How long does hearty cheddar garlic herb potato soup last in the refrigerator?

Properly stored hearty cheddar garlic herb potato soup maintains quality for 3-4 days in the refrigerator when kept in airtight containers. Cool the soup completely before refrigerating and ensure your refrigerator temperature stays below 40°F. Always use clean utensils when serving to prevent contamination that could shorten storage life. If you notice any off odors, changes in texture, or signs of spoilage, discard the soup immediately for food safety.

Can I freeze cheddar potato soup with cream?

Yes, you can freeze this hearty cheddar garlic herb potato soup for up to 3 months, though some texture changes may occur. Dairy-based soups sometimes separate during freezing and thawing, but vigorous whisking during reheating usually restores smooth consistency. For best results, cool soup completely, leave headspace in containers for expansion, and label with dates. Thaw frozen soup in the refrigerator overnight before reheating slowly over low heat.

What's the best way to thicken thin hearty cheddar garlic herb potato soup?

Several effective methods can thicken thin potato soup without compromising flavor. Mash some of the cooked potatoes directly in the pot using a potato masher for natural thickening. Alternatively, create a slurry by mixing 2 tablespoons cornstarch with 3 tablespoons cold milk, then stir into simmering soup. For richer results, mix equal parts butter and flour to create a beurre manié, whisking small pieces into the hot soup until desired thickness is achieved.

How do I prevent my potato soup from being lumpy?

Achieving smooth texture in hearty cheddar garlic herb potato soup requires proper technique and timing. Cut potatoes uniformly for even cooking, and avoid over-blending which can create gluey texture. When using an immersion blender, pulse in short bursts rather than continuous blending. Strain the soup through a fine-mesh sieve if lumps persist. Adding flour gradually while whisking prevents flour lumps, and tempering dairy products before adding them prevents curdling that can create unwanted texture.

What herbs work best in cheddar garlic potato soup?

Fresh thyme, chives, and parsley create the ideal herb blend for this hearty cheddar garlic herb potato soup. Thyme provides earthy, slightly minty notes that complement cheese beautifully, while chives add subtle onion flavor without overpowering. Fresh parsley brightens the overall flavor profile and adds vibrant color. Other excellent options include fresh dill, sage, or rosemary used sparingly. Always add fresh herbs during the final minutes of cooking to preserve their bright flavors and prevent bitterness from overcooking.

Hearty Cheddar Garlic Herb Potato Soup Recipe (Creamy & Easy)

Name: Hearty Cheddar Garlic Herb Potato Soup Recipe (Creamy & Easy)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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

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

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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

Potato Selection: Yukon Gold potatoes are superior for this recipe due to their perfect balance of starch and moisture, creating naturally creamy texture while maintaining structure. Avoid waxy varieties like red potatoes which resist breaking down.

Cheese Quality: Use freshly grated sharp cheddar for best melting – pre-shredded contains anti-caking agents that affect texture. Aged varieties provide complex flavor without becoming grainy when melted.

Technique Tips: Uniform ½-inch potato cubes ensure even cooking. Create proper roux by cooking flour 2-3 minutes to eliminate raw taste. Use immersion blender for ultra-smooth consistency or blend half the soup for texture variation.

Fresh Herbs: Add fresh thyme, chives, and parsley at the end to preserve vibrant flavors. If using dried herbs, reduce quantities by two-thirds and add earlier in cooking.

Temperature Control: Heat dairy gently without boiling to prevent curdling. Add cheese gradually in small handfuls while stirring constantly for smooth incorporation.

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