ULTIMATE CHEESY POTATO SOUP

Craving comfort food that’s both ridiculously easy and tastes like you spent hours in the kitchen? Look no further! This Hearty Cheddar Garlic Herb Potato Soup Recipe So Easy! is the answer. Imagine a creamy, cheesy, garlicky, herby hug in a bowl that you can whip up with minimal effort. Get ready to impress yourself (and anyone else lucky enough to share) with this soul-satisfying soup!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create this pot of golden deliciousness. Don’t worry, you probably already have most of these in your pantry!

For the Soulful Soup Base:

• 4 tablespoons unsalted butter: This is the foundation of the flavor, don’t skimp!
• 1 medium yellow onion, chopped: Adds that classic savory depth.
• 4 cloves garlic, minced: Because everything is better with garlic, right?
• 4 cups chicken broth: Low sodium is best so you can control the salt.
• 4 cups Yukon Gold potatoes, peeled and cubed: Yukon Golds are my go-to for creamy texture, but Russets work too!
• 1 teaspoon dried thyme: Adds an earthy, herby note.
• 1/2 teaspoon dried rosemary: A touch of rosemary complements the thyme perfectly.
• Salt and pepper to taste: Seasoning is key!

For the Creamy, Cheesy Goodness:

• 1 cup heavy cream: This is what makes it luxuriously creamy.
• 2 cups sharp cheddar cheese, shredded: Freshly shredded melts the best!
• 1/4 cup chopped fresh parsley: For freshness and a pop of color.
• Optional toppings: Bacon bits, sour cream, green onions, extra cheese!

Step-by-Step to Potato Soup Perfection

Let’s get cooking! This recipe is so simple, even a beginner can master it.

Creating the Flavorful Foundation:

1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes. This builds the initial flavor base.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Building the Soup:

4. Pour in the chicken broth and add the cubed potatoes, dried thyme, and dried rosemary.
5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.

Achieving Creamy, Cheesy Bliss:

6. Once the potatoes are tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be cautious as hot liquids can expand.
7. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy. Don’t boil the soup after adding the cheese, as it can become grainy.
8. Season with salt and pepper to taste. Remember, you can always add more, but you can’t take it away!

Serving and Enjoying:

9. Ladle the soup into bowls and garnish with fresh parsley and your favorite toppings. Bacon bits, sour cream, and green onions are always a hit!
10. Serve immediately and enjoy your delicious creation!

The Secret to Ultimate Creaminess: Potato Power!

Choosing the right potato makes ALL the difference. I always recommend Yukon Gold potatoes for their naturally creamy texture. They break down just enough to create a luscious, velvety soup without needing to add a ton of extra cream. Russet potatoes will also work, but they tend to be a bit starchier, so you might need to blend the soup a little longer to achieve the desired consistency.

Garlic Herb Magic: Flavor Variations

While this recipe is fantastic as is, feel free to experiment with different herbs and spices to create your own signature flavor. A pinch of red pepper flakes can add a touch of heat, while a bay leaf simmered in the soup can add a subtle depth. Don’t be afraid to get creative!

Cheese Please! Choosing the Right Cheddar

Sharp cheddar is my go-to for this soup because it provides a bold, tangy flavor that cuts through the richness of the cream and potatoes. However, you can use any type of cheddar you prefer. Mild cheddar will create a milder, more subtle flavor, while extra sharp cheddar will pack an even bigger punch. Just remember to use freshly shredded cheese, as pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.

Blending Like a Pro: Achieving the Perfect Texture

The key to a truly amazing potato soup is the texture. You want it to be creamy and smooth, but not overly processed. An immersion blender is your best friend here because it allows you to blend the soup directly in the pot, which is much safer and easier than transferring hot soup to a regular blender. If you are using a regular blender, be sure to vent the lid to prevent pressure from building up. Blend the soup until it reaches your desired consistency, but be careful not to over-blend it, as this can make it gummy.

Troubleshooting Your Soup: Common Issues and Solutions

Even with the easiest recipes, things can sometimes go awry. Here are a few common problems and how to fix them:

• Soup is too thick: Add more chicken broth until it reaches your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a few minutes to allow some of the liquid to evaporate.
• Soup is grainy: This usually happens when the cheese is overheated. Avoid boiling the soup after adding the cheese, and stir it in gently until melted.
• Soup is bland: Add more salt, pepper, or herbs to taste. A squeeze of lemon juice can also brighten up the flavor.

Make it a Meal: Serving Suggestions

This CHEDDAR POTATO SOUP is delicious on its own, but it’s even better when paired with a crusty bread for dipping. You can also serve it alongside a salad or sandwich for a complete and satisfying meal. For a heartier option, try topping it with crumbled bacon, sour cream, and green onions. If you’re looking for something with a bit more spice, you might even enjoy CAJUN POTATO SOUP sometime! For a lighter option, consider BROCCOLI CHEDDAR SOUP. Feeling like something heartier? Then I suggest trying BAKED POTATO SOUP or maybe even CHEESEBURGER SOUP if you want to mix it up! Or, if you are looking for a soup similar to cheeseburger soup but without the Velveeta, then CHEESEBURGER SOUP is the perfect soup for you!

Storage and Reheating Tips

Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent it from splattering. The soup may thicken slightly as it sits, so you may need to add a little extra chicken broth or water to thin it out.

Get Ready to be a Soup Star!

There you have it – a Hearty Cheddar Garlic Herb Potato Soup Recipe So Easy! that’s guaranteed to become a family favorite. So grab your ingredients, put on your apron, and get ready to create a pot of pure comfort. You’ve got this!

Ultimate Cheesy Potato Soup

Amelia Chen-Morrison

This creamy and comforting cheesy potato soup is packed with flavor from garlic, herbs, and sharp cheddar cheese. It’s a simple and satisfying recipe that’s perfect for a cozy night in, and easily customizable with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Measuring cups and spoons
• Cutting board
• Knife
• Immersion blender or regular blender (with caution)
• Ladle
• Bowls for serving

Ingredients

  

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 4 cups Yukon Gold potatoes, peeled and cubed
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt to taste
• Pepper to taste
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• ¼ cup chopped fresh parsley
• Optional: Bacon bits, sour cream, green onions, extra cheese for toppings

Instructions

 

• 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 minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
• Pour in the chicken broth and add the cubed potatoes, dried thyme, and dried rosemary.
• Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
• Once the potatoes are tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be cautious as hot liquids can expand; vent the lid.
• Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy. Don’t boil the soup after adding the cheese, as it can become grainy.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with fresh parsley and your favorite toppings. Bacon bits, sour cream, and green onions are always a hit.
• Serve immediately and enjoy!

Notes

For a thicker soup, blend a portion of it and stir back into the pot. To prevent the cheese from becoming grainy, add it gradually and stir gently over low heat. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to thin it out. For a vegetarian version, substitute vegetable broth for the chicken broth.