Okay, friend! Let’s dive into something truly special – a bowl of pure comfort that explodes with flavor! Get ready to make some magic happen in your kitchen because we’re about to whip up the most incredible Cheddar Garlic Herb Potato Soup you’ve ever tasted!
This isn’t your grandma’s bland potato soup, honey. I’m talking about a flavor adventure where creamy cheddar meets pungent garlic and fragrant herbs, turning your average weeknight dinner into a total celebration.
It all started during one of my late-night kitchen experiments. I was craving something comforting but also wanted a punch of bold flavors. What came out of that experiment? This very Cheddar Garlic Herb Potato Soup!
Now I’m sharing with all my fellow food lovers out there how you too can make this amazing comfort food.
INGREDIENTS You Need
Okay, let’s gather our flavor troops! This Cheddar Garlic Herb Potato Soup ingredient list is all about bold flavors that actually work together, creating something truly unforgettable. You can grab almost all of this during your normal shopping trip!
Here’s what you’ll need:
- Potatoes: 2 lbs, peeled and cubed. Russet or Yukon Gold work great! I love Yukon Golds for their extra creamy texture.
- Onion: 1 medium, chopped. Yellow or white, whatever you have on hand.
- Garlic: 6 cloves, minced. Don’t be shy, this is a garlic potato soup recipe after all!
- Chicken Broth: 6 cups. Vegetable broth works too if you’re keeping it vegetarian.
- Heavy Cream: 1 cup. For that ultimate creaminess!
- Cheddar Cheese: 2 cups, shredded. Sharp cheddar gives the best flavor, in my opinion!
- Butter: 4 tablespoons. Because everything is better with butter, right?
- All-Purpose Flour: 3 tablespoons. To thicken things up.
- Fresh Herbs: 1/4 cup, chopped (parsley, thyme, chives). This herb potato soup is where all the freshness comes from.
- Salt and Pepper: To taste. Don’t underestimate these simple seasonings!
- Optional Toppings: Bacon bits, sour cream, extra cheddar, chives. Because loaded potato soup is the best kind!
No worries if you don’t have fresh herbs! I use dried herbs all the time when making my Cheddar Garlic Herb Potato Soup. Just use about 1 teaspoon of each (dried parsley, thyme, chives).
This Cheddar Garlic Herb Potato Soup gets its amazing taste from the combination of the sharp cheddar, pungent garlic, and fresh herbs. These are your flavor boosters!
Here’s my secret that takes this simple potato soup from good to incredible – a pinch of nutmeg! Trust me on this.
For a weeknight shortcut, you can buy pre-shredded cheese and pre-minced garlic. I won’t tell!
Store your fresh herbs in the fridge wrapped in a damp paper towel to keep them fresh longer. I love adding extra garlic to my Cheddar Garlic Herb Potato Soup for that extra kick!
Let’s Make Some!
Alright, let’s get cooking! This is my favorite part of making Cheddar Garlic Herb Potato Soup – watch the delicious magic happen in your own kitchen. I’m going to break it down step-by-step so we can make this creamy dream soup.
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is where the magic starts happening! The smell alone will make your mouth water.
- Make a Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the soup. The roux is what gives this creamy cheddar soup its amazing texture.
- Add the Broth: Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer. This is what the garlic potato soup recipe is all about.
- Add the Potatoes: Add the peeled and cubed potatoes to the pot. Season with salt and pepper. Bring the soup back to a simmer, then reduce heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes. In my kitchen, this Cheddar Garlic Herb Potato Soup usually takes about 18 minutes for the potatoes to be perfectly tender.
- Blend (Optional): If you like a super smooth soup, you can use an immersion blender to partially blend the soup. I like to leave some chunks for texture, but it’s totally up to you!
- Add the Cream and Cheese: Stir in the heavy cream and cheddar cheese until the cheese is melted and the soup is smooth and creamy. This is where the cheesy goodness comes in. Don’t let the soup boil after adding the cream and cheese!
- Add the Herbs: Stir in the fresh chopped herbs. Taste and adjust seasonings as needed. Your Cheddar Garlic Herb Potato Soup should smell absolutely incredible right now.
- Serve: Ladle the soup into bowls and top with your favorite toppings like bacon bits, sour cream, extra cheddar, and chives. Get ready to enjoy this explosion of flavor!
While your Cheddar Garlic Herb Potato Soup is doing its thing, get ready for some amazing aromas filling your kitchen.
Don’t worry if your Cheddar Garlic Herb Potato Soup looks a little thin at first. It will thicken up as it sits.
My personal cooking discovery was adding a little bit of Dijon mustard to this soup. It gives it the perfect amount of tang!
How to Serve Up This!
Okay, so you’ve made this amazing Cheddar Garlic Herb Potato Soup. Now, how do we make it a moment? People literally do happy dances when this Cheddar Garlic Herb Potato Soup hits the table with crispy bacon bits and a dollop of sour cream.
I love to enjoy this soup with a grilled cheese sandwich for the ultimate comfort food experience. A crusty baguette is also perfect for dipping!
This Cheddar Garlic Herb Potato Soup is perfect for those weeknight dinners that need to be special. It’s also great for game nights, potlucks, or any cozy gathering with friends and family.
For presentation, I like to garnish each bowl with a swirl of sour cream, a sprinkle of fresh chives, and a few crispy bacon bits. You could also add a drizzle of olive oil or a sprinkle of red pepper flakes for a little kick.
If you have any leftover Cheddar Garlic Herb Potato Soup (which is rare in my house!), you can use it as a base for a cheesy potato bake. Just add some cooked vegetables and top with breadcrumbs and more cheese.
I’ve experimented with adding different cheeses to this soup, like Gruyere or Monterey Jack. They both add a unique flavor twist! This Cheddar Garlic Herb Potato Soup reminds me of another bold flavor favorite, Spicy Black Bean Soup, check it out here.
When I serve this soup, I always get rave reviews. Everyone loves the creamy texture and the bold flavors. It’s a guaranteed crowd-pleaser!
FAQs:
Got questions about this Cheddar Garlic Herb Potato Soup? I got you! Here are some common concerns and my tried-and-true answers, based on my own kitchen adventures (and a few happy accidents!).
Q: Will kitchen newbies succeed with this Cheddar Garlic Herb Potato Soup?
A: Absolutely! This recipe is super forgiving. If you can chop veggies and stir a pot, you’ve got this! Trust your taste buds and don’t be afraid to experiment with the seasonings.
Q: Can I make this Cheddar Garlic Herb Potato Soup ahead of time?
A: You sure can! The flavors actually meld together even more when it sits overnight. Just reheat it gently on the stovetop or in the microwave.
Q: What kind of potatoes are best for this Cheddar Garlic Herb Potato Soup?
A: I prefer Yukon Gold for their creamy texture and buttery flavor. Russet potatoes also work well, but they might need a little more blending to achieve the desired consistency.
Q: Can I freeze this Cheddar Garlic Herb Potato Soup?
A: While you can freeze it, the texture might change slightly. The potatoes can become a little grainy, and the cream might separate. If you do freeze it, I recommend thawing it slowly in the refrigerator and giving it a good stir before reheating.
Q: What if I mess up my Cheddar Garlic Herb Potato Soup? (Spoiler: it’ll still taste incredible!)
A: Honestly, it’s hard to mess this up too badly. If it’s too thick, add more broth. If it’s too thin, simmer it for a bit longer to let it reduce. And if it’s not flavorful enough, add more garlic, herbs, or cheese! For more weeknight winners that don’t sacrifice on taste, check out Butternut Squash Gnocchi Soup.
Q: How can I prep this Cheddar Garlic Herb Potato Soup for busy weeknights?
A: You can chop the vegetables ahead of time and store them in the refrigerator. You can also make the soup up to the point of adding the cream and cheese, then refrigerate it and finish it off when you’re ready to eat. This creamy potato soup – with veggies, garlic, and fresh herbs – is just like one I found at elkeliving.com.
Q: Can I make this Cheddar Garlic Herb Potato Soup vegetarian?
A: Absolutely! Just substitute vegetable broth for the chicken broth.
CONCLUSION:
This Cheddar Garlic Herb Potato Soup brings me so much joy because it’s the perfect combination of comforting and flavorful. It’s the kind of meal that warms you from the inside out and makes you feel all cozy and happy. And I get excited when I see you making and enjoying my recipes!
My Cheddar Garlic Herb Potato Soup Flavor Secrets:
- Don’t skimp on the garlic! It’s the star of the show!
- Use good quality cheddar cheese. It makes a huge difference in the flavor.
- Add a pinch of nutmeg. It might sound weird, but it adds a warmth and depth of flavor that’s amazing.
Here are a few delicious Cheddar Garlic Herb Potato Soup variations I’ve tested:
- Spicy Cheddar Garlic Herb Potato Soup: Add a pinch of red pepper flakes or a dash of hot sauce.
- Bacon Cheddar Garlic Herb Potato Soup: Add crispy bacon bits to the soup and as a topping.
- Broccoli Cheddar Garlic Herb Potato Soup: Add chopped broccoli to the soup during the last few minutes of cooking.
The spicy version is perfect for a chilly night, while the bacon version is great for a weekend treat. The broccoli version is a great way to sneak in some extra veggies! If you’re loving this comfort food twist, you’ll go crazy for Herb and Cheese Stuffed Puff Pastry Bites!
Ultimately, the best Cheddar Garlic Herb Potato Soup is the one that you make your own. Trust your taste buds, get creative, and don’t be afraid to experiment! You can also check out this Hearty Cheddar Garlic Herb Potato Soup | Orchids + Sweet Tea or try Autumn Apple Potato Soup with Garlic Herb Croutons — OhCarlene for more variations
I’m so excited for you to try this Cheddar Garlic Herb Potato Soup and experience the magic for yourself! Get in the kitchen and try it out for yourself! Let me know what you think!
Cheddar Garlic Herb Potato Soup
This Cheddar Garlic Herb Potato Soup is creamy, comforting, and bursting with flavor. The perfect cozy meal for a chilly day, it’s easy to make and sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups Yukon Gold potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup milk or half-and-half
- 4 ounces sharp cheddar cheese, shredded
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, thyme, rosemary, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Add potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in milk or half-and-half and cheddar cheese. Heat until cheese is melted and soup is heated through, but do not boil.
- Stir in fresh parsley. Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
Garnish with extra shredded cheddar cheese, a dollop of sour cream, or fresh chives for added flavor and visual appeal.