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Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe
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★★★★★

4.7 from 23 reviews

Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish packed with tender Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs. Perfect for chilly days, this soup combines smooth, velvety texture with flavorful garlic and a blend of aromatic herbs, topped with optional crispy bacon or fresh chives for added crunch and taste.

Ingredients

Scale

Main Ingredients

  • 2.5 pounds Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter or 3 tablespoons olive oil plus 1 tablespoon butter
  • 1 large yellow onion, finely chopped
  • 5 to 6 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 cups whole milk or half-and-half
  • ½ cup heavy cream (optional but dreamy)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Pinch of cayenne or smoked paprika (optional)

Optional Toppings

  • Crispy bacon crumbles
  • Extra shredded cheddar
  • Sour cream or thick Greek yogurt
  • More fresh chives or parsley
  • Croutons for crunch

Instructions

  1. Get your potatoes going: Peel the potatoes and chop them into chunky cubes about half an inch thick. Rinse them under cold water to wash off the starchy film. Set aside while you warm your pot.
  2. Sauté the good stuff: In a large soup pot, melt the butter over medium heat. Add the chopped onion and cook until soft and sweet, about 5 to 7 minutes. Add the minced garlic and stir for 1 to 2 minutes until fragrant.
  3. Time to build flavor: Sprinkle in the flour and stir to coat the onions and garlic evenly. Cook for another minute until it forms a thick paste, which will act as the soup’s base and thicken it.
  4. Add the broth and potatoes: Slowly pour in the broth while whisking constantly to avoid lumps. Scrape the bottom of the pot to release any browned bits for added flavor. Add in the potatoes and stir. Cover with a lid and simmer for about 20 minutes until the potatoes are fork-tender.
  5. Blend to perfection: Use an immersion blender to pulse the soup a few times, creating a creamy texture while leaving some potato chunks. Alternatively, blend half the soup in a blender until smooth and then return it to the pot.
  6. Stir in the creamy love: Lower the heat and gently stir in the milk and heavy cream. Add the fresh parsley, chives, and thyme. Warm the soup through without letting it simmer.
  7. Let the cheese work its magic: Remove the pot from heat. Slowly add the cheddar cheese a handful at a time, stirring after each addition until melted and smooth. The soup will become rich, golden, and irresistible.
  8. Taste and finish: Taste the soup and adjust seasoning with salt and black pepper. Add a pinch of cayenne or smoked paprika for a subtle heat if desired. Serve immediately topped with your favorite optional toppings and enjoy while hot.

Notes

  • Use Yukon Gold potatoes for a buttery texture; russet potatoes will make a fluffier soup.
  • Substitute low-sodium vegetable broth for a vegetarian option.
  • Heavy cream is optional but adds to the soup’s richness and creaminess.
  • Immersion blending half the soup creates a nice balance of creamy and chunky texture.
  • For a dairy-free version, replace milk and cream with coconut milk and use vegan cheese alternatives.
  • Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove.

Nutrition

Keywords: potato soup, cheddar soup, garlic herb soup, creamy potato soup, hearty soup, comfort food, easy soup recipe

Find it online: https://kitchenwithkai.com/hearty-cheddar-garlic-herb-potato-soup-recipe/