Hearty Cheddar Garlic Herb Potato Soup: 1hr dream

Oh, get ready for pure comfort in a bowl with this Hearty Cheddar Garlic Herb Potato Soup Recipe! I’m the cook, taste-tester, and storyteller behind Reciqa, and my passion for recipes really kicked off in a family kitchen filled with the coziest aromas imaginable. You know, the kind where simple ingredients magically transformed into the most delicious meals? That’s exactly the feeling this soup brings. It’s easy, it’s comforting, and it’s packed with flavor—perfect for those days when you just need a little hug from your food. Let’s share something truly delicious together!

Why You’ll Love This Hearty Cheddar Garlic Herb Potato Soup Recipe

Seriously, this Hearty Cheddar Garlic Herb Potato Soup Recipe is a winner for so many reasons! It’s:

• Super Easy: You probably have most of the ingredients already.
• Incredibly Comforting: It’s like a warm blanket in soup form.
• Packed with Flavor: That cheddar, garlic, and herb combo is just divine.
• Quick Enough for Weeknights: Ready in about an hour from start to finish!

Gathering Your Ingredients for the Hearty Cheddar Garlic Herb Potato Soup Recipe

Alright, let’s get our shopping list sorted for this amazing Hearty Cheddar Garlic Herb Potato Soup Recipe! It’s all about good, wholesome stuff that comes together beautifully.

Potato Perfection

We’re going with 2.5 pounds of Yukon Gold potatoes. Trust me, they’re the best here because they get so creamy without falling apart. Make sure you peel them first, and then cube them up into about ½-inch pieces. Give them a quick rinse and set them aside. Easy peasy!

Aromatic Base Essentials

For that amazing depth of flavor, we need one large yellow onion, chopped up nice and fine. And you can’t have garlic herb soup without plenty of garlic! We’re talking 5 to 6 cloves, minced really well. Get them ready to go!

Building the Creamy Base

To get things started and make our soup nice and rich, we’ll use 4 tablespoons of unsalted butter. If you prefer a little olive oil in the mix, 3 tablespoons of olive oil plus 1 tablespoon of butter works too! Then, we’ll need ¼ cup of all-purpose flour to help thicken everything up. For the liquid base, grab 4 cups of low-sodium chicken or vegetable broth, and 2 cups of whole milk. If you want it extra decadent, have ½ cup of heavy cream ready, but it’s totally optional!

Flavorful Additions and Seasonings

The star of the show is 2 cups of sharp cheddar cheese, and please, please shred it yourself! Pre-shredded stuff has anti-caking agents that make it melt weirdly. For our herbs, we want 1 tablespoon of fresh parsley and 1 tablespoon of fresh chives, both finely chopped. And don’t forget 1 tablespoon of fresh thyme leaves, or about ½ teaspoon if you’re using dried. Then, we’ll season it all with 1 teaspoon of salt and ½ teaspoon of black pepper. A little pinch of cayenne pepper or smoked paprika is optional, but it adds a nice little warmth!

Optional Garnishes for Your Hearty Cheddar Garlic Herb Potato Soup Recipe

To really make your Hearty Cheddar Garlic Herb Potato Soup Recipe shine, think about some yummy toppings! Crumbled bacon, extra cheddar, a dollop of sour cream or Greek yogurt, more fresh chives or parsley, or even some crunchy croutons are all fantastic ideas.

Step-by-Step Guide to Making Your Hearty Cheddar Garlic Herb Potato Soup Recipe

Okay, let’s get this amazing Hearty Cheddar Garlic Herb Potato Soup Recipe cooking! It’s a pretty straightforward process, and before you know it, you’ll have a bowl of pure comfort ready to go.

Preparing the Base Aromatics

First things first, grab a nice big pot or Dutch oven. Melt your butter (or that butter and olive oil combo) over medium heat. Once it’s nice and shimmery, toss in your finely chopped onion. We want to sauté these for about 5 to 7 minutes, just until they start to soften up and look a little translucent. Then, add in your minced garlic. Be careful not to burn it – just cook for another minute or so until you can really smell that garlicky goodness. Stir it constantly!

Creating the Roux and Broth Mixture

Now, sprinkle that ¼ cup of flour right over the softened onions and garlic. Stir it all together for about 1 to 2 minutes. This is called making a roux, and it’s what’s going to give our soup that lovely, creamy thickness. After a minute or two, slowly start whisking in your 4 cups of broth. Make sure you scrape up any little bits stuck to the bottom of the pot – that’s where a lot of flavor lives! Bring this mixture to a gentle simmer.

Cooking the Potatoes to Tender Perfection

Time for the star of the show: the potatoes! Add your cubed Yukon Golds to the simmering broth. Give everything a good stir, bring it back up to a simmer, and then reduce the heat to medium-low. Pop a lid on the pot and let them cook for about 15 to 20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.

Achieving the Perfect Creamy Texture

This is where the magic really happens! We want a creamy soup, but with some nice potato chunks still in there for texture. So, grab an immersion blender and carefully blend about half to two-thirds of the soup right in the pot. If you don’t have an immersion blender, you can use a regular blender, but be super careful! Only fill it about halfway, vent the lid (take out the center piece and cover with a kitchen towel), and hold that lid down tight. Blend until it’s creamy, but still has some lovely potato bits. You want it smooth, but not baby food!

Incorporating Dairy and Herbs

Turn the heat down to low. This is important – we don’t want to boil the soup after adding the dairy. Stir in your 2 cups of whole milk and, if you’re using it, that ½ cup of heavy cream. Add your chopped fresh parsley, chives, and thyme. Let it all heat through gently for about 5 minutes. Just warm it up, no boiling!

Melting the Cheddar Cheese

Take the pot off the heat completely. Now, gradually stir in your 2 cups of freshly shredded sharp cheddar cheese. Keep stirring gently until all that glorious cheese is melted and incorporated into the soup. It’s going to get so wonderfully cheesy and smooth.

Final Seasoning and Taste Adjustment

Now for the most important part: tasting! Add your 1 teaspoon of salt and ½ teaspoon of black pepper. If you’re using it, add that pinch of cayenne or smoked paprika too. Give it a good stir and taste. Does it need a little more salt? Maybe a bit more pepper? Adjust it until it tastes just right to you. Remember, the cheese adds some saltiness, so it’s always best to season gradually.

Tips for the Ultimate Hearty Cheddar Garlic Herb Potato Soup Recipe

Making this Hearty Cheddar Garlic Herb Potato Soup Recipe is pretty foolproof, but here are a few little tricks I’ve learned to make it absolutely perfect every single time.

Cheese Selection Matters

Seriously, ditch the pre-shredded cheese! I know it’s tempting because it’s convenient, but those little anti-caking agents they put in there really mess with how smoothly the cheese melts. You’ll end up with a slightly grainy texture instead of that gorgeous, velvety finish. So, grab a block of sharp cheddar and shred it yourself – it makes a world of difference!

Gentle Heating is Key

Once you’ve added the milk and cream, remember to keep the heat on low and don’t let it boil. Boiling dairy in soup can sometimes make it curdle, and nobody wants that! Just a gentle simmer to warm everything through is all you need. It’s a small step, but it keeps your soup looking and tasting super smooth and creamy.

Safe Blending Practices

When you’re blending the soup, whether it’s with an immersion blender or a regular one, always be careful with hot liquids. If you’re using a regular blender, don’t fill it too full, take out that center cap on the lid, and cover the opening with a folded kitchen towel. This lets the steam escape and prevents any messy explosions. Just a little caution goes a long way! You can learn more about blending hot liquids safely.

Gradual Seasoning Strategy

My grandma always told me to season as you go, and it’s especially true with cheesy soups. Cheddar cheese itself has salt in it, so start with the amount I recommended, give it a good taste, and then add more salt and pepper if you think it needs it. You can always add more, but you can’t take it away, right?

Variations to Personalize Your Hearty Cheddar Garlic Herb Potato Soup Recipe

This Hearty Cheddar Garlic Herb Potato Soup Recipe is fantastic as is, but you know me, I love to play around! If you’re feeling adventurous, here are a few ways to make it your own.

Herb Combinations

While parsley, chives, and thyme are classic, don’t be afraid to mix it up! A little bit of fresh rosemary chopped finely adds a wonderful woodsy note. Or, try a blend of Italian herbs for a different vibe. Sometimes I’ll even throw in a bay leaf while the potatoes are cooking and just remove it before blending!

Adding Vegetables

Want to sneak in more veggies? You totally can! Diced carrots sautéed with the onions add a lovely sweetness and pretty color. A stalk or two of finely chopped celery added at the same time as the onions works great too. Just make sure to chop them small so they cook through nicely.

Spice Level Adjustments

That pinch of cayenne or smoked paprika is optional, but it really does add a little something special. If you like things a bit spicier, feel free to add a bit more cayenne, or even a tiny dash of hot sauce right at the end. If you prefer it milder, just leave those out entirely!

Serving Suggestions for Hearty Cheddar Garlic Herb Potato Soup Recipe

This Hearty Cheddar Garlic Herb Potato Soup Recipe is so satisfying on its own, but serving it with the right things just takes it to the next level!

Bread Pairings

You absolutely *have* to have something to dip into this creamy goodness. A crusty baguette, some warm dinner rolls, or even some toasted sourdough are perfect. Just imagine soaking up every last bit of that cheesy, herby soup!

Salad Companions

For a lighter touch, a simple side salad is fantastic. Think a crisp green salad with a light vinaigrette. It’s a nice contrast to the richness of the soup and makes for a perfectly balanced meal.

Storing and Reheating Your Hearty Cheddar Garlic Herb Potato Soup Recipe

Got leftovers of this amazing Hearty Cheddar Garlic Herb Potato Soup Recipe? Lucky you! Here’s how to keep it tasting just as good for later.

Refrigeration Guidelines

Once the soup has cooled down a bit, pop it into an airtight container. It should keep nicely in the fridge for about 3 to 4 days. Just make sure it’s sealed up tight so it doesn’t pick up any funny smells from other things in there!

Reheating Methods

You’ve got a couple of easy options. On the stovetop, just pour the soup into a saucepan and heat it gently over medium-low heat, stirring often, until it’s warmed through. Be careful not to let it boil, especially after it’s been chilled! If you’re in a hurry, you can reheat it in the microwave in short bursts, stirring in between, until it’s piping hot. Easy!

Frequently Asked Questions about Hearty Cheddar Garlic Herb Potato Soup Recipe

Got questions about this delicious Hearty Cheddar Garlic Herb Potato Soup Recipe? I’ve got answers! It’s one of those recipes that people adore, and I love hearing your thoughts and helping you make it just right. You can always contact me if you have more!

Can I make this soup vegetarian?

Absolutely! This soup is already pretty vegetarian-friendly. The only thing you might need to switch is the broth. Instead of chicken broth, just use a good quality vegetable broth. That way, everyone can enjoy this comforting bowl, whether they’re vegetarian or not!

What is the best way to thicken potato soup?

There are two main secrets to getting this potato soup perfectly thick and creamy. First, we make a simple roux with butter and flour before adding the liquids. This gives it a lovely base. Second, and this is key, we blend about half to two-thirds of the cooked potatoes right into the soup. This releases their starches and creates that wonderfully smooth, velvety texture without needing a ton of cream! You can find more tips on how to thicken soup.

Can I use a different type of potato?

Yukon Golds are my absolute favorite for this soup because they have a fantastic creamy texture and a subtle buttery flavor. However, if you can’t find them, Russet potatoes can work too, though they might make the soup a little starchier. Just be sure to peel them and cube them evenly so they cook through at the same rate.

How do I prevent the soup from becoming too thick?

Sometimes, depending on your potatoes or how long it simmers, the soup can get a little thicker than you might like. Don’t worry, it’s an easy fix! Just stir in a little more broth or milk, a tablespoon or two at a time, until you reach your desired consistency. It’s always better to add liquid gradually until it’s just right.

Estimated Nutritional Information for Hearty Cheddar Garlic Herb Potato Soup Recipe

Just so you know, the nutritional info below is an estimate for about a 1.5-cup serving of this delicious Hearty Cheddar Garlic Herb Potato Soup Recipe. Keep in mind that exact values can vary a bit based on the specific ingredients you use and any optional garnishes!

Here’s a rough idea:

• Calories: Around 450
• Fat: About 28g
• Protein: Roughly 14g
• Carbohydrates: Approximately 38g

Share Your Hearty Cheddar Garlic Herb Potato Soup Recipe Experience!

I truly hope you love making and eating this Hearty Cheddar Garlic Herb Potato Soup Recipe as much as I do! If you give it a try, please come back and leave a comment below. I’d love to hear how it turned out, if you added any of your own special touches, or even just what you thought of it! Your feedback means the world to me. You can also read more about my story here.

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