Cheddar Garlic Herb Potato Soup, Cozy and Creamy Comfort

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In This Recipe

Welcome! If you love warm, cheesy bowls that feel like a hug, you will adore this Cheddar Garlic Herb Potato Soup. It brings together tender potatoes, roasted garlic, fresh herbs, and sharp cheddar for a rich, satisfying meal. This soup is easy enough for a weeknight, elegant enough for holidays, and fun to make with family and friends. Read on for a step-by-step guide, smart variations, pro tips, and everything you need to serve up the best soup recipe in your kitchen.

Why Youll Love This Recipe

1. Simple ingredients, big flavor: Potatoes, garlic, onions, broth, and cheddar turn into a showstopper without fuss.
2. Fast and flexible: Make it in one pot, blend for silkiness, or leave chunky for texture.
3. Crowd-pleaser: Great for potlucks, parties, or a cozy date night.
4. Customizable toppings: Bacon, chives, croutons, or extra herbs let everyone personalize their bowl.
5. Make-ahead friendly: Soup reheats and freezes well, so you can plan ahead.

how to make Cheddar Garlic Herb Potato Soup

This version uses roasted garlic for depth, Yukon Gold or russet potatoes for body, and a light roux plus blended potatoes for natural thickness. Use freshly grated sharp cheddar for the creamiest finish.

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Ingredients Youll Need

• 2 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes, for creaminess and body. Yukon Golds mash smoothly without getting gluey.
• 1 head roasted garlic, cloves mashed, for mellow, caramelized garlic flavor. Roasting intensifies sweetness and softens bite.
• 1 medium yellow onion, diced, for savory depth.
• 4 tablespoons unsalted butter, flavor base for the soup.
• 3 tablespoons all purpose flour, to make a light roux and thicken the broth.
• 6 cups low sodium chicken or vegetable broth, adjust to taste.
• 1 to 1 1/2 cups whole milk or half and half, for creaminess. Use less for a lighter version.
• 2 cups freshly grated sharp cheddar cheese, added off heat to avoid graininess. Freshly grated cheese melts smoother than pre shredded.
• 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme, and 1 tablespoon chopped parsley for bright herb notes.
• Salt and black pepper to taste.
• Optional toppings: crispy bacon, sliced green onions, extra grated cheddar, sour cream, or toasted baguette slices.

Step-by-Step Instructions

1. Preheat oven to 400 F and roast the head of garlic, cut side up, drizzled with olive oil, for 30 to 40 minutes until soft and golden. Let cool.
2. In a large heavy pot, melt butter over medium heat. Add diced onion and cook until translucent, about 4 minutes.
3. Add minced or roasted garlic and cook 1 minute until fragrant.
4. Stir in flour to make a roux, cooking 1 to 2 minutes to remove raw flour taste.
5. Gradually whisk in broth until smooth, then add the cubed potatoes and dried thyme. Bring to a simmer and cook 12 to 15 minutes until potatoes are tender.
6. Use an immersion blender to blend half the soup for a creamy base, or transfer 3 cups to a blender, puree, and return. Leave some potato chunks for texture if desired.
7. Reduce heat to low. Stir in milk or half and half, then slowly add grated cheddar in small handfuls, stirring until melted. Do not boil after adding cheese. Taste and season with salt and pepper.
8. Serve hot with toppings of choice and a sprinkle of fresh parsley.

Pro Tips for Perfect Soup

1. Roast garlic instead of using raw garlic for milder, sweeter flavor.
2. Use Yukon Gold or a mix of Yukon Gold and Russet for the best texture.
3. Grate your own cheddar to avoid anti caking agents that can make cheese clump.
4. Add cheese off heat and stir gently to keep the texture smooth.
5. Thicken with blended potatoes plus a light roux, not too much flour, for full flavor without heaviness.
6. If the soup is too thin, mash a few potatoes directly in the pot or simmer a few minutes to reduce.
7. For a richer finish, swap half the milk for heavy cream.
8. Freeze in portioned containers for easy lunches or dinners.

Common Mistakes and Troubleshooting

• Cheese turns grainy: Avoid boiling after adding cheese and add it slowly off heat.
• Soup too thin: Mash some potatoes in the pot or simmer uncovered to reduce.
• Bland flavor: Finish with fresh herbs and a splash of acid like apple cider vinegar or lemon juice to brighten.
• Potatoes fall apart: Use firmer Yukon Golds and avoid overcooking before blending.

Variations to Try

• Vegetarian: Use vegetable broth and swap dairy for coconut milk and dairy free cheddar.
• Loaded baked potato: Add cooked bacon, chives, and a dollop of sour cream.
• Roasted garlic and parmesan: Replace some cheddar with freshly grated parmesan for a nutty twist.
• Gluten free: Skip the roux and rely on blended potatoes plus a cornstarch slurry if needed.

Storage and Make-Ahead Instructions

• Refrigerate: Cool and store in airtight containers up to 4 days.
• Freeze: Portion into freezer safe containers up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat, adding a splash of broth if needed.
• Reheating: Warm slowly on the stove, stirring to reincorporate any separated fats.

Frequently Asked Questions (FAQs)

Q: Can I use pre shredded cheese?
A: Freshly grated melts smoother. Pre shredded may contain anti caking agents that cause graininess.

Q: Can I make this dairy free?
A: Yes, use full bodied non dairy milk such as canned coconut milk and dairy free cheddar.

Q: How do I thicken without flour?
A: Blend more potatoes or use a cornstarch slurry, 1 tablespoon cornstarch mixed with 1 tablespoon water, added near the end.

Nutrition or Dietary Adaptations

• Lower calorie: Use 2 percent milk, skip heavy cream, and reduce cheese to taste.
• Vegan: Use vegetable broth, coconut milk, and vegan cheddar replacements.
• Nut free: This recipe is naturally nut free if you avoid nut based dairy alternatives.

Equipment Recommendations

• Large heavy pot or Dutch oven
• Immersion blender or countertop blender
• Roasting pan for garlic
• Box grater for cheese
• Ladle and wooden spoon

Serving Suggestions

Serve with a crisp green salad, crusty bread, or grilled cheese for dipping. For gatherings, offer a toppings bar with bacon, chives, extra cheddar, and sour cream. Pack small jars as cozy gifted meals for neighbors.

Closing

This Cheddar Garlic Herb Potato Soup is comfort food at its friendliest. It is forgiving, adaptable, and deeply satisfying. I cant wait to hear how you customize it. Please share a photo or comment below, and if you loved this best soup recipe, pass it on.