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Hearty Cheddar Garlic Herb Potato Soup Recipe

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

5.2 from 15 reviews

Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy soup made with tender Yukon Gold potatoes, sharp cheddar cheese, and aromatic fresh herbs. It features a rich broth thickened with a homemade roux and finished with milk and cream for ultimate creaminess. This easy-to-make soup is perfect for chilly days and can be customized with various garnishes like bacon, sour cream, and fresh chives.

Ingredients

Scale

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)

Cheese

  • 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded)

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)

Optional Garnish

  • Cooked crumbled bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons

Instructions

  1. Prepare the Potatoes: Peel the Yukon Gold potatoes and chop into uniform ½-inch cubes. Rinse under cold water to remove excess starch, which helps prevent the soup from becoming gummy. Set aside.
  2. Sauté the Aromatics: Heat butter or olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent but not browned, stirring occasionally.
  3. Add the Garlic: Stir in the minced garlic and cook for 1-2 minutes, stirring constantly until fragrant, being careful not to burn it.
  4. Create the Roux: Sprinkle all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for 1-2 minutes to eliminate the raw flour taste and form a roux that will thicken the soup.
  5. Introduce the Liquids: Gradually whisk in the low-sodium broth a little at a time, scraping the bottom of the pot to loosen any browned bits. Whisking constantly prevents lumps. Bring the mixture to a simmer once fully combined.
  6. Cook the Potatoes: Add the rinsed potato cubes to the pot. Stir well, bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are tender and easily pierced with a fork, stirring occasionally.
  7. Blend for Creaminess (Partial): Use an immersion blender to pulse about half to two-thirds of the soup until creamy while leaving some chunks, or carefully blend half the soup in a standard blender until smooth then return it to the pot, ensuring safety with hot liquids.
  8. Incorporate Dairy and Herbs: Reduce heat to low. Slowly stir in whole milk and optional heavy cream. Add fresh parsley, chives, and thyme. Heat gently for about 5 minutes without boiling to avoid curdling.
  9. Melt the Cheese: Remove the pot from heat. Gradually add shredded sharp cheddar cheese in handfuls, stirring continuously until melted and incorporated before adding more. This prevents graininess.
  10. Season to Perfection: Taste and season with salt, freshly ground black pepper, and optional cayenne pepper or smoked paprika. Adjust seasoning slowly to balance the natural saltiness of the cheese.
  11. Serve Hot: Ladle the soup into bowls and garnish with crumbled bacon, extra cheddar, sour cream, fresh chives, or croutons as desired. Serve immediately and enjoy.

Notes

  • Use Yukon Gold potatoes for the best creamy texture and flavor.
  • Rinsing the potatoes before cooking prevents gumminess in the soup.
  • Adding cheese off the heat prevents the cheese from becoming grainy.
  • Do not boil the soup after adding dairy to avoid curdling.
  • Adjust seasoning gradually since cheddar cheese is salty.
  • For extra richness, substitute half-and-half for whole milk.
  • Garnishes like crumbled bacon and sour cream add texture and complementary flavors.
  • Use fresh herbs for a brighter flavor; dried thyme is a good substitute if fresh is unavailable.
  • Be cautious when blending hot liquids; vent carefully to prevent pressure buildup.

Nutrition

Keywords: potato soup, cheddar garlic soup, creamy potato soup, Yukon Gold potato soup, hearty soup, cheesy potato soup

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