Hearty Cheddar Garlic Herb Soup

This hearty cheddar garlic herb potato soup is my comfort food go-to when I want warm creamy satisfaction without fuss. It feels like a cozy hug in a bowl after a long day and always hits the spot with simple ingredients you likely have on hand.

I improvised this recipe after craving a creamy potato soup that wasn&t too heavy but still indulgent and it quickly became a family favorite in our house

Ingredients

• Yukon Gold potatoes: peeled and cut into uniform cubes rinsed to avoid gumminess their natural buttery flavor melts into the soup beautifully
• Unsalted butter or olive oil and butter mixture: for sautéing the aromatics this fat mix adds richness and layers of flavor
• Yellow onion: finely chopped for sweetness and a soft flavor base choose firm onions with no soft spots
• Garlic: minced for that aromatic punch fresh cloves give the best fragrance and flavor
• All-purpose flour: used sparingly to create a roux which thickens the soup gently without any graininess
• Low sodium chicken or vegetable broth: as the liquid base delivers savory depth while allowing the cheese to shine through
• Whole milk or half and half: for creaminess pick whole milk with good fat content for smoothness
• Heavy cream: optional but recommended if you want to take the richness to the next level
• Sharp cheddar cheese: freshly shredded avoids clumps and melts perfectly giving the signature cheesy bite
• Fresh parsley chives thyme: add herbal brightness and help balance the richness use fresh for the best results
• Salt freshly ground black pepper and a pinch of cayenne or smoked paprika: for subtle heat and seasoning complexity
• Optional garnishes: like crumbled bacon extra cheddar sour cream fresh herbs or crunchy croutons bring texture and extra bursts of flavor

Instructions

Prepare the Potatoes:

Peel Yukon Gold potatoes and cut into even half-inch cubes so they cook evenly. Rinse thoroughly under cold water to wash away excess starch which prevents your soup from turning gluey. Set these aside.

Sauté the Aromatics:

Heat a large pot or Dutch oven on medium heat and add your butter or olive oil plus butter mix. When butter is melted and gently shimmering add the finely chopped yellow onion. Stir occasionally while cooking for 5 to 7 minutes until the onion softens to translucent without browning. This slow softening develops the sweet flavor that forms the soup base.

Add the Garlic:

Toss the minced garlic into the pot and stir constantly for 1 to 2 minutes until it becomes fragrant. Be vigilant to keep the garlic from browning or it will taste bitter.

Create the Roux:

Sprinkle in the flour over the softened onions and garlic. Stir continuously for about 1 to 2 minutes cooking out the raw flour taste. This step thickens the soup making it velvety smooth when liquid is added.

Introduce the Liquids:

Slowly pour in the chicken or vegetable broth while whisking constantly. This prevents lumps and lifts any tasty browned bits stuck to the pot surface. Bring the mixture to a gentle simmer.

Cook the Potatoes:

Drop the rinsed potato cubes into the simmering broth. Stir well and return to a gentle simmer. Reduce heat to medium low then cover and cook for 15 to 20 minutes or until potatoes pierce easily with a fork. Stir occasionally to prevent sticking.

Blend for Creaminess Partial:

Use an immersion blender or standard blender to puree about half to two thirds of the soup. Keep part chunky to provide texture and that satisfying mouthfeel. Blend carefully to avoid hot splashes and never overfill your standard blender when working with hot liquids.

Incorporate Dairy and Herbs:

Turn heat to low. Slowly add the milk and heavy cream if using while stirring continuously. Add freshly chopped parsley chives and thyme. Heat gently for 5 minutes making sure the soup does not boil or the dairy might curdle.

Melt the Cheese:

Take the pot off heat. Gradually stir in shredded sharp cheddar cheese a handful at a time allowing each addition to melt fully before adding more. Off the heat melting keeps the cheese smooth and prevents graininess.

Season to Perfection:

Taste and add salt and freshly ground black pepper in small increments. Add a pinch of cayenne pepper or smoked paprika if you want a little hidden warmth. Remember the cheese will add saltiness so season gradually.

Serve Hot:

Ladle the soup into bowls and top with your preferred garnishes such as crumbled bacon extra cheddar sour cream fresh herbs or crunchy croutons. Serve immediately.

My favorite ingredient has to be the sharp cheddar because it adds a tangy richness that transforms simple potatoes into a meal. One winter evening we gathered around after sledding and this soup was exactly what we needed to warm up and reconnect.

Storage tips

Soup stores well in airtight containers in the refrigerator for up to four days. Reheat gently on the stove stirring occasionally adding a splash of milk if it seems too thick.

Ingredient swaps

For a dairy-free version substitute plant-based milk and vegan cheeses but expect a different texture and flavor profile. Use red potatoes or Russets if Yukon Golds are unavailable though choice affects creamy texture slightly. Try adding leeks or celery in place of some onions for a different aromatic base.

Serving ideas

Serve with crusty bread or garlic toast to soak up the creamy soup. Add a simple side salad to balance the warmth and richness. Top with crispy bacon bits guacamole or sautéed mushrooms for a hearty twist. Seasonal twists In fall add roasted butternut squash or pumpkin puree for a cozy seasonal note. In spring toss in fresh peas or chopped asparagus as garnish to brighten the dish. Winter calls for extra warming spices like a dash of nutmeg or smoked paprika for depth.

This hearty cheddar garlic herb potato soup is a perfect comforting meal that brings warmth and flavor to any day.

Frequently Asked Recipe Questions

→ What type of potatoes suit this soup best?

Yukon Gold potatoes are ideal for their creamy texture and ability to hold some shape after cooking, balancing creaminess with chunkiness.

→ How do you prevent the soup from becoming gummy when cooking potatoes?

Rinsing the cubed potatoes under cold water removes excess starch, which helps maintain a smooth, non-gummy texture in the soup.

→ What is the purpose of adding flour after sautéing the aromatics?

Sprinkling flour creates a roux that thickens the broth, giving the soup a rich and velvety consistency without lumps.

→ Why is it recommended to add cheese off the heat?

Adding shredded sharp cheddar off the heat prevents the cheese from becoming grainy or separating, ensuring a smooth melt.

→ Can I adjust the herb flavors in this dish?

Yes, fresh parsley, chives, and thyme provide bright herbal notes, but quantities can be adjusted to suit personal taste preferences.

→ What optional garnishes complement the dish well?

Crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, fresh chives, parsley, and crunchy croutons add layers of texture and flavor.