If you’ve been craving something that feels like a warm hug in a bowl, you’re in for a real treat with this Irresistibly Cozy Hearty Cheddar Garlic Herb Potato Soup Recipe. It perfectly blends creamy potatoes, sharp cheddar, fragrant herbs, and just the right touch of garlic to create a soup that comforts and delights with every spoonful. Whether you’re winding down after a chilly day or simply want to enjoy a rich, satisfying meal, this soup embraces you with its hearty texture and vibrant flavor.
Ingredients You’ll Need
These simple, wholesome ingredients come together beautifully in this soup, each adding its own unique character to the final dish. From the creamy potatoes to the zing of fresh herbs, these are essentials you can count on for that perfect balance of flavor, texture, and warmth.
- 4 medium Yukon Gold Potatoes: Their buttery texture creates a rich and smooth base for the soup.
- 2 tablespoons Butter or Oil: Adds a luscious start to the sauté, with olive oil as a lighter alternative.
- 1 medium Onion: Brings sweetness and depth once softened and fragrant.
- 3 cloves Garlic: Minced for pungency—be careful not to burn for a mellow aroma.
- 1 tablespoon Flour: Helps thicken the soup and eliminates raw taste when cooked.
- 4 cups Vegetable or Chicken Broth: Creates the flavorful liquid foundation; choose vegetable broth for a vegetarian version.
- 1 cup Milk: Adds creaminess; coconut milk works nicely for a vegan twist.
- 1 cup Heavy Cream: For that indulgent richness; substitute with cashew cream for dairy-free cooking.
- 2 cups Shredded Cheddar Cheese: Sharp cheddar introduces a delightful boldness and melty texture.
- 1/4 cup Fresh Herbs (Parsley, Chives, Thyme): Infuses fresh, aromatic notes that brighten the soup.
- Salt and Pepper to taste: Essential seasonings that marry all flavors; try paprika for a smoky touch.
How to Make Irresistibly Cozy Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare Your Veggies
Peel and dice your Yukon Gold potatoes into even chunks to ensure they cook uniformly. Chop the onion finely, and mince the garlic cloves, getting you set for that flavorful base.
Step 2: Sauté the Aromatics
Heat butter or oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Then add minced garlic and cook for just a minute more, making sure it doesn’t burn but releases its delicious fragrance.
Step 3: Build the Soup Base
Sprinkle in the flour and stir continuously to cook off that raw flour taste, about 2 minutes. Gradually whisk in the broth, smoothing out any lumps. Add your diced potatoes, bring it to a boil, and then reduce the heat to simmer until the potatoes are tender, around 15 minutes.
Step 4: Blend and Creamify
Once the potatoes are tender, use an immersion blender to puree the soup slightly, leaving some chunks for heartiness and texture. Stir in the milk and heavy cream, warming the soup again without boiling.
Step 5: Cheese and Herb Finale
Add the shredded cheddar cheese, stirring gently until melted and silky. Finally, fold in the fresh herbs along with salt and pepper to taste, allowing the soup to soak in that fresh herbal brightness before serving.
How to Serve Irresistibly Cozy Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Top your bowl with extra shredded cheddar, a sprinkle of fresh chives, or a dollop of sour cream to add layers of creamy indulgence. Crispy bacon bits or toasted croutons also bring delightful texture contrasts that will make every spoonful exciting.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a warm garlic baguette to soak up every luscious drop. For a well-rounded meal, toss a simple green salad dressed lightly with lemon vinaigrette or pair it with roasted vegetables for extra color and nutrition.
Creative Ways to Present
Serve it in rustic bread bowls for a visually stunning and edible presentation, or ladle it into small mason jars as an appetizer surprise for entertaining guests. Layer a bit of extra cheese and herbs on top before broiling briefly to create a golden crust that’s pure comfort.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into airtight containers and keep it in the refrigerator for up to four days. The flavors actually deepen overnight, so leftovers can taste even better the next day!
Freezing
This soup freezes wonderfully. Portion it out and freeze in freezer-safe containers for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Warm your soup on the stovetop over low heat, stirring occasionally to prevent scorching. If it has thickened too much, add a splash of milk or broth to bring it back to the perfect creamy consistency.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon Gold potatoes are ideal for their creamy texture, but Russets work great too, offering a slightly different flavor and fluffier consistency.
Is this soup suitable for vegetarians?
Yes, just swap the chicken broth with vegetable broth and omit any bacon toppings, and you have a wonderful vegetarian-friendly version.
Can I make this dairy-free or vegan?
Definitely. Use coconut milk and cashew cream instead of dairy milk and heavy cream, and skip the cheddar or try a vegan cheese alternative for a plant-based delight.
How do I prevent the garlic from burning?
Keep the heat at medium or medium-low when sautéing garlic and add it only after the onions have softened to avoid its bitter flavor from burnt garlic.
Can I add other vegetables to the soup?
Sure! Celery, carrots, or leeks make great additions for extra flavor and nutrition. Just sauté them along with the onions at the start.
Final Thoughts
This Irresistibly Cozy Hearty Cheddar Garlic Herb Potato Soup Recipe is truly a celebration of simple, heartwarming food. It’s perfect for cozy nights, feeding a crowd, or anytime you want to indulge in creamy, cheesy goodness with a fresh herbal twist. Give it a try and let it become your go-to comfort dish—you won’t regret every delightful spoonful!
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Irresistibly Cozy Hearty Cheddar Garlic Herb Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Irresistibly Cozy Hearty Cheddar Garlic Herb Potato Soup is a comforting and delicious dish perfect for chilly days. Made with creamy Yukon Gold potatoes, rich cheddar cheese, aromatic garlic, and fresh herbs, this soup delivers warmth and flavor in every spoonful. The recipe offers flexibility with ingredient substitutions for dietary preferences, making it a versatile and satisfying meal for any occasion.
Ingredients
Main Ingredients
- 4 medium Yukon Gold Potatoes (or substitute with Russet potatoes)
- 2 tablespoons Butter or Olive Oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Flour
- 4 cups Vegetable or Chicken Broth
- 1 cup Milk (can use coconut milk for vegan)
- 1 cup Heavy Cream (can substitute cashew cream for vegan)
- 2 cups Shredded Cheddar Cheese (omit for dairy-free)
- 1/4 cup Fresh Herbs (Parsley, Chives, Thyme)
- Salt, to taste
- Pepper, to taste (optional paprika for extra kick)
Instructions
- Prepare the Vegetables: Peel and dice the Yukon Gold potatoes into medium-sized chunks. Chop the onion finely and mince the garlic cloves, taking care to avoid burning the garlic later.
- Sauté Aromatics: In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the chopped onions and sauté until they become soft and fragrant, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Create the Roux: Sprinkle the flour over the sautéed onions and garlic. Stir well and cook for 1-2 minutes to remove the raw flour taste, ensuring it forms a smooth paste that will thicken the soup.
- Add Broth and Potatoes: Gradually pour in the vegetable or chicken broth while stirring to combine with the roux. Add the diced potatoes to the pot and bring the mixture to a boil. Reduce heat and let it simmer gently until the potatoes are tender, about 15-20 minutes.
- Blend Soup: Using an immersion blender, puree the soup partially to achieve a creamy texture while still leaving some potato chunks for heartiness. Alternatively, you can transfer half of the soup to a blender, blend until smooth, and return it to the pot.
- Add Dairy and Cheese: Stir in the milk and heavy cream, heating the soup gently but not boiling. Gradually add shredded cheddar cheese, stirring continuously until melted and fully incorporated into the soup.
- Season and Garnish: Season the soup with salt and pepper to taste. For an extra flavor boost, add some paprika if desired. Stir in fresh herbs like parsley, chives, and thyme just before serving.
- Serve: Ladle the soup into bowls and garnish with additional fresh herbs or extra shredded cheese as preferred. Serve hot and enjoy the comforting warmth of this hearty potato soup.
Notes
- You can substitute Yukon Gold potatoes with Russet potatoes for a fluffier texture.
- For a vegan version, use coconut milk and cashew cream instead of dairy milk and heavy cream, and omit cheddar cheese or use a vegan cheese alternative.
- Vegetable broth can replace chicken broth to make the soup vegetarian.
- Be cautious when cooking garlic; it should be fragrant but not burnt to avoid bitterness.
- Adjust thickness by adding more broth if soup becomes too thick after blending.
- Adding paprika provides a subtle smoky kick but is optional.
