Hearty Cheddar Garlic Herb Potato Soup Recipe
There is nothing quite as comforting and soul-satisfying as a warm bowl of homemade soup, and this Hearty Cheddar Garlic Herb Potato Soup Recipe delivers just that in every creamy, cheesy spoonful. It’s the perfect blend of tender Yukon Gold potatoes, sharp cheddar cheese, fragrant garlic, and fresh herbs all coming together in a rich, velvety broth. Whether you’re cozying up on a chilly evening or craving a meal that feels like a hug in a bowl, this soup has you covered with its luscious texture and bold flavors that make every bite a delight.
Ingredients You’ll Need
Simple, fresh ingredients are at the heart of this recipe. Each one plays its part, whether bringing creaminess, a pop of flavor, or a perfect balance of texture, ensuring your soup turns out irresistibly delicious every time.
- Yukon Gold potatoes: These creamy, buttery potatoes hold their shape beautifully and provide the perfect soup base.
- Unsalted butter or olive oil: Adds richness and helps gently soften the aromatics without overpowering.
- Yellow onion: Offers a sweet, mellow depth that forms the foundation of flavor.
- Garlic cloves: Bring that irresistible, warm pungency that complements both potato and cheese.
- All-purpose flour: Essential for thickening the soup to a luscious consistency.
- Chicken or vegetable broth: Provides a savory, flavorful liquid base that ties all the ingredients together.
- Whole milk and heavy cream: These add the ultimate silky, creamy texture that turns the soup into a rich treat.
- Sharp cheddar cheese: Freshly shredded for the best melt and that signature tangy, cheesy flavor.
- Fresh parsley, chives, and thyme: Brighten the soup with their herbal freshness and subtle earthiness.
- Salt, black pepper, and optional cayenne or smoked paprika: For seasoning that perfectly rounds out the flavor.
- Optional garnishes: Like crispy bacon, sour cream, and croutons to elevate every bite.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling your Yukon Gold potatoes and cutting them into uniform half-inch cubes. Rinsing these under cold water is a smart move to wash away excess starch, which keeps your soup from becoming gummy and ensures a fluffy, hearty texture.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven over medium heat, melt your butter (or olive oil and butter combo). Add the finely chopped yellow onion and let it cook gently for about 5 to 7 minutes until it’s soft and translucent. This step builds the flavor base, sweetening the soup without letting the onion brown.
Step 3: Add the Garlic
Pop in the minced garlic and cook it for another 1 to 2 minutes. Keep stirring so it releases its fragrant aroma but watch carefully—garlic burns quickly and will turn bitter if you’re not paying attention.
Step 4: Create the Roux
Sprinkle the flour over the softened onions and garlic, then stir constantly for 1 to 2 minutes to cook out the raw flour taste. This forms a roux that is key to thickening the soup later, giving it that wonderfully creamy body.
Step 5: Add the Broth and Simmer with Potatoes
Slowly whisk in your chicken or vegetable broth, making sure no lumps form and scraping up any tasty browned bits at the bottom of the pot. Once smooth, bring this to a simmer, then add the rinsed potatoes. Cover and cook for 15 to 20 minutes, stirring here and there, until those potatoes are tender and ready to melt in your mouth.
Step 6: Blend for Creaminess (Partial)
This step is your secret for that perfect textured soup. Use an immersion blender right in the pot, blending about half to two-thirds of the soup, or carefully transfer half to a standard blender and puree it. You’ll end up with a dreamy consistency that still lets chunks of potato shine through, adding wholesome heartiness.
Step 7: Stir in Dairy and Herbs
Turn the heat to low and gently stir in the milk and heavy cream if using. Toss in your freshly chopped parsley, chives, and thyme, then let the soup warm through without boiling. This keeps the dairy smooth and ensures the herbs infuse that comforting, fresh brightness.
Step 8: Melt in the Cheddar Cheese
Remove the pot from heat before slowly adding the sharp cheddar cheese in handfuls. Stir continuously so it melts flawlessly into the creamy base without turning grainy. This is where the soup really transforms into a cheesy, luscious masterpiece.
Step 9: Season to Perfection
Now for that final flourish — taste and season with salt, plenty of freshly ground pepper, and if you like a little kick, a pinch of cayenne or smoked paprika. Remember to add salt slowly since your cheddar cheese already brings some saltiness.
Step 10: Serve Hot and Enjoy
Ladle the steaming soup into bowls and top with your favorite garnishes like crispy bacon, extra cheese, dollops of sour cream, fresh herbs, or crunchy croutons for that ultimate cozy experience. Dive in right away and revel in every comforting bite!
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Adding a few thoughtful garnishes takes this soup from homemade comfort to restaurant-quality indulgence. Crumbled bacon provides smoky crunch, extra sharp cheddar adds decadent cheese pull, while sour cream or Greek yogurt lends a tangy creaminess that complements the herbs perfectly. Fresh chives or parsley brighten the bowl, and croutons offer inviting texture contrast.
Side Dishes
Pair the soup with a crisp green salad tossed lightly in vinaigrette for a refreshing counterbalance, or opt for warm, crusty bread to soak up every last creamy drop. A grilled cheese sandwich is always a crowd-pleaser alongside, especially when you want a full-on cozy meal that satisfies.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out mini bread bowls or puff pastry shells, adding flair that impresses guests at any gathering. Garnish with a swirl of pesto or sprinkle with smoked paprika for color and a hint of complexity. Layering with crispy shallots or caramelized onions creates an unexpected gourmet touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because it thickens as it chills, you might want to thin it out with a splash of milk or broth when reheating to regain its perfect creamy texture.
Freezing
You can freeze the Hearty Cheddar Garlic Herb Potato Soup Recipe in sealed freezer-safe containers for up to 2 months. To maintain the best flavor and texture, avoid freezing with added cream and cheese included—stir them in fresh after thawing.
Reheating
Warm leftovers gently on the stove over low heat, stirring often to prevent scorching. If the soup feels too thick, add a little broth or milk as you reheat. Avoid boiling after adding dairy to keep the soup silky and smooth.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth, and keep all other ingredients the same. The fresh herbs and sharp cheddar still deliver amazing flavor without the meat-based broth.
What’s the best type of cheese to use?
Freshly shredded sharp cheddar cheese works best for this soup. It melts smoothly and offers that bold cheddar flavor you want. Avoid pre-shredded cheese because it often contains anti-caking agents that can affect melt quality.
Can I use a different type of potato?
While Yukon Gold potatoes are ideal for their buttery texture and ability to hold shape, Russet potatoes are a decent substitute but may break down more and produce a thicker, less chunky soup.
Is it possible to make this soup dairy-free?
Yes! Substitute the milk and cream with coconut milk or your favorite unsweetened plant-based milk. Use dairy-free cheese or nutritional yeast to mimic the cheesy flavor.
How thick should the soup be?
The perfect Hearty Cheddar Garlic Herb Potato Soup Recipe is creamy and thick enough to coat a spoon, but not so thick that it feels heavy. Partial blending creates a wonderfully balanced texture with both smoothness and tender potato chunks.
Final Thoughts
If you’re looking for a recipe that feels like a warm embrace on a chilly day, this Hearty Cheddar Garlic Herb Potato Soup Recipe is a must-try. Its creamy richness, vibrant herbs, and perfectly melted cheddar cheese come together in a way that’s both satisfying and endlessly comforting. Once you make it, you’ll understand why this soup quickly becomes a beloved classic in any home kitchen. Give it a try, and treat yourself to a bowl of pure deliciousness.
PrintHearty Cheddar Garlic Herb Potato Soup Recipe
This Hearty Cheddar Garlic Herb Potato Soup is a rich, creamy, and comforting dish perfect for chilly days. Made with Yukon Gold potatoes, sharp cheddar cheese, fresh herbs, and a hint of garlic, this soup offers a luscious texture combining creamy blended potatoes with tender chunks for added heartiness. Garnished with optional toppings like crispy bacon, extra cheese, or fresh chives, it’s a satisfying meal that’s easy to make and sure to please any crowd.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop Simmering
- 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 (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
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 the best creamy texture and flavor.
- Rinsing potatoes removes excess starch and prevents gumminess.
- Freshly shredded cheddar melts better than pre-shredded cheese which often contains anti-caking agents.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- You can omit heavy cream for a lighter soup but the cream adds extra richness and smoothness.
- Be careful not to boil after adding dairy to avoid curdling.
- Immersion blender method is safer and easier when blending hot soups.
- Adjust seasoning gradually since sharp cheddar cheese already adds saltiness.
- The optional garnishes add texture and layers of flavor, but the soup is delicious on its own too.
- Leftovers keep well in the refrigerator for 3-4 days and reheat gently on the stove.
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
Keywords: cheddar potato soup, garlic herb potato soup, creamy potato soup, hearty soup, comfort food, easy soup recipe, cheesy potato soup
