When the weather turns cold, nothing warms the soul quite like a big bowl of hearty soup. A comforting dish, potato soup is a classic favorite. Our Hearty Cheddar Garlic Herb Potato Soup stands out with its creamy texture, rich flavors, and aromatic herbs. It’s simple to make, requires easy-to-find ingredients, and can satisfy anyone’s appetite. There’s just something about the combination of cheddar cheese, garlic, and fresh herbs that elevates this dish to a whole other level.

WHY YOU WILL LOVE THIS RECIPE

This recipe for Hearty Cheddar Garlic Herb Potato Soup brings together many wonderful elements. First, it features Yukon Gold potatoes, known for their buttery texture and rich flavor. This creates a nice base for the soup. Second, the addition of cheddar cheese gives it a tangy taste that melts beautifully into the warm soup. Garlic provides an aromatic essence that fills your kitchen and makes your mouth water. The fresh herbs add a touch of brightness.

Another great thing is how customizable this recipe is. You can add your favorite toppings, mix in other ingredients, or adjust the herbs to fit your taste. Whether you want some crunchy croutons on top or a dollop of sour cream to make it extra creamy, this soup can easily adapt to your preferences. It’s perfect for chilly nights, family gatherings, or simply when you need something cozy and delicious.

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

STEP-BY-STEP 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 the potatoes aside.
Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter (or a combination of olive oil and butter). 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: Stir in the minced garlic into the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
Make the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes. This helps cook out the raw flour taste and creates a roux that will help thicken the soup.
Add the Liquid: Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring to scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisk constantly to avoid lumps. Once the broth is incorporated and smooth, bring it to a simmer.
Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well and bring the mixture back to a gentle simmer. Reduce the heat to medium-low and cover the pot. Let it cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork. Stir occasionally to avoid sticking.
Blend the Soup: Now it’s time to create that creamy texture while keeping some potato chunks for heartiness. You have two options:
- 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.
- If you prefer, you can use an immersion blender directly in the pot. Blend until you reach your desired consistency.
Add Dairy and Herbs: Reduce the heat to low. Gradually pour in the whole milk (or half-and-half) and heavy cream if you’re using it, stirring constantly. Add the fresh parsley, chives, and thyme. Stir well to combine. Allow the soup to heat through gently for about 5 minutes. Avoid boiling the soup after adding the dairy, as it can cause it to curdle.
Incorporate the Cheese: Remove the pot from heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time. Stir continuously until each addition is fully melted before adding the next. Adding cheese off the heat helps keep it from becoming grainy.
Season the Soup: Taste the soup and season generously with salt, black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember, the cheese adds saltiness, so season gradually.
Serve and Garnish: Ladle the hot, creamy soup into bowls. Garnish with your choice of toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

HOW TO SERVE Hearty Cheddar Garlic Herb Potato Soup

Serving Hearty Cheddar Garlic Herb Potato Soup is simple and delightful. Use deep bowls to hold the warm soup. Ladle in a generous portion, allowing the creamy goodness to fill the bowl. Offer a variety of garnishes on the side so that each person can customize their soup. Consider having a basket of warm bread or crusty rolls on the table for dipping. This makes the experience even more enjoyable.

To make a complete meal, pair the soup with a fresh salad. A simple green salad with a light vinaigrette would complement the richness of the soup. If you have leftovers, reheating the soup is easy. Just warm it on the stove over medium heat, adding a splash of broth or milk if needed to regain creaminess.

STORAGE & FREEZING: Hearty Cheddar Garlic Herb Potato Soup

If you have leftovers, you can store them in the refrigerator for up to 3-4 days. Make sure to let the soup cool completely before transferring it to an airtight container. When you are ready to enjoy it again, just reheat on the stove or in the microwave until warmed through.

You can also freeze this soup for longer storage. To freeze, let it cool and then pour it into freezer-safe containers. Leave some space at the top for the soup to expand. It can be frozen for up to 3 months. When you are ready to eat, thaw it in the refrigerator overnight and reheat on the stove.

SERVING SUGGESTIONS

Hearty Cheddar Garlic Herb Potato Soup pairs well with several sides and beverages. Here are a few serving suggestions:

Bread: Serve with slices of crusty baguette, rustic bread, or warm dinner rolls to soak up the creamy soup.
Salads: A light green salad with vinaigrette can provide a fresh contrast to the richness of the soup.
Sandwiches: This soup goes well with grilled cheese sandwiches, turkey sandwiches, or any favorite lunch meat.
Drinks: Consider a chilled glass of white wine or a refreshing iced tea to cut through the richness.

VARIATIONS

This soup is quite flexible, and there are many ways you can adjust the recipe to fit your taste:

Different Cheeses: Swap out the sharp cheddar for other cheeses like Gruyère, Monterey Jack, or even a smoky cheese for added flavor.
Vegetable Additions: Stir in cooked vegetables such as carrots, celery, or corn for added nutrition and flavor.
Spices: For a twist, add spices such as cumin, coriander, or Italian seasoning for a different flavor profile.
Meaty Additions: For a heartier dish, consider adding cooked diced ham or sausage to the mix.

FAQs

1. Can I use other types of potatoes?

Yes, you can use other types of potatoes such as Russets or red potatoes. However, Yukon Golds are favored for their creamy texture.

2. What if I don’t have heavy cream?

You can leave it out or use more milk instead. The soup will still be creamy even without the heavy cream.

3. How do I know when the potatoes are done?

The potatoes are done when they are very tender and can be easily pierced with a fork. They should not be mushy.

4. Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth, and you can skip any meat in the toppings or additions.

MAKE-AHEAD TIPS FOR Hearty Cheddar Garlic Herb Potato Soup

If you want to save time, you can prepare some components of the soup ahead of time. Here are some tips:

Prep Ingredients: You can peel and chop the potatoes, onions, and garlic the day before. Store them in airtight containers in the refrigerator.
Make the Soup Ahead: Cook the soup entirely up to the point of adding the dairy and cheese. Let it cool and store it in the fridge. When ready, reheat and then add the dairy and cheese to finish.
Freezing It: As mentioned, this soup freezes well. Make a big batch and freeze portions for quick meals later on!

Now you have a comprehensive guide to making Hearty Cheddar Garlic Herb Potato Soup. This delightful dish is sure to bring warmth and comfort to your table. Happy cooking!