Cheddar Garlic Herb Potato Soup Recipe

So you’re craving something creamy, cheesy, and basically soul-satisfying, but you don’t want to spend forever in the kitchen? Same. Enter this cheddar garlic herb potato soup—a magical, spoon-wielding masterpiece that basically hugs you from the inside. Trust me, your taste buds will thank you, and your inner lazy chef will do a happy dance.

Why This Recipe is Awesome

Let’s be real—soup can sometimes feel like a sad, watery afterthought. But not this one.

• Cheese overload: Ooey, gooey cheddar that melts into potatoes like a dream.
• Herbaceous goodness: Garlic and herbs hit the perfect savory notes.
• Simple & forgiving: It’s basically idiot-proof. Even if you accidentally add a pinch too much salt, we’re good.
• Comfort factor: Imagine wrapping yourself in a warm blanket… only edible.

Basically, it’s everything you want when life feels cold, stressful, or you just need an excuse to eat cheese for dinner.

Ingredients You’ll Need

Here’s the line-up for your soon-to-be favorite soup:

• 4–5 medium potatoes, peeled & diced (russets are best, FYI)
• 1 medium onion, chopped
• 3 cloves garlic, minced (more if you love the smell)
• 4 cups chicken or veggie broth
• 1 cup milk (or cream if you’re feeling fancy)
• 2 cups shredded cheddar cheese (the more, the merrier)
• 2 tbsp butter
• 1 tsp dried thyme (or fresh if you’re fancy)
• Salt & pepper, to taste
• Optional toppings: crispy bacon bits, extra cheese, green onions, or a sprinkle of paprika for flair

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Step-by-Step Instructions

1. Prep your veggies: Dice potatoes and chop onions. Mince garlic. Pat yourself on the back for being organized.
2. Sauté onions & garlic: Melt butter in a large pot over medium heat. Toss in onions, cook until translucent, then garlic. Smells amazing yet? Yep, that’s normal.
3. Add potatoes & broth: Throw the diced potatoes into the pot and pour in the broth. Bring to a boil, then reduce to a simmer. Let it cook 15–20 mins until potatoes are tender.
4. Blend or mash: For a smoother soup, use an immersion blender. If you like chunky, gently mash with a potato masher. Both are acceptable, zero judgment.
5. Add milk & cheese: Stir in milk, then gradually add cheddar cheese until melted and gooey. Pro tip: save a little cheese for topping—because why not?
6. Season & serve: Add thyme, salt, and pepper. Taste test—don’t skip this. Serve hot with your chosen toppings. Boom, done.

Common Mistakes to Avoid

• Overcooking garlic: Burnt garlic = bitter sadness. Keep an eye on it.
• Skipping the cheese check: Always taste as you go. Your inner cheese-lover will thank you.
• Blending too much: Want chunks? Don’t puree everything into oblivion. Texture matters.
• Ignoring seasoning: Salt and pepper aren’t optional here. Trust me.

Alternatives & Substitutions

• Potatoes: Yukon gold or red potatoes work fine; russets just get extra creamy.
• Milk/cream: Almond or oat milk works if dairy isn’t your jam.
• Cheese: Swap cheddar for gouda, gruyère, or a sharp provolone. No judgment.
• Herbs: Thyme is my fave, but rosemary or parsley can make your soup taste like gourmet magic.

FAQs

Can I make this soup ahead of time?

Absolutely. It tastes even better the next day because the flavors get to gossip and mingle overnight.

Is this soup freezer-friendly?

Yep, freeze in portions—but cheese can get weird, so I recommend adding extra cheese when reheating.

Can I use pre-shredded cheese?

Sure, but freshly shredded melts way better. Pre-shredded sometimes clumps. FYI.

Can I skip the butter?

Technically yes… but why would you punish your taste buds like that?

Can I make it spicy?

Totally. Add a pinch of cayenne or smoked paprika. Go wild.

How thick should it be?

Like a creamy hug in a bowl. Not too watery, not a potato paste. Adjust with milk or broth.

Final Thoughts

There you have it—a creamy, cheesy, soul-hugging potato soup that’s basically impossible not to love. Whether you’re cooking for yourself, friends, or that one neighbor who always “borrows” your Wi-Fi, this soup impresses without breaking a sweat. So grab a spoon, dive in, and let the cheesy garlic goodness work its magic. You deserve it.