Name: Hearty Cheddar Garlic Herb Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 servings
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; 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, freshly ground; Pinch of cayenne pepper or smoked paprika

Hearty Cheddar Garlic Herb Potato Soup Recipe – there’s something inherently comforting about a warm bowl of soup, and this particular recipe is designed to be the ultimate hug in a bowl. Imagin extracte sinking your spoon into a creamy, velvety broth, studded with tender chunks of potato, kissed by the sharp tang of cheddar cheese, and infused with the aromatic embrace of fresh herbs and pungent garlic. This isn’t just any potato soup; it’s a symphony of flavors and textures that will have you returning for seconds, and possibly even thirds. People adore this dish because it’s incredibly satisfying, making it perfect for a chilly evening or a hearty lunch that truly fuels you. What makes this Hearty Cheddar Garlic Herb Potato Soup Recipe truly special is the careful balance of robust flavors – the savory depth of the cheese, the earthy goodness of the potatoes, and the bright, fresh notes of the herbs all come together in a harmonious dance that’s both familiar and delightfully elevated. Get ready to discover your new favorite go-to soup!

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 (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)

Preparing the Base

To start crafting this incredibly satisfying Hearty Cheddar Garlic Herb Potato Soup, the first crucial step is to build a robust flavor base. In a large pot or Dutch oven, melt your chosen fat over medium heat. If you’re using the butter and olive oil combination, add both now. Once the butter is melted and shimmering, or the olive oil is heated through, add the finely chopped yellow onion. Sauté the onion, stirring frequently, for about 5-7 minutes, or until it becomes translucent and begin extracts to soften. This process gently sweetens the onions and lays the groundwork for the soup’s delicious aroma. Be patient here; this step is key to developing depth of flavor.

Next, introduce the minced garlic to the pot. Stir it in with the softened onions and cook for another 1-2 minutes, just until fragrant. It’s important not to let the garlic burn, as this can impart a bitter taste to your soup. You’ll notice the kitchen filling with a wonderful garlicky scent, a sure sign that you’re on the right track.

Thickening and Simmering

Now it’s time to create the velvety texture that defines this potato soup. Sprinkle the all-purpose flour evenly over the sautéed onions and garlic. Whisk it together to form a paste, often referred to as a roux. Cook this mixture, stirring constantly, for about 1-2 minutes. This step is essential for cooking out the raw flour taste and will help thicken your soup beautifully without making it gummy. The roux should appear lightly golden. Following this, gradually pour in the low-sodium chicken or vegetable broth, whisking continuously to ensure there are no lumps. Bring the mixture to a simmer, and allow it to cook for about 5 minutes, stirring occasionally, until it has thickened slightly into a smooth sauce.

Add the cubed Yukon Gold potatoes to the pot. Give everything a good stir to ensure the potatoes are well coated with the thickened broth. Bring the soup back to a gentle simmer. Cover the pot, reduce the heat to low, and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. It’s important to maintain a gentle simmer, not a rolling boil, to prevent scorching the bottom of the pot and to cook the potatoes evenly. Periodically check on the soup to stir and ensure it’s not sticking.

Achieving Creaminess and Flavor

Once the potatoes are perfectly tender, it’s time to make this soup incredibly creamy and flavorful. Stir in the whole milk and, if you’re using it, the optional heavy cream. Increase the heat slightly to medium-low and gently warm the soup through. Do not bring it to a boil after adding the milk and cream, as this can cause them to curdle. You want to heat it until it’s steaming hot but not bubbling vigorously.

Now for the star of the show: the cheese. Gradually add the freshly shredded sharp cheddar cheese, a handful at a time, stirring constantly until each addition is melted and incorporated before adding more. This gradual addition helps create a smooth, lump-free, and wonderfully cheesy soup. The shredded cheddar will melt into the warm liquid, creating that signature creamy, decadent texture. Taste the soup at this stage and season with salt and freshly ground black pepper. Add the optional pinch of cayenne pepper or smoked paprika if you desire a subtle warmth or smoky undertone. Stir in the fresh parsley, chives, and thyme. These fresh herbs add a bright, herbaceous counterpoint to the rich, cheesy broth.

Finishing Touches and Serving

For an extra smooth consistency, you can use an immersion blender to partially blend the soup, leaving some potato chunks for texture, or transfer about a quarter of the soup to a regular blender (being very careful with hot liquids), blend until smooth, and return it to the pot. This step is optional but creates an even more luxurious mouthfeel. Ensure the soup is heated through but again, avoid boiling. The final consistency should be thick enough to coat the back of a spoon but still pourable.

Serve this Hearty Cheddar Garlic Herb Potato Soup immediately in warm bowls. Garnish with a little extra fresh parsley and chives for a pop of color and freshness. It’s fantastic on its own or paired with a crusty bread for dipping. Enjoy this comforting and delicious creation!

Conclusion:

And there you have it – your guide to crafting the most delicious and satisfying Hearty Cheddar Garlic Herb Potato Soup Recipe! This recipe is a true comfort food cbeef hampion, perfect for a chilly evening or whenever you need a warm hug in a bowl. The combination of creamy potatoes, sharp cheddar, pungent garlic, and fragrant herbs creates a flavor profile that is simply irresistible. I hope you enjoy making and devouring this wonderful soup as much as I do.

For serving suggestions, consider pairing your Hearty Cheddar Garlic Herb Potato Soup Recipe with crusty bread for dipping, a light side salad to balance the richness, or even some crispy beef bacon bits sprinkled on top for an extra layer of savory goodness. If you’re looking to switch things up, feel free to experiment with different herbs like thyme or rosemary, or add a pinch of smoked paprika for a subtle smoky undertone. You can also add a swirl of sour cream or a dollop of Greek yogurt for added creaminess.

Don’t be afraid to make this soup your own! The beauty of a recipe like this is its adaptability. So gather your ingredients, put on your favorite apron, and dive into the joyous process of creating this fantastic Hearty Cheddar Garlic Herb Potato Soup Recipe. Happy cooking!

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, absolutely! The Hearty Cheddar Garlic Herb Potato Soup Recipe is even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it has become too thick.

What kind of potatoes are best for this soup?

For the best texture and flavor in your Hearty Cheddar Garlic Herb Potato Soup Recipe, starchy potatoes like Russets or Yukon Golds are ideal. They break down beautifully, contributing to a wonderfully creamy consistency without needing to be overly blended. Waxy potatoes can also work but might result in a slightly less smooth texture.