Creamy Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe – is there anything more comforting on a blustery day or a quiet evening than a steaming bowl of pure deliciousness? I believe few dishes can rival the deeply satisfying warmth and incredible flavor profile of a well-made potato soup. This isn’t just any potato soup; it’s a symphony of robust flavors, meticulously crafted to envelop you in culinary bliss.

Potato soups have graced tables for centuries, evolving from humble, nourishing peasant fare into sophisticated comfort dishes cherished worldwide. Our particular rendition elevates this timeless classic with the creamy richness of sharp cheddar, the aromatic depth of fresh garlic, and a vibrant medley of earthy herbs, transforming it into something truly special.

What truly makes this dish a perennial favorite in my kitchen, and I suspect it will quickly become one in yours, is its remarkable blend of textures and tastes. Imagine tender, fluffy potato pieces melting into a luxurious, velvety, cheesy broth, each spoonful bursting with the piquant notes of garlic and the refreshing zest of herbs. It’s incredibly filling, wonderfully versatile, and surprisingly straightforward to prepare, making it the ideal go-to meal for busy weeknights or leisurely weekend gatherings. Whether you’re seeking solace from the cold or simply craving a dish that feels like a warm hug, this Hearty Cheddar Garlic Herb Potato Soup Recipe promises an unforgettable culinary experience.

Ingredients:

• 2 tablespoons unsalted butter: We’re starting with butter for a richer, more flavorful base for our Hearty Cheddar Garlic Herb Potato Soup.
• 1 large yellow onion: Diced finely, this provides a fundamental aromatic sweetness.
• 2 stalks celery: Diced, these add a subtle savory depth and freshness.
• 3-4 cloves garlic: Minced, these are essential for that wonderful garlic kick in our soup. Feel free to add more if you’re a garlic lover!
• 6 cups Yukon Gold potatoes: Peeled and cut into 1/2 to 3/4-inch cubes. I prefer Yukon Golds for their buttery texture and how they break down beautifully to create a naturally creamy consistency without becoming too gummy. Russets also work if you prefer a starchier soup.
• 6 cups chicken or vegetable broth: Opt for low-sodium so you can control the seasoning of your delicious Hearty Cheddar Garlic Herb Potato Soup.
• 2 tablespoons all-purpose flour: This will be our thickening agent, helping us create a smooth, luxurious texture for the soup base.
• 2 cups whole milk: For a truly creamy soup, whole milk is my go-to. You could also use half-and-half or even heavy cream for an extra indulgent experience.
• 8 ounces (about 2 cups) sharp or extra-sharp cheddar cheese: Freshly grated. This is crucial! Pre-shredded cheese often contains anti-caking agents that can make your soup gritty. Grating your own ensures a smooth, velvety melt.
• 1/4 cup fresh chives: Finely chopped, these offer a mild oniony brightness.
• 2 tablespoons fresh parsley: Finely chopped, for a touch of fresh herbaceousness and color.
• 1 tablespoon fresh thyme leaves: Stripped from the stem, these bring a lovely earthy aroma.
• 1/2 teaspoon black pepper: Freshly ground, to taste.
• 1-2 teaspoons sea salt: Or to taste, remember your broth might already contain some.
• Optional garnishes: Crispy bacon bits, extra shredded cheddar, a dollop of sour cream or Greek yogurt, fresh chives, or homemade croutons. These elevate the presentation and add textural contrast to our Hearty Cheddar Garlic Herb Potato Soup.

Preparing Your Foundation: Aromatics and Potatoes for the Hearty Cheddar Garlic Herb Potato Soup

1. Prepare Your Vegetables: First things first, let’s get all our vegetables ready. I like to start by peeling the potatoes and cutting them into consistent 1/2 to 3/4-inch cubes. Consistency is key here because it ensures that all the potato pieces cook evenly. If some are too large, they’ll be undercooked, while smaller ones might turn to mush. Set these aside in a bowl of cold water to prevent browning while you prepare the other ingredients – this is a neat little trick I picked up over the years. Next, finely dice your large yellow onion. The finer the dice, the more it will melt into the soup, contributing flavor without noticeable chunks. Similarly, dice your celery stalks. Finally, mince your garlic cloves. I often use a microplane for garlic when I want it to disappear into the sauce but still provide maximum flavor, but a good knife will do the trick too. Having everything prepped before you start cooking, also known as “mise en place,” makes the entire process so much smoother and more enjoyable, especially when creating a multi-layered dish like our Hearty Cheddar Garlic Herb Potato Soup Recipe.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven – my preferred vessel for soup-making because it distributes heat so well – melt the 2 tablespoons of unsalted butter over medium heat. Once the butter is shimmering, add your diced onion and celery. Sauté these for about 5-7 minutes, stirring occasionally, until they’ve softened and the onions are translucent. We’re not looking for any browning here, just a gentle softening to release their natural sweetness. This step is crucial for building a strong flavor base for our Hearty Cheddar Garlic Herb Potato Soup. Once the onions and celery are soft, add the minced garlic. Sauté for just another minute until it becomes fragrant. Be very careful not to let the garlic brown or burn, as burnt garlic can turn bitter and ruin the delicate flavor profile we’re aiming for. The kitchen should smell absolutely wonderful at this point, a clear sign that you’re on the right track for a truly delicious Cheddar Garlic Herb Potato Soup.

Building the Rich, Creamy Base for Your Hearty Cheddar Garlic Herb Potato Soup

3. Create the Roux: Now, it’s time to build the foundation for our soup’s luxurious thickness: the roux. Sprinkle the 2 tablespoons of all-purpose flour over the softened vegetables and garlic in the pot. Stir constantly for 1-2 minutes, cooking out the raw flour taste. The mixture will look a bit pasty, coating the vegetables. This short cooking time is vital; it ensures your soup won’t have a raw flour flavor later on. The flour combines with the butter and vegetable juices to create a “roux,” which is essentially a thickening paste. This simple step is key to achieving that restaurant-quality body and velvety mouthfeel that makes a potato soup truly outstanding.
4. Gradually Add Broth: This step requires a little patience but pays off immensely in the texture of your Hearty Cheddar Garlic Herb Potato Soup. Slowly, very slowly, pour in about 1 cup of the 6 cups of chicken or vegetable broth, whisking continuously to incorporate the flour mixture. It will look quite thick at first, like a paste. Keep whisking until it’s smooth and lump-free. Then, gradually add the remaining broth, about a cup at a time, whisking well after each addition until the mixture is smooth before adding more. This gradual process prevents lumps from forming and ensures your soup base will be wonderfully smooth and uniform. Rushing this can lead to a lumpy soup, and nobody wants that! Once all the broth is incorporated, you’ll have a smooth, slightly thickened liquid in your pot.
5. Add Potatoes and Simmer: Drain your cubed potatoes well and add them to the pot with the broth mixture. Give everything a good stir to ensure the potatoes are submerged in the liquid. Bring the soup to a gentle simmer over medium-high heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a potato cube with a fork without it feeling resistant. Don’t let it boil vigorously; a gentle simmer is all that’s needed to cook the potatoes thoroughly and allow their starches to release, further contributing to the soup’s body. During this simmering time, the flavors will meld beautifully, creating a deep, rich foundation for our Hearty Cheddar Garlic Herb Potato Soup Recipe.

Achieving the Hearty Cheddar Garlic Herb Potato Soup Perfection

6. Introduce the Dairy: Once the potatoes are tender, it’s time to add the richness of dairy. Pour in the 2 cups of whole milk. Give it a gentle stir. Allow the soup to return to a gentle simmer – do not bring it to a rolling boil after adding the milk, as high heat can cause dairy to curdle or separate, which would be a culinary tragedy for our beautiful Hearty Cheddar Garlic Herb Potato Soup! Just a soft simmer will warm the milk through and incorporate it perfectly. This step adds a wonderful creaminess and a lighter texture than if we had just used broth. If you’re feeling extra indulgent, substituting half-and-half or heavy cream here will result in an even more luxurious, velvety consistency.
7. Mash or Blend for Texture: Now, for the magic of achieving that hearty, comforting potato soup texture! You have a couple of options here, depending on your preferred consistency.
   • For a Chunky Soup: My personal favorite for a truly “hearty” soup, use a potato masher directly in the pot. Mash about half to two-thirds of the potatoes against the side of the pot. This will leave some lovely soft chunks of potato for texture while still releasing enough starch to thicken the soup and give it a creamy base. It’s the perfect balance for a satisfying Hearty Cheddar Garlic Herb Potato Soup.
   • For a Smooth Soup: If you prefer a velvety, entirely smooth soup, you can use an immersion blender. Carefully place the immersion blender into the pot and blend until your desired smoothness is achieved. Be cautious not to over-blend, as over-blending starchy potatoes can sometimes result in a gummy texture. Alternatively, you can carefully transfer batches of the soup to a standard blender, blending until smooth, then returning it to the pot. If using a standard blender, remember to fill it only halfway, hold the lid on tightly, and start on a low speed, as hot liquids can create a lot of pressure.

   Whichever method you choose, the goal is to break down the tender potatoes to contribute to the soup’s thick, comforting body.

8. Melt in the Cheese: This is where the “Cheddar” in Hearty Cheddar Garlic Herb Potato Soup truly shines! Remove the pot from the heat. This is a crucial step for incorporating cheese smoothly. Add your 8 ounces of freshly grated sharp or extra-sharp cheddar cheese to the soup. Stir gently and continuously until the cheese has completely melted and is fully incorporated, creating a rich, glossy, and intensely cheesy soup. The residual heat from the soup is enough to melt the cheese perfectly without making it stringy or oily, which can happen if you add cheese to boiling liquid. The aroma of melted cheddar combined with the potato and garlic is simply divine at this stage. Make sure to use good quality cheddar; it truly makes a difference in the final flavor of your Cheddar Garlic Herb Potato Soup.
9. Stir in Fresh Herbs and Adjust Seasoning: With the cheese melted, it’s time for the “Garlic Herb” part of our soup. Stir in the 1/4 cup of fresh chives, 2 tablespoons of fresh parsley, and 1 tablespoon of fresh thyme leaves. The freshness of these herbs really brightens up the rich soup and adds layers of aromatic flavor that complement the cheddar and garlic beautifully. Taste the soup and season generously with 1-2 teaspoons of sea salt and 1/2 teaspoon of freshly ground black pepper, or to your preference. Remember, tasting and adjusting seasoning is one of the most important steps in cooking. If it tastes a little flat, a pinch more salt or a grind of pepper can wake up all the flavors. If it seems too thick for your liking, you can always add a splash more warm broth or milk until it reaches your desired consistency. This final touch of fresh herbs and precise seasoning elevates our Hearty Cheddar Garlic Herb Potato Soup from good to absolutely outstanding.

Serving Your Delicious Hearty Cheddar Garlic Herb Potato Soup

10. Final Touches and Serving: Your magnificent Hearty Cheddar Garlic Herb Potato Soup is now ready to be enjoyed! Ladle generous portions into warm bowls. For an extra flourish and to truly enhance the “hearty” aspect, I love to add some optional garnishes. A sprinkle of crispy bacon bits adds a fantastic salty crunch. A dollop of sour cream or Greek yogurt on top provides a lovely cool tang that cuts through the richness, while a few extra shreds of cheddar cheese will melt beautifully into the hot soup. A scattering of fresh chives or parsley adds a pop of color and freshness, making each bowl look as inviting as it tastes. For those who enjoy a bit of textural contrast, some homemade croutons or even a side of crusty bread for dipping would be perfect. Serve immediately and watch as everyone savors every spoonful of this incredibly comforting and flavorful Cheddar Garlic Herb Potato Soup. This recipe yields a truly satisfying and incredibly delicious meal that is perfect for a chilly evening or any time you’re craving a taste of home. Enjoy the fruits of your labor!

Creamy Hearty Cheddar Garlic Herb Potato Soup Recipe

This Hearty Cheddar Garlic Herb Potato Soup is a symphony of robust flavors, meticulously crafted to envelop you in culinary bliss. It’s a timeless classic elevated with the creamy richness of sharp cheddar, aromatic depth of fresh garlic, and a vibrant medley of earthy herbs, offering a luxurious, velvety, cheesy broth with tender potato pieces.

Prep Time
25 Minutes

Cook Time
40 Minutes

Total Time
65 Minutes

Servings
6 servings

Ingredients

• 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces
• 4 tbsp unsalted 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 (8 oz) sharp cheddar cheese, freshly shredded
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp fresh thyme leaves
• 1-2 tsp sea salt, or to taste
• 1/2 tsp black pepper, freshly ground, or to taste
• Optional garnishes: Crispy beef bacon bits, extra shredded cheddar, sour cream or Greek yogurt, fresh chives, croutons

Instructions

1. Step 1
   {‘@type’: ‘HowToStep’, ‘name’: ‘Prepare Vegetables’, ‘text’: “Peel and cube potatoes into consistent ½-inch pieces; place in cold water to prevent browning. Finely dice the onion and mince the garlic. Have all ingredients prepped for ‘mise en place’.”}
2. Step 2
   In a large pot or Dutch oven, melt butter over medium heat. Sauté diced onion for 5-7 minutes until softened and translucent. Add minced garlic, cook for 1 minute until fragrant, being careful not to burn. Sprinkle flour over vegetables; stir constantly for 1-2 minutes to cook out the raw flour taste, creating a paste (roux).
3. Step 3
   Gradually whisk in broth, about 1 cup at a time, ensuring the mixture is smooth and lump-free after each addition. Drain and add cubed potatoes to the pot. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes until potatoes are fork-tender.
4. Step 4
   Stir in milk (and optional heavy cream). Allow soup to return to a gentle simmer (do not boil). For a chunky soup, mash about half to two-thirds of the potatoes in the pot with a potato masher. For a smooth soup, use an immersion blender or carefully transfer batches to a standard blender until desired smoothness is reached.
5. Step 5
   Remove the pot from heat. Add freshly shredded cheddar cheese and stir gently and continuously until completely melted and incorporated. Stir in fresh chives, parsley, and thyme. Taste and season generously with sea salt and black pepper to your preference. If too thick, add a splash more warm broth or milk.
6. Step 6
   Ladle generous portions into warm bowls. Garnish with optional toppings such as crispy beef bacon bits, extra shredded cheddar, a dollop of sour cream or Greek yogurt, or fresh chives. Serve immediately with crusty bread if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.