CREAMY DREAMY POTATO SOUP

I can almost smell it now… the aroma of simmering potatoes, garlic sizzling in butter, and that unmistakable hint of cheddar melting into a creamy dream. My grandmother used to make a potato soup every winter, and it was the ultimate comfort on a cold day. While hers was a simple, classic version, I’ve taken that memory and elevated it to something truly special. Today, I’m sharing all my secrets for the most amazing Hearty Cheddar Garlic Herb Potato Soup Recipe you’ll ever make!

The Ultimate Hearty Cheddar Garlic Herb Potato Soup Recipe

Get ready for a soup that’s not just delicious, but also incredibly satisfying. This Hearty Cheddar Garlic Herb Potato Soup Recipe is packed with flavor, texture, and warmth. It’s the kind of soup that makes you want to curl up with a good book and a big, steaming bowl. We’re talking creamy potatoes, savory garlic, fresh herbs, and a generous amount of sharp cheddar cheese. It’s a symphony of flavors that will dance on your taste buds.

Why This Recipe Works

You might be thinking, “Another potato soup recipe?” But trust me, this one is different. Here’s why:

• The Garlic Infusion: Roasting the garlic before adding it to the soup creates a mellow, sweet, and intensely flavorful base.
• The Herb Blend: Fresh herbs add a brightness and complexity that dried herbs simply can’t match.
• The Cheddar Cheese: We use a good quality sharp cheddar, not just for flavor, but also for that beautiful, melty texture.
• The Perfect Potato: Choosing the right potato is crucial for achieving the desired creaminess and texture.
• Simple Ingredients, Big Flavor: We’re using everyday ingredients, but combining them in a way that creates something truly special.

What You’ll Need

Before we get started, let’s gather our ingredients. Don’t worry, you probably have most of these on hand already!

• Potatoes: 2 pounds Yukon Gold potatoes, peeled and cubed (These are my absolute favorite for their creamy texture!)
• Garlic: 1 whole head of garlic
• Olive Oil: 2 tablespoons
• Butter: 4 tablespoons
• Onion: 1 medium yellow onion, chopped
• Chicken Broth: 6 cups (Vegetable broth works too!)
• Heavy Cream: 1 cup
• Sharp Cheddar Cheese: 2 cups, shredded
• Fresh Herbs: 1/4 cup chopped fresh chives, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh thyme
• Salt and Pepper: To taste
• Optional Garnishes: Cooked bacon crumbles, sour cream, extra shredded cheddar, fresh herbs

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying a bowl of this delicious soup in no time.

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 40-45 minutes, or until the cloves are soft and fragrant. Let cool slightly.
2. Sauté the Onion: While the garlic is roasting, melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Don’t rush this step; allowing the onions to caramelize slightly will add depth to the flavor.
3. Add the Potatoes and Broth: Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. They should be easily pierced with a fork.
4. Squeeze the Roasted Garlic: Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins and into the pot with the potatoes and broth. The aroma at this point is simply heavenly!
5. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be very careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
6. Stir in the Cheese and Cream: Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is smooth and creamy. Reduce heat to low; do not boil.
7. Add the Herbs: Stir in the chopped fresh chives, parsley, and thyme. Season with salt and pepper to taste. Give it a good stir to incorporate all the flavors.
8. Serve and Garnish: Ladle the soup into bowls and garnish with your favorite toppings, such as cooked bacon crumbles, sour cream, extra shredded cheddar, and fresh herbs.

Success Tips for Perfect Potato Soup

Want to make sure your soup turns out absolutely perfect every single time? Here are a few of my secret tips:

• Choose the Right Potatoes: Yukon Gold potatoes are my top choice for their creamy texture and slightly sweet flavor. Russet potatoes can also be used, but they tend to be starchier and may require more liquid.
• Don’t Overcook the Potatoes: Overcooked potatoes can become mushy and break down too much, resulting in a gluey soup. Cook them until they are tender but still hold their shape slightly.
• Use Fresh Herbs: Fresh herbs add a vibrancy and flavor that dried herbs simply can’t match. If you must use dried herbs, use about 1 teaspoon of each herb and add them earlier in the cooking process to allow their flavors to develop.
• 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.
• Taste and Adjust Seasoning: Don’t be afraid to taste the soup and adjust the seasoning as needed. A little extra salt, pepper, or even a pinch of red pepper flakes can make a big difference.
• Low and Slow Cheese Melting: Melting the cheese over low heat and stirring constantly will prevent it from clumping or becoming stringy.

Variations and Add-Ins

This Hearty Cheddar Garlic Herb Potato Soup Recipe is delicious as is, but it’s also incredibly versatile. Here are a few ideas for variations and add-ins:

• Add Bacon: Cooked bacon crumbles add a smoky, salty flavor that complements the creamy potatoes and cheese perfectly.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Add Vegetables: Sauté some chopped carrots, celery, or leeks along with the onion for added flavor and nutrients.
• Make it Vegetarian: Use vegetable broth instead of chicken broth to make this soup vegetarian.
• Add Sausage: For a heartier soup, consider adding cooked and crumbled sausage. The SAUSAGE POTATO CHOWDER is another great option!

Serving Suggestions

This soup is a meal in itself, but it also pairs well with a variety of sides:

• Crusty Bread: For dipping and soaking up all that delicious broth.
• Grilled Cheese Sandwich: A classic combination!
• Side Salad: A light and refreshing salad to balance out the richness of the soup.

Make-Ahead and Storage Instructions

This soup is even better the next day, as the flavors have time to meld together. Here’s how to make it ahead of time and store it properly:

• Make-Ahead: Prepare the soup up to the point of adding the cheese and cream. Store in the refrigerator for up to 3 days. When ready to serve, reheat the soup over medium heat, then stir in the cheese and cream.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: While you *can* freeze potato soup, the texture may change slightly. The potatoes can become a bit grainy. If you do freeze it, allow the soup to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently over low heat. I highly recommend making CREAMY POTATO SOUP, and freezing that instead. Or, if you like something with a little more kick, try Crack Potato Soup. That is one you will want to make over and over again. Don’t add the cheese before freezing; add it when reheating.

Troubleshooting

Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common issues you might encounter and how to fix them:

• Soup is Too Thick: Add more chicken broth or milk to thin it out.
• Soup is Too Thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
• Cheese is Clumpy: Make sure you are shredding your own cheese and melting it over low heat, stirring constantly. If the cheese still clumps, you can try adding a small amount of cream cheese to help smooth it out. A great alternative would be to try Broccoli Cheese Soup. This soup provides an even creamier texture.
• Soup is Bland: Add more salt, pepper, or other seasonings to taste. A squeeze of lemon juice can also brighten up the flavor.
• Potatoes are Still Hard: Continue simmering the soup until the potatoes are tender. If the potatoes are taking a long time to cook, you may need to add more liquid.
• Soup is Too Salty: Add a pinch of sugar or a splash of vinegar to help balance out the saltiness. You can also add a peeled and quartered potato to the soup and simmer for 15-20 minutes to absorb some of the excess salt. Remove the potato before serving.

More Potato Soup Recipes to Love

If you enjoyed this Hearty Cheddar Garlic Herb Potato Soup Recipe, you might also like these other delicious potato soup variations:

• Potato Soup – A classic and comforting stovetop potato soup.
• Baked Potato Soup – All the flavors of a loaded baked potato in a creamy soup.

So there you have it – my foolproof recipe for the most incredibly delicious Hearty Cheddar Garlic Herb Potato Soup you’ll ever taste. I promise, once you make this, it’ll become a regular on your dinner rotation. It’s warm, comforting, and bursting with flavor – everything you could want in a perfect bowl of soup. Happy cooking, my friends!

Creamy Dreamy Hearty Cheddar Garlic Herb Potato Soup

Amelia

This creamy and comforting potato soup is elevated with roasted garlic, fresh herbs, and sharp cheddar cheese. It’s the perfect hearty meal for a cold day, packed with flavor and guaranteed to satisfy. Enjoy a symphony of flavors in every spoonful.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Oven
• Baking Sheet
• Aluminum foil
• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• immersion blender (or regular blender)
• Ladle
• Bowls

Ingredients

  

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 whole head of garlic
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 medium yellow onion, chopped
• 6 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• ¼ cup chopped fresh chives
• ¼ cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Salt to taste
• Pepper to taste
• Optional Garnishes: Cooked bacon crumbles, sour cream, extra shredded cheddar, fresh herbs

Instructions

 

• Preheat your oven to 400°F (200°C).
• Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 40-45 minutes, or until the cloves are soft and fragrant. Let cool slightly.
• While the garlic is roasting, melt the butter in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5-7 minutes.
• Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
• Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins and into the pot with the potatoes and broth.
• Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be very careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
• Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is smooth and creamy. Reduce heat to low; do not boil.
• Stir in the chopped fresh chives, parsley, and thyme. Season with salt and pepper to taste. Give it a good stir to incorporate all the flavors.
• Ladle the soup into bowls and garnish with your favorite toppings, such as cooked bacon crumbles, sour cream, extra shredded cheddar, and fresh herbs.
• Serve hot and enjoy!

Notes

For best results, use Yukon Gold potatoes for their creamy texture. Shred your own cheddar cheese for smoother melting. Taste and adjust seasoning as needed. Soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. If freezing, do not add the cheese until reheating. Consider adding a pinch of red pepper flakes for a slight kick or sautéed carrots and celery for added flavor.