A Comforting Soup Experience Awaits

Ever walked into a kitchen where the aroma of buttery garlic meets sharp cheddar? That’s exactly what you get with this Hearty Cheddar Garlic Herb Potato Soup! This recipe is a creamy dream, quick enough for a weeknight meal yet fancy enough to impress your family. Seriously, it’s like a warm hug in a bowl. Let’s dive in and get cooking!

Why Make This Recipe

You’ll wonder how you lived without this soup in your life! Here’s why it’s a must-try:

Easy cleanup: One pot wonder means less time washing dishes and more time enjoying every creamy bite. 🙌
Family-friendly: It’s loaded with cheesy goodness that even the pickiest eaters can’t resist. Who doesn’t love cheese, right?
Affordable ingredients: Simple staples come together to create a gourmet experience on a budget.

Ingredients

You don’t need fancy stuff — just these basics!

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 (or half-and-half)
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 (or 1/2 teaspoon dried thyme)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper, freshly ground (or to taste)
Pinch of cayenne pepper or smoked paprika (optional)
Cooked crumbled bacon (optional garnish)
Extra shredded cheddar cheese (optional garnish)
Sour cream or Greek yogurt (optional garnish)
More fresh chives or parsley (optional garnish)
Croutons (optional garnish)

Directions

Let’s whip this up in easy-to-follow steps!

Prepare potatoes: Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes. Rinse them under cold water to remove excess starch and set aside.
Sauté the base: Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil and butter combo). Once melted, add the chopped onion and sauté for 5-7 minutes until softened.
Garlic time: Stir in the minced garlic and cook for another 1-2 minutes to get that lovely aroma going!
Thicken it up: Sprinkle in the flour and stir continuously for about 1-2 minutes.
Simmer away: Gradually whisk in the broth, scraping the bottom of the pot to loosen any delicious bits, and bring to a simmer.
Potato party: Add your rinsed potato cubes to the pot, stir well, and bring back to a simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
Blend it smooth: Ladle about half the soup into a blender and blend until smooth, then return it to the pot. (Pro tip: Always vent the lid when blending hot liquids!)
Creamy finish: Reduce the heat to low. Slowly mix in the milk and heavy cream (if using). Add fresh herbs and let it heat through gently for about 5 minutes.
Cheesy goodness: Off the heat, gradually stir in the shredded cheddar cheese until melted.
Season to perfection: Taste the soup and season with salt, black pepper, and optional cayenne or smoked paprika. Adjust seasoning as desired.
Serve hot: Ladle hot soup into bowls and garnish with your favorites—bacon, extra cheese, or a dollop of sour cream.

How to Make Hearty Cheddar Garlic Herb Potato Soup (Overview)

Making this soup is super straightforward! Start by prepping your potatoes and caramelizing onions just right to get that deep flavor. Then, you’ll build the soup base, add those glorious potatoes, and let it simmer until tender. Blending half the soup creates that smooth texture that’s just dreamy! Remember, don’t skip toasting the garlic — it makes all the difference! Finally, mix in the cheese and herbs, and voilà!

How to Serve Hearty Cheddar Garlic Herb Potato Soup

This cheesy potato soup is perfect on its own, but here are some fun serving ideas:

Pair it with crispy garlic bread for a satisfying crunch.
Toss in extra croutons to add texture and a fun twist.
Serve with a fresh salad to balance that creamy goodness.

Imagine sitting down, savoring the rich, cheesy flavors as the steam drifts up, making your mouth water. Yum!

How to Store Hearty Cheddar Garlic Herb Potato Soup

Got leftovers? This soup keeps well! It can stay in the refrigerator for about 3-4 days. Just make sure to cool it completely before storing it in an airtight container. Want to prep ahead? You can freeze it for up to 3 months. Reheat it gently on the stove, adding a splash of milk if it thickens too much.

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

Use Yukon Gold potatoes: They mash beautifully, giving you that creamy texture.
Swap for low-fat options: Use skim milk or add more vegetable broth for a lighter version.
Customize your cheese: Mix in some Gouda or Pepper Jack if you want a flavor twist.
Add more veggies: Toss in carrots or celery for extra nutrients and a pop of color.
Adjust thickness: If you like it thicker, blend more of the soup or add less broth.

Variation

Want to spice things up a bit? Try adding cooked sausage or smoked paprika for a smoky depth. For those going vegan, use plant-based butter, swap out the cream for coconut milk, and choose nutritional yeast instead of cheese. The possibilities are endless!

FAQs

Can I make this soup ahead of time?
Absolutely! Just follow the recipe, cool it, and store it in the fridge. Reheat when you’re ready to enjoy!

Can I freeze leftover potato soup?
Yes, it freezes well! Just be aware that the texture might change slightly, so add some milk when reheating to restore creaminess.

What’s a good substitute for heavy cream?
You can use extra milk, or even coconut cream if you want a non-dairy option.

📌 Pin this recipe for your next cozy dinner night!