Hearty Cheddar Garlic Herb Potato Soup Recipe
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Whether it’s a chilly day outside or just one of those moods where you need comfort food on your spoon, I’ve got a solution that’ll have you slurping away in no time. Let me introduce you to the most glorious creamy potato soup that would make even your grandmother jealous. Trust me, it’s as comforting as your favorite blanket and just as easy to whip up. Grab those potatoes and let’s get cooking.
Why This Recipe is Awesome
Alright, let’s get real here. If you’re on a journey to discover a soul-warming, heart-hugging soup, this recipe is your golden ticket. You know what’s great about it? It’s idiot-proof, even I didn’t mess it up. Seriously, if I can make this rich and creamy goodness without burning my apartment down, you can too. Plus, it’s cheesy, garlicky, and herby. What more could you ask for? It’s basically a hug in a bowl.
Extra bonus? You can customize it to match your mood. Want it spicier? Throw in some cayenne. Want it extra cheesy? Add an entire bag of cheddar. The world is your oyster, my friend.
Ingredients You’ll Need
For the Soup
- 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 (for thickening glory)
- 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 that next-level richness)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (totally optional, but why wouldn’t you?)
- Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (seriously, don’t skimp on this)
- 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, you daredevil)
Optional Garnish
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Grab your grocery bags because it’s time to get cooking.
Step-by-Step Instructions
Peel and cube your Yukon Gold potatoes into those cute little ½-inch pieces. They should look like potato confetti. Rinse them under cold water to kick any excess starch to the curb. Set them aside and give them a pep talk.
Heat things up! Place a large pot or Dutch oven over medium heat. Add your choice of fat—whether it’s that glorious butter or a combo of olive oil and butter. Once it’s all melted and shimmering like the morning sun, toss in the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until it’s softened and translucent but not golden brown. Remember, we’re not making onion chips here.
Garlic time! Add in the minced garlic and let it cook for another 1-2 minutes, stirring constantly. Keep an eye on this or you’ll end up with burnt garlic, and nobody wants bitter soup. Trust me.
Flour power! Sprinkle that all-purpose flour over the sautéed onions and garlic. Stir it continuously and let it cook for about 1-2 minutes. This is the secret roux that thickens our soup. It’s like a warm, cozy blanket for the potatoes.
Whisk it good! Gradually add in the chicken or vegetable broth. Whisk it like you mean it, scraping the bottom of the pot to loosen any tasty bits. Keep whisking till it’s smooth. Congratulations, you just unlocked the “soupy” level.
Potato party! Now, add your rinsed and drained potato cubes to the pot. Stir well and bring that glorious mixture back to a gentle simmer. Turn the heat down to medium-low, cover the pot, and let it cook for about 15-20 minutes. You want those potatoes to be fork-tender like a gentle hug.
Blending bliss! Here’s where the magic happens. You can either:
a. Carefully ladle about half of that soup into a standard blender. Secure the lid tightly, but take out the center cap and cover it with a kitchen towel to allow steam to escape. Blend until smooth. Then pour it back into the pot.
b. Or if you’re feeling adventurous, use an immersion blender directly in the pot. Just be careful—you don’t want soup everywhere except in your bowl.Cream it up! Turn your heat down to low. Pour in the whole milk (or half-and-half) and heavy cream (if you’re feeling fancy). Stir while you do this, and then toss in the fresh parsley, chives, and thyme. Give it all a good mix and allow it to heat through for about 5 minutes. Important: Don’t let it boil now that the dairy is in there. We don’t want curdled chaos.
Cheese, please! Remove the pot from heat entirely and gradually add the shredded sharp cheddar cheese a handful at a time. Stir constantly until each addition is melted and fully incorporated. This is how we achieve cheesy perfection, folks.
Season to your heart’s content. Taste your soup and season with salt, pepper, and maybe that pinch of cayenne or smoked paprika if you dare. Remember, the cheese brings a salty punch too.
Serve it up! Ladle that hot, creamy soup into bowls. Go crazy with the garnishes like cooked bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately and let the flavors take you on a journey to comfort city.
Common Mistakes to Avoid
Skipping the starch rinse: You think you can get away with being lazy? Nope. Not rinsing the potatoes can lead to a gummy soup disaster. No one wants that.
Burning the garlic: Cooking the garlic too long can turn your soup into a bitter potion. Seriously, keep an eye on it like it’s your ex’s new partner on social media.
Not blending enough: Blend until smooth if you want that dreamy texture. Leaving too many chunks might leave you feeling like you’re just having a potato party, not a soup soiree.
Adding cheese in boiling soup: This is like inviting your shy friend to a wild party. Cheese likes to melt gently and not become a sticky mess, okay?
Alternatives & Substitutions
Potatoes: Don’t have Yukon Gold? Russets work too, but they might make the soup a little more starchy.
Cheese: If cheddar isn’t your jam, go for gouda, Monterey Jack, or even a cheeky sprinkle of blue cheese for some kick.
Milk: Wanna keep it lighter? Use almond or oat milk but note it may change the flavor profile a bit.
Herbs: Fresh herbs are a party, but dried ones can crash the same party too. Just remember, use less if you’re using dried. A teaspoon of dried thyme is good enough!
Make it vegan: Swap the butter for vegan butter, omit the cheese, and use coconut milk instead for creamy goodness.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Margarine is like a bad knock-off of the real thing.
How do I make it spicy?
Feel free to add some cayenne or a dash of hot sauce. You do you, boo.
Can I freeze this soup?
Yes, freezing is totally a go! Just don’t add the cheese until you reheat it. Otherwise, it gets all funky.
What kind of toppings should I use?
Honestly, anything goes. Croutons, bacon, cheese, or just a sprinkle of herbs—let your imagination run wild.
What if I added too much salt?
If the soup is singing the wrong notes, add a splash of cream or milk to tone it down. It’s like putting those bad vibes in time out.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. Grab a bowl of this creamy cheddar garlic herb potato soup and take a moment to appreciate your culinary prowess. Whether it’s a cozy night in or a gathering with friends, this soup is sure to please. Remember, don’t take cooking too seriously; it’s all about having fun and sharing good food. Go forth and soup like there’s no tomorrow!
Print
Hearty Cheddar Garlic Herb Potato Soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy potato soup that’s easy to make and packed with comforting flavors of cheddar, garlic, and herbs.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 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 fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peel and cube the potatoes into ½-inch pieces, rinse under cold water, and set aside.
- Heat a large pot over medium heat and add butter or the mixture of olive oil and butter. Sauté the chopped onion for 5-7 minutes until softened.
- Add minced garlic and cook for 1-2 minutes, stirring constantly.
- Sprinkle flour over the onion and garlic mix, stirring for 1-2 minutes to form a roux.
- Gradually whisk in chicken or vegetable broth, scraping the bottom of the pot until smooth.
- Add potato cubes, bring to a simmer, cover, and cook for 15-20 minutes until potatoes are fork-tender.
- Blend half of the soup in a blender or use an immersion blender in the pot until smooth.
- Turn the heat to low and stir in milk and heavy cream. Add fresh herbs and warm through for about 5 minutes without boiling.
- Remove from heat and gradually stir in shredded cheddar cheese until fully melted.
- Season with salt, pepper, and optional spices.
- Ladle soup into bowls and garnish with toppings such as bacon, extra cheese, sour cream, or croutons. Serve immediately.
Notes
Don’t forget to rinse the potatoes to avoid a gummy texture. Blend the soup until smooth for the best texture.