This Cheddar Garlic Herb Potato Soup is a warm hug in a bowl! It’s creamy, cheesy, and packed with tasty garlic and herbs, making every spoonful amazing.
Honestly, I could eat this soup for lunch every day! Pair it with some crusty bread, and you’ve got a meal that’s cozy and satisfying. Yum! 🥔🧄🧀
Key Ingredients & Substitutions
Russet Potatoes: These are great for soups due to their starchy texture. If you want a waxier texture that holds better, try Yukon Gold potatoes instead. They add a buttery flavor, making the soup even richer.
Cheddar Cheese: Sharp cheddar is my favorite for a strong, tangy flavor. If you want a milder taste, use medium cheddar or a combination of cheeses. Gouda or Monterey Jack would also work well if you’re feeling adventurous.
Broth: While chicken broth is traditional, vegetable broth is a perfect substitute for a vegetarian version. Homemade broth adds extra flavor, but store-bought works just fine when you’re short on time.
Milk or Half-and-Half: For a lighter soup, use low-fat milk or even unsweetened almond milk. Coconut milk can give a creamy texture with a different flavor twist if you’re okay with a little sweetness.
How Do You Get That Rich and Creamy Texture?
The creamy texture comes from a few key steps. First, making a roux by mixing flour with butter helps thicken the soup. This step is essential, so take your time here! Stir it for about 2 minutes to remove the raw flour taste.
- After adding the broth and potatoes, be sure to let everything simmer until the potatoes are tender. This not only cooks them but also lets them release some starch into the soup, adding creaminess.
- When you partially mash the potatoes, don’t go overboard. Leave some chunks for that delicious texture contrast!
- Finally, adding the cheese gradually ensures it melts smoothly without clumps. Stir while adding, and taste as you go to balance the flavors.
Now you’re set to enjoy a deliciously creamy Cheddar Garlic Herb Potato Soup any time!
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
For the Soup Base:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
For the Creamy Mixture:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
For Seasoning & Garnish:
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
- Optional: crusty bread or croutons for serving
How Much Time Will You Need?
This comforting potato soup will take about 10 minutes to prep and around 30 minutes to cook and simmer, giving you a lovely homemade soup in about 40 minutes total!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until it turns translucent, about 4-5 minutes. Add the minced garlic and let it cook for about another minute until it’s fragrant. Your kitchen will smell wonderful!
2. Create the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 2 minutes to cook the flour and form a roux. This step will help thicken your soup, giving it that nice, creamy texture.
3. Add the Broth and Potatoes:
Slowly whisk in the broth to the roux, ensuring there are no lumps. Once combined, add the diced potatoes along with the dried thyme and parsley. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
4. Mash and Thicken:
Once the potatoes are fork-tender, use a potato masher or an immersion blender to partially mash the potatoes. This will thicken the soup while leaving some chunks for delicious texture!
5. Stir in the Milk:
Now, stir in the milk (or half-and-half), continuing to heat gently while stirring occasionally. You want to warm it up nicely without boiling.
6. Add the Cheese:
Gradually add the shredded cheddar cheese, stirring until it’s all melted and well mixed. Taste the soup and season with salt and pepper according to your preference.
7. Serve and Enjoy:
Serve your soup hot, garnished with extra cheddar cheese and freshly chopped chives or parsley on top. For a complete meal, pair it with some crusty bread or croutons on the side. Enjoy your creamy, cheesy Cheddar Garlic Herb Potato Soup!
This recipe is perfect for a cozy night, so dig in and enjoy every hearty spoonful!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for that creamy texture, feel free to use Yukon Gold potatoes for a buttery flavor. Just remember that different types may affect the overall thickness of the soup.
How Can I Make This Soup Vegetarian?
Simply substitute the chicken broth with vegetable broth, and you’re all set! The flavors will still be delicious and hearty!
Can I Prepare This Soup Ahead of Time?
Yes, you can! Make the soup up to two days in advance, and store it in an airtight container in the refrigerator. Just reheat gently on the stove, adding a splash of milk if it thickens too much as it cools.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove, stirring occasionally until heated through.