If you are craving a comforting, rich, and flavorful bowl of goodness, the Hearty Cheddar Garlic Herb Potato Soup Recipe is your new best friend. This soup nails the perfect balance of creamy cheddar cheese, fragrant garlic, and fresh herbs, all wrapped up with tender potatoes that warm you right to your soul. It’s so easy to make yet feels like a special treat every time you serve it. Whether you want a cozy dinner on a chilly night or a satisfying lunch that hits all the right notes, this soup recipe will quickly become a staple in your kitchen.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each one plays a key role in creating the perfect taste, texture, and color of this soup. From the creamy sharp cheddar to the fresh herbs, every element works together beautifully to deliver a classic, hearty flavor that feels like a warm hug in a bowl.
- 4 large russet potatoes: These starchy potatoes break down nicely to create a creamy texture while still holding some chunks for bite.
- 1 tablespoon olive oil or butter: Adds richness and helps soften the onion and garlic for a deep flavor base.
- 1 medium onion, chopped: Builds sweetness and depth in the soup’s foundation.
- 3 cloves garlic, minced: Provides a fragrant punch that complements the cheese perfectly.
- 4 cups chicken broth or vegetable broth: The flavorful liquid backbone of the soup, bringing all the elements together.
- 1 cup whole milk or heavy cream: Contributes to the creamy mouthfeel and balances the sharp cheddar’s tang.
- 2 cups shredded sharp cheddar cheese: The hero ingredient; melts into luscious, cheesy goodness.
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme: Gives a subtle herbaceous note that brightens the soup.
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley: Adds a mild, fresh flavor and vibrant color.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
- 4 slices cooked bacon, crumbled (optional): For those who want a smoky, savory boost.
- Extra shredded cheddar cheese: Perfect for topping and extra cheesiness.
- Fresh parsley or chives, chopped: A fresh garnish that adds color and a hint of brightness.
- Sour cream (optional): Adds creamy tang when spooned on top just before serving.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling your russet potatoes and dicing them into bite-sized cubes. This ensures they cook evenly and provide that wonderful balance between creamy bits and chunkier texture you want in this kind of soup.
Step 2: Cook the Aromatics
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook it until it becomes soft and translucent, about 3-4 minutes. Then stir in the minced garlic and sauté for another minute or two until all those garlicky aromas fill your kitchen. This base creates incredible flavor and depth.
Step 3: Simmer the Soup
Now add those diced potatoes to your pot, stirring them to mix with the fragrant onions and garlic. Pour in your chicken or vegetable broth and bring everything to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Blend the Soup (Optional)
If you love a creamier, smoother texture, this is the moment to blend. Use an immersion blender directly in the pot to puree about half of the soup, leaving some chunks for texture. Alternatively, carefully blend half the soup in a countertop blender and return it to the pot. If chunky soup is more your style, no blending needed at all!
Step 5: Add Dairy and Cheese
Lower the heat and stir in your milk or cream, followed by the shredded sharp cheddar cheese. Keep stirring until the cheese melts completely and the soup turns creamy and luscious. Fold in the thyme, parsley, salt, and pepper, and let the soup simmer gently for an additional 5 to 7 minutes so all those flavors merge beautifully.
Step 6: Garnish and Serve
Ladle this golden, cheesy soup into bowls and add your favorite toppings. Crumbled bacon, extra cheddar cheese, fresh parsley or chives, and a dollop of sour cream will make each spoonful a moment to savor. Serve hot alongside crispy bread or salted crackers for a meal that truly satisfies.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Garnishes make this soup even more special. The optional crumbled bacon adds a smoky crunch, fresh herbs like parsley or chives shine with color and brightness, extra cheddar cheese melts on top for stringy indulgence, and a dollop of sour cream offers smooth tanginess that cut through the richness. Each garnish invites you to customize every bowl just how you like it.
Side Dishes
Hearty soup deserves hearty sides. Crusty artisan bread, garlic knots, or buttery crackers are fantastic for dipping and adding more texture. A simple green salad with a tangy vinaigrette offers contrast and freshness alongside the creamy soup. Even a grilled cheese sandwich would turn this into a cozy feast.
Creative Ways to Present
For a fun twist, serve the soup in hollowed bread bowls that soak up every drop of cheesy broth. You could also make mini versions in small ramekins topped with a sprinkle of cheese and pop them under the broiler until bubbly and golden. The rustic charm and presentation make sharing your Hearty Cheddar Garlic Herb Potato Soup Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve freshness and prevent it from absorbing other fridge odors. The flavors often deepen overnight, making it an even better option for next-day meals.
Freezing
If you want to save some for later, freeze the soup in portions. Use freezer-safe containers or heavy-duty freezer bags and make sure to leave some headspace for expansion. For best texture, it’s better to freeze the soup before adding milk and cheese, then stir those ingredients in fresh when reheating.
Reheating
Reheat gently over low to medium heat while stirring to prevent the milk and cheese from separating. Add a splash of broth or milk if it thickens too much. Your soup will warm back up creamy, cheesy, and delicious just like the first day.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and skip the bacon garnish. The herbs and sharp cheddar will keep it flavorful and satisfying without any meat.
What type of potatoes work best in this recipe?
Russet potatoes are ideal here because they have a high starch content that helps thicken the soup naturally while still allowing for some tender chunks.
Can I use shredded cheese other than cheddar?
While sharp cheddar is classic, feel free to use other cheeses like Monterey Jack, Colby, or a blend. Just keep in mind the stronger the cheese flavor, the different the soup’s taste will be.
How do I avoid the soup becoming grainy?
Make sure to melt the cheese slowly over low heat and avoid boiling the soup after adding dairy, as overheating can cause cheese to separate and create a gritty texture.
Is this soup suitable for a low-fat diet?
You can lighten it up by using low-fat milk instead of whole milk or cream and omitting the bacon. Using olive oil instead of butter helps too. The flavor might be milder but still delicious!
Final Thoughts
There’s something so satisfying about a bowl of homemade soup that fills your house with warmth and flavor, and this Hearty Cheddar Garlic Herb Potato Soup Recipe does just that. It’s straightforward to make, endlessly customizable, and always hits the spot whether you’re feeding family or cozying up by yourself. Give it a try soon — I promise it will become one of your all-time favorites.
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Hearty Cheddar Garlic Herb Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish featuring tender russet potatoes simmered with aromatic garlic and onion, enriched with sharp cheddar cheese and herbs. Perfect for warming up on chilly days, this recipe offers options for vegetarian and non-vegetarian eaters by including or excluding bacon, and can be prepared smooth or chunky according to your preference.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 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
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and pepper, to taste
Optional Ingredients
- 4 slices of cooked bacon, crumbled (optional for a non-vegetarian version)
- Extra shredded cheddar cheese, for garnish
- Fresh parsley or chives, chopped, for garnish
- Sour cream (optional, for serving)
Instructions
- Prepare the Potatoes: Peel and dice the russet potatoes into bite-sized cubes and set them aside for cooking.
- Cook the Aromatics: Heat the olive oil or butter in a large pot over medium heat to create the base flavors for the soup.
- Sauté Onion: Add the chopped onion to the pot and cook for 3-4 minutes, stirring occasionally until the onion becomes softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to burn it.
- Add Potatoes: Incorporate the diced potatoes into the pot, stirring to combine with the onion and garlic mixture.
- Pour Broth and Boil: Pour in the chicken or vegetable broth and increase the heat to bring the mixture to a boil over medium-high heat.
- Simmer Potatoes: Reduce the heat to low and let the soup simmer gently for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Blend the Soup (Optional): For a creamy texture, use an immersion blender to partially blend the soup, leaving some potato chunks, or blend half of the soup in a blender and return it to the pot. Skip if a chunky soup is preferred.
- Add Dairy and Cheese: Stir in the milk or heavy cream along with the shredded sharp cheddar cheese. Mix until the cheese melts fully and the soup becomes creamy. Season with dried thyme, parsley, salt, and pepper to taste.
- Simmer Again: Let the soup simmer gently for another 5-7 minutes, allowing the flavors to meld perfectly.
- Garnish and Serve: Ladle the hot soup into bowls and top with crumbled bacon, extra cheddar cheese, and fresh parsley or chives. Optionally, serve with a dollop of sour cream.
- Enjoy: Serve hot alongside crusty bread or crackers for a delicious and filling meal.
Notes
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
- For a richer soup, substitute whole milk with heavy cream.
- Adjust the thickness of the soup by blending more or less of the potatoes.
- Omit bacon for a vegetarian or halal-friendly option.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop.
- To reduce sodium, use low-sodium broth and moderate added salt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
