This creamy Hearty Cheddar Garlic Herb Potato Soup Recipe comes together in about 30 minutes, all in one pot, for a quick and easy meal that your family will love! It’s perfect for those chilly evenings when you want to indulge in something warm and comforting. Plus, you can easily switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends!
Ingredients For Cheddar Garlic Herb Potato Soup Recipe
- 2.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 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
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 teaspoon thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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
These toppings can elevate your soup to a whole new level! The crispy bacon adds saltiness and crunch, while a dollop of sour cream offsets the richness of the soup perfectly.
Let’s Get Cooking!
Prepare Your 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 Your Aromatics: Place a large pot or Dutch oven over medium heat. Add 4 tablespoons of butter. Once the butter is melted and shimmering (you’ll see it get a bit foamy), toss in the finely chopped yellow onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion turns translucent and soft (but not browned, please!).
Add Garlic for Flavor: Now, toss in the minced garlic and cook for another 1-2 minutes until fragrant. It should smell heavenly! Just be careful not to burn the garlic, or it turns bitter, and we don’t want that!
Make the Roux: Sprinkle the ¼ cup of flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes. This step is important because we’re cooking the flour a bit to help thicken our soup later.
Pour in the Broth: Gradually whisk in the 4 cups of low-sodium chicken or vegetable broth, scraping the yummy bits off the bottom of the pot. Wow, that simmering sound is music to my ears! Whisk constantly to prevent any lumps from forming. Once it’s all nice and smooth, bring it to a gentle simmer.
Add the Potatoes: Now it’s time to bring the potato cubes into the mix! Stir them in and get everything combined. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for about 15-20 minutes or until the potatoes are very tender and you can easily pierce them with a fork. Stir occasionally to prevent sticking.
Blend for Creaminess: Here comes the fun part! You have two choices to create that beautiful creamy texture while still keeping some potato chunks. You can either carefully ladle about half of the soup into a blender (don’t fill it more than halfway, OK?) and blend until smooth. Then pour it back into the pot. Remember, blend it slowly to allow steam to escape. Always vent the lid with a towel. Safety first!
Add Dairy for Richness: Now, reduce the heat to low. Slowly pour in the 2 cups of whole milk and the 1/2 cup of heavy cream (if using), it’ll make your soup so rich and decadent. Stir while you die a little inside from how good it smells! Let it heat through gently for about 5 minutes (don’t let it boil; no one wants curdled soup).
Add Fresh Herbs and Cheese: Remove the pot from the heat completely. Gradually stir in 2 cups of shredded cheddar cheese, adding just a handful at a time and stirring continuously until each addition melts before adding the next. I just love the way it strings when you ladle it out!
Season and Garnish: Finally, taste and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika (if using). Remember, the cheese already has saltiness, so season gently! You can now ladle the hot, creamy soup into bowls, garnishing with your toppings of choice like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Serve immediately!
My Go-To Recipe for Comfort!
This Hearty Cheddar Garlic Herb Potato Soup is my go-to recipe for so many reasons. First, it’s pure comfort food, rich, creamy, and super flavorful! I’m a real sucker for anything loaded with cheesy goodness, and honestly, this soup warms you right up from the inside out. The best part is that you can use whatever veggies you have on hand, so toss in that half-bag of spinach, or those leftover carrots! It’s truly a family favorite that even my picky kids will ask for seconds!
If you loved this recipe, be sure to check out my Aromatic Ginger Garlic Chicken Noodle Soup, my Amish Snow Day Soup, or my Savory Chicken Tortilla Soup!
Serving and Storage Tips
Serving Suggestions
Serve this hearty soup with crusty bread for dipping, or even some crispy crackers on the side. It also pairs wonderfully with a fresh garden salad to lighten things up.
Storage
This soup will keep well in your refrigerator for 3-5 days. Just let it cool completely before transferring it to an airtight container.
Reheating Instructions
The best method to reheat it is on the stovetop over medium heat. Stir occasionally, and add a splash of broth or milk to loosen it up if it gets too thick.
Freezer Friendly?
Yes, indeed! You can freeze this soup for up to 3 months. Just be sure to leave out the cream and cheese if you plan to freeze it, as they can alter the soup’s texture upon reheating. Just add them back in when you heat it!
And there you have it, my lovely friends, your new favorite quick and easy Hearty Cheddar Garlic Herb Potato Soup Recipe! Trust me when I say, this will be your go-to recipe when you need comfort in a bowl. I can’t wait for you to try it and enjoy every comforting spoonful!
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Bon appétit!
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Hearty Cheddar Garlic Herb Potato Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting potato soup that comes together in about 30 minutes, perfect for chilly evenings.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 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
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 teaspoon thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peel and chop the potatoes into uniform ½-inch cubes and rinse them under cold water. Set aside.
- In a large pot or Dutch oven over medium heat, add the butter. Once melted, add the chopped onion and sauté for 5-7 minutes until translucent.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Sprinkle the flour over the sautéed onions and garlic and stir continuously for about 1-2 minutes.
- Gradually whisk in the broth, scraping the bottom of the pot until smooth, and bring to a gentle simmer.
- Add the potato cubes and bring to a simmer. Cover and cook for 15-20 minutes until tender.
- Blend half of the soup until smooth, then return it to the pot.
- Reduce heat to low and stir in the milk and heavy cream, heating through without boiling for about 5 minutes.
- Remove from heat and gradually stir in the cheddar cheese until melted. Season with salt, pepper, and optional cayenne or paprika.
- Ladle into bowls and garnish with toppings as desired.
Notes
Feel free to customize with leftover veggies or different cheeses. This soup can be stored in the refrigerator for 3-5 days or frozen for up to 3 months without cream and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg