GARLIC CHEDDAR POTATO PERFECTION

Imagine curling up on a chilly evening with a bowl of pure comfort: a soup so rich, so flavorful, it warms you from the inside out. Forget bland, watery concoctions – we’re talking about a Creamy Garlic Cheddar Potato Soup that’s bursting with savory garlic, creamy potatoes, and sharp cheddar cheese. I’m going to guide you through creating this culinary masterpiece, ensuring every spoonful is an absolute delight. Get ready to impress your family and friends (and yourself!) with this unbelievably delicious and surprisingly easy recipe.

Gathering Your Heavenly Ingredients

Alright, my friend, let’s assemble the dream team that will bring this soup to life! Here’s exactly what you need:

For the Soup Base:

• 2 tablespoons olive oil: The foundation for sautéing our aromatics.
• 1 large yellow onion, chopped: Adds a subtle sweetness and depth of flavor.
• 4 cloves garlic, minced: The star of the show – don’t skimp!
• 1 teaspoon dried thyme: Earthy and aromatic, complementing the potatoes beautifully.
• ½ teaspoon dried rosemary: A hint of piney freshness.
• 6 cups chicken broth: Provides the rich liquid base for our soup. (Vegetable broth works too!)
• 2 pounds Yukon Gold potatoes, peeled and cubed: Creamy and hold their shape well during cooking.
• 1 cup heavy cream: For that luxurious, velvety texture.
• ½ cup milk: Helps to thin the soup to the perfect consistency.

For the Cheddar & Garnish:

• 2 cups sharp cheddar cheese, shredded: The sharper the better for that cheesy tang!
• Salt and freshly ground black pepper: To taste, of course.
• Optional garnishes: Chopped fresh chives, crumbled bacon, sour cream, or a swirl of hot sauce.

Step-by-Step to a Bowl of Warmth

Let’s transform these ingredients into a creamy, cheesy, garlicky symphony! Don’t worry, it’s easier than you think!

Sautéing the Aromatics:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more, until fragrant. Be careful not to burn the garlic! Burnt garlic is *not* our friend.

Building the Soup:

1. Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Creating the Creamy Dream:

1. Using an immersion blender (or carefully transferring the soup in batches to a regular blender), blend the soup until smooth and creamy. *Be extremely cautious when blending hot liquids! If using a regular blender, vent the lid to prevent pressure buildup.*
2. Stir in the heavy cream and milk. Heat gently over low heat, being careful not to boil.

Adding the Cheddar Magic:

1. Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste. Taste as you go! Every cheddar is a little different, so adjust seasoning as needed.

Serving & Enjoying:

1. Ladle the soup into bowls and garnish with your favorite toppings, such as chopped fresh chives, crumbled bacon, or a dollop of sour cream.
2. Serve immediately and enjoy every single spoonful of your Creamy Garlic Cheddar Potato Soup!

The Secret is in the Garlic (and the Potatoes!)

Okay, let’s talk about why this particular Creamy Garlic Cheddar Potato Soup is just *so* good. First, it’s the garlic! We’re not shy about it, and that’s what gives the soup its incredible depth of flavor. Don’t be tempted to use garlic powder in place of fresh – it just won’t give you the same robust taste.

Second, the type of potato matters. Yukon Golds are my absolute favorite for creamy soups. They have a naturally buttery flavor and a smooth, almost melt-in-your-mouth texture when cooked. They also hold their shape better than russet potatoes, preventing the soup from becoming overly starchy.

Tips & Tricks for Soup Success

Even the simplest recipes can benefit from a few insider tips. Here are some of my go-to strategies for ensuring your soup turns out perfectly every time:

• Don’t overcook the potatoes! Overcooked potatoes can become mushy and release too much starch, making the soup gluey. Test for doneness with a fork – they should be tender but still hold their shape.
• Shred your own cheese! Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese ensures a perfectly creamy, cheesy texture.
• Adjust the consistency to your liking. If the soup is too thick, add a little more milk or broth until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• Spice it up! For a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
• Make it ahead! This soup tastes even better the next day, as the flavors have had a chance to meld together. Simply store it in the refrigerator and reheat gently before serving.

Variations to Make It Your Own

This recipe is fantastic as is, but don’t be afraid to experiment and customize it to your preferences! Here are a few ideas to get you started:

• Add some veggies! Sauté some chopped carrots, celery, or leeks along with the onion for extra flavor and nutrients.
• Spice it up with roasted garlic! Roasting the garlic brings out its sweetness and mellows its flavor. Try roasting a whole head of garlic and adding the cloves to the soup after blending.
• Add some protein! Cooked and crumbled bacon, shredded chicken, or diced ham would all be delicious additions.
• Make it vegetarian! Use vegetable broth instead of chicken broth and omit the bacon garnish.
• Try different cheeses! Experiment with different types of cheddar, or add a blend of cheddar and other cheeses like Gruyere or Monterey Jack.

Soup’s On: Other Delicious Options

Craving more comforting soup recipes? If you love cheesy goodness, you should definitely try CHEESEBURGER SOUP. It’s a hearty and flavorful twist on a classic comfort food. Or, if you’re in the mood for something lighter but still packed with flavor, GARLIC SOUP is a surprisingly delicious and simple option. For another cheesy favorite, be sure to check out BROCCOLI CHEDDAR SOUP. It’s a classic for a reason! If you’re looking for a quicker version, try CHEESEBURGER SOUP using a shortcut method. And don’t forget the classic CHEDDAR POTATO SOUP for a simpler take on this dish. For an effortless option, give CROCKPOT POTATO SOUP a try!

Final Thoughts: Soup-erb Results Await!

There you have it – a Creamy Garlic Cheddar Potato Soup recipe that’s guaranteed to become a new family favorite. It’s comforting, flavorful, and surprisingly easy to make. So, gather your ingredients, put on your apron, and get ready to create a soup that will warm your heart and soul. Happy cooking, my friend!

Creamy Garlic Cheddar Potato Soup

Amelia Chen-Morrison

This Creamy Garlic Cheddar Potato Soup is the ultimate comfort food, perfect for chilly evenings. It’s packed with savory garlic, creamy potatoes, and sharp cheddar cheese, creating a rich and flavorful experience that’s surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Measuring spoons
• Measuring cups
• Chef’s knife
• Cutting board
• immersion blender (or regular blender)
• Ladle

Ingredients

  

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 6 cups chicken broth
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream
• ½ cup milk
• 2 cups sharp cheddar cheese, shredded
• Salt to taste
• Freshly ground black pepper to taste
• Optional garnishes: Chopped fresh chives
• Optional garnishes: Crumbled bacon
• Optional garnishes: Sour cream
• Optional garnishes: Hot sauce

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5-7 minutes.
• Add the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more, until fragrant.
• Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
• Using an immersion blender (or carefully transferring the soup in batches to a regular blender), blend the soup until smooth and creamy. Be extremely cautious when blending hot liquids! If using a regular blender, vent the lid to prevent pressure buildup.
• Stir in the heavy cream and milk. Heat gently over low heat, being careful not to boil.
• Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with your favorite toppings, such as chopped fresh chives, crumbled bacon, or a dollop of sour cream.
• Serve immediately and enjoy.

Notes

For best results, use freshly shredded cheddar cheese. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. You can also adjust the thickness of the soup by adding more milk or broth. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.