Cheddar Garlic Herb Potato Soup

Picture this: a chilly evening, a rumbling stomach, and a craving for something that hugs your soul. You could settle for a bland can of soup. Or you could make something legendary.

This Cheddar Garlic Herb Potato Soup is not just food. It’s a warm, cheesy, flavor-packed experience that makes you question every other soup you’ve ever eaten. Why settle for mediocrity when you can have a bowl of pure victory?

Let’s get to it.

What Makes This Recipe So Good

This isn’t your grandmother’s thin, sad potato soup. We’re building layers of flavor. First, we sauté the aromatics to unlock their full potential.

Then, we use a clever roux to thicken the soup, giving it a luxurious, velvety body without relying on heavy cream. The sharp cheddar and savory herbs create a complex taste profile that is both comforting and sophisticated. It’s the kind of soup that makes people ask for the recipe before they’ve even finished the bowl.

The Flavor Trinity

Garlic, sharp cheddar, and fresh herbs are the holy trinity here.

They work together to create a depth of flavor that is simply unmatched. The garlic provides a pungent kick, the cheddar brings a tangy richness, and the herbs add a fresh, aromatic finish. It’s a symphony in a soup pot.

Ingredients

Gather these simple, high-quality ingredients.

Using the best you can find will make a noticeable difference in the final product.

• 4 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4-5 cloves garlic, minced
• 1/4 cup all-purpose flour (for the roux)
• 4 cups chicken or vegetable broth
• 2 pounds russet potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream or half-and-half
• 2 cups shredded sharp cheddar cheese
• Salt and black pepper to taste
• Optional toppings: Crispy bacon bits, chopped chives, extra cheese

Step-by-Step Instructions

1. Sauté the Aromatics. Melt the butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
   

   Don’t burn the garlic. Burnt garlic is a crime.

2. Create the Roux. Sprinkle the flour over the onion and garlic mixture. Whisk constantly for about 1-2 minutes to cook out the raw flour taste.
   

   This is the foundation for a thick, non-gloopy soup.

3. Add Liquids and Potatoes. Slowly pour in the broth while continuously whisking to avoid lumps. Add the cubed potatoes, dried thyme, and rosemary. Bring the soup to a boil, then reduce the heat to a simmer.
4. Simmer Until Tender. Let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender.
   

   You can mash some of the potatoes against the side of the pot with a spoon to thicken the soup further.

5. Incorporate Cream and Cheese. Stir in the heavy cream. Then, gradually add the shredded cheddar cheese, stirring until it’s fully melted and the soup is smooth and creamy. Season generously with salt and pepper.
6. Serve Immediately. Ladle the soup into bowls and load it up with your favorite toppings.
   

   Bacon makes everything better, just saying.

Storage Instructions

Let the soup cool completely before storing it. Transfer it to an airtight container. It will keep in the refrigerator for 3-4 days.

Reheat it gently on the stovetop over low heat, stirring occasionally. The soup will thicken in the fridge, so you may need to add a splash of broth or milk when reheating. IMO, it tastes even better the next day.

You can freeze this soup for up to 2 months.

However, the texture of the potatoes and dairy may change slightly upon thawing. It will still be delicious, just a bit less creamy.

Benefits of This Recipe

This soup is a complete meal in a bowl. It’s incredibly filling and packed with energy from the potatoes and fats.

It’s also highly customizable. Want to add protein? Toss in some shredded chicken or ham.

Need to make it vegetarian? Use vegetable broth. It’s a culinary chameleon.

Plus, it’s a fantastic way to use up potatoes that are starting to look a little lonely in your pantry.

Common Mistakes to Avoid

• Using Pre-Shredded Cheese. The anti-caking agents on pre-shredded cheese can make your soup grainy and prevent it from melting smoothly. Take the extra minute to shred a block of cheese. Your soup’s texture will thank you.
• Boiling After Adding Dairy. Once you add the cream and cheese, never let the soup boil.
  

  High heat can cause the dairy to separate, leaving you with a greasy, broken soup. Keep it on low heat.

• Underseasoning. Potatoes are flavor sponges. They require a generous amount of seasoning.
  

  Taste your soup at the end and don’t be shy with the salt and pepper.

Alternatives

Feel like mixing it up? Here are some easy swaps.

• Cheese: Swap the cheddar for Gruyère, Gouda, or even Pepper Jack for a spicy kick.
• Herbs: Use fresh herbs if you have them. One tablespoon of fresh thyme or rosemary equals one teaspoon dried.
• Potatoes: Yukon Gold potatoes are a great substitute.
  

  They have a buttery flavor and creamy texture that works beautifully.

• Gluten-Free: Use a 1:1 gluten-free flour blend for the roux, or use cornstarch as a thickener instead.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely. Sauté the onions and garlic on the stovetop first, then transfer everything except the cream and cheese to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

Stir in the cream and cheese during the last 30 minutes.

My soup is too thick. How can I thin it out?

No problem. Simply add more broth or a bit of milk until it reaches your desired consistency.

FYI, it will thicken as it cools, so you might need to do this when reheating leftovers anyway.

Why did my cheese turn stringy and separate?

This usually happens if the heat is too high when you add the cheese, or if you used pre-shredded cheese. Always add cheese off the heat or on the lowest possible setting, and shred it yourself from a block.

Can I add other vegetables to this soup?

Of course. Diced carrots or celery would be a great addition.

Sauté them with the onions at the beginning. For greens like spinach or kale, stir them in at the very end until they just wilt.

Final Thoughts

This Cheddar Garlic Herb Potato Soup is a game-changer. It’s deceptively simple to make, yet the results are restaurant-quality.

It’s the perfect weapon against a bad day, a cold night, or unexpected guests. You now have the blueprint for a truly epic soup. The only question left is, what are you waiting for?

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