Introduction to Hearty Cheddar Garlic Herb Potato Soup Recipe
As the leaves turn crisp and the nights grow cooler, there’s nothing quite like a warm bowl of Hearty Cheddar Garlic Herb Potato Soup Recipe to wrap you in comfort. Life gets busy, especially for us moms and professionals, but this cozy soup is a quick solution for chaotic evenings. With its creamy texture and rich flavors, it’s sure to impress your loved ones at the dinner table. Believe me, chasing away the chill has never been easier or more delicious. Let’s dive in and discover this simple yet indulgent recipe together!
Why You’ll Love This Hearty Cheddar Garlic Herb Potato Soup Recipe
This Hearty Cheddar Garlic Herb Potato Soup Recipe is a lifesaver on brisk days when time is of the essence. It’s not only simple to whip up, but it also embraces the soul with every spoonful. The creamy goodness pairs beautifully with sharp cheddar cheese and fragrant herbs, creating a taste that feels like a warm hug. Plus, it’s versatile enough for lunch or dinner, making it a perfect choice for busy families!
Ingredients for Hearty Cheddar Garlic Herb Potato Soup Recipe
Now, let’s gather everything we need to create this comforting Hearty Cheddar Garlic Herb Potato Soup Recipe. Each ingredient plays a vital role in building flavor, warmth, and comfort. Here’s what you’ll need:
- Yukon Gold potatoes: These beauties are creamy and buttery in texture, perfect for a hearty soup.
- Unsalted butter or olive oil: Both will add richness; choose based on your preference. Butter brings a classic touch, while olive oil gives a slight Mediterranean flair.
- Yellow onion: A finely chopped onion becomes sweet when sautéed, adding depth to your soup.
- Garlic: Fresh garlic enhances the aroma and flavor, making your kitchen smell divine.
- All-purpose flour: This is essential for creating a roux, which helps thicken the soup and makes it creamy.
- Low-sodium chicken or vegetable broth: Broth adds a savory base without overpowering the other flavors. Opt for low-sodium to control salt levels.
- Whole milk: This contributes creaminess; you can swap for half-and-half for a richer experience.
- Heavy cream: An optional ingredient, but highly recommended for that indulgent touch. It makes the soup luxuriously creamy.
- Sharp cheddar cheese: Freshly shredded cheese melts beautifully and provides a rich, tangy flavor.
- Fresh herbs: A combo of parsley, chives, and thyme brings vibrant notes and freshness. Use dried herbs if fresh ones aren’t available.
- Salt and black pepper: Essential for enhancing flavors; season to your taste.
- Cayenne pepper or smoked paprika: A pinch of this can add a delightful kick, balancing the soup’s creaminess.
- Optional garnishes: Cooked crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, and fresh herbs elevate your soup’s presentation.
- Croutons: They add a delightful crunch, complementing the creamy soup.
For exact quantities, check out the bottom of the article. Let’s get cooking!
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Ready to get your hands dirty in the kitchen? Making this Hearty Cheddar Garlic Herb Potato Soup Recipe is as simple as pie! Follow these easy steps for a creamy, flavorful, and satisfying soup that will warm your heart.
Step 1: Prepare the Potatoes
First things first, peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. This ensures they cook evenly. Rinse those cubes under cold water to remove excess starch—trust me, this will help achieve a creamy texture later. Once rinsed, set them aside and move on to the next stage!
Step 2: Sauté the Onions and Garlic
Heat a large pot or Dutch oven over medium heat. Add in the unsalted butter or your olive oil and butter mix. As the butter melts and starts to bubble, toss in the finely chopped yellow onion. Sauté for about 5-7 minutes until it’s softened and translucent. The aroma will be heavenly! Now, add the minced garlic and cook for an additional 1-2 minutes, stirring until fragrant. Don’t let it burn, or you’ll need to start over!
Step 3: Create the Roux
Once your onions and garlic are perfectly sautéed, sprinkle the all-purpose flour right over the mixture. Stir continuously for 1-2 minutes to fully combine and create a roux. This technique thickens the soup beautifully and gives it that luscious, creamy texture we all crave.
Step 4: Add the Broth and Potatoes
Next up, gradually whisk in your low-sodium chicken or vegetable broth until it’s smooth. Bring this mixture to a gentle simmer. Now, it’s time to introduce those rinsed potato cubes. Stir them in, cover the pot, and let it simmer for 15-20 minutes until the potatoes are fork-tender. A little patience here will pay off!
Step 5: Blend for Creaminess
Now for a fun part! Using an immersion blender or a standard blender, blend only a portion of the soup. This gives it that creamy consistency while keeping some delicious chunks of potato intact. If you’re using a standard blender, be cautious with the hot liquid. You don’t want a kitchen disaster!
Step 6: Stir in Dairy and Cheese
With the heat turned low, it’s time to stir in the whole milk and heavy cream. If you want extra richness, go for half-and-half! Then, add in the freshly shredded sharp cheddar cheese. Stir until it’s melted and combined, creating a rich, cheesy flavor that you’ll adore.
Step 7: Final Seasoning
Your soup is almost ready! Now it’s time to taste and season to perfection. Add salt and freshly ground black pepper to your liking. If you’re feeling adventurous, sprinkle in a pinch of cayenne pepper or smoked paprika for that extra zing. Once seasoned, serve hot in bowls, and don’t forget those fabulous garnishes!
Tips for Success
- Always cut your potatoes into uniform pieces for even cooking.
- Sauté onions and garlic until fragrant but not browned to avoid bitterness.
- Gradually whisk in the broth to prevent lumps.
- Use freshly shredded cheese for maximum meltiness and taste.
- Don’t skip garnishes; they add flavor and make the soup look appealing.
- Leftovers can be thickened with additional broth or milk upon reheating.
Equipment Needed
- Large pot or Dutch oven: Essential for simmering your soup. A heavy-bottomed pot is highly recommended.
- Wooden spoon or spatula: For stirring; any sturdy utensil will do.
- Immersion blender: Ideal for blending the soup; a standard blender can be used too, just be careful with hot liquids.
- Measuring cups and spoons: For precision, especially with ingredients like flour and broth.
Variations for Hearty Cheddar Garlic Herb Potato Soup Recipe
- Loaded Baked Potato Style: Add cooked broccoli, jalapeños, or even sour cream and chopped green onions on top for that loaded baked potato vibe.
- Herb Infusion: Experiment with other fresh or dried herbs like rosemary or dill to switch up the flavor profile.
- Spicy Kick: For heat, mix in diced green chilies or a splash of hot sauce to elevate the soup’s kick.
- Vegetarian Delight: Swap in vegetable broth, and toss in some mixed veggies like carrots or bell peppers for added nutrition and flavor.
- Protein Boost: Stir in shredded rotisserie chicken or cooked sausage for heartier servings, perfect for hungry families!
- Gluten-Free Option: Use gluten-free flour or eliminate it altogether; your soup will still be deliciously creamy!
Serving Suggestions for Hearty Cheddar Garlic Herb Potato Soup Recipe
- Crusty Bread: Serve with a warm, crusty baguette or sourdough bread for dipping.
- Fresh Salad: A side salad with mixed greens adds freshness to the meal.
- Wine Pairing: Enjoy with a glass of white wine, like Chardonnay, for a touch of luxury.
- Garnish with Style: Swirl in extra cream and sprinkle fresh herbs for a beautiful presentation.
FAQs about Hearty Cheddar Garlic Herb Potato Soup Recipe
Can I make this soup ahead of time?
Absolutely! This Hearty Cheddar Garlic Herb Potato Soup Recipe tastes even better the next day. Simply store it in an airtight container in the refrigerator and reheat on the stove when you’re ready to enjoy it.
What can I substitute for heavy cream?
If you want a lighter option, skip the heavy cream and opt for more whole milk or half-and-half. You still get that creamy texture without the extra calories!
How can I make this soup spicier?
For a little heat, try adding diced jalapeños, a pinch of cayenne pepper, or even a drizzle of hot sauce. Just remember, it’s always best to start with a small amount and adjust as needed!
Is this soup suitable for freezing?
Yes, you can freeze this soup for up to three months. Just be aware that the texture may change a bit when reheated, so it’s best to add a little more broth or milk to restore the creaminess.
Can I use other types of cheese?
Of course! While sharp cheddar is fantastic, feel free to experiment with other cheeses like Monterey Jack, gouda, or even pepper jack for a unique twist on this comforting soup!
Final Thoughts
Each time I whip up this Hearty Cheddar Garlic Herb Potato Soup Recipe, I’m reminded of the joy that comes from sharing food with family and friends. The warmth of the soup, combined with its rich flavors, creates a comforting atmosphere that turns any meal into a celebration. It’s more than just a recipe; it’s a heartwarming experience that brings everyone together at the table. Whether on a chilly evening or as a savory lunch, this comforting soup is bound to become a staple in your home. Trust me; you’ll cherish every delicious spoonful!
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Hearty Cheddar Garlic Herb Potato Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and hearty potato soup infused with cheddar cheese, garlic, and fresh herbs, perfect for a comforting meal.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra richness)
- 1/2 cup heavy cream (optional, but recommended)
- 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)
Instructions
- Peel the Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch and set aside.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once melted, add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring until fragrant.
- Sprinkle the flour over the sautéed onions and garlic. Cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken or vegetable broth until smooth and bring to a simmer.
- Add the rinsed potato cubes, stir well, and cover the pot. Cook for 15-20 minutes until the potatoes are tender.
- Use an immersion or standard blender to blend part of the soup for creaminess while retaining some chunky pieces.
- Reduce heat to low and stir in the milk (or half-and-half) and heavy cream. Add fresh herbs and heat gently.
- Remove from heat and gradually stir in the shredded cheddar cheese until melted.
- Taste and season with salt, black pepper, and optional seasoning. Serve hot with chosen toppings.
Notes
- For extra richness, use half-and-half instead of whole milk.
- Using freshly shredded cheese improves melting and texture.
- Be cautious when blending hot liquids to prevent splattering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen for later use; reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg
