If you love cozy, comforting meals that feel like a warm hug in a bowl, you are absolutely going to adore this Creamy Potato Soup with Cheddar and Herbs Recipe. It takes humble ingredients like russet potatoes and fresh herbs and transforms them into a velvety, cheesy soup that’s perfect any day of the year. Whether you’re warming up after a chilly day or serving guests who appreciate classic flavors, this soup offers richness, heartiness, and just the right touch of freshness all in one satisfying dish.
Ingredients You’ll Need
Gathering a few simple, straightforward ingredients is all it takes to make this soup truly shine. Each component plays an essential role—from the potatoes creating that creamy body to the sharp cheddar adding layers of flavor and the herbs providing brightness.
- Russet potatoes: These starchy potatoes break down beautifully for a creamy texture without lumps.
- Carrots: Add natural sweetness and vibrant color to balance the richness.
- Garlic: A little hit of aromatic depth that awakens every bite.
- Better Than Bouillon Chicken Base (or turkey flavor): Infuses complex savory notes, elevating the soup’s broth.
- Fresh parsley: Gives the soup a herbaceous freshness; dried works too in a pinch.
- Kosher salt: Essential for seasoning and enhancing all the other flavors.
- Butter: Creates a luscious base for the white sauce that thickens the soup.
- All-purpose flour: Combines with butter to form a roux that perfectly thickens the soup.
- Black pepper: Adds subtle warmth and balances the richness.
- Whole milk: Provides creaminess without overpowering the delicate flavors.
- Cheddar cheese: Shredded and sprinkled on top for gooey, melty cheesy goodness.
- Chopped green onions: Offer a mild bite and fresh crunch as a garnish.
- Extra parsley for garnish: Brightens the finished plate and adds a pop of color.
How to Make Creamy Potato Soup with Cheddar and Herbs Recipe
Step 1: Prepare the Vegetables
Start by peeling and dicing russet potatoes and carrots into uniform half-inch pieces so they cook evenly. Toss these along with minced garlic into a large stockpot. The garlic infuses that gentle aromatic touch, setting the flavor foundation for the entire soup.
Step 2: Add Liquid and Flavorings
Pour in three cups of water until the vegetables are just covered—this helps preserve their natural flavors without becoming watery. Stir in the Better Than Bouillon chicken base, fresh parsley, and kosher salt. This flavorful broth begins building the heart of your soup.
Step 3: Cook the Vegetables
Bring the pot to a vigorous boil over high heat, then reduce to medium, venting the lid to prevent overflow. Simmer gently for roughly 20 minutes or until potatoes and carrots are tender enough to pierce with a fork. This slow simmer allows all the flavors to meld beautifully.
Step 4: Mash the Vegetables
Remove the pot from heat and use a potato masher to create your desired soup consistency—whether you like it chunky and rustic or smooth and creamy. If you want ultra-smooth, an immersion blender does the trick quickly and easily.
Step 5: Make the White Sauce (Béchamel)
Meanwhile, melt butter in a separate pot over medium heat and whisk in the flour, salt, and black pepper. Cooking this roux for a few minutes removes the raw flour taste and builds that velvety base that thickens the soup perfectly.
Step 6: Add the Milk
Gradually whisk in whole milk, adding a cup at a time to avoid lumps. Bring the mixture to a boil, then allow it to boil for about a minute while stirring constantly. This step helps your white sauce achieve that silky, luscious texture critical for the final soup.
Step 7: Combine Soup Components
Pour the hot béchamel sauce into your vegetable mixture, scraping every bit from the pot to not lose any flavor or creaminess. Stir thoroughly until everything is seamlessly combined and gloriously creamy.
How to Serve Creamy Potato Soup with Cheddar and Herbs Recipe
Garnishes
The finishing touches are what take this Creamy Potato Soup with Cheddar and Herbs Recipe to the next level. Sprinkle generous amounts of shredded cheddar cheese that melts luxuriously on top. Add chopped green onions for a fresh crunch, and don’t forget a handful of fresh parsley for a burst of herbal vibrance and lovely presentation.
Side Dishes
This soup pairs beautifully with crusty bread or warm, buttery dinner rolls that soak up every drop of the creamy goodness. For added texture, a simple green salad with a tangy vinaigrette balances the richness perfectly, making your meal well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or top it with crispy bacon bits or roasted garlic for extra flavor layers. A drizzle of chili oil or a pinch of smoked paprika can deliver a surprising kick that’ll have everyone asking for seconds.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Potato Soup with Cheddar and Herbs Recipe keeps beautifully in the refrigerator for up to three days when stored in an airtight container. The flavors actually deepen, making reheats even tastier.
Freezing
You can freeze the soup for up to two months. To maintain the best texture, freeze it without the cheese garnish and add freshly shredded cheddar when reheating. Portion it out for easy weeknight meals or unexpected guests.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking or scorching. If the soup thickens too much upon cooling, simply stir in a splash of milk or water to loosen it back up to your perfect creamy consistency.
FAQs
Can I use vegetable broth instead of chicken base in this Creamy Potato Soup with Cheddar and Herbs Recipe?
Absolutely! Vegetable broth is a great substitute for a vegetarian version and will still give your soup a hearty, savory foundation. Just use the same amount to keep the flavor balanced.
Is it better to use fresh or dried herbs for this soup?
Fresh herbs like parsley add a bright, lively flavor and beautiful color. However, dried herbs work well too—just use about one-third the amount called for fresh to avoid overpowering the soup.
Can I make this soup dairy-free or vegan?
Yes, you can swap whole milk for plant-based alternatives like oat or almond milk and use vegan butter or oil for the roux. Leave out the cheddar or use a vegan cheese substitute to keep it creamy and indulgent.
What’s the secret to getting the soup super creamy?
Making a béchamel sauce (white sauce) using butter and flour is key, as it thickens the soup while adding a silky texture. Also, properly mashing or blending the potatoes helps achieve that luscious creaminess without needing heavy cream.
Can I add other vegetables to this Creamy Potato Soup with Cheddar and Herbs Recipe?
Definitely! Celery, leeks, or even corn make wonderful additions. Just chop them finely and cook along with the potatoes and carrots to keep the flavors harmonious and texture smooth.
Final Thoughts
If you’re looking for a comforting, classic soup that feels like a warm embrace, this Creamy Potato Soup with Cheddar and Herbs Recipe should be your next go-to. It’s simple to make, incredibly delicious, and perfect for sharing with family and friends. Once you try this recipe, you’ll find yourself reaching for it again and again—trust me, it’s that good.
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Creamy Potato Soup with Cheddar and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Potato Soup recipe features tender diced potatoes and carrots simmered in a flavorful broth, combined with a rich homemade béchamel sauce for a smooth and satisfying texture. Garnished with shredded cheddar cheese, green onions, and parsley, it’s perfect for a hearty family meal ready in just 30 minutes.
Ingredients
Vegetables and Broth
- 4 cups diced Russet potatoes (about 2 large potatoes or 2 pounds)
- 1 cup diced carrots (about 2 large carrots)
- 1 clove garlic, mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (or turkey flavor)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
White Sauce (Béchamel)
- 1/2 cup butter (1 stick)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups whole milk
Garnish
- Cheddar cheese, shredded
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare the Vegetables: Peel and dice the potatoes and carrots into small, evenly sized pieces approximately 1/2 inch dice. Add the diced potatoes, carrots, and minced garlic to a large stockpot or 3-quart pot.
- Add Liquid and Flavorings: Pour in 3 cups of water ensuring the vegetables are just covered. Stir in the Better Than Bouillon chicken or turkey base, fresh or dried parsley, and 1 teaspoon kosher salt, mixing well.
- Cook the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium and partially cover the pot with a vented lid. Simmer for about 20 minutes, or until potatoes and carrots are very tender and easily pierced with a fork.
- Mash the Vegetables: Remove the pot from the heat. Use a potato masher to mash the vegetables to your preferred consistency — smooth, chunky, or in between. For an ultra-smooth texture, use an immersion blender to puree the vegetables directly in the pot.
- Make the White Sauce (Béchamel): While the vegetables cook, melt butter in a separate 2-quart or larger pot over medium heat. Whisk in the flour, kosher salt, and black pepper. Cook the roux for 1 to 3 minutes, stirring constantly to avoid browning.
- Add the Milk: Gradually pour in the milk about 1 cup at a time, whisking thoroughly after each addition to prevent lumps. Continue whisking over medium heat until the mixture reaches a boil. Let it boil for 1 minute, then remove from heat.
- Combine Soup Components: Pour the hot white sauce into the mashed vegetable mixture. Use a spatula to scrape all the sauce into the pot and stir everything together until fully combined and creamy.
- Serve and Garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional fresh parsley if desired. Serve the soup hot for the best flavor.
Notes
- For a vegetarian version, substitute vegetable broth for the chicken base.
- Use an immersion blender for a smoother, creamier texture instead of mashing.
- Adjust salt and pepper to taste, especially if using low-sodium broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Add cooked bacon or ham pieces for non-vegetarian versions with meat.
