If you’re craving a warm, comforting dish that feels like a big, cozy hug in a bowl, then I have the perfect recipe for you. This Hearty Cheddar Garlic Herb Potato Soup Recipe is just what you need on a chilly day or anytime you want a deeply satisfying, creamy, and flavorful soup. Loaded with tender potatoes, sharp cheddar cheese, fragrant herbs, and a touch of garlic, it’s easy enough for a weeknight but impressive enough to serve guests. Trust me, once you make this soup, it will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this soup so irresistibly delicious. Each one plays a crucial role, from giving the soup its creamy texture to layering in those comforting savory flavors.
- Russet potatoes: These provide the perfect starchy body and creamy texture when cooked down just right.
- Olive oil or butter: Adds richness and helps soften the onions for a flavorful base.
- Onion: Creates a sweet and mellow foundation that enhances the soup’s depth.
- Garlic: Infuses the recipe with a gentle punch of aromatic warmth.
- Chicken or vegetable broth: Builds the savory liquid framework that ties everything together.
- Whole milk or heavy cream: Gives the soup its luscious creaminess and smooth finish.
- Sharp cheddar cheese: Melts into the soup to add bold, cheesy flavor and gooey richness.
- Dried or fresh thyme and parsley: Bring bright herbal notes that balance the cheese and potatoes beautifully.
- Salt and pepper: Essential for seasoning and bringing all the flavors to life.
- Cooked bacon (optional): Adds a smoky, salty crunch for a meaty twist.
- Extra shredded cheddar, fresh parsley or chives, sour cream (optional): Perfect for garnish and boosting flavor when serving.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling and dicing your russet potatoes into bite-sized cubes. This step ensures even cooking so the potatoes soften just right without turning mushy. Setting them aside gets you ready to build layers of flavor in the pot.
Step 2: Cook the Aromatics
Heat olive oil or butter in a large pot over medium heat. Toss in the chopped onion and cook until it’s softened and translucent, about 3 to 4 minutes. Then add minced garlic and sauté for another minute or two until fragrant. This step unlocks the onions’ sweetness and garlic’s aromatic punch, laying down the soup’s essential flavor base.
Step 3: Simmer the Soup
Add your diced potatoes to the sautéed onions and garlic, stirring everything together. Pour in the chicken or vegetable broth and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, letting the soup simmer gently for 15 to 20 minutes until the potatoes are tender when poked with a fork.
Step 4: Blend the Soup (Optional)
If you love a creamy, smooth texture, now is the time to use an immersion blender to purée part or all of the soup. Leave some potato chunks if you want a mix of textures. Alternatively, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot. This step is completely optional, so skip it if you prefer a chunkier, heartier soup.
Step 5: Add Dairy and Cheese
Stir in the whole milk or cream and the shredded sharp cheddar cheese. Mix gently until the cheese melts into a velvety, cheesy soup. Sprinkle in the dried thyme and parsley, then season with salt and pepper to taste. Let it simmer for another 5 to 7 minutes so those wonderful flavors combine beautifully.
Step 6: Garnish and Serve
Ladle your Hearty Cheddar Garlic Herb Potato Soup into bowls and get creative with toppings. Crumbled bacon adds smoky crispness, extra cheddar boosts cheesiness, and fresh parsley or chives bring herbal freshness. A dollop of sour cream on top will provide a tangy contrast that just elevates the entire experience.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Enhance your soup with garnishes that bring layers of texture and flavor. Think crispy bacon bits, a sprinkle of sharp cheddar, chopped fresh parsley or chives, and a spoonful of tangy sour cream or Greek yogurt. Each garnish adds a little something special and makes every bite exciting.
Side Dishes
This soup pairs beautifully with crusty bread, buttery garlic toast, or crunchy crackers. These sides are perfect for dipping and scooping up every last drop. For a more substantial meal, enjoy it alongside a simple green salad or roasted veggies to balance the richness with some fresh crispness on the plate.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming twist that doubles as edible cookware. You can also top it with a drizzle of good-quality olive oil or a few croutons for texture. If you want to impress, try layering the soup in clear mugs or jars for a cozy yet elegant presentation great for entertaining.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Refrigerate for up to 3 to 4 days. The flavors actually deepen when the soup has a chance to rest, making leftovers just as delicious as freshly made.
Freezing
This soup freezes wonderfully. Portion it into freezer-safe containers or bags and store for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating gently on the stovetop or in the microwave.
Reheating
Reheat your Hearty Cheddar Garlic Herb Potato Soup Recipe slowly over medium-low heat, stirring occasionally to keep it creamy and prevent scorching. If the soup thickens too much, add a splash of milk or broth to loosen it up as it warms.
FAQs
Can I make this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth and skip the bacon. You’ll still get incredible flavor from the herbs, garlic, and sharp cheddar cheese.
What’s the best potato to use for this soup?
Russet potatoes are ideal because they break down nicely and give the soup a creamy texture without becoming gummy.
Can I use other cheeses in this recipe?
Sharp cheddar is classic here, but feel free to try Monterey Jack, Gouda, or even a bit of Parmesan for a different flavor twist.
Is it possible to make this soup dairy-free?
You can substitute dairy milk with unsweetened almond or oat milk, and use vegan cheese alternatives to keep it creamy and hearty while avoiding dairy.
How thick should the soup be?
This soup is meant to be thick and creamy but still spoonable. If it’s too thick, simply add a bit more broth or milk until you reach your preferred consistency.
Final Thoughts
This Hearty Cheddar Garlic Herb Potato Soup Recipe is a total game-changer for anyone who loves rich, cheesy soups filled with big, homey flavors. It’s comforting, easy to make, and endlessly customizable to suit your tastes. Go ahead and give it a try—you might just find your new favorite go-to meal that warms not just your stomach but your soul too.
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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: Vegetarian
Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Made with tender russet potatoes, aromatic garlic and onions, sharp cheddar cheese, and seasoned with thyme and parsley, this soup can be enjoyed chunky or smooth. Optional additions like crispy bacon and sour cream add extra richness and flavor, making it a satisfying meal for four.
Ingredients
Vegetables and Aromatics
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 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)
- 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 Garnishes
- 4 slices cooked bacon, crumbled (optional for 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 to ensure they cook evenly and quickly.
- Cook the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, cooking for 3-4 minutes until softened and translucent, then add minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Simmer the Soup: Add the diced potatoes to the pot and stir to combine with the onion and garlic. Pour in chicken or vegetable broth and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.
- Blend the Soup (Optional): For a creamier texture, use an immersion blender to puree the soup until mostly smooth but leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to pot. If you prefer a chunky soup, skip this step.
- Add Dairy and Cheese: Stir in the whole milk or heavy cream and shredded sharp cheddar cheese, mixing until the cheese melts into a creamy consistency. Season with dried thyme, parsley, salt, and pepper to taste. Simmer for an additional 5-7 minutes to let flavors meld.
- Garnish and Serve: Ladle the soup into bowls and top with crumbled bacon, extra cheddar cheese, and fresh parsley or chives. Add a dollop of sour cream if desired, and serve hot with crusty bread or crackers.
Notes
- You can substitute vegetable broth for a vegetarian version and omit bacon for a vegetarian or halal option.
- For a richer soup, use heavy cream instead of whole milk.
- Adjust seasoning with salt and pepper according to your taste preference.
- Potatoes can be diced smaller for faster cooking.
- The blending step is optional depending on whether you prefer smooth or chunky soup.
- Serve with bread or crackers to make it a complete meal.
