Creamy Garlic Cheddar Potato Soup
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.
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.