CREAMY CHEDDAR GARLIC POTATO SOUP

I can still picture my grandma in her cozy kitchen, a whirlwind of flour and laughter, always ready with a pot of something warm and inviting. One of my fondest memories is slurping down her potato soup, but it wasn’t just any potato soup. It was a magical concoction, infused with garlic, herbs, and a generous helping of sharp cheddar. Today, I’m sharing all my secrets for the most amazing Hearty Cheddar Garlic Herb Potato Soup Recipe you’ll ever make! It’s like a warm hug in a bowl, and I promise, you’ll be making it again and again.

The Ultimate Hearty Cheddar Garlic Herb Potato Soup: Your New Go-To Recipe

Okay, friends, let’s dive into this absolute masterpiece of a soup! This isn’t just a potato soup; it’s an experience. We’re talking layers of flavor, a creamy texture that’s out of this world, and the kind of comforting aroma that will have everyone gathering in the kitchen. I’m so excited to share this recipe with you, because I know it’s going to become a staple in your home, just like it is in mine. Forget those bland, watery potato soups of the past. We’re about to create pure magic!

Why You’ll Fall in Love with This Soup

• It’s Incredibly Flavorful: Garlic, herbs, and cheddar create a symphony of taste that will tantalize your taste buds.
• It’s Comfort Food at Its Finest: Creamy, warm, and satisfying, this soup is the perfect antidote to a chilly day.
• It’s Surprisingly Easy to Make: Don’t let the sophisticated flavor fool you; this recipe is beginner-friendly.
• It’s Customizable: Add your favorite toppings, swap out herbs, or adjust the cheese to your liking. The possibilities are endless!
• It’s a Crowd-Pleaser: Perfect for weeknight dinners, potlucks, or any occasion where you want to impress.

Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry if your list looks a little long – most of these are pantry staples, and each one plays a crucial role in building that amazing flavor we’re after!

• Potatoes: 2 pounds Yukon Gold or Russet potatoes, peeled and cubed. Yukon Golds will give you a creamier texture, while Russets will be slightly more starchy. I personally lean towards Yukon Golds for their buttery flavor and texture.
• Onion: 1 medium yellow onion, diced. The foundation of our flavor profile!
• Garlic: 4 cloves garlic, minced. Don’t skimp on the garlic! It’s what gives this soup its signature kick.
• Butter: 4 tablespoons unsalted butter. For sautéing and adding richness.
• All-Purpose Flour: 1/4 cup. This will help thicken the soup.
• Chicken Broth: 6 cups. Use a good quality broth for the best flavor. You can also use vegetable broth if you prefer.
• Heavy Cream: 1 cup. This is what makes the soup incredibly creamy. If you’re looking to lighten things up, you can substitute with half-and-half.
• Cheddar Cheese: 2 cups shredded sharp cheddar cheese. Sharp cheddar provides the best flavor, but you can use medium or mild if you prefer. Make sure to shred it yourself – pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
• Fresh Herbs: 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh thyme, and 1 tablespoon chopped fresh parsley. Fresh herbs are a must for that bright, aromatic flavor. If you don’t have fresh herbs, you can use dried, but use half the amount (1 tablespoon dried chives, 1/2 tablespoon dried thyme, and 1/2 tablespoon dried parsley).
• Salt and Pepper: To taste.
• Optional Toppings: Cooked bacon crumbles, sour cream, extra shredded cheese, green onions.

Step-by-Step Instructions: Let’s Make Soup!

Okay, are you ready to transform these simple ingredients into a bowl of pure comfort? I promise, the steps are easy to follow, and the results are absolutely worth it! Let’s get cooking!

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! The aroma should be inviting, not acrid.
2. Create a Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help thicken the soup. The mixture should form a paste and start to smell slightly nutty.
3. Add the Broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. This is where a lot of flavor hides! Bring the mixture to a simmer.
4. Cook the Potatoes: Add the cubed potatoes to the pot. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes. You should be able to easily pierce the potatoes with a fork.
5. Blend (Optional): If you prefer a smoother soup, you can use an immersion blender to partially blend the soup. I like to leave some chunks of potato for texture, but it’s totally up to you! If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches, but be sure to vent the lid to prevent pressure buildup.
6. Stir in the Good Stuff: Remove the pot from the heat. Stir in the heavy cream, cheddar cheese, chives, thyme, and parsley. Stir until the cheese is melted and the soup is smooth and creamy. Be patient; it might take a few minutes for the cheese to fully melt. The soup should be thick and velvety.
7. Season to Perfection: Season with salt and pepper to taste. Don’t be afraid to taste and adjust the seasoning as needed. A little extra salt can really bring out the flavors.
8. Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as cooked bacon crumbles, sour cream, extra shredded cheese, or green onions. Serve immediately and enjoy every delicious bite!

Success Tips for Perfect Potato Soup

Want to guarantee a perfect pot of Hearty Cheddar Garlic Herb Potato Soup every single time? Here are my top secrets!

• Use Good Quality Ingredients: The better the ingredients, the better the soup! Opt for fresh herbs, high-quality cheese, and flavorful broth.
• Don’t Overcook the Potatoes: Overcooked potatoes can become mushy and make the soup gluey. Cook them until they are just tender.
• Shred Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese ensures a creamy, cheesy soup.
• Don’t Boil After Adding the Cheese: Boiling the soup after adding the cheese can cause it to separate and become grainy. Stir in the cheese off the heat for the best results.
• Taste and Adjust Seasoning: Seasoning is key! Taste the soup throughout the cooking process and adjust the salt and pepper as needed.

Variations and Add-Ins to Make It Your Own

One of the best things about this soup is how versatile it is! Feel free to experiment with different variations and add-ins to create your own signature version.

• Add Bacon: Cooked bacon crumbles add a smoky, salty flavor that complements the other ingredients perfectly.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Add Vegetables: Sauté some diced carrots, celery, or bell peppers along with the onion for extra nutrients and flavor.
• Use Different Cheeses: Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack.
• Make It Vegetarian/Vegan: Use vegetable broth instead of chicken broth, and omit the cheese or substitute with a vegan cheese alternative.

Serving Suggestions: Complete the Meal

This Hearty Cheddar Garlic Herb Potato Soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are some of my favorite serving suggestions:

• Grilled Cheese Sandwich: A classic pairing! The warm, cheesy sandwich is the perfect complement to the creamy soup.
• Crusty Bread: Serve with a loaf of crusty bread for dipping.
• Side Salad: A light side salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
• Roasted Vegetables: Roasted vegetables, such as broccoli, carrots, or Brussels sprouts, make a healthy and satisfying addition.

Make-Ahead & Storage Instructions

Want to get ahead on meal prep? This soup can be easily made in advance and stored for later.

• Make-Ahead: The soup can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: While technically you *can* freeze this soup, I don’t highly recommend it. Dairy-based soups can sometimes separate and become grainy when thawed. If you do freeze it, let it cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator and reheat gently on the stovetop, stirring frequently. Be prepared for a slightly altered texture.

Speaking of creamy soups, if you’re in the mood for something equally comforting, you absolutely have to try my CREAMY POTATO SOUP recipe. It’s a classic for a reason!

And if you’re looking for a slightly heartier, chunkier option, you might enjoy making SAUSAGE POTATO CHOWDER! The sausage adds a delicious savory note.

Another great option for a comforting and cheesy soup is this Broccoli Cheese Soup. So easy and so delicious!

If you are a fan of all things potatoes, then you need to check out these Cheesy Ranch Potatoes & Smoked Sausage. It’s perfect for a quick weeknight meal.

For a twist on potato soup, consider making this Crock Pot Crack Potato Soup It is so easy to make in the slow cooker!

If you want to add some baked potatoes into the mix, then you need to try this Creamy Baked Potato Soup. Your family will love it!

Get Ready to Be Amazed!

So, there you have it – my Hearty Cheddar Garlic Herb Potato Soup Recipe! I truly believe this is the ultimate comfort food, and I can’t wait for you to try it. From the sautéed aromatics to the creamy texture and the explosion of flavors, every spoonful is a delight. Gather your ingredients, follow the steps, and get ready to be amazed. You’re about to create a soup that will warm your heart and soul. Happy cooking!

Creamy Cheddar Garlic Potato Soup

Amelia Chen-Morrison

This creamy cheddar garlic potato soup is the ultimate comfort food, perfect for a chilly day. Infused with garlic, herbs, and sharp cheddar cheese, this soup is easy to make and customizable to your liking. It’s a warm hug in a bowl!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Immersion blender (optional)
• Regular blender (optional)
• Ladle
• Whisk
• Spatula

Ingredients

  

• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 6 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Optional Toppings: Cooked bacon crumbles
• Optional Toppings: Sour cream
• Optional Toppings: Extra shredded cheese
• Optional Toppings: Green onions

Instructions

 

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the diced onion and cook until softened and translucent, about 5 minutes.
• Add the minced garlic and cook for another minute, until fragrant.
• Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help thicken the soup. The mixture should form a paste and start to smell slightly nutty.
• Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
• Add the cubed potatoes to the pot. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes. You should be able to easily pierce the potatoes with a fork.
• If you prefer a smoother soup, you can use an immersion blender to partially blend the soup. I like to leave some chunks of potato for texture, but it’s totally up to you! If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches, but be sure to vent the lid to prevent pressure buildup.
• Remove the pot from the heat. Stir in the heavy cream, cheddar cheese, chives, thyme, and parsley. Stir until the cheese is melted and the soup is smooth and creamy. Be patient; it might take a few minutes for the cheese to fully melt. The soup should be thick and velvety.
• Season with salt and pepper to taste. Don’t be afraid to taste and adjust the seasoning as needed. A little extra salt can really bring out the flavors.
• Ladle the soup into bowls and garnish with your favorite toppings, such as cooked bacon crumbles, sour cream, extra shredded cheese, or green onions. Serve immediately and enjoy every delicious bite!

Notes

For best results, use high-quality ingredients, especially sharp cheddar cheese and fresh herbs. Shred your own cheese to avoid cellulose, which can hinder melting. Don’t boil the soup after adding cheese to prevent separation. Store leftovers in the refrigerator for up to 3 days. While freezing is possible, it may alter the texture. To make it vegetarian, use vegetable broth and vegan cheese. Add a pinch of red pepper flakes for a spicy kick.