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
Scale
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.
