Hearty Cheddar Garlic Herb Potato Soup Recipe
Introduction
Warm, creamy, and filled with flavor, this Hearty Cheddar Garlic Herb Potato Soup Recipe is perfect for chilly evenings when comfort is key. Packed with delicious Yukon Gold potatoes, aromatic herbs, and sharp cheddar cheese, this soup is incredibly satisfying and easy to whip up. It’s a go-to for busy home cooks and Pinterest lovers looking for a cozy meal that the whole family will enjoy. Whether for a weeknight dinner, holiday gatherings, or a game-day feast, this soup fits every occasion deliciously.
Emma Hale’s Story
My journey into cooking began unexpectedly. I’m Emma Hale, a 42-year-old chef in Portland, Oregon. It all started when I took a part-time job washing dishes in a small diner at sixteen to earn some gas money. What I didn’t foresee was my heart finding a place among the clatter of pans and the sizzling of onions. The kitchen became my rhythm, a space of creativity. And that’s how I fell in love with cooking, ultimately leading me to share my passion through recipes like this Hearty Cheddar Garlic Herb Potato Soup.
Why You’ll Love This Recipe
This Hearty Cheddar Garlic Herb Potato Soup is a true delight! It’s not just about taste; it’s about creating a warm experience in every bowl. This soup works wonderfully on busy weeknights when you need a meal that comes together quickly yet impressively. It’s also great for holiday gatherings or game day when you want to serve something comforting and hearty. You can save this recipe on Pinterest to ensure you have it at hand whenever you crave that rich, cheesy goodness. The combination of potatoes, garlic, herbs, and sharp cheddar makes this soup truly special. You’ll love how adaptable it is—add your favorite toppings or make it your own.
Ingredients
- Yukon Gold potatoes – 2.5 lbs, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes).
- Unsalted butter – 4 tablespoons OR 3 tablespoons olive oil + 1 tablespoon butter.
- Yellow onion – 1 large, finely chopped (about 1.5 cups).
- Garlic – 5-6 cloves, minced (about 2 tablespoons).
- All-purpose flour – 1/4 cup (helps thicken the soup).
- Low-sodium chicken or vegetable broth – 4 cups (32 fl oz / 950 ml).
- Whole milk – 2 cups (16 fl oz / 475 ml) or half-and-half for extra richness.
- Heavy cream – 1/2 cup (4 fl oz / 120 ml) optional for ultimate creaminess.
- Sharp cheddar cheese – 2 cups (about 8 oz / 225g), freshly shredded.
- Fresh parsley – 1 tablespoon, finely chopped.
- Fresh chives – 1 tablespoon, finely chopped.
- Fresh thyme leaves – 1 teaspoon (or 1/2 teaspoon dried thyme).
- Salt – 1 teaspoon (or to taste).
- Black pepper – 1/2 teaspoon, freshly ground (or to taste).
- Cayenne pepper or smoked paprika – pinch (optional, for warmth).
- Optional garnishes – cooked crumbled bacon, extra shredded cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
1 – Peel your Yukon Gold potatoes and cube them into ½-inch pieces.
2 – Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
3 – Place a large pot or Dutch oven over medium heat.
4 – Add the butter (or olive oil/butter combination).
5 – Once the butter is melted, add the finely chopped yellow onion.
6 – Sauté for 5-7 minutes until the onion is softened and translucent.
7 – Add the minced garlic and cook for another 1-2 minutes until fragrant.
8 – Sprinkle the flour over the sautéed onions and garlic.
9 – Stir continuously for about 1-2 minutes to create a roux.
10 – Gradually whisk in the broth, scraping the pot’s bottom.
11 – Bring the mixture to a simmer.
12 – Add the rinsed potato cubes and stir well.
13 – Cover the pot and cook for 15-20 minutes until the potatoes are tender.
14 – Remove half of the soup and blend until smooth, then return it to the pot.
15 – Reduce the heat to low and slowly pour in the milk (or half-and-half) and heavy cream, stirring constantly.
16 – Add the parsley, chives, and thyme, stirring to combine.
17 – Heat gently for about 5 minutes without boiling.
18 – Remove from heat and add the shredded cheddar cheese gradually, stirring until melted.
19 – Season with salt, black pepper, and optional cayenne or paprika.
20 – Ladle the soup into bowls and garnish as desired. Enjoy immediately!
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Serving this Hearty Cheddar Garlic Herb Potato Soup is easy and fun! To elevate your experience, consider garnishing with toppings like crumbled bacon, extra cheddar cheese, or a dollop of sour cream. Fresh chives or parsley add a pop of color and freshness that complements the soup. Pair it with crusty bread or warm rolls for a complete meal. This recipe is perfect for cozy family dinners or gatherings with friends. On holidays or chilly game days, it’s a crowd-pleaser that leaves everyone satisfied. Feel free to customize it, making it even more enjoyable!
How to Perfect Hearty Cheddar Garlic Herb Potato Soup Recipe
To enhance your Hearty Cheddar Garlic Herb Potato Soup’s flavor and texture, choose fresh, seasonal herbs. These can elevate the taste significantly. Avoid boiling the soup after adding dairy to prevent curdling; heat it gently instead. Consistently taste your soup during cooking to adjust the seasoning accurately. If you prefer a chunkier texture, be cautious when blending; leave some potato pieces intact. Adjust the consistency by adding more broth or milk if it’s too thick. These tips will ensure your soup is perfectly balanced and delicious every time you make it!
Common Mistakes to Avoid
– Don’t overcook the potatoes. This can lead to mushy soup instead of a delightful texture.
– Avoid pre-shredded cheese. Use block cheddar to ensure smooth melting and great flavor.
– Don’t boil after adding the cream. High heat can cause the dairy to curdle, ruining the soup.
– Forgetting to season throughout cooking can leave your soup bland. Taste and adjust as you go!
– Skipping the rinsing step for potatoes can lead to a gummy soup. Always rinse after cubing to keep it light.
Storage and Reheating Instructions
Store leftover Hearty Cheddar Garlic Herb Potato Soup in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. To reheat, thaw in the fridge overnight if frozen. Heat gently in a pot over low to medium heat, stirring occasionally, until warmed through. Add a splash of broth or milk if the soup thickens too much. Enjoy your fresh-tasting soup again!
Frequently Asked Questions
Can I use different types of potatoes?
Yes, while Yukon Gold potatoes are ideal, you can use russet or red potatoes. Just keep in mind that different varieties may affect the texture and flavor.
Can I make this soup ahead of time?
Absolutely! The soup can be made in advance and stored in the fridge for up to 4 days. Reheat gently before serving.
How can I make this recipe vegetarian?
To make the soup vegetarian, use vegetable broth instead of chicken broth. Additionally, omit any meat garnishes.
Can I freeze Hearty Cheddar Garlic Herb Potato Soup?
Yes, it freezes well! Just store it in an airtight container and consume within three months for the best flavor.
Conclusion
This Hearty Cheddar Garlic Herb Potato Soup Recipe is a delicious and satisfying option that you’ll love making again and again. It offers warmth and comfort with every spoonful. Perfectly tailored for family dinners, holiday gatherings, or cozy nights, it’s a recipe worth trying soon. Dig into this creamy goodness, and you might find it becomes a staple in your kitchen!
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Method
- Peel your Yukon Gold potatoes and cube them into ½-inch pieces.
- Rinse the cubed potatoes under cold water to remove excess starch. Set aside.
- Place a large pot or Dutch oven over medium heat.
- Add the butter (or olive oil/butter combination).
- Once the butter is melted, add the finely chopped yellow onion.
- Sauté for 5-7 minutes until the onion is softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle the flour over the sautéed onions and garlic.
- Stir continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the broth, scraping the pot’s bottom.
- Bring the mixture to a simmer.
- Add the rinsed potato cubes and stir well.
- Cover the pot and cook for 15-20 minutes until the potatoes are tender.
- Remove half of the soup and blend until smooth, then return it to the pot.
- Reduce the heat to low and slowly pour in the milk (or half-and-half) and heavy cream, stirring constantly.
- Add the parsley, chives, and thyme, stirring to combine.
- Heat gently for about 5 minutes without boiling.
- Remove from heat and add the shredded cheddar cheese gradually, stirring until melted.
- Season with salt, black pepper, and optional cayenne or paprika.
- Ladle the soup into bowls and garnish as desired. Enjoy immediately!