GARLIC CHEDDAR POTATO HEAVEN

Picture this: a chilly evening, a warm blanket, and a steaming bowl of creamy, cheesy goodness. Forget your week’s stresses, because tonight, we’re diving headfirst into a bowl of pure comfort. I’m talking about the ultimate Creamy Cheddar Garlic Herb Potato Soup that’s so good, it’ll become a staple in your kitchen. Get ready, friend, because this recipe is about to become your new favorite!

Gathering Your Soup-er Star Ingredients

Here’s what you’ll need to create this magical concoction. Don’t worry if you don’t have everything, I’ll give you some easy substitutions!

For the Creamy Soup Base:

• 2 pounds Yukon Gold potatoes, peeled and cubed: These hold their shape well and have a naturally buttery flavor.
• 4 tablespoons unsalted butter: Because butter makes everything better!
• 1 large yellow onion, diced: Adds a savory depth to the soup.
• 4 cloves garlic, minced: The star of the show, aroma and flavor!
• 4 cups chicken broth: Low sodium is best so you can control the salt. Vegetable broth works too!
• 2 cups heavy cream: This is what makes it truly decadent. You can substitute half-and-half for a lighter option.
• 1 cup milk: To help thin the soup to your desired consistency.
• Salt and freshly ground black pepper: To taste!

For the Cheesy, Herby Goodness:

• 2 cups sharp cheddar cheese, shredded: Freshly shredded is key for melting!
• 1/4 cup fresh chives, chopped: For a fresh, oniony bite.
• 1/4 cup fresh parsley, chopped: Adds brightness and freshness.
• 1 teaspoon dried thyme: Earthy and aromatic.
• 1/2 teaspoon dried rosemary, crushed: Adds a woody, piney note.

Optional Toppings (Because Why Not?):

• Crispy bacon crumbles: Because…bacon.
• Sour cream or Greek yogurt: For a tangy dollop.
• Extra shredded cheddar cheese: Because you can never have too much cheese!
• Hot sauce: For a little kick!

Step-by-Step to Creamy, Cheesy Potato Perfection

Alright, let’s get cooking! Don’t be intimidated; I promise this recipe is easier than it looks. We’ll break it down step-by-step.

Step 1: Sautéing the Aromatics

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and cook until softened and translucent, about 5-7 minutes. This step is important to build a flavorful base.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 2: Building the Soup Base

1. Add the cubed potatoes to the pot and stir to coat them with the butter and onion mixture.
2. Pour in the chicken broth, ensuring the potatoes are mostly covered. If not, add a little more broth or water.
3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 3: Achieving Creamy Dreaminess

1. Carefully transfer about 2 cups of the soup to a blender or use an immersion blender to blend the remaining soup in the pot. Be CAREFUL when blending hot liquids! If using a regular blender, vent the lid to prevent pressure buildup. Blend until smooth and creamy. If you like a chunkier soup, don’t blend it all!
2. Pour the blended soup back into the pot (if using a regular blender).
3. Stir in the heavy cream and milk. Heat gently over low heat, being careful not to boil.

Step 4: Cheesy, Herby Bliss

1. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it’s completely melted and smooth.
2. Stir in the chopped chives, parsley, thyme, and rosemary.
3. Season with salt and pepper to taste. Remember, you can always add more, but you can’t take it away!

Step 5: Serve and Enjoy!

1. Ladle the soup into bowls and garnish with your favorite toppings, like crispy bacon crumbles, sour cream, or extra cheddar cheese.
2. Serve immediately and enjoy every warm, comforting spoonful!

Tips and Tricks for Soup Perfection

Let’s talk about some ways to really nail this recipe. After all, we want to make sure yours turns out *amazing*.

• Potato Choice is Key: While Yukon Golds are my favorite, Russet potatoes will work too, but they may make the soup slightly thicker and starchier.
• Don’t Overcook the Potatoes: Mushy potatoes are a no-go. You want them fork-tender, not falling apart.
• Fresh Herbs Make a Difference: While dried herbs are fine in a pinch, fresh herbs really elevate the flavor.
• Shred Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
• Don’t Boil After Adding Cheese: Boiling can cause the cheese to separate and become grainy. Keep the heat low and gentle after adding the cheese.
• Make it Vegetarian: Use vegetable broth instead of chicken broth to make this soup vegetarian.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.

Variations to Make It Your Own

This recipe is a fantastic starting point, but feel free to get creative and add your own twist! Here are some ideas to inspire you:

• Add Some Veggies: Sauté some carrots, celery, or leeks along with the onion for added flavor and nutrients.
• Make it Spicy: Add some diced jalapeños or a pinch of cayenne pepper for a kick.
• Add Protein: Stir in some cooked ham, sausage, or shredded chicken for a heartier meal.
• Use Different Cheeses: Experiment with different types of cheese, such as Gruyere, Fontina, or Pepper Jack.
• Top it Off: Garnish with croutons, toasted pumpkin seeds, or a drizzle of olive oil.

Pairing Suggestions for a Complete Meal

This Creamy Cheddar Garlic Herb Potato Soup is delicious on its own, but it’s even better when paired with the right accompaniments. Consider serving it with:

• A crusty loaf of bread for dipping.
• A side salad with a light vinaigrette.
• Grilled cheese sandwiches for ultimate comfort food.
• Roasted vegetables for a healthy and balanced meal.

Troubleshooting Common Soup Issues

Even the best cooks encounter the occasional soup-er problem! Here are some solutions to common issues:

• Soup is Too Thick: Add more broth or milk to thin it out.
• Soup is Too Thin: Simmer the soup uncovered for a longer period to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
• Soup is Grainy: This is often caused by overheating the cheese. Keep the heat low and gentle after adding the cheese, and don’t boil the soup.
• Soup is Bland: Add more salt, pepper, garlic, or herbs to taste. You can also add a splash of lemon juice or vinegar to brighten the flavors.

Other Soup Recipes You’ll Love

If you’re a soup lover like me, you’re always on the lookout for new and exciting recipes. Here are a few of my other favorites that I think you’ll enjoy:

• Craving something rich and savory? Then you should try GARLIC CHICKEN GNOCCHI SOUP!
• For a simpler take on potato and cheese, why not try CHEESY POTATO SOUP?
• If you’re looking for the ultimate comfort food, you simply MUST try CROCKPOT POTATO SOUP.
• And if you want to keep it classic, you can’t go wrong with CREAMY POTATO SOUP!

Why This Recipe is Simply the Best

I know there are a *lot* of potato soup recipes out there, but what sets this Creamy Cheddar Garlic Herb Potato Soup apart? It’s the perfect balance of creamy, cheesy, and garlicky flavors, with a hint of freshness from the herbs. It’s easy to make, customizable to your liking, and guaranteed to warm you from the inside out. Plus, who can resist a bowl of cheesy potato goodness?

So, What Are You Waiting For?

Seriously, grab your ingredients and head to the kitchen. This Creamy Cheddar Garlic Herb Potato Soup is calling your name! I promise you won’t regret it. It’s the perfect dish to share with family and friends, or to enjoy all by yourself on a cozy night in. Happy cooking, my friend!

Garlic Cheddar Potato Heaven Soup

Amelia Chen-Morrison

This creamy cheddar garlic potato soup is the ultimate comfort food, perfect for a chilly evening. It’s packed with flavor from garlic, herbs, and sharp cheddar cheese, and is easy to customize with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Blender or immersion blender
• Ladle
• Mixing spoon

Ingredients

  

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup milk
• 2 cups sharp cheddar cheese, shredded
• ¼ cup fresh chives, chopped
• ¼ cup fresh parsley, chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary, crushed
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Crispy bacon crumbles
• Optional: Sour cream or Greek yogurt
• Optional: Extra shredded cheddar cheese
• Optional: Hot sauce

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 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
• Add the cubed potatoes to the pot and stir to coat them with the butter and onion mixture.
• Pour in the chicken broth, ensuring the potatoes are mostly covered. If not, add a little more broth or water.
• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
• Carefully transfer about 2 cups of the soup to a blender or use an immersion blender to blend the remaining soup in the pot. Be CAREFUL when blending hot liquids! If using a regular blender, vent the lid to prevent pressure buildup. Blend until smooth and creamy. If you like a chunkier soup, don’t blend it all!
• Pour the blended soup back into the pot (if using a regular blender).
• Stir in the heavy cream and milk. Heat gently over low heat, being careful not to boil.
• Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it’s completely melted and smooth.
• Stir in the chopped chives, parsley, thyme, and rosemary.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with your favorite toppings, like crispy bacon crumbles, sour cream, or extra cheddar cheese.
• Serve immediately and enjoy.

Notes

For best results, use freshly shredded cheddar cheese, as pre-shredded cheese may not melt as smoothly. Don’t boil the soup after adding the cheese to prevent it from separating. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a vegetarian option, use vegetable broth instead of chicken broth. Consider adding a bay leaf during the simmering process for an extra layer of flavor; remove before blending. To freeze, cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. You may need to add a little extra broth or milk when reheating to restore the creamy consistency.