Cheddar Garlic Herb Potato Soup has been my go-to comfort food for years, especially when the weather turns chilly. I remember the first time I tasted a creamy, cheesy soup like this – it was at a local diner on a rainy afternoon, and the warmth and savory aroma instantly lifted my spirits. It’s truly a remarkable dish that combines the heartiness of potatoes with the irresistible flavors of sharp cheddar, pungent garlic, and fragrant fresh herbs. This easy cheddar garlic herb potato recipe is perfect for a cozy weeknight dinner or a crowd-pleasing side dish. Let’s get cooking!
Why You’ll Love This Cheddar Garlic Herb Potato Soup
This soup is a true winner for so many reasons:
- It’s incredibly comforting and satisfying, perfect for any chilly evening.
- The combination of sharp cheddar cheese, aromatic garlic, and fresh herbs creates a deeply savory flavor profile.
- It’s surprisingly easy to make, making it a fantastic weeknight meal option.
- You’ll love how creamy and rich this cheesy garlic herb potatoes soup turns out.
- It’s versatile – easily adaptable with different cheeses or additions like bacon.
- This garlic herb cheddar potato bake style soup is a hit with both kids and adults.
- It’s a wonderful way to use up those extra potatoes you have on hand.
- The aroma alone will have everyone gathering in the kitchen!
Ingredients for Cheddar Garlic Herb Potato Soup
Gather these simple ingredients for a truly delightful bowl of cheddar garlic herb potato soup. The potatoes are the star, providing a creamy base. I like using medium-sized potatoes for their texture and ability to blend smoothly. The sharp cheddar cheese melts beautifully, creating that irresistible cheesy goodness, while the garlic and herbs infuse every spoonful with amazing flavor. We’ll also need some broth and milk or cream to achieve that perfect creamy consistency.
- 4 medium-sized potatoes, peeled and diced – about 2 lbs, Yukon Golds work wonderfully
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 medium onion, chopped – adds a sweet base flavor
- 4 cloves garlic, minced – essential for that punchy garlic flavor
- 4 cups vegetable or chicken broth – the liquid base for our soup
- 1 cup whole milk or heavy cream – for ultimate creaminess
- 2 cups sharp cheddar cheese, shredded – best to shred your own for optimal melting
- 1 teaspoon dried thyme – adds a subtle earthy note
- 1 teaspoon dried rosemary – brings a lovely fragrant aroma
- Salt and pepper, to taste – to enhance all the flavors
- Fresh parsley, chopped, for garnish (optional)
How to Make Cheddar Garlic Herb Potato Soup
This recipe for cheddar garlic herb potato soup is so straightforward, you’ll be enjoying a bowl of pure comfort in no time. The process is simple, focusing on building flavor layers from the start. Get ready for a delicious homemade soup experience!
- Step 1: Sauté Aromatics
In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the 1 medium onion, chopped, and sauté until it becomes soft and translucent, which usually takes about 5 minutes. You’ll start to smell that sweet oniony aroma filling your kitchen. Next, stir in the 4 cloves garlic, minced, and cook for another 1-2 minutes until it’s wonderfully fragrant. Be careful not to burn the garlic!
- Step 2: Cook Potatoes
Now, add the 4 medium-sized potatoes, peeled and diced, to the pot and stir them around to coat with the sautéed onions and garlic. Pour in the 4 cups vegetable or chicken broth. Bring this mixture to a rolling boil, then immediately reduce the heat to medium-low. Cover the pot and let it simmer gently for about 20 minutes, or until the potatoes are completely tender when pierced with a fork. This simmering is key to developing the soup’s base.
- Step 3: Blend the Soup
Once the potatoes are tender, it’s time to create that signature creamy texture. Carefully use an immersion blender directly in the pot to puree the soup until it reaches your desired smoothness. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be sure to vent the lid slightly and cover it with a towel to avoid steam burns. Blend until you have a luxuriously smooth consistency.
- Step 4: Add Cheese and Season
Return the pureed soup to low heat if you used a regular blender. Stir in the 1 cup whole milk or heavy cream, followed by the 2 cups sharp cheddar cheese, shredded. Keep stirring gently until the cheese is completely melted and the soup is smooth and wonderfully cheesy. This is where the magic happens, transforming it into a true garlic herb cheddar potato bake-style soup. Stir in 1 teaspoon dried thyme and 1 teaspoon dried rosemary. Season generously with salt and pepper, to taste. Let the soup warm through for another 5 minutes, allowing the flavors to meld.
Pro Tips for the Best Cheddar Garlic Herb Potato Soup
I’ve learned a few tricks over the years that really elevate this cheddar garlic herb potato soup from good to absolutely amazing. Following these simple tips will ensure you get the creamiest texture and the most delicious flavor every time you make it.
- For the creamiest soup, shred your own cheddar cheese. Pre-shredded cheese often contains anti-caking agents that can make the soup slightly gritty.
- Don’t skip sautéing the onions and garlic; this step builds a crucial flavor foundation that makes the soup so savory.
- If you prefer a super smooth soup, you can strain out the solids after blending and return only the liquid to the pot with the cheese.
- Taste and adjust seasoning at the very end. Cheese adds saltiness, so it’s best to season after the cheese has melted in.
What’s the secret to perfect Cheddar Garlic Herb Potato Soup?
The real secret to a perfect cheddar garlic herb potato soup is using a good quality sharp cheddar and ensuring your potatoes are cooked until very tender before blending. This creates a luxurious creaminess that’s hard to beat. For more delicious recipes, check out our full recipe collection.
Can I make Cheddar Garlic Herb Potato Soup ahead of time?
Absolutely! You can prepare this delicious cheddar garlic herb potato soup up to 24 hours in advance. Let it cool completely, then store it in an airtight container in the refrigerator. Reheat gently on the stovetop, stirring occasionally.
How do I avoid common mistakes with Cheddar Garlic Herb Potato Soup?
A common mistake is not cooking the potatoes until they are completely fork-tender before blending, which can result in a lumpy soup. Also, be careful not to boil the soup after adding the cheese and cream, as this can cause separation. For a similar hearty dish, you might enjoy our turkey meatloaf recipe.
Best Ways to Serve Cheddar Garlic Herb Potato Soup
This hearty cheddar garlic herb potato soup is wonderfully versatile and makes a fantastic main course or a delightful starter. For a truly satisfying meal, I love pairing a warm bowl with a crusty baguette or some homemade cornbread for dipping. It’s also delicious served alongside a crisp green salad with a light vinaigrette to balance the richness. If you’re looking for a more substantial meal, consider it a perfect side dish for grilled chicken or a hearty sandwich, making it a complete and comforting experience. You might also like our boat dip rotel ranch dip as another appetizer option.
Nutrition Facts for Cheddar Garlic Herb Potato Soup
This comforting bowl of cheddar garlic herb potato soup offers a satisfying nutritional profile. Per serving, it’s packed with flavor without being overly heavy. It’s a great option for a cozy meal.
- Calories: 365 kcal
- Fat: 16g
- Saturated Fat: 9g
- Protein: 15g
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 5g
- Sodium: 650mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of broth and cheese. For a healthier alternative, consider our keto cottage cheese bread recipe.
How to Store and Reheat Cheddar Garlic Herb Potato Soup
Properly storing and reheating this delightful cheddar garlic herb potato soup ensures you can enjoy its creamy goodness for days to come. Once the soup has cooled down to room temperature, which typically takes about an hour, transfer it into airtight containers. For refrigeration, it will keep well for about 3 to 4 days. If you plan to freeze this delicious soup, make sure it’s completely cool before portioning it into freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy your garlic herb cheddar potato bake again, the best way to reheat is gently on the stovetop over low heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave. For a sweet treat, try our frozen banana snickers.
Frequently Asked Questions About Cheddar Garlic Herb Potato Soup
What’s the best cheese to use for Cheddar Garlic Herb Potato Soup?
For the most authentic and delicious cheddar garlic herb potato soup, I always recommend using a sharp cheddar cheese. It has a robust flavor that stands up beautifully to the garlic and herbs. Shredding your own cheese from a block also ensures a smoother melt and a creamier texture, avoiding any anti-caking agents found in pre-shredded varieties.
Can I make this Cheddar Garlic Herb Potato Soup vegan or dairy-free?
Yes, you absolutely can adapt this cheddar garlic herb potato soup to be vegan or dairy-free! Simply swap the whole milk or heavy cream for unsweetened plant-based milk like almond, soy, or oat milk. For the cheese, use your favorite dairy-free cheddar shreds. The base flavors from the potatoes, garlic, and herbs will still shine through wonderfully.
How do I make my Cheddar Garlic Herb Potato Soup thicker or thinner?
Adjusting the consistency of your cheddar garlic herb potato soup is quite simple. If you prefer it thicker, you can mash some of the cooked potatoes against the side of the pot before blending, or simmer it uncovered for a few extra minutes after blending to let some liquid evaporate. For a thinner soup, just stir in a little more broth or milk until you reach your desired consistency.
What herbs work best in Cheddar Garlic Herb Potato Soup?
While thyme and rosemary are classic choices that I love in this garlic herb cheddar potato bake style soup, feel free to experiment! Fresh chives, parsley, or even a touch of dill can add wonderful fresh notes. If using fresh herbs, I recommend adding them towards the end of cooking to preserve their vibrant flavor and color. For a side dish, consider our crispy roasted cauliflower.
Variations of Cheddar Garlic Herb Potato Soup You Can Try
While this cheddar garlic herb potato soup is fantastic as is, I love playing around with different twists to keep things exciting! Here are a few of my favorite variations that offer unique flavors and textures. You can easily adapt this base recipe to suit your preferences, whether you’re looking for a heartier meal or a different flavor profile.
- Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes along with the garlic and onions, or stir in a dash of your favorite hot sauce right before serving. This adds a wonderful warmth to the soup.
- Loaded Baked Potato Style: After blending, stir in cooked, crumbled bacon and some chopped green onions. Top each bowl with a dollop of sour cream or Greek yogurt for that classic baked potato flavor.
- Smoky Sausage Addition: Brown some smoked sausage (like kielbasa) and add it to the soup during the last 10 minutes of simmering. This adds a delicious smoky depth that complements the cheese and herbs beautifully, making it a heartier meal.
- Creamy Cauliflower & Potato Blend: For added creaminess and nutrients, try adding a head of cauliflower florets along with the potatoes. They blend down beautifully, creating an even richer texture for your garlic herb cheddar potato bake-inspired soup.
Magnificent Cheddar Garlic Herb Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy Cheddar Garlic Herb Potato Soup, perfect for a chilly day. This easy-to-make soup features a rich flavor profile from sharp cheddar cheese, fragrant garlic, and fresh herbs, making it a satisfying and delightful meal.
Ingredients
- 4 medium-sized potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup whole milk or heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, around 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Incorporate the diced potatoes into the pot and mix well with the onion and garlic.
- Add the vegetable or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until it reaches your desired consistency. Alternatively, you can transfer small batches to a blender.
- Return the soup to low heat. Stir in the whole milk or heavy cream, followed by the shredded cheddar cheese. Mix until the cheese has fully melted.
- Add dried thyme and rosemary, then season with salt and pepper to taste. Allow the soup to warm through for another 5 minutes.
- Remove from heat and ladle the soup into bowls. Garnish with fresh parsley if desired.
Notes
- For a thinner soup, add more broth or milk. For a thicker texture, decrease the liquid or mash some of the potatoes before blending.
- Feel free to experiment with other cheeses like gouda or pepper jack.
- Add cooked bacon, ham, or shredded chicken for an additional protein boost.
- For a bit of heat, add red pepper flakes or a dash of hot sauce.
- This soup can be made a day ahead and reheated gently on the stove.
- Ensure all product labels are checked for gluten-free certification if you have sensitivities.
- Fresh herbs can be used instead of dried for a different flavor profile.
- Russet potatoes are common, but Yukon gold or red potatoes can also be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 16g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
