This Cheddar Garlic Herb Potato Soup is creamy and packed with flavor! The mix of melted cheese, fresh herbs, and garlic makes it cozy and delicious.
I love how comforting this soup is, especially on chilly days. Plus, it’s super easy to make—just chop, stir, and enjoy! Perfect with some crusty bread!
Key Ingredients & Substitutions
Potatoes: Use russet or Yukon gold potatoes for a nice creamy texture. If you’re short on time, frozen diced potatoes can work in a pinch!
Onion: A yellow onion is great here, but you can swap it with shallots or even leeks for a milder flavor.
Garlic: Fresh garlic adds so much flavor. If you’re out, garlic powder can be used, about 1/2 teaspoon per clove.
Broth: While chicken broth adds richness, you can easily use vegetable broth for a vegetarian version. Homemade broth will elevate the flavor even more!
Cream: If you want a lighter option, coconut milk or a plant-based cream work well. However, keep in mind that these may change the flavor slightly.
Cheese: Sharp cheddar is a must for that strong flavor. Feel free to mix in other cheeses like Monterey Jack or Gouda for a fun twist!
How Do I Achieve the Perfect Creamy Texture?
The key to a creamy potato soup is in how you blend it. Start by partially blending the soup, leaving some potato chunks for texture. This gives the soup body without making it completely smooth. An immersion blender comes in handy for this step, but if you use a regular blender, allow it to cool down slightly before blending to avoid splatter. Blend half first and return it to the pot!
When adding cheese, remember to do this on low heat after you’ve added the cream. High heat can cause cheese to curdle, ruining that velvety finish. Stir gently until the cheese melts completely.
Finally, don’t forget to taste and adjust the seasoning before serving! Adding a sprinkle of fresh chives or green onions not only enhances the flavor but adds a beautiful touch to your soup.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- Salt and freshly ground black pepper, to taste
- Fresh chives or green onions, finely chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes of prep time and 30 minutes of cooking time, totaling around 40 minutes. Just chop some vegetables, sauté, simmer, and blend, and you’ll have a hearty soup perfect for any occasion!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the finely chopped onion and sauté until it becomes translucent, which usually takes about 3-4 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant. Your kitchen will smell amazing!
2. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about a minute to cook the flour and to create a roux, which will help thicken the soup later.
3. Add Broth and Potatoes:
Gradually whisk in the chicken or vegetable broth to avoid lumps. After that, add the diced potatoes, dried thyme, and parsley. Raise the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook until the potatoes are very tender, which will take about 15-20 minutes.
4. Blend for Creaminess:
Once the potatoes are tender, use an immersion blender to partially blend the soup directly in the pot, so it retains some potato chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, puree until smooth, and then return it to the pot.
5. Stir in Cream and Cheese:
Now, it’s time to make it creamy! Stir in the heavy cream and the shredded cheddar cheese. Cook over low heat until the cheese has completely melted and the soup is heated through. Make sure not to bring it to a boil after adding the cheese, as this can cause it to curdle.
6. Season and Serve:
Taste your soup and adjust the salt and pepper as needed. Once it’s seasoned to your liking, serve it hot, garnished with extra shredded cheddar and freshly chopped chives or green onions. Enjoy with warm biscuits or crusty bread for a complete meal!
This soup is thick, creamy, cheesy, and loaded with fresh herb and garlic flavors—perfect for a cozy meal!
Can I Use Other Types of Potatoes?
Yes, you can use other types like Yukon Gold or red potatoes. They will provide a slightly different texture but will still work well in this soup!
How Can I Make This Soup Vegan?
To make it vegan, substitute the chicken broth with vegetable broth, use a plant-based cream (like coconut cream or cashew cream), and replace the cheddar with a vegan cheese alternative. You can also use nutritional yeast for a cheesy flavor!
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave. If the soup thickens while stored, you can add a splash of broth or cream to bring back the original consistency.
Can I Freeze This Soup?
Yes, this soup freezes well! Once cooled, transfer it to freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
