This creamy cheddar garlic herb potato soup is like a warm hug in a bowl! Packed with tender potatoes, rich cheese, and tasty herbs, it’s perfect for chilly days.
You’ll love how quick it comes together! I often make a big batch to enjoy all week—we all know a good soup is even better the next day! 🥔🧄
Key Ingredients & Substitutions
Potatoes: Russet potatoes are ideal for a creamy soup because they break down well. If you prefer a different texture, try Yukon Gold potatoes for a buttery feel, or even sweet potatoes for a unique twist!
Broth: Chicken broth adds a nice richness, but vegetable broth works just as well for a vegetarian version. Homemade broth provides the best flavor, but store-bought is great for convenience.
Cheddar Cheese: Sharp cheddar adds a strong, tangy flavor. For a milder taste, you can use mild cheddar or even a mix of cheeses like mozzarella or Monterey Jack. Just remember, the sharper the cheese, the more flavor you’ll get!
Herbs: Thyme and parsley are classic choices. If you don’t have dried herbs, feel free to swap them for fresh ones—just use about three times the amount, as dried herbs are more concentrated.
How Can I Get the Perfect Creamy Texture?
The key to a creamy potato soup lies in how you blend it. You want to create a perfect balance between chunky and smooth. Here’s how:
- After cooking the potatoes until tender, use an immersion blender to pulse the soup. This allows you to control the texture. Alternatively, ladle some soup into a blender and puree it before mixing it back in.
- Be careful not to over-blend; leave some potato chunks for that hearty feel!
- When adding cream and cheese, do it on low heat to prevent simmering. This keeps the soup creamy and rich without curdling.
A little extra tip: Letting the soup sit for a few hours or even overnight enhances the flavors, making it taste even better the next day!
Hearty Cheddar Garlic Herb Potato Soup Recipe
Ingredients You’ll Need:
Basic Ingredients:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
For Creaminess:
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
For Flavoring:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- 4 slices cooked bacon, crumbled
- 1/4 cup chopped green onions or chives
How Much Time Will You Need?
The total time for making this delicious soup is about 40-45 minutes. You’ll need around 10-15 minutes for prep work (chopping and peeling), and about 30 minutes for cooking. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. The smell will start to make your kitchen feel warm and inviting!
2. Add Garlic:
Next, add the minced garlic and cook for another minute. This step is crucial, as it releases a wonderful aroma! Just don’t let it burn.
3. Create the Roux:
Sprinkle the flour over the onions and garlic while stirring constantly to create a roux. Let it cook for about 2 minutes to eliminate any raw flour taste. This helps thicken your soup later on.
4. Add Broth and Potatoes:
Slowly whisk in the broth, making sure there are no lumps. Then, add the diced potatoes, thyme, parsley, rosemary (if you’re using it), and a good pinch of salt and pepper. Bring this mixture to a boil, then reduce the heat, allowing it to simmer until the potatoes are tender; this should take about 15-20 minutes.
5. Blend for Texture:
For a hearty soup, use an immersion blender to partially puree the soup—this helps keep some of the potatoes chunky for texture. If you don’t have an immersion blender, carefully transfer about half the soup to a regular blender, puree it, and then return it to the pot.
6. Cream it Up:
Now, stir in the heavy cream and shredded cheddar cheese until everything is melted and creamy. This is where it gets real comforting and delicious!
7. Adjust Seasoning:
Taste your soup and add additional salt and pepper if needed. Heat the soup through carefully, but avoid bringing it to a full boil at this point.
8. Serve Hot:
Dish out the soup into bowls and garnish with crumbled bacon and chopped green onions or chives if you like. Enjoy every creamy spoonful!
Your cozy, Hearty Cheddar Garlic Herb Potato Soup is ready to be devoured! Perfect for sharing with family or enjoying all on your own!
FAQ for Hearty Cheddar Garlic Herb Potato Soup
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for their creaminess, you can use Yukon Gold for a buttery flavor or even sweet potatoes for a healthier twist. Just keep in mind that different potatoes may alter the soup’s texture slightly.
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian-friendly, so you’re good to go!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen it up.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and heat gently on the stove, adding a little cream or broth to restore its creamy consistency.
