Nothing warms the soul quite like a steaming bowl of Cheddar Garlic Potato Soup on a chilly evening. I still remember coming in from sledding as a kid, my mittens soaked and cheeks stinging from the cold, only to be greeted by the rich, cheesy aroma wafting from Mom’s pot on the stove. This isn’t just any potato soup – it’s a velvety dream of tender russets swimming in a garlicky cheddar broth, with just enough herbs to make every spoonful interesting. After one taste of this creamy comfort in a bowl, you’ll understand why it became my family’s go-to winter warmer.
Why You’ll Love This Cheddar Garlic Potato Soup
This Cheddar Garlic Potato Soup is the kind of recipe you’ll crave all winter long. Here’s why it’s become my absolute favorite cozy meal:
- Creamy dreamy texture: The blend of mashed potatoes and melted cheddar creates a velvety smoothness that coats your spoon perfectly
- Flavor that hugs you: Garlic and herbs dance with sharp cheddar in every bite – it’s like a warm blanket for your taste buds
- Weeknight easy: Just chop, simmer, and stir – even my teenager can make this without calling for help
- Comfort in a bowl: One spoonful and you’re transported to those cozy nights when all feels right with the world
- Crowd-pleaser magic: I’ve yet to meet someone who doesn’t go back for seconds (and maybe lick the bowl)
Ingredients for Cheddar Garlic Potato Soup
Gathering the right ingredients is half the battle with this cozy soup – and trust me, every single one plays a crucial role in creating that perfect balance of creamy, cheesy goodness. Here’s what you’ll need to raid your pantry for:
- 2 tbsp butter – the real stuff, please! It builds that rich base flavor
- 1 tbsp olive oil – helps keep the butter from burning while sautéing
- 1 medium onion, chopped – about 1 cup of those sweet, golden bits
- 4 cloves garlic, minced – fresh is best here, no jarred stuff!
- 1 tsp dried thyme – my secret weapon for depth of flavor
- 1/2 tsp dried rosemary – crushed between your fingers to release the oils
- 1/4 tsp smoked paprika – just a whisper for that mysterious warmth
- Salt & pepper to taste – I start with 1/2 tsp salt and adjust later
- 4 cups russet potatoes, peeled & diced – about 3 medium potatoes cut into 1/2″ chunks
- 4 cups vegetable or chicken broth – homemade if you’ve got it, but boxed works fine
- 1 cup heavy cream – yes, it’s indulgent, but oh so worth it
- 2 cups shredded sharp cheddar cheese – grate it yourself for the creamiest melt
- 2 tbsp chopped fresh parsley – for that bright green pop at the end
- Optional: crusty bread for dipping – because you’ll want to swipe up every last drop
Pro tip from my many soup experiments: measure everything before you start cooking. There’s nothing worse than realizing you’re short on cheese when the soup’s already simmering!
How to Make Cheddar Garlic Potato Soup
Okay, soup lovers – let’s dive into making this cozy masterpiece! I’ve made this recipe more times than I can count (sometimes at 2am when cravings strike), and I’ve learned all the little tricks to get it just right. Follow these steps, and you’ll have a pot of creamy, cheesy perfection in no time.
Step 1: Sauté the Aromatics
First, grab your favorite heavy-bottomed pot – I use my grandma’s old Dutch oven that’s seen decades of soup-making. Melt the butter with olive oil over medium heat. When it starts shimmering (but before it browns!), toss in those chopped onions. Now here’s my secret: stir them just enough to coat, then let them sit for a full minute before stirring again. This creates those delicious caramelized bits at the bottom of the pan.
After about 5 minutes when the onions turn translucent, add the minced garlic. Oh, that smell! Stir constantly for just 30 seconds – burnt garlic is the enemy here. Then sprinkle in the thyme, rosemary, and smoked paprika. The kitchen should smell like a cozy cabin right now. If it doesn’t, you didn’t use enough garlic (just kidding… mostly).
Step 2: Cook the Potatoes
Time for the potatoes! Dump them in along with the broth. The liquid should just cover the potatoes – if not, add a splash more broth or water. Crank the heat to bring it to a boil, then immediately reduce to a gentle simmer. This is crucial – boiling too hard makes the potatoes break down unevenly.
Set your timer for 20 minutes, but check at 15. The potatoes are ready when you can easily pierce them with a fork but they’re not falling apart. I like to mash about a third of them right in the pot with a potato masher – this thickens the soup naturally without needing flour. Leave some chunks though – texture is everything!
Step 3: Add Cream and Cheese
Turn the heat down to low – this next step requires patience. Pour in the heavy cream slowly while stirring. Now for the star: the cheddar! Add it handful by handful, stirring constantly with a wooden spoon. Don’t rush this – if the soup’s too hot, the cheese will separate and get grainy. If that happens? Don’t panic! Remove from heat and whisk vigorously – it usually comes back together.
Taste and adjust salt and pepper. Remember, the cheese adds saltiness, so go easy at first. The soup should coat the back of your spoon thickly but still flow slowly. Too thick? Add a splash of warm broth. Too thin? Let it simmer uncovered for 5 more minutes.
Step 4: Garnish and Serve
Ladle the soup into bowls while it’s piping hot – I like to warm my bowls first to keep it cozy longer. Sprinkle with that fresh parsley for color and freshness. The contrast of bright green against creamy orange is almost too pretty to eat… almost.
Now, about that optional bread – it’s not really optional in my house. A crusty baguette or sourdough is perfect for dipping. Sometimes I’ll rub the bread with garlic first if I’m feeling fancy. Serve immediately and watch how fast it disappears!
One last tip: the soup thickens as it sits. If you’re making it ahead, thin it with a little warm milk or broth when reheating. And whatever you do, don’t let it boil after adding the cheese – low and slow keeps it silky smooth.
Tips for the Best Cheddar Garlic Potato Soup
After making this soup more times than I can count (and surviving a few cheesy disasters), here are my hard-earned secrets for Cheddar Garlic Potato Soup perfection:
- Blend half the soup for ultra-creamy texture while keeping some potato chunks for that homemade feel – just pulse carefully unless you want potato purée!
- Cheese matters: Use freshly grated sharp cheddar – pre-shredded bags contain anti-caking agents that can make your soup grainy. Trust me, the extra 2 minutes of grating are worth it.
- Low and slow when adding dairy – rushing the cream or cheese can cause curdling. If it happens, remove from heat and whisk like crazy to rescue it.
- Fresh herb magic: Swap dried thyme for fresh if you have it (use 1 tbsp), and always finish with that bright green parsley – it cuts through the richness beautifully.
- Taste as you go: Potatoes absorb salt differently, so adjust seasoning after adding cheese since it’s salty too. My rule? Underseason early, perfect at the end.
Remember – soup is forgiving! Too thick? Add broth. Too thin? Simmer longer. The worst that can happen is you get to eat your “mistakes.”
Variations for Cheddar Garlic Potato Soup
One of my favorite things about this Cheddar Garlic Potato Soup is how easily it adapts to whatever I’m craving or have in the fridge. Here are some delicious twists I’ve tried (and loved!):
- Bacon bliss: Crumble crispy bacon on top – the smoky crunch takes it over the top. Sometimes I’ll even sauté the onions in bacon fat instead of butter.
- Cheese swap: Try half cheddar and half Gruyère for a nutty depth, or pepper jack if you like a little kick.
- Roasted garlic: Swap fresh garlic for a whole head of roasted garlic – just squeeze out the sweet, caramelized cloves for incredible flavor.
- Veggie boost: Stir in a handful of chopped kale or spinach at the end for color and nutrients.
- Loaded baked potato: Top with sour cream, chives, and extra shredded cheese for that classic baked potato feel.
Don’t be afraid to make it your own – that’s how the best family recipes are born!
Storing and Reheating Cheddar Garlic Potato Soup
Here’s the beautiful thing about this soup – it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of milk or broth to bring back that creamy texture (the cheese thickens when cold). Whatever you do, don’t microwave it on high – that’s how you end up with cheesy lava that separates. Stir often over medium-low heat until just warmed through, and it’ll be good as new!
Nutritional Information for Cheddar Garlic Potato Soup
Now, I’m no nutritionist, but here’s the scoop on what’s in that comforting bowl of Cheddar Garlic Potato Soup. Keep in mind – these numbers can vary depending on the exact brands and amounts of ingredients you use. My cheese-heavy version might be slightly different than yours, and that’s okay! This is home cooking, not a lab experiment.
- Calories: About 410 per serving (and worth every one!)
- Fat: 28g – mostly from that glorious cheese and cream
- Carbs: 30g – thank the potatoes for that
- Protein: 14g – cheesy goodness at work
- Fiber: 3g – those potato skins help if you leave them on
If you’re watching certain nutrients, you can tweak things – use low-fat milk instead of cream (though I’ll cry a little), reduce the cheese slightly, or add more veggies. But personally? On a cold winter night, I’m all about the full, comforting experience. Life’s too short for sad soup!
Frequently Asked Questions
Can I use milk instead of heavy cream in this Cheddar Garlic Potato Soup?
You sure can, but the texture won’t be quite as luxurious. Whole milk works best – I’d use 1 1/4 cups since it’s thinner than cream. The soup will still taste delicious, just slightly less velvety. For a happy medium, try half milk and half half-and-half!
How do I make this soup gluten-free?
Great news – this easy winter soup is naturally gluten-free! Just double-check that your broth and cheese don’t contain any sneaky gluten additives (some pre-shredded cheeses do). All the other ingredients – potatoes, garlic, herbs – are safe bets for a gluten-free comfort food dinner.
Can I freeze Cheddar Garlic Potato Soup?
Honestly? I don’t recommend it. Dairy-based soups like this cheesy herb soup can separate and get grainy when frozen. The potatoes also turn mealy. If you must freeze, leave out the cream and cheese, freeze the potato base, then add dairy when reheating. But it’s so much better fresh!
What potatoes work best for this cozy soup?
Russets are my go-to – they break down nicely to thicken the soup while keeping some texture. Yukon Golds work too for a creamier result. Avoid waxy potatoes like red potatoes – they stay too firm. Pro tip: peel them unless you love potato skins in your soup (I sometimes leave them on for extra fiber!).
My soup turned out too thick – how can I thin it?
No worries! Just stir in warm broth or milk a splash at a time until it reaches your perfect creamy potato soup consistency. Remember – it thickens as it cools, so I usually aim for slightly thinner than I want when serving immediately.
Share Your Cheddar Garlic Potato Soup Experience
Nothing makes me happier than hearing how this Cheddar Garlic Potato Soup becomes part of your own family’s story! Did you add an extra clove of garlic (no judgment here)? Maybe you snuck in some crispy bacon or tried it with Gruyère? I want to hear all your cheesy creations and kitchen adventures!
Leave a comment below to tell me how it turned out – the good, the messy, and the “oops-I-ate-the-whole-pot” moments. Snap a photo of your steamy bowl and tag me so I can see your masterpiece. And if this recipe becomes your new cold-weather staple like it is mine? A 5-star rating would absolutely make my day!
Happy soup-making, friends – may your bowls always be full and your bread always be crusty. Now who’s ready for seconds?
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Creamy Cheddar Garlic Potato Soup Recipe – 4 Simple Steps to Bliss
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting potato soup infused with garlic and cheddar cheese, perfect for cold winter nights.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp smoked paprika
- Salt & pepper to taste
- 4 cups russet potatoes, peeled & diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley (for garnish)
- Optional: crusty bread for dipping
Instructions
- Sauté the onions in butter and olive oil until soft. Add garlic, thyme, rosemary, and paprika.
- Add potatoes, salt, pepper, and broth. Bring to a boil, then simmer for 20–25 minutes until potatoes are tender.
- Lightly mash some potatoes, then stir in heavy cream.
- Slowly add shredded cheddar cheese, stirring until melted.
- Garnish with fresh parsley and serve with crusty bread.
Notes
- For extra creaminess, blend half the soup before adding cheese.
- Adjust cheese quantity for a stronger or milder flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg