Hearty Cheddar Garlic Herb Potato Soup
Hearty Cheddar Garlic Herb Potato Soup is a warm, comforting dish that feels like a cozy hug on a chilly day. Rich and creamy with the sharp bite of cheddar cheese and the fragrant notes of garlic and herbs, this soup isn’t just a meal; it’s an experience. Whether you’re preparing it for a weeknight dinner, a family gathering, or just to satisfy that craving for something hearty, this potato soup brings smiles all around. After all, who can resist a bowl of creamy goodness topped with crumbled bacon and fresh herbs?
Why you’ll love this dish
There’s something undeniably special about a bowl of Hearty Cheddar Garlic Herb Potato Soup. It’s not just filling but also incredibly easy to make – perfect for beginner cooks and seasoned chefs alike. Here are a few reasons why this dish deserves a spot in your recipe repertoire:
- Quick and Convenient: This recipe comes together in under an hour, making it perfect for those busy weeknights.
- Budget-Friendly: Made primarily with pantry staples and fresh ingredients, it won’t break the bank.
- Kid-Approved: With its cheesy flavor and creamy texture, it’s a guaranteed hit for even the pickiest eaters.
- Versatile: Serve it as a main dish or as a side, making it suitable for any occasion—from casual dinners to festive gatherings.
“This potato soup is the best I’ve ever had! It’s creamy, cheesy, and so comforting. My kids ask for it every week!” – A happy home cook
Step-by-step overview
Ready to dive in? Making Hearty Cheddar Garlic Herb Potato Soup is a straightforward process, outlined in clear steps. You’ll be peeling and cubing potatoes, sautéing aromatic onions and garlic, creating a luscious roux, and blending it all to creamy perfection. From there, it’s about mixing in your dairy and herbs before serving up bowls of deliciousness. Let’s get started!
What you’ll need
Before you start cooking, gather these ingredients to make your Hearty Cheddar Garlic Herb Potato Soup:
- 2.5 lbs Yukon Gold potatoes – peeled and cubed
- 4 tablespoons unsalted butter (or 3 tablespoons olive oil + 1 tablespoon butter)
- 1 large yellow onion – finely chopped
- 5-6 cloves garlic – minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese – freshly shredded
- 1 tablespoon fresh parsley – finely chopped
- 1 tablespoon fresh chives – finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Cooked crumbled bacon (optional)
- Extra shredded cheddar cheese (optional)
- Sour cream or Greek yogurt (optional)
- More fresh chives or parsley (optional)
- Croutons (optional)
Feel free to adjust according to your taste or what you have on hand. For example, you can swap out the Yukon Gold potatoes for Russets or even sweet potatoes if you’re in the mood for a twist.
Directions to follow
- Start by peeling and cubing the Yukon Gold potatoes into ½-inch pieces. Rinse them under cold water and set aside.
- In a large pot over medium heat, melt the butter or the combination of olive oil and butter.
- Add the chopped onion and sauté for 5-7 minutes until it’s soft and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Sprinkle flour over the mixture, stirring for 1-2 minutes to form a roux.
- Slowly whisk in the broth, ensuring to scrape up any bits from the bottom of the pot.
- Add the potato cubes and bring everything to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
- Carefully blend half of the soup until smooth, then return it to the pot.
- Stir in the whole milk and heavy cream. Gently heat while adding the chopped fresh herbs.
- Gradually mix in the sharp cheddar cheese until it’s melted and creamy.
- Season with salt, pepper, and any optional spices.
- Serve hot, garnished with crumbled bacon, sour cream, or fresh herbs.
Best ways to enjoy it
When it comes to serving Hearty Cheddar Garlic Herb Potato Soup, the options are endless! Here are some creative serving suggestions:
- Garnish with flair: Top each bowl with crumbled bacon, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh herbs for added flavor.
- Add some crunch: Croutons are a delightful textural contrast to the creamy soup—consider homemade or store-bought.
- Pair it up: Enjoy it alongside a simple green salad or a slice of crusty bread for a complete meal.
Storage and reheating tips
To keep your Hearty Cheddar Garlic Herb Potato Soup fresh for later, follow these storage tips:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup can be frozen for up to 3 months. However, note that the texture might change slightly after thawing, so it’s best to only freeze the unblended portion if possible.
- Reheating: Gently reheat on the stovetop over low heat, stirring frequently. If it thickens too much, add a splash of milk or broth to loosen it.
Helpful cooking tips
Here are some pro tips to elevate your Hearty Cheddar Garlic Herb Potato Soup:
- Homemade broth: For an even richer flavor, consider using homemade chicken or vegetable broth as your base.
- Creaminess adjustments: If you prefer a lighter soup, reduce the amount of heavy cream or omit it altogether without sacrificing flavor.
- Blending technique: You can use an immersion blender for a smoother texture, or blend in batches if using a traditional blender. Just be cautious with hot liquids!
Creative twists
Why not experiment with some variations to give your potato soup a unique spin? Here are a few ideas:
- Spicy kick: Add a diced jalapeño or a dash of hot sauce for those who love some heat.
- Cheesy alternatives: Try adding different types of cheese like gouda or a blend of Italian cheeses for a new flavor profile.
- Vegetarian option: Use vegetable broth and eliminate the crumbled bacon to make a delicious meat-free soup that still satisfies.
Your questions answered
Here are some frequently asked questions regarding Hearty Cheddar Garlic Herb Potato Soup:
What’s the prep time for this soup?
Typically, preparation takes about 10-15 minutes, with the cooking time adding another 30 minutes for tender potatoes and flavors to meld perfectly.Can I use other potatoes?
While Yukon Golds are preferred, you can substitute with Russets or even sweet potatoes for a different taste.How do I store leftovers safely?
Ensure your soup is cooled before refrigerating. Store in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.
With this Hearty Cheddar Garlic Herb Potato Soup recipe, you’re well on your way to sharing comforting bowls of goodness with friends and family! Whether you’re enjoying it for lunch or dinner, this soup is sure to become a beloved staple in your kitchen. Make it tonight and savor every delicious spoonful!
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Method
- Peel and cube the Yukon Gold potatoes into ½-inch pieces and rinse them under cold water. Set aside.
- In a large pot over medium heat, melt the butter or the combination of olive oil and butter.
- Add the chopped onion and sauté for 5-7 minutes until it's soft and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Sprinkle flour over the mixture, stirring for 1-2 minutes to form a roux.
- Slowly whisk in the broth, ensuring to scrape up any bits from the bottom of the pot.
- Add the potato cubes and bring everything to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
- Carefully blend half of the soup until smooth, then return it to the pot.
- Stir in the whole milk and heavy cream. Gently heat while adding the chopped fresh herbs.
- Gradually mix in the sharp cheddar cheese until it's melted and creamy.
- Season with salt, pepper, and any optional spices.
- Serve hot, garnished with crumbled bacon, sour cream, or fresh herbs.
