Garlic Cheddar Potato Heaven Soup
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.
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.