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Hearty Cheddar Garlic Herb Potato Soup

Hearty Cheddar Garlic Herb Potato Soup to Warm Your Soul

This Hearty Cheddar Garlic Herb Potato Soup is a comforting bowl of goodness, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 medium Yukon Gold Potatoes Can substitute with russet potatoes.
  • 4 tablespoons Butter Can be swapped with olive oil for a dairy-free option.
  • 1 medium Onion Shallots make for a milder taste.
  • 4 cloves Garlic Always use fresh for the best results.
  • 1/4 cup All-Purpose Flour A gluten-free flour blend works as a substitute.
  • 4 cups Vegetable or Chicken Broth Opt for low-sodium broth.
  • 1 cup Milk Almond or coconut milk are great dairy-free alternatives.
  • 1/2 cup Heavy Cream Can be omitted for a lighter version.
For Seasoning and Flavor
  • 1/4 cup Fresh Parsley Fresh herbs yield the most vibrant flavor.
  • 1/4 cup Chives
  • 1 tablespoon Thyme Use fresh for best flavor.
  • 2 cups Shredded Cheddar Cheese Consider Monterey Jack for a milder taste.

Equipment

  • large pot
  • immersion blender

Method
 

Preparation Steps
  1. Begin by peeling and cutting the Yukon Gold potatoes into ½-inch cubes. Rinse the potato pieces under cold water to remove excess starch.
  2. In a large pot, melt 4 tablespoons of butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until they are softened and translucent.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until it's fragrant.
  4. Sprinkle ¼ cup of all-purpose flour evenly over the mixture. Stir continuously for about 1-2 minutes.
  5. Gradually pour in 4 cups of vegetable or chicken broth while whisking to prevent lumps. Bring to a gentle simmer over medium-high heat for about 2-3 minutes.
  6. Add the rinsed potato cubes into the pot. Stir gently and let them simmer for 15-20 minutes until fork-tender.
  7. For a velvety texture, blend a portion of the soup as desired. Use an immersion blender for ease.
  8. Lower the heat and stir in 1 cup of milk and ½ cup of heavy cream along with the fresh herbs. Warm through for about 5 minutes.
  9. Remove from heat and stir in 2 cups of shredded cheddar cheese until fully melted.
  10. Adjust seasoning with salt and pepper, then serve hot in bowls with optional toppings.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

For best results, use fresh ingredients. Blend only part of the soup for a chunky texture if desired. Store leftovers in an airtight container for up to 3-4 days.

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