The scent of simmering potatoes and melting cheese. A bowl piled high, steaming gently. It’s a memory of chilly autumn evenings at my grandmother’s house. She always had something warm and comforting bubbling on the stove, and more often than not, it was a version of this Cheddar Garlic Herb Potato Soup. It’s a dish that speaks of home, of simple pleasures, and of pure, delicious comfort. My version takes her traditional recipe and elevates it with a few chef’s tweaks for extra flavor and creaminess. This isn’t just soup; it’s a hug in a bowl.
Why You’ll Adore This Cheddar Garlic Herb Potato Soup
Let’s be honest, who doesn’t love potato soup? But this isn’t your average, bland spud soup. This recipe truly shines. Here’s why you’ll fall for it:
- Seriously Creamy: We’re using a clever technique to create a luxuriously smooth texture without relying heavily on cream.
- Garlicky Goodness: Roasting the garlic gives it a sweetness and depth you just can’t achieve with raw garlic.
- Herb-Infused Flavor: Fresh herbs brighten the rich, cheesy base and add a wonderful aroma.
- Easy to Customize: This recipe is a fantastic base. Feel free to add your favorite toppings or change up the cheese!
- Family-Friendly: Kids (and adults!) will adore this comforting classic. It’s a guaranteed crowd-pleaser.
Gather Your Ingredients
Let’s get started! Here’s what you’ll need to create this amazing Cheddar Garlic Herb Potato Soup:
- Potatoes: 2 lbs Yukon Gold potatoes, peeled and cubed (about 1-inch pieces) – Yukon Golds are waxy and hold their shape well. Russets work too, but will result in a slightly thicker soup.
- Garlic: 1 whole head of garlic
- Olive Oil: 3 tablespoons, plus extra for drizzling
- Onion: 1 medium yellow onion, chopped
- Vegetable Broth: 6 cups (low sodium is best, so you can control the salt)
- Milk: 1 cup whole milk (or 2% – don’t use skim!)
- Heavy Cream: 1/2 cup (optional, but adds extra richness)
- Cheddar Cheese: 2 cups sharp cheddar cheese, shredded (plus extra for topping!)
- Fresh Herbs: 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh thyme (or 2 teaspoons dried mixed herbs)
- Butter: 2 tablespoons unsalted butter
- Salt & Black Pepper: To taste
- Bay Leaf: 1 (optional, but adds a subtle depth of flavor)
Let’s Make Some Soup: Step-by-Step Instructions
Ready to cook? Let’s do this!
1. Roast the Garlic (This is Key!)
- Preheat your oven to 400°F (200°C).
- Cut off the top of the garlic head, exposing the cloves.
- Drizzle with about 1 tablespoon of olive oil.
- Wrap the garlic head tightly in aluminum foil.
- Roast for 45-60 minutes, or until the cloves are soft and fragrant. Let it cool slightly.
2. Sauté the Aromatics
- While the garlic is roasting, heat the remaining 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes. Stir often to prevent browning.
3. Add the Potatoes and Broth
- Add the cubed potatoes to the pot with the softened onions.
- Pour in the vegetable broth and add the bay leaf (if using).
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Blend for Creaminess
- Remove the bay leaf.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, let the soup cool slightly, then carefully blend in batches in a regular blender. Be cautious blending hot liquids!
- Return the soup to the pot.
5. Infuse with Garlic & Cheese
- Squeeze the roasted garlic cloves from their skins into the soup. Stir to incorporate.
- Stir in the butter until melted.
- Gradually add the shredded cheddar cheese, stirring constantly until it’s completely melted and the soup is smooth and creamy.
6. Add Dairy & Herbs
- Stir in the milk and heavy cream (if using). Heat through gently – do not boil.
- Stir in the chopped fresh chives, parsley, and thyme.
- Season with salt and black pepper to taste.
Tips, Variations & Serving Ideas
This Cheddar Garlic Herb Potato Soup is wonderful as is, but let’s explore some ways to make it even more special!
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Bacon, Please: Crispy crumbled bacon is a classic topping!
- More Veggies: Add cooked and cubed carrots, celery, or leeks along with the onions for extra nutrients and flavor.
- Different Cheese: Gruyere, Monterey Jack, or a blend of cheeses would also be delicious.
- Vegan Version: Substitute vegetable broth, plant-based milk and cream, and use a vegan cheddar cheese alternative.
- Thicker Soup: For a thicker soup, mash a portion of the potatoes with a fork before blending.
- Garnish Like a Pro: Top with a swirl of cream, a sprinkle of extra cheddar cheese, chopped chives, and a few croutons.
- Serve With: A warm crusty bread for dipping, a simple green salad, or a grilled cheese sandwich—it’s the ultimate comfort food combination!
Nutritional Information (Approximate)
(Per serving, based on 6 servings)
- Calories: 320-380
- Fat: 18-25g
- Saturated Fat: 10-14g
- Carbohydrates: 25-35g
- Protein: 10-15g
Please note: Nutritional information can vary based on specific ingredients.
Your New Favorite Soup Awaits!
There you have it – a recipe for Cheddar Garlic Herb Potato Soup that’s guaranteed to warm your heart (and your belly!). Don’t be intimidated by the roasting step; it truly elevates the flavor. I hope this becomes a staple in your kitchen, just like it is in mine. Gather your ingredients, set aside some time, and get ready to enjoy a bowl of pure comfort. Happy cooking!
