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Hearty Cheddar Garlic Herb Potato Soup Recipe

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

4.8 from 13 reviews

This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Made with Yukon Gold potatoes, sharp cheddar cheese, fresh herbs, and a blend of garlic and onions, this soup delivers rich flavors and a velvety texture. Topped with optional garnishes like crumbled bacon and sour cream, it’s an ideal meal for family dinners or cozy gatherings.

Ingredients

Scale

Potatoes

  • 2.5 lbs 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 for ultimate creaminess)

Cheese

  • 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly 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 Ingredients: Peel and cube the Yukon Gold potatoes into ½-inch pieces. Finely chop the yellow onion and mince the garlic cloves to have all ingredients ready for cooking.
  2. Sauté Aromatics: In a large pot, melt the butter or heat the olive oil and butter mixture over medium heat. Add the chopped onion and cook until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
  3. Create the Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for about 2 minutes to cook the flour and create a roux that will thicken the soup.
  4. Add Potatoes and Broth: Slowly pour in the low-sodium chicken or vegetable broth while stirring to prevent lumps. Add the cubed potatoes to the pot, stir, and bring the mixture to a gentle boil. Reduce heat to a simmer and cook uncovered until the potatoes are tender, about 15-20 minutes.
  5. Blend the Soup (Optional): For a smoother texture, blend part of the soup using an immersion blender or transfer some soup to a regular blender, then return it to the pot. Alternatively, leave it chunky for a more rustic feel.
  6. Add Milk, Cream, and Cheese: Stir in the whole milk and heavy cream, warming gently but do not boil. Slowly add the shredded sharp cheddar cheese, stirring continuously until the cheese is completely melted and the soup is creamy.
  7. Season and Add Herbs: Add salt, black pepper, and a pinch of cayenne pepper or smoked paprika if using. Stir in fresh parsley, chives, and thyme leaves. Taste and adjust seasoning as needed.
  8. Serve and Garnish: Ladle the soup into bowls and top with your choice of garnishes such as crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, chopped fresh herbs, and croutons for added texture and flavor.

Notes

  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • Using freshly shredded cheese is recommended for better melting and texture.
  • You can adjust the thickness by adding more broth for a thinner soup or reducing the liquid to thicken.
  • Adding half-and-half instead of milk can make the soup richer and creamier.
  • The optional blending step is great for kids or if you prefer a smoother texture.
  • The soup can be made ahead and refrigerates well for up to 3 days; reheat gently to avoid curdling the dairy.

Nutrition

Keywords: potato soup, cheddar soup, garlic herb soup, creamy potato soup, hearty soup, comfort food

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