Hearty Cheddar Garlic Herb Potato Soup Recipe
There’s something so comforting about a bowl of warm, creamy soup, isn’t there? That’s exactly why I’m excited to share this Hearty Cheddar Garlic Herb Potato Soup Recipe with you. It’s the kind of dish that wraps you in cozy warmth, with tender Yukon Gold potatoes, sharp cheddar cheese, and fragrant herbs all coming together in perfect harmony.
This soup is a total crowd-pleaser for chilly evenings or whenever you want something nourishing and satisfying without too much fuss. Whether you’re making it for a family dinner or meal prepping for the week, it’s easy to whip up and truly hits the spot every time.
Ingredients You’ll Need
Each ingredient in this Hearty Cheddar Garlic Herb Potato Soup Recipe plays a special role, creating layers of flavor that you’ll love. I always recommend using fresh herbs if you can—those little extras truly elevate the soup to the next level.
- Yukon Gold potatoes: These are perfect for soup because they hold their shape while getting tender and creamy, lending a buttery flavor that’s just right.
- Onion: Finely chopped for a subtle sweetness that builds the soup’s base without overpowering it.
- Garlic cloves: Minced to release that classic aroma and taste that pairs beautifully with cheddar.
- Butter: For sautéing the onion and garlic, adding richness and depth.
- Vegetable or chicken broth: Choose based on your preference; I often go with chicken broth for extra flavor.
- Sharp cheddar cheese: The star of the show! I recommend shredding it yourself for the best melt and flavor.
- Heavy cream or whole milk: Depending on how creamy you want your soup, heavy cream makes it decadently rich, but whole milk keeps it lighter.
- Fresh parsley: Chopped for a fresh herbal brightness that cuts through the richness.
- Fresh thyme: A fragrant herb that adds an earthy note, making every spoonful more interesting.
- Salt and pepper: Essential for seasoning—don’t skimp here; it brings everything together.
Variations
The beauty of this Hearty Cheddar Garlic Herb Potato Soup Recipe is how easy it is to make your own. Feel free to toss in your favorites or make substitutions based on what you have and feel like that day.
- Add bacon: Crisp, crumbled bacon always ups the flavor for me whenever I want a smoky twist.
- Use different cheese: Swap sharp cheddar with smoked gouda or pepper jack for a fun kick.
- Make it vegetarian: Use vegetable broth instead of chicken, and it’s just as hearty and delicious.
- Spice it up: A pinch of cayenne or red pepper flakes adds a welcome warmth without overpowering the herbs.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Sauté the aromatics
Start by heating the butter in a large pot over medium heat. Once it’s melted and shimmering, add the finely chopped onion and garlic. Stir frequently, cooking gently until the onion is translucent and fragrant—usually about 5 minutes. This step is key because it lays down a flavorful base for the soup without any bitterness.
Step 2: Add potatoes and broth
Once the aromatics are softened, toss in your peeled and cubed Yukon Gold potatoes. Pour in the broth and stir everything together. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Keep an eye on it and give it an occasional stir.
Step 3: Blend and add cheese
Here’s a little trick I’ve picked up: I like to partially blend the soup with an immersion blender to get a creamy texture but still leave some potato chunks for heartiness. After blending, stir in the shredded sharp cheddar cheese until it melts smoothly into the hot soup. This is when the magic really happens—your kitchen will smell amazing!
Step 4: Stir in cream and herbs
Lower the heat and add the heavy cream or milk, fresh parsley, and thyme. Stir everything gently, warming through without boiling—this preserves the freshness of the herbs and keeps the cream from curdling. Season with salt and pepper to taste. Give it a final stir, and you’re ready to serve.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
I love topping this soup with a sprinkle of extra shredded cheddar and a small handful of fresh parsley leaves—adds color and freshness. Sometimes I throw on some crisp bacon bits or a dollop of sour cream if I have it on hand. Don’t be shy with your garnishes; they make it feel extra special.
Side Dishes
Pretend you’re at your favorite cozy cafe and serve this with crusty bread or warm garlic knots. A simple green salad or roasted veggies are also fantastic sides that balance the richness of the soup. For days when you’re really craving comfort, a grilled cheese sandwich pairs perfectly.
Creative Ways to Present
For a dinner party or special occasion, I sometimes serve the soup in individual mini bread bowls—that always impresses guests! Another idea is a layered presentation with soup in clear glasses topped with a thin layer of melted cheddar and fresh herbs—it looks stunning and feels extra indulgent.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Hearty Cheddar Garlic Herb Potato Soup Recipe in airtight containers in the fridge, and it keeps really well for about 3 to 4 days. Before reheating, give it a good stir—it sometimes thickens up in the fridge, but a splash of broth or milk can loosen it back up nicely.
Freezing
If you want to freeze the soup, I recommend leaving out the cream and cheese initially, and adding them fresh after thawing to maintain the best texture. That said, I have frozen it fully assembled, and while it’s still tasty, the texture changes a bit—it’s totally fine for busy days though!
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking and to warm evenly. Adding a splash of broth or milk while reheating helps restore the soup’s creamy consistency. Microwaving works too, but keep an eye on it so it doesn’t overcook or separate.
FAQs
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Can I use russet potatoes instead of Yukon Gold for this soup?
Yes, you can substitute russet potatoes, but keep in mind they tend to be fluffier and break down more easily, resulting in a thinner soup. Yukon Golds are creamier and maintain their shape better, so the texture might be a bit different.
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Is this soup suitable for vegetarians?
Absolutely! Just swap the chicken broth for vegetable broth, and your soup will still be hearty and full of flavor without missing a beat. The cheese and herbs pack plenty of taste.
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Can I make this soup dairy-free?
You can try using non-dairy milk like cashew or oat milk and a dairy-free cheese alternative. The texture and flavor will be slightly different, but it still makes a lovely, creamy soup that’s friendly to dairy restrictions.
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How can I thicken the soup if it’s too thin?
If your soup feels too thin, you can mash some of the potatoes against the pot after cooking to naturally thicken it, or mix a little cornstarch slurry (cornstarch mixed with cold water) and stir it in while the soup simmers.
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What’s the best way to shred cheddar cheese for this soup?
I always recommend shredding cheddar yourself from a block rather than using pre-shredded. Freshly shredded cheese melts more smoothly and imparts better flavor with fewer additives.
Final Thoughts
This Hearty Cheddar Garlic Herb Potato Soup Recipe has become one of my go-to comfort foods, especially on busy days when I want something filling but still homemade. There’s just something about the combination of creamy potatoes, sharp cheddar, and fresh herbs that makes it feel so satisfying and special. I really hope you give it a try and find it as delicious and comforting as I do—it’s the kind of recipe you’ll want to revisit again and again.
Print
Hearty Cheddar Garlic Herb Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Featuring tender Yukon Gold potatoes simmered with garlic, onion, and fresh herbs, then blended with sharp cheddar cheese and cream, this soup offers rich and savory flavors with a velvety texture. Ideal as a cozy lunch or dinner, it delivers warmth and satisfaction in every spoonful.
Ingredients
Vegetables
- 4 medium Yukon Gold potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves, minced
Dairy
- 2 tablespoons butter
- 1 cup sharp cheddar cheese, shredded
- ½ cup heavy cream or whole milk
Liquids & Broth
- 4 cups vegetable or chicken broth
Herbs & Seasonings
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking until translucent and fragrant, about 4-5 minutes.
- Add potatoes and broth: Stir in the peeled and cubed Yukon Gold potatoes. Pour in the vegetable or chicken broth ensuring the potatoes are mostly submerged. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the soup: Add fresh thyme and cook the soup uncovered for 20-25 minutes or until the potatoes are tender when pierced with a fork.
- Blend the soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer portions to a blender in batches and blend until smooth, then return to the pot.
- Add dairy and herbs: Stir in the heavy cream or whole milk and shredded sharp cheddar cheese until melted and well combined. Mix in the chopped fresh parsley. Season with salt and pepper to taste.
- Heat through and serve: Warm the soup gently over low heat until heated through, about 3-5 minutes. Avoid boiling to prevent curdling of the dairy.
Notes
- For a thicker soup, reduce the amount of broth or add more potatoes.
- Use sharp cheddar cheese for a more intense flavor, or substitute with mild cheddar for a milder taste.
- Fresh herbs provide the best flavor; dried herbs can be used but reduce quantity by half.
- To make it gluten-free, ensure the broth is gluten-free certified.
- Garnish with extra shredded cheddar or a sprinkle of parsley for presentation.
Keywords: potato soup, cheddar garlic soup, creamy potato soup, hearty soup, homemade soup, comfort food, garlic herb soup
