Hearty Cheddar Garlic Herb Potato Soup

Hearty Cheddar Garlic Herb Potato Soup Recipe

Sharing a bowl of creamy potato soup always reminds me of chilly evenings spent at my grandmother’s kitchen table. She would whip up delicious meals that warmed not just our bodies but our hearts, too. The earthy aroma of Yukon Gold potatoes simmering with garlic and onions would fill the room, creating an inviting atmosphere. Each spoonful of her hearty cheddar garlic herb potato soup carried the love and care she poured into her cooking.

This recipe embodies those rich memories. It brings together simple ingredients, transforming them into a comforting dish that delights the senses. The combination of sharp cheddar cheese, aromatic herbs, and creamy texture makes this soup perfect for gathering around the dinner table with family and friends.

As we dive into making this hearty cheddar garlic herb potato soup, let’s embrace that spirit of togetherness. Building these flavorful layers will rekindle those warm memories and create new ones in your home.

Great Ingredients for a Comforting Base

Fundamentals

The essence of a delicious soup starts with high-quality ingredients. For this hearty cheddar garlic herb potato soup, you’ll want to begin with 2.5 pounds of Yukon Gold potatoes. Their creamy texture not only breaks down beautifully but also provides a rich flavor that stands out. Cubing them into ½-inch pieces ensures even cooking and contributes to an inviting presentation.

To enhance flavor, use a large yellow onion, finely chopped for its sweetness. The aroma of sautéed onion is comforting and sets the stage for the other ingredients. Garlic plays a vital role, too. Freshly minced, it infuses the soup with a robust flavor that elevates every spoonful.

Adding flour creates a roux that thickens the soup, making it hearty and satisfying. Pair this with low-sodium chicken or vegetable broth as your liquid base. The broth will serve as the backbone of the soup, enhancing the flavors of the potatoes and aromatics. Whole milk or half-and-half adds creaminess, while a touch of heavy cream—if you choose—urns up the richness to glorious heights.

Preparation/setup

Before you start cooking, prepare all your ingredients. Peel the Yukon Gold potatoes and chop them into ½-inch cubes. This size ensures even cooking. Rinse them under cold water to wash away excess starch, which helps them retain their texture in the soup. Set them aside as you focus on your aromatics.

Finely chop the onion and mince the garlic. This step may seem small, but the uniform size guarantees they will cook evenly, melting into the soup beautifully. Gather your flour and cheese, measuring out 1/4 cup of all-purpose flour and shredding approximately 8 ounces of sharp cheddar cheese. Remember, freshly shredded cheese melts better than pre-shredded varieties.

Now that everything is prepped, it’s time to ignite the flavors. In a large pot or Dutch oven, heat up 4 tablespoons of unsalted butter—or a combination of 3 tablespoons of olive oil and 1 tablespoon of butter—over medium heat. As the butter melts and begins to shimmer, add the onions.

Cooking the onions for about 5-7 minutes until they become softened and translucent lays the groundwork for a flavorful soup. Next, add the minced garlic, stirring it in for just 1-2 minutes. This quick cook develops your base’s aroma without burning the garlic, which can turn bitter.

Mastering the Cooking Technique

Technique

Once you have your onions and garlic sautéed to perfection, sprinkle the flour over the mix. This creates a roux, essential for thickening your soup. Stir continuously, cooking it down for about 1-2 minutes to get rid of any raw flour taste. Gradually whisk in your low-sodium broth bit by bit. Stirring constantly keeps your mixture smooth while it thickens.

Bring it to a gentle simmer. Adding the rinsed and drained potatoes is next. Ensure they are well combined in the broth mixture. Cover the pot and reduce the heat to medium-low, allowing the potatoes to cook for 15-20 minutes, until tender. Stir the contents occasionally to prevent sticking and ensure even cooking.

Once the potatoes reach that perfect tenderness, it’s time to incorporate that creamy richness. Ladle half of the soup into a blender to achieve your desired texture. Be sure to vent the lid properly to let steam escape while blending. After blending, return the smooth mixture to the pot, giving you a delightful creaminess while retaining some hearty potato chunks.

Tips and Tricks

To elevate the flavor profile, rely on fresh herbs. Add finely chopped parsley, chives, and thyme (or dried thyme) for that extra layer of depth. When you introduce dairy—whole milk or half-and-half and heavy cream—do so slowly over low heat. This prevents curdling, which can ruin the soup’s silky finish.

After the creamy concoction simmers for about 5 minutes, remove it from the heat entirely. Gradually stir in the shredded cheddar cheese, allowing each handful to melt completely before adding more. This prevents it from clumping together and ensures a smooth, cheesy finish.

Make sure to taste the soup before serving. Adjust the seasoning with salt and freshly ground black pepper, adding a pinch of cayenne or smoked paprika for a hint of warmth if desired.

Perfecting Your Hearty Cheddar Garlic Herb Potato Soup

Perfecting Results

The beauty of this hearty cheddar garlic herb potato soup is its adaptability. If you prefer a thicker consistency, you can blend more of the soup. For those who enjoy bites of potato, blending just half ensures a heartier feel with plenty of potato pieces to savor.

You can also experiment with the types of cheese you incorporate. While sharp cheddar provides a delightful flavor, mixing in some gruyere or pepper jack can sharpen the flavor profile and introduce new notes.

If you aim for added nutrition, consider adding diced carrots, celery, or even kale. These can be sautéed alongside the onions for extra texture and taste.

Troubleshooting and Variations

If your soup turns out too thick, simply add a little more broth or milk until it reaches your desired consistency. For a lighter version, replace half of the cream with additional broth or milk.

Should you find yourself without fresh herbs, dried versions can work in a pinch. Use about a third of the amount of dried herbs, as they are more concentrated.

If you encounter lumps in your soup, blending vigorously or even using an immersion blender can remedy the situation. Just remember to blend in batches if using a traditional blender.

Serving and Enjoying Your Soup

Serving and Presentation

Ladle the hot, creamy soup into bowls, taking care to showcase the vibrant chunks of potato and herbs. Garnish generously with optional toppings like cooked crumbled bacon, extra cheese, sour cream, or fresh chives. Croutons can add a delightful crunch and textural contrast.

A rustic bread loaf on the side offers a perfect vehicle for scooping up that creamy goodness. Choose bread that can hold up to the rich soup, such as a crusty country loaf or a warm dinner roll.

Pairing and Storage

While this hearty cheddar garlic herb potato soup shines on its own, pairing it with a light salad or vegetable dish can create a satisfying meal. Pair it with a zesty cucumber salad or simple greens dressed with vinaigrette.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth or milk to revive the creamy texture. For optimal freshness, freeze the soup without the dairy. When you’re ready to enjoy again, thaw and add cream or milk before reheating.

Cooking creates moments worth sharing, and this hearty cheddar garlic herb potato soup embodies that spirit. It carries warmth, comfort, and a touch of nostalgia with every spoonful. Enjoy the process and the delightful flavors that come from love in your kitchen.

Hearty Cheddar Garlic Herb Potato Soup

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• Author: cov3
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting blend of Yukon Gold potatoes, sharp cheddar cheese, and aromatic herbs, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 2.5 pounds Yukon Gold potatoes, cubed
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or half-and-half
• 1/2 cup heavy cream (optional)
• 4 tablespoons unsalted butter or 3 tablespoons olive oil and 1 tablespoon butter
• 8 ounces sharp cheddar cheese, shredded
• Fresh parsley, chopped
• Fresh chives, chopped
• Fresh thyme or dried thyme
• Salt and black pepper, to taste
• Cayenne or smoked paprika, optional

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Instructions

1. Prep the ingredients: peel and cube the Yukon Gold potatoes, chop the onion, and mince the garlic.
2. In a large pot, heat the butter over medium heat and sauté the onions for 5-7 minutes until softened and translucent.
3. Add the minced garlic and cook for another 1-2 minutes.
4. Sprinkle the flour over the onion and garlic mixture, stirring continuously for 1-2 minutes to create a roux.
5. Gradually whisk in the broth, stirring to maintain a smooth consistency.
6. Once simmering, add the cubed potatoes and combine well, then cover and reduce heat to medium-low for 15-20 minutes until tender.
7. Blend half of the soup until smooth, then return it to the pot for a creamy texture with potato chunks.
8. Stir in the milk or half-and-half and heavy cream slowly over low heat to prevent curdling.
9. Add the shredded cheddar cheese gradually, allowing it to melt completely.
10. Season the soup with salt, pepper, and optional spices before serving.

Notes

Garnish with cooked bacon, extra cheese, sour cream, or fresh chives. Pair with rustic bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 6g
• Sodium: 700mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 4g
• Protein: 11g
• Cholesterol: 45mg

Keywords: soup, potato soup, cheddar cheese soup, comfort food, creamy soup