ULTIMATE CREAMY POTATO SOUP

I’ll never forget the first time I tasted a truly exceptional potato soup. It was a cold winter evening, and my grandmother served a steaming bowl of creamy goodness that warmed me from the inside out. That memory inspired me to create my own version, and after countless attempts, I’ve perfected a recipe that captures the essence of comfort and flavor in every spoonful. Today, I’m sharing all my secrets for the most amazing Creamy Cheddar Garlic Herb Potato Soup you’ll ever make!

The Ultimate Creamy Cheddar Garlic Herb Potato Soup Recipe

Get ready to experience potato soup like never before! This isn’t your average, bland soup. We’re talking layers of flavor, a luxuriously creamy texture, and the irresistible combination of cheddar, garlic, and fresh herbs. It’s the perfect dish for a cozy night in, a comforting lunch, or even a surprisingly elegant appetizer. I promise, once you try this Creamy Cheddar Garlic Herb Potato Soup, it will become a staple in your kitchen.

What Makes This Soup So Special?

So, what exactly sets this potato soup apart from the rest? It’s all about the details! We’re not just throwing potatoes in a pot and hoping for the best. We’re building flavor from the ground up, using high-quality ingredients and techniques that will elevate your soup to gourmet status. Here’s a sneak peek:

• The Right Potatoes: We’re using a combination of potatoes for the perfect texture – creamy and slightly chunky.
• Garlic Infusion: Roasting the garlic unlocks a sweet, mellow flavor that permeates the entire soup.
• Herb Power: Fresh herbs are a must! They add brightness and complexity that dried herbs simply can’t match.
• Cheddar Perfection: Sharp cheddar cheese adds a tangy, cheesy richness that complements the other flavors perfectly.
• Creamy Dreamy Texture: A touch of cream (or a dairy-free alternative!) creates a velvety smooth texture that will have you craving more.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Don’t be intimidated by the list – most of these are pantry staples!

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 pound Russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 6 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream (or half-and-half, or a dairy-free alternative like cashew cream)
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Optional toppings: cooked bacon crumbles, sour cream, extra cheese, croutons

Step-by-Step Instructions: Let’s Make Soup!

1. Prepare the Potatoes: Peel and cube both the Yukon Gold and Russet potatoes. This combination provides a creamy base with some texture.
2. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter 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. Be careful not to burn the garlic!
3. Create a Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes. This will help thicken the soup. The mixture should form a paste.
4. Add the Broth: Gradually whisk in the chicken (or vegetable) broth, making sure to scrape up any browned bits from the bottom of the pot. This is where a lot of flavor comes from!
5. Simmer the Potatoes: Add the cubed potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
6. Blend for Creaminess: Use an immersion blender to partially blend the soup. I like to leave some chunks for texture, but you can blend it completely smooth if you prefer. Alternatively, you can carefully transfer the soup to a regular blender in batches. Be very careful when blending hot liquids!
7. Stir in the Cheese and Herbs: Remove the pot from the heat. Stir in the shredded cheddar cheese until it’s melted and smooth. Then, add the chopped chives, parsley, and thyme.
8. Add the Cream: Stir in the heavy cream (or your chosen alternative) until the soup is heated through. Do not boil the soup after adding the cream, as it can curdle.
9. Season to Perfection: Season the soup with salt and freshly ground black pepper to taste. Remember, you can always add more, but you can’t take it away!
10. Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as cooked bacon crumbles, sour cream, extra cheese, or croutons.

Success Tips for the Best Potato Soup Ever

Want to guarantee potato soup perfection? Here are my top tips for making this recipe a total success:

• Choose the Right Potatoes: The combination of Yukon Gold and Russet potatoes is key to achieving the perfect texture. Yukon Golds are naturally creamy, while Russets add a bit of heartiness.
• Don’t Skip the Roux: The roux is essential for thickening the soup and preventing it from being too watery. Make sure to cook the flour for a full 1-2 minutes to eliminate any raw flour taste.
• Fresh Herbs Are a Must: Dried herbs simply can’t compare to the flavor of fresh herbs. Use a generous amount of chives, parsley, and thyme for the best results.
• Shred Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese ensures a creamy, cheesy soup.
• Adjust the Consistency: If the soup is too thick, add a little more broth. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• Taste as you go: Always taste your soup throughout the cooking process and adjust the seasoning as needed. A little extra salt or pepper can make a big difference!

Variations and Adaptations

The beauty of this recipe is that it’s incredibly versatile! Feel free to experiment with different flavors and ingredients to create your own signature Creamy Cheddar Garlic Herb Potato Soup.

• Add Bacon: Cooked bacon crumbles add a smoky, savory flavor that pairs perfectly with the potatoes, cheese, and herbs.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Make it Vegetarian/Vegan: Use vegetable broth instead of chicken broth, and substitute the heavy cream with a dairy-free alternative like cashew cream or coconut milk. You can also use a vegan cheddar cheese alternative.
• Add Vegetables: Consider adding other vegetables like carrots, celery, or leeks to the soup for extra flavor and nutrition. Sauté them along with the onion and garlic.
• Change the Cheese: Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack, for a unique flavor profile.
• Use Roasted Garlic: For an even more intense garlic flavor, roast a whole head of garlic and add the roasted cloves to the soup.

Serving Suggestions

This Creamy Cheddar Garlic Herb Potato Soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:

• Grilled Cheese Sandwiches: A classic pairing! The creamy soup and cheesy sandwich are a match made in heaven.
• Crusty Bread: Serve with a side of crusty bread for dipping.
• Salad: A simple green salad provides a refreshing contrast to the rich soup.
• Baked Potato Bar: Offer a variety of toppings, such as bacon crumbles, sour cream, chives, and extra cheese, and let everyone customize their own bowl.

Make-Ahead and Storage Instructions

This soup is perfect for making ahead of time! It actually tastes even better the next day, as the flavors have more time to meld together.

• Make-Ahead: Prepare the soup up to the point of adding the cream and cheese. Store it in the refrigerator for up to 3 days. When ready to serve, heat the soup through, then stir in the cream and cheese.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: Potato soup can be frozen, but the texture may change slightly upon thawing. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth if the soup has thickened too much.

Speaking of potatoes, have you tried my Creamy Garlic Sauce Potatoes recipe? It’s another fantastic way to enjoy the creamy goodness of potatoes with a delicious garlic flavor. Or, for a quick and easy side dish, check out my Air Fryer Baked Garlic Parmesan Potatoes. They are crispy, flavorful, and ready in minutes! If you’re looking for a complete meal, the Chicken Mashed Potato Bowls are the perfect choice. It’s the ultimate comfort food for busy weeknights! And for a great holiday side, don’t forget the GREEN BEAN POTATO CASSEROLE. Finally, for a completely different flavor profile that is great for parties, try the SPICY COWBOY QUESO.

Enjoy Your Creamy Cheddar Garlic Herb Potato Soup!

There you have it – my ultimate recipe for Creamy Cheddar Garlic Herb Potato Soup! I hope you enjoy making and eating this comforting and flavorful dish as much as I do. It’s a truly magical combination of creamy potatoes, sharp cheddar, fragrant garlic, and fresh herbs. Whether you’re serving it on a cold winter night or enjoying it as a cozy lunch, I’m confident that this soup will become a new favorite in your kitchen. Happy cooking!

Lady Maria

Ultimate Creamy Cheddar Garlic Herb Potato Soup

This potato soup recipe combines Yukon Gold and Russet potatoes with roasted garlic, fresh herbs, and sharp cheddar cheese for a luxuriously creamy and flavorful experience. It’s the perfect comfort food for a cozy night in, offering layers of flavor that elevate it beyond a simple potato soup.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 pound Russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 6 cups chicken broth or vegetable broth
• 1 cup heavy cream or half-and-half, or cashew cream
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Optional toppings: cooked bacon crumbles, sour cream, extra cheese, croutons

Equipment

• large pot or Dutch oven
• Cutting board
• knife
• Measuring spoons
• Measuring cups
• Immersion blender or regular blender
• Ladle

Method

 

1. Peel and cube both the Yukon Gold and Russet potatoes.
2. In a large pot or Dutch oven, melt the butter over medium heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
5. Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes. This will help thicken the soup. The mixture should form a paste.
6. Gradually whisk in the chicken (or vegetable) broth, making sure to scrape up any browned bits from the bottom of the pot.
7. Add the cubed potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
8. Use an immersion blender to partially blend the soup. Leave some chunks for texture, or blend it completely smooth. Alternatively, carefully transfer the soup to a regular blender in batches. Be very careful when blending hot liquids!
9. Remove the pot from the heat. Stir in the shredded cheddar cheese until it’s melted and smooth.
10. Add the chopped chives, parsley, and thyme.
11. Stir in the heavy cream (or your chosen alternative) until the soup is heated through. Do not boil the soup after adding the cream, as it can curdle.
12. Season the soup with salt and freshly ground black pepper to taste.
13. Ladle the soup into bowls and garnish with your favorite toppings, such as cooked bacon crumbles, sour cream, extra cheese, or croutons.

Notes

For a richer flavor, roast the garlic cloves before mincing. To do this, wrap the garlic cloves in foil with a drizzle of olive oil and roast at 400°F (200°C) for 20-25 minutes, or until soft and fragrant. Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. When reheating frozen soup, thaw it overnight in the refrigerator first. Add a splash of milk or broth if the soup becomes too thick after reheating. Taste and adjust seasonings before serving.