There is something utterly comforting about a warm bowl of soup that feels both indulgent and nourishing at the same time, and this Hearty Cheddar Garlic Herb Potato Soup Recipe hits every note just right. Imagine creamy potatoes mingling with sharp cheddar, the subtle bite of garlic, and fragrant herbs, all coming together into a luscious soup that wraps you in cozy goodness. Perfect for chilly evenings or when you need a soul-soothing meal, this soup is easy to make, rewarding to eat, and bound to become one of your cherished favorites. Let me take you on a delicious journey to create this unforgettable dish!
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you! Each one plays an essential role in building the rich layers of flavor, smooth texture, and that inviting golden color that makes this soup so irresistible.
- 4 large russet potatoes, peeled and diced: The heart of the soup, providing creaminess and a comforting body.
- 1 tablespoon olive oil or butter: Adds richness and helps cook the aromatics beautifully.
- 1 medium onion, chopped: Brings a mild sweetness and depth to the base.
- 3 cloves garlic, minced: Infuses the soup with a warm, fragrant punch.
- 4 cups chicken broth (or vegetable broth): Liquids that transform the potatoes into a soup with a lovely savory foundation.
- 1 cup whole milk (or heavy cream): Boosts creaminess and melts the cheddar perfectly into every spoonful.
- 2 cups shredded sharp cheddar cheese: The star ingredient that adds richness and that unmistakable cheesy flavor.
- 1 teaspoon dried thyme (or fresh): Brings a subtle, earthy herbal note to brighten the soup.
- 1 teaspoon dried parsley (or fresh): Adds freshness and color for balance.
- Salt and pepper, to taste: Essential for seasoning and enhancing all the flavors.
- 4 slices cooked bacon, crumbled (optional): Crispy, smoky topping that adds texture and boldness.
- Extra shredded cheddar cheese, fresh parsley or chives, sour cream (optional): Perfect finishing touches to customize your bowl.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare Your Potatoes
Start by peeling and dicing the russet potatoes into bite-sized cubes. This helps them cook evenly and gives every spoonful a consistent, satisfying texture. Setting them aside will keep your prep organized and smooth as you move on to the next steps.
Step 2: Sauté the Aromatics
Heat olive oil or butter in a large pot over medium heat. Toss in your chopped onion and cook for about 3 to 4 minutes until it softens and becomes translucent. Then add the minced garlic and cook for another minute or two just until fragrant, careful not to burn it—this forms the flavorful backbone of your soup.
Step 3: Simmer the Potatoes
Next, add your diced potatoes to the pot, giving them a gentle stir to blend with the onions and garlic. Pour in the chicken or vegetable broth, turning up the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let everything simmer for 15 to 20 minutes, until the potatoes become fork-tender and ready to absorb the creamy goodness coming next.
Step 4: Blend for Creaminess (Optional)
If you prefer a smoother texture, this is the time to blend. Use an immersion blender to gently puree the soup in the pot, leaving some chunks for a perfect balance. Alternatively, carefully transfer half the soup into a blender, pulse until smooth, and add it back. This step is optional but really elevates the soup’s silky appeal.
Step 5: Stir in Dairy and Cheese
Lower your heat and stir in the milk or heavy cream, then gradually add the shredded sharp cheddar cheese, stirring constantly until it melts perfectly into the soup. Season with thyme, parsley, salt, and pepper, then let it simmer gently for another 5 to 7 minutes. This is where the soup really thickens and all those beautiful flavors meld in harmony.
Step 6: Garnish and Enjoy
Ladle your hearty masterpiece into bowls, then crown each portion with crumbled bacon if you’re using it, extra cheddar cheese, and a sprinkle of fresh parsley or chives. A dollop of sour cream on the side adds a lovely tang and creaminess that you won’t want to miss.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Garnishes are your chance to add texture, flavor, and a pop of color. The crispy bacon brings salty crunch, the fresh herbs add bright, green freshness, and extra cheddar cheese melts beautifully into the hot soup, making every bite extra cheesy and comforting.
Side Dishes
This soup loves company! A side of crusty bread or buttery crackers offers the perfect partner to soak up every luscious drop. For a more substantial meal, pair it with a simple crisp salad or roasted vegetables for texture contrast and added nutrition.
Creative Ways to Present
Serve this soup in charming rustic bowls or mini cast-iron pots to enhance the homey vibe. For entertaining, consider portioning into small glasses or mugs for an elegant appetizer. Drizzle with a little infused olive oil or a sprinkle of smoked paprika for a twist that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and textures. Before reheating, give it a good stir, as the ingredients may settle or thicken when chilled.
Freezing
You can freeze the soup for up to 2 months, but keep in mind the dairy and potatoes may change texture slightly. To freeze, cool the soup completely, then transfer to freezer-safe containers or bags, leaving some headspace for expansion.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent scorching. If the soup has thickened too much, add a splash of milk or broth to bring it back to the perfect creamy consistency without diluting the flavors.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap out the chicken broth for vegetable broth and skip the bacon garnish or use a vegetarian alternative. The combination of herbs and cheddar still makes for a rich and satisfying dish.
What type of cheese works best?
Sharp cheddar cheese is ideal here because it melts well and adds a bright, tangy flavor that complements the potatoes wonderfully. Avoid pre-shredded cheeses with additives as they can affect melting quality.
Is it necessary to peel the potatoes?
Peeling helps create a smoother soup and a more delicate texture, but if you prefer a rustic feel with some potato skin, feel free to leave it on after washing thoroughly.
Can I prepare this soup in advance?
Yes! You can prepare the soup up to the point before adding dairy and cheese, then refrigerate for up to 24 hours. Add the milk and cheese during reheating for the freshest taste and best texture.
What can I use as an alternative to heavy cream?
Whole milk works well for a lighter version, or you can try half-and-half. Coconut milk is another option for a dairy-free twist, though it will slightly change the flavor profile.
Final Thoughts
This Hearty Cheddar Garlic Herb Potato Soup Recipe is everything you want in a cozy, satisfying meal — creamy, cheesy, and packed with comforting flavors that feel like a warm hug. Whether it’s a weeknight dinner or a weekend treat, I encourage you to give it a try and make it your own with your favorite garnishes. Trust me, once you savor this soup, it will become your go-to for chilly days and when you need a little extra comfort on your plate.
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Hearty Cheddar Garlic Herb Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish perfect for chilly days. Loaded with tender russet potatoes, sharp cheddar cheese, and a blend of aromatic herbs, this soup is both flavorful and satisfying. It can be customized with bacon for meat lovers or made vegetarian by using vegetable broth. Rich yet balanced, this soup is ideal as a warming entree, served with crusty bread or crackers.
Ingredients
Vegetables
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids
- 1 tablespoon olive oil or butter
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup whole milk (or heavy cream for a richer soup)
Dairy and Cheese
- 2 cups shredded sharp cheddar cheese
Herbs and Seasonings
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and pepper, to taste
Optional Toppings
- 4 slices of cooked bacon, crumbled (optional for a non-vegetarian version)
- Extra shredded cheddar cheese
- Fresh parsley or chives, chopped
- Sour cream (optional, for serving)
Instructions
- Prepare the Potatoes: Peel and dice the russet potatoes into bite-sized cubes. Set them aside for later use.
- Cook the Aromatics: In a large pot, heat the olive oil or butter over medium heat to prepare for sautéing the vegetables.
- Sauté Onion: Add the chopped onion to the pot and cook for 3-4 minutes until softened and translucent, which will build a flavorful base for the soup.
- Cook Garlic: Add the minced garlic and cook for about 1-2 minutes, stirring frequently to prevent burning and to release its fragrant aroma.
- Add Potatoes: Stir the diced potatoes into the pot, mixing well with the onions and garlic.
- Add Broth and Boil: Pour in the chicken or vegetable broth, then bring the mixture to a boil over medium-high heat to cook the potatoes thoroughly.
- Simmer Potatoes: After boiling, reduce the heat to low. Let the soup simmer uncovered for 15-20 minutes until the potatoes are fork-tender and ready to blend.
- Blend the Soup (Optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, blend half of the soup in a blender, then return it to the pot.
- Skip Blending (Optional): If you prefer a chunkier soup, you can omit the blending step entirely and keep the potatoes whole.
- Add Dairy and Cheese: Stir in the milk or cream and shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup reaches a creamy consistency.
- Season and Simmer: Add dried thyme, dried parsley, salt, and pepper to taste. Let the soup simmer for another 5-7 minutes to allow the flavors to meld together.
- Garnish and Serve: Ladle the soup into bowls and top with crumbled bacon (if using), extra cheddar cheese, and freshly chopped parsley or chives. Optionally, add a dollop of sour cream for extra richness.
- Enjoy: Serve the hot soup with crusty bread or crackers to complete your comforting meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- You can swap whole milk with heavy cream for a richer and thicker soup.
- Adjust cheese quantity based on desired cheesiness and richness.
- Use fresh herbs if available to enhance the flavor, or adjust amounts based on preference.
- If a smoother soup is preferred, blending is recommended, but leaving some chunks provides nice texture contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
