty Cheddar Garlic Herb Potato Soup
To store any leftover soup, let it cool completely. Transfer it to an airtight container and refrigerate. It will last for 3 to 4 days in the fridge. For longer storage, you can freeze the soup for up to 3 months. To reheat, thaw in the fridge overnight, then heat gently on the stove until warmed through.
tips to make Hearty Cheddar Garlic Herb Potato Soup
- For more flavor, try using homemade chicken broth if you have it.
- Make sure to cut the potatoes into uniform pieces for even cooking.
- Avoid pre-shredded cheese, as freshly shredded cheese melts better.
- Add a splash of hot sauce if you like a little kick!
variation
You can customize this soup by adding different vegetables like carrots or celery. For a vegan version, replace the cheese with nutritional yeast and use vegetable broth along with non-dairy milk and cream.
FAQs
1. Can I use other types of potatoes?
Yes, while Yukon Gold potatoes are recommended for their creaminess, you can use other types like Russets or red potatoes. Just keep in mind that the texture may vary.
2. How can I make this soup gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
3. Is it okay to add more cheese?
Absolutely! If you love cheese, feel free to add more to intensify the flavor. Just be cautious about adding too much at once; incorporate it gradually.
