If you’re craving a bowl of comfort that feels like a warm hug from the inside out, this Cheddar Garlic Herb Potato Soup Recipe has got you covered. Thick, creamy, and loaded with tender russet potatoes, sharp cheddar cheese, and fragrant herbs, this soup overdelivers on flavor without being complicated. It’s a perfect blend of cozy textures and savory goodness, making it a kitchen favorite you’ll turn to again and again, especially when chilly days call for something hearty yet simple.
Ingredients You’ll Need
Gathering these simple but essential ingredients means you’re already halfway to a delicious, soul-satisfying soup. Each component plays its part: potatoes provide creaminess and substance, garlic and herbs bring aromatic depth, and sharp cheddar adds that irresistible tangy richness.
- 4 large russet potatoes, peeled and diced: These potatoes break down beautifully to create the perfect creamy base with a bit of bite.
- 1 large onion, finely chopped: Offers subtle sweetness and depth when sautéed.
- 2 cloves garlic, minced: Adds a fragrant, savory punch that lifts the entire soup.
- 4 cups vegetable or chicken broth: Provides the liquid foundation, infusing the soup with rich flavor.
- 1 cup sharp cheddar cheese, grated: Melts into the soup for that cheesy, gooey comfort everyone loves.
- 1 cup heavy cream: Brings luscious creaminess and silky texture.
- 1 teaspoon dried thyme: Introduces an earthy herbal note that enhances every spoonful.
- 1 teaspoon dried rosemary: Adds piney, woodsy undertones that complement the potatoes.
- Salt and pepper, to taste: Essential for balancing and brightening all flavors.
- 2 tablespoons olive oil: Perfect for sautéing onions and garlic to golden goodness.
- Chopped fresh parsley, for garnish (optional): Brings a fresh, vibrant finish to the creamy soup.
- Additional cheese for topping (optional): Because you can never have too much cheddar.
How to Make Cheddar Garlic Herb Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the finely chopped onions and minced garlic, stirring occasionally until they soften and release their incredible fragrance, about 3 to 4 minutes. This forms the aromatic base that sets the tone for your soup.
Step 2: Add the Potatoes
Next, add your diced russet potatoes to the pot, mixing them with your softened onions and garlic. Coating the potatoes in those flavors ensures every bite has a wonderful harmony of tastes.
Step 3: Pour in the Broth and Simmer
Pour in the vegetable or chicken broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 20 minutes until the potatoes become tender but still hold their shape.
Step 4: Mash for Perfect Texture
When the potatoes are just right, use a potato masher or an immersion blender to gently mash them. Aim for a chunky yet creamy texture—this is what makes the soup both hearty and smooth.
Step 5: Add Cream and Cheese
Stir in the heavy cream and grated sharp cheddar cheese, letting the cheese melt fully into that creamy base. This step elevates the soup into a rich, velvety masterpiece.
Step 6: Season with Herbs and Spice
Sprinkle in dried thyme, rosemary, salt, and pepper. Taste and tweak the seasoning as you please; these herbs bring that signature fragrant warmth and earthy depth the recipe promises.
Step 7: Final Simmer
Let the soup gently simmer for an additional 5 minutes to let all the flavors meld beautifully. This finishing touch makes a remarkable difference, melding warmth and flavor perfectly.
Step 8: Garnish and Serve
Your Cheddar Garlic Herb Potato Soup Recipe is ready to enjoy! Ladle it into bowls and top with chopped fresh parsley and a bit more cheddar if you like, for that irresistible finishing flourish.
How to Serve Cheddar Garlic Herb Potato Soup Recipe
Garnishes
To brighten up your bowl, sprinkle chopped fresh parsley over the top. The fresh green color and herbal brightness complement the creamy, cheesy soup beautifully. If you want to double down on indulgence, an extra handful of shredded cheddar on top gives a melty, irresistible finish.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic toast to soak up every last bit. A simple side salad with a light vinaigrette works well if you want to balance the richness, or consider roasted vegetables for a comforting, full meal.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out bread bowls—utterly charming and perfect for chilly nights. You can also top the soup with crispy bacon bits or a drizzle of chili oil for a spicy twist that ups the flavor game.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftover Cheddar Garlic Herb Potato Soup Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for easy lunches or quick dinners.
Freezing
This soup freezes surprisingly well. Portion it into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 2 months. Keep in mind that the texture might thicken upon freezing, but a quick stir and gentle reheating will bring it back to creamy perfection.
Reheating
Reheat gently on the stove over low to medium heat, stirring often to prevent sticking. If the soup thickens too much after refrigeration or freezing, thin it out with a splash of broth or cream until it reaches the perfect comforting consistency.
FAQs
Can I use a different type of cheese in the Cheddar Garlic Herb Potato Soup Recipe?
Absolutely! While sharp cheddar is classic for this soup’s bold flavor, you can experiment with gouda, mozzarella, or even a mix of cheeses to suit your taste. Just keep in mind that cheddar melts beautifully and provides that signature tang.
Is this soup vegetarian?
This recipe is vegetarian if you use vegetable broth. If you prefer chicken broth, then it’s not strictly vegetarian, but both options are delicious and cater to different preferences.
Can I make this soup dairy-free?
To make a dairy-free version, substitute heavy cream with coconut cream or a plant-based milk alternative and use dairy-free cheese or omit the cheese altogether. The soup will still be hearty and flavorful, thanks to the herbs and potatoes.
What’s the best way to dice potatoes for this soup?
Try to cut your russet potatoes into evenly sized cubes about 1-inch thick. This ensures they cook evenly and maintain a nice texture when you mash them later, balancing chunkiness with creaminess.
Can I add other vegetables to the soup?
Definitely! Feel free to add diced carrots, celery, or leeks when you sauté the onions for extra flavor and nutrition. Just adjust the cooking time slightly to ensure all vegetables are tender.
Final Thoughts
There’s truly nothing more satisfying than cozying up with a steaming bowl of homemade Cheddar Garlic Herb Potato Soup Recipe. With its creamy texture, rich flavors, and simple ingredients, this soup is destined to become your new go-to comfort food. Give it a try—you might find it’s exactly what your kitchen has been missing on a chilly day.
Print
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 Cheddar Garlic Herb Potato Soup is a creamy and comforting dish perfect for chilly days. Made with tender russet potatoes simmered in savory broth, infused with garlic, onions, and aromatic herbs like thyme and rosemary, and enriched with sharp cheddar cheese and heavy cream, this soup is both hearty and flavorful. Garnished with fresh parsley and extra cheese, it makes a satisfying meal or starter.
Ingredients
Vegetables
- 4 large russet potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable or chicken broth
- 1 cup sharp cheddar cheese, grated
- 1 cup heavy cream
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Oils & Garnishes
- 2 tablespoons olive oil
- Chopped fresh parsley, for garnish (optional)
- Additional cheese for topping (optional)
Instructions
- Heat Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and minced garlic, sautéing them for about 3-4 minutes until they become soft and fragrant.
- Add Potatoes: Stir in the peeled and diced russet potatoes, mixing well so they are coated with the onion and garlic mixture.
- Pour Broth and Simmer: Pour in 4 cups of vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes or until the potatoes are tender.
- Partially Mash Potatoes: Using a potato masher or immersion blender, lightly mash the potatoes in the pot. This will create a chunky yet creamy texture for the soup.
- Add Cream and Cheese: Stir in 1 cup of heavy cream and 1 cup of grated sharp cheddar cheese. Mix until the cheese has completely melted and blended into the soup.
- Season Soup: Add 1 teaspoon each of dried thyme and rosemary, then season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Final Simmer: Allow the soup to simmer for an additional 5 minutes so the flavors can meld together beautifully.
- Serve and Garnish: Serve the soup warm, garnished with freshly chopped parsley and additional cheese on top if desired for extra richness and presentation.
Notes
- For a thicker texture, mash more of the potatoes or use an immersion blender for a smoother consistency.
- Use vegetable broth to keep the soup vegetarian.
- For a lighter version, substitute heavy cream with half-and-half or milk, adjusting to taste.
- Fresh herbs can be used instead of dried thyme and rosemary for a brighter flavor.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
