Is Hearty Cheddar Garlic Herb Potato Soup gluten-free?

The traditional recipe contains all-purpose flour as a thickener. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend or 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water. Ensure your broth is also certified gluten-free.

Can Hearty Cheddar Garlic Herb Potato Soup be made in advance for parties?

Absolutely! This soup actually improves with time as the flavors meld. Make it up to 2 days ahead, but stop before adding the cream and cheese. Refrigerate, then gently reheat and add the dairy components fresh before serving for the best texture and flavor.

What makes Hearty Cheddar Garlic Herb Potato Soup different from regular potato soup?

The distinction lies in the carefully balanced herb blend and the technique of blooming spices in fat before building the soup. Additionally, the combination of sharp cheddar and optional Parmesan provides a more complex flavor profile than standard potato soups.

How can I make Hearty Cheddar Garlic Herb Potato Soup thicker?

If you prefer an extra-thick consistency, you have several options: 1) Use an immersion blender to partially puree some of the potatoes, 2) Increase the flour to 3 tablespoons, or 3) Allow some potatoes to cook until they naturally break down, releasing more starch into the broth.

Can Hearty Cheddar Garlic Herb Potato Soup be made in a slow cooker?

Yes! Sauté the onions, garlic, and herbs as directed, then transfer to a slow cooker with potatoes and broth. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream and cheese during the final 30 minutes of cooking, stirring occasionally until melted and incorporated.

Hearty Cheddar Garlic Herb Potato Soup: Creamy Comfort Bowl!

Description

This Hearty Cheddar Garlic Herb Potato Soup delivers ultimate comfort in every spoonful with perfectly balanced flavors and customizable texture. Made with tender russet or Yukon potatoes, aromatic garlic, and a rich blend of sharp cheddar and Parmesan cheeses, this soup achieves restaurant-quality results at home. The secret lies in the proper layering of flavors – from sautéed aromatics and bloomed spices to the gradual incorporation of cream and freshly grated cheese. Whether you prefer chunky rustic style or silky smooth texture, this versatile recipe adapts to your preferences while maintaining incredible depth of flavor.

Ingredients

Scale

For the Soup Base:
5–6 medium russet or Yukon potatoes (about 2.5 lbs), peeled and cubed
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup)
6 garlic cloves, minced
2 tablespoons all-purpose flour
5–6 cups vegetable or chicken broth
2 tablespoons white grape juice (alcohol-free substitute)
For the Creaminess:
1 cup heavy cream (or half-and-half for lighter version)
1½ cups freshly grated sharp cheddar cheese
½ cup grated Parmesan cheese (optional)
Seasonings & Herbs:
1 teaspoon sea salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional)
For Garnish:
1 cup fresh kale or spinach, chopped (optional)
2 tablespoons fresh chives or green onions
Extra grated cheese for serving

Instructions

Prepare the Base: In large Dutch oven, heat olive oil and butter over medium heat until butter melts and foams. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
Bloom Spices: Stir in all dried herbs and spices (salt, pepper, garlic powder, oregano, thyme, parsley, smoked paprika). Cook 30 seconds to bloom the spices and release their oils.
Create Thickening Base: Sprinkle flour over onion mixture and stir constantly for 1-2 minutes to cook out raw flour taste. This creates the roux that will thicken your soup.
Add Liquids Gradually: Slowly pour in 1 cup broth while stirring constantly to prevent lumps. Gradually add remaining broth and white grape juice, stirring to combine smoothly.
Cook Potatoes: Add cubed potatoes and bring to boil. Reduce heat to medium-low and simmer 20-25 minutes until fork-tender and starting to break down around edges for desired texture.
Add Cream and Cheese: Reduce heat to low. Slowly stir in heavy cream to prevent curdling. Add grated cheeses in small handfuls, stirring continuously until completely melted and smooth.
Final Touches: Stir in chopped kale or spinach if using and cook 1-2 minutes until wilted. Taste and adjust seasonings. Serve immediately garnished with chives and extra cheese.

Notes

Texture Control: For chunky soup, keep potato pieces larger and simmer exactly 20 minutes. For creamy soup, let potatoes cook until breaking apart (25+ minutes). For ultra-smooth, use immersion blender to partially blend. Cheese Melting Success: Always use freshly grated cheese (pre-shredded doesn’t melt smoothly). Keep heat low when adding cheese and add gradually while stirring constantly to prevent separation. Make-Ahead: Soup base can be made 1 day ahead – add cream and cheese when reheating. Storage: Refrigerate 3-4 days or freeze up to 3 months. Reheat gently over low heat with splash of broth if too thick. Dietary Options: Vegan version uses vegan butter, coconut milk, and nutritional yeast. Gluten-free version substitutes flour with cornstarch.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (1/6th of recipe)
Calories: 385
Sugar: 6g
Sodium: 850mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 15g
Cholesterol: 65mg

Keywords: cheddar potato soup, garlic herb soup, comfort food, cheesy soup, winter soup

Description

Ingredients

Instructions

Notes

Nutrition

Log In