This Cheddar Garlic Herb Potato Soup is creamy and full of flavor! With cheesy goodness, rich garlic, and a hint of herbs, it warms you right up on a chilly day.
Who doesn’t love a bowl of soup that smells amazing while it cooks? I enjoy pairing it with some crusty bread for dipping—an absolute must! 🥖
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for a hearty soup because they become soft and creamy when cooked. If you can’t find russets, Yukon gold potatoes are a great alternative, with a buttery flavor and smooth texture.
Cheddar Cheese: Sharp cheddar gives a rich flavor. For a milder taste, you can use medium cheddar or a blend of cheeses like mozzarella and gouda for a nice twist!
Heavy Cream: This adds richness to your soup. If you’re looking for a lighter option, half-and-half or even whole milk can work, but the soup won’t be as creamy.
Broth: Use chicken or vegetable broth depending on your preference. Homemade broth adds extra depth, but store-bought also works well and saves time.
Fresh Herbs: Fresh parsley brightens the soup! If you don’t have fresh, dried herbs work fine, but I always recommend going fresh when possible for the best flavor.
How Do I Make Sure My Soup is Perfectly Creamy?
The key to a creamy soup lies in the roux and gradual mixing of liquids. Here’s how to do it right:
- Cook the butter and onions slowly to enhance their sweetness.
- Make sure to stir the flour into the butter evenly, cooking it for a minute to eliminate raw flour flavor.
- Whisk in the milk and cream gradually to avoid lumps—this helps create a smooth base.
- Always mash the potatoes lightly for texture, leaving some chunks for heartiness.
This careful technique results in a deliciously creamy soup that everyone will love! Enjoy your cooking!
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious soup takes about 35 minutes in total. You’ll spend about 15 minutes prepping and chopping, and then 20 minutes cooking everything up. The result is a warm, cheesy bowl of comfort that is ready to be enjoyed!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by adding the diced potatoes and broth into a large pot. Bring this mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to a simmer and let it cook until the potatoes are tender, which should take about 15 minutes.
2. Prepare the Aromatics:
While the potatoes are cooking, melt the butter in a separate large skillet over medium heat. Once the butter is melted, add the chopped onion. Stir it around and cook until it’s soft and translucent, which should take about 5 minutes. Next, add the minced garlic and sauté for about 1 minute until the garlic becomes fragrant. Yum!
3. Make the Roux:
Now, stir in the flour with the butter, onions, and garlic. Cook this mixture for 1-2 minutes while stirring constantly. This roux will help thicken your soup as it cooks.
4. Combine Milk and Cream:
Gradually whisk in the milk and heavy cream to the roux. Continue cooking and stirring until the sauce thickens, which should take about 3-5 minutes.
5. Combine Everything:
Once your potatoes are tender, use a potato masher or the back of a spoon to mash them slightly in the pot, leaving some chunks for added texture. Now, pour the milk and cream mixture into the pot with the potatoes and broth. Stir everything together until well combined.
6. Add Cheese and Season:
Add the shredded cheddar cheese, dried thyme, and dried parsley to your pot. Stir continuously until the cheese has melted and the soup is smooth. Then, season with salt and black pepper to taste.
7. Final Touches:
Let the soup simmer gently for an additional 5 minutes to allow the flavors to meld together. If it’s too thick for your liking, adjust the consistency by adding in some extra broth or milk. You want it just right!
8. Serve and Enjoy:
Serve the soup hot, garnished with some extra cheddar cheese and chopped fresh parsley on top. It pairs beautifully with crusty bread for dipping!
Now, grab a spoon and cozy up with a bowl of this delicious Cheddar Garlic Herb Potato Soup. It’s creamy, cheesy, and absolutely bursting with flavor—a perfect treat for those chilly days!
Can I Use Different Types of Potatoes?
Yes! While russet potatoes are ideal due to their creamy texture when cooked, you can also use Yukon Gold potatoes for a buttery flavor. Just be sure to choose a potato that holds its shape well in soups.
How Can I Make This Soup Dairy-Free?
To create a dairy-free version, substitute the milk and heavy cream with your favorite plant-based milk (like almond or coconut milk) and use vegan cheese. Make sure to check that the broth and butter are also dairy-free!
What Should I Do If My Soup Is Too Thick?
If your soup ends up thicker than you’d like, simply whisk in some additional broth or milk until you reach your desired consistency. Heat it gently while you stir to combine!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat, stirring occasionally, until heated through. You may need to add a splash of broth or milk to bring back the creamy texture.
