There’s nothing quite like a bowl of Cheddar Garlic Potato Soup to warm you up on a chilly evening. This recipe became a family favorite in our house after one particularly hectic week when I needed something quick, comforting, and downright delicious. My kids still beg me to make it whenever the temperature drops! What makes this soup special is its perfect balance – the sharp cheddar gives it a rich depth, while the garlic adds just enough kick to keep things interesting. After years of tweaking, I’ve landed on a version that’s creamy without being heavy, packed with flavor but not overwhelming. Trust me, once you try this Cheddar Garlic Potato Soup, you’ll understand why it’s become my most-requested cold weather dish.
Table of Contents
Table of Contents
Why You’ll Love This Cheddar Garlic Potato Soup
This isn’t just any potato soup – it’s the kind that makes you close your eyes and sigh after the first spoonful. Here’s why it’s become my go-to:
- Creamy dreaminess: That quick purée trick gives it luxurious texture without heavy cream
- Flavor bomb: Sharp cheddar and garlic create layers of savory goodness
- Weeknight hero: Ready in 30 minutes flat – perfect for busy days
- Leftover magic: Tastes even better the next day (if it lasts that long!)
- Endless options: Dress it up with bacon or keep it simple – your call
I’ve made this for picky kids, soup skeptics, and fancy dinner parties – it wins every time.
Ingredients for Cheddar Garlic Potato Soup
Gather these simple ingredients – I promise you probably have most of them already! The magic happens when these humble items come together:
- 1 tablespoon butter – the real stuff, please! It adds that rich base flavor
- ½ cup chopped Vidalia onion – sweet and mild (but any yellow onion works in a pinch)
- 2 cloves garlic, minced – fresh is best here, no jarred stuff
- 4 cups Yukon Gold potatoes, peeled and cut into ½-inch chunks – their buttery texture makes the soup extra creamy
- 14 oz chicken broth – low-sodium lets you control the salt
- 1 cup milk – whole milk gives the creamiest results
- Salt and pepper to taste – I always start with ¼ tsp salt and adjust later
- 1 ¼ cups shredded extra sharp cheddar cheese, divided – the sharper the better for maximum flavor
- Crumbled bacon and chopped chives for garnish (optional) – because everything’s better with bacon!
See? Nothing fancy – just good, honest ingredients that transform into something magical. Pro tip: measure everything before you start cooking (that’s called “mise en place” if you want to sound fancy). It makes the whole process so much smoother!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this soup! Here’s what I grab from my kitchen:
- Large saucepan – at least 3 quarts so everything has room to bubble happily
- Wooden spoon – my trusty sidekick for all that stirring
- Blender or food processor – to create that silky texture (an immersion blender works great too!)
- Measuring cups and spoons – because eyeballing cheese amounts never ends well
- Knife and cutting board – for prepping those onions and potatoes
That’s it! Simple tools for seriously good soup.
How to Make Cheddar Garlic Potato Soup
Alright, let’s get cooking! This soup comes together in three simple stages – and I promise, each step builds that incredible flavor. Follow along closely, especially with the timing – that’s what makes this recipe foolproof!
Step 1: Sauté Onions and Garlic
First, grab that trusty saucepan and melt your butter over medium heat – not too hot, or the butter will burn before the onions soften. Once it’s foamy (that’s how you know it’s ready!), toss in those chopped onions. Stir them around for about 3 minutes until they turn translucent – you’ll see them go from opaque to slightly shiny.
Now add the minced garlic – ahhh, that smell! Keep stirring for another 2 minutes max. Watch closely here – garlic burns fast, and burnt garlic will ruin your whole soup. We want it fragrant and golden, not bitter!
Step 2: Cook Potatoes
Time for the potatoes! Dump them in along with the chicken broth. Crank the heat up to high just until the broth starts boiling (you’ll see big bubbles breaking the surface). Then immediately reduce to a gentle simmer – think lazy bubbles, not a rolling boil.
Set your timer for 12 minutes, then check the potatoes by poking one with a fork. They should be tender but not mushy – if the fork slides in easily with just a little resistance, they’re perfect! If not, give them another 2 minutes max. Overcooked potatoes turn grainy, and nobody wants that.
Step 3: Purée and Finish
Here’s the secret to that luxurious texture: carefully scoop out 1 cup of the potato mixture (broth and all) and blend it until smooth. Safety first! Let it cool slightly first if your blender isn’t heatproof, and hold the lid down tight with a towel – hot soup explosions are no joke!
Pour that creamy goodness back into the pot, then stir in the milk. Heat it through over medium-low until steaming hot – but don’t let it boil or the dairy might separate. Now the fun part: sprinkle in 1 cup of cheese and stir gently until it melts into silky perfection. Taste and adjust salt and pepper – I usually add another pinch of each at this stage.
Ladle into bowls, top with the remaining cheese (it’ll melt beautifully on contact), and add those bacon bits if you’re feeling fancy. Grab a spoon and dig in – you’ve earned it!
Tips for the Best Cheddar Garlic Potato Soup
After making this soup dozens of times, I’ve picked up some tricks that take it from good to oh-my-goodness amazing:
- Cheese matters: Splurge on extra-sharp cheddar – the aged flavor cuts through the creaminess beautifully
- Salt wisely: Wait until after adding cheese to season – the cheese brings its own saltiness
- Texture trick: For extra silkiness, blend 2 cups instead of 1 (just be careful with hot liquid!)
- Garnish game: Fresh chives and crispy bacon add perfect contrast to the velvety soup
- Temperature control: Keep heat medium-low when adding dairy to prevent curdling
Bonus tip: Let it sit 5 minutes after cooking – the flavors meld even more!
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30-Minute Cheddar Garlic Potato Soup Your Family Will Crave
A creamy and hearty Cheddar Garlic Potato Soup that’s perfect for a cozy meal. Packed with flavors from sharp cheddar, garlic, and tender potatoes, this soup is both comforting and delicious.
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon butter
- ½ cup chopped Vidalia onion
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
- 14 oz chicken broth
- 1 cup milk
- Salt to taste
- Pepper to taste
- 1 ¼ cups shredded extra sharp cheddar cheese, divided
- Crumbled bacon and chopped chives for garnish (optional)
Instructions
- Melt butter in a large saucepan over medium heat. Add onion; sauté for 3 minutes. Add garlic; sauté for 2 minutes.
- Add potatoes and broth; bring to a boil. Reduce heat; simmer for 12-14 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan.
- Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt and pepper.
- Stir in 1 cup of the cheddar cheese until melted and heated through.
- Ladle soup into four bowls; top with remaining 1/4 cup cheese. Garnish with crumbled bacon and chopped chives if desired.
Notes
- Nutritional information does not include garnish.
- Vegetable broth can be substituted for chicken broth.
- You can leave the potatoes unpeeled; just scrub them well.
- Any yellow or white onion works if Vidalia is unavailable.
- Extra sharp cheddar gives the best flavor; white extra sharp is also an option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
Variations of Cheddar Garlic Potato Soup
One of my favorite things about this recipe is how easily you can tweak it to suit your mood or pantry! Here are some tasty twists I’ve tried (and loved):
- Vegetarian version: Swap chicken broth for vegetable broth – it’s just as delicious and keeps things meat-free
- Rustic texture: Skip peeling the potatoes (give them a good scrub!) for extra earthy flavor and nutrients
- Herb infusion: Add a teaspoon of fresh thyme or rosemary with the garlic for an aromatic upgrade
- Spicy kick: Throw in a pinch of red pepper flakes when sautéing the onions – just enough to warm you up
- Extra veggie boost: Toss in a handful of chopped carrots or celery with the potatoes
The beauty of soup is how forgiving it is – don’t be afraid to make it your own! My kids even like when I stir in some frozen corn at the end for sweet little pops of flavor. If you enjoy creamy vegetable soups, you might also love my recipe for spicy butternut squash sweet potato soup.
Serving Suggestions for Cheddar Garlic Potato Soup
Now comes the best part – dressing up this gorgeous soup! I always say presentation is half the fun, and with Cheddar Garlic Potato Soup, you’ve got so many delicious options. Here’s how I love to serve it:
The must-have: A hunk of crusty bread for dipping – sourdough or a baguette works perfectly. There’s nothing better than using that last bit of bread to swipe up every drop of cheesy goodness from the bowl!
For balance: A simple green salad with tangy vinaigrette cuts through the richness beautifully. My go-to is mixed greens with cherry tomatoes and cucumber – quick, fresh, and the perfect contrast.
Garnish game strong: Don’t skip the toppings! They add texture and make each bowl feel special:
- Crispy bacon crumbles (because obviously)
- Fresh chopped chives for a pop of color
- Extra shredded cheddar that melts into the hot soup
- A dollop of sour cream for extra creaminess
- Cracked black pepper for a little bite
Pro tip: Set up a little topping bar when serving guests – it makes dinner feel interactive and fun! My kids love customizing their own bowls.
Storing and Reheating Cheddar Garlic Potato Soup
Let’s talk leftovers – because honestly, this soup tastes even better the next day when the flavors have had time to mingle! Here’s how to keep it tasting fresh and creamy:
Fridge storage: Let the soup cool completely (about an hour) before transferring to an airtight container. It’ll keep beautifully in the fridge for 3-4 days – just make sure to press plastic wrap directly on the surface before sealing to prevent that weird “skin” from forming.
Reheating magic: Always reheat on the stovetop over low heat, stirring frequently. Add a splash of milk if it’s thickened too much – the gentle heat helps maintain that silky texture. I know the microwave is tempting, but resist! The high heat can make the dairy separate, leaving you with grainy soup. (Learned that the hard way!) If you want more recipe ideas, check out my chicken gnocchi soup recipe.
Freezer note: While you can freeze this soup, the texture changes because of the dairy. If you must freeze it, leave out the cheese and milk, then add them fresh when reheating. Thaw overnight in the fridge before warming gently on the stove.
Pro tip: When storing, keep garnishes separate – nobody likes soggy bacon! I portion out single servings in small containers for easy work lunches.
Nutritional Information for Cheddar Garlic Potato Soup
Let’s be real – we’re not eating this soup because it’s a “diet food,” but because it’s downright delicious! That said, I know many of us (myself included) like to keep track of what we’re enjoying. Here’s the breakdown per serving (about 1 ½ cups):
- Calories: 320
- Fat: 18g (10g saturated, 6g unsaturated)
- Carbohydrates: 28g (3g fiber, 6g sugar)
- Protein: 12g
- Sodium: 480mg
- Cholesterol: 45mg
A quick heads up – these numbers don’t include optional garnishes like bacon (which, let’s face it, adds to both the joy and the calorie count!). The actual values can vary based on your specific ingredients – like using 2% milk instead of whole, or a sharper cheddar that packs more flavor per ounce. I always say: enjoy every comforting bite, then maybe take an extra walk around the block if you’re feeling indulgent!
FAQs About Cheddar Garlic Potato Soup
I get so many questions about this soup every time I serve it – which tells me it’s a real crowd-pleaser! Here are the answers to the ones that pop up most often:
Can I use pre-shredded cheese?
Okay, confession time – I’ve done it in a pinch, but it’s not my first choice. Pre-shredded cheese has anti-caking agents that can make your soup slightly grainy. If you must use it, give it a quick chop before adding to help it melt smoother. But trust me, taking two minutes to shred a block of extra-sharp cheddar yourself makes all the difference in both texture and flavor!
How do I make it thicker?
If you like your potato soup extra hearty, here are my go-to tricks: blend more of the potatoes (try 2 cups instead of 1), let it simmer uncovered for 5 extra minutes to reduce, or mash some potatoes right in the pot with a fork. Some people add a tablespoon of flour when sautéing the onions, but I find that changes the pure potato flavor too much.
Can I Freeze This Soup?
You can, but with a caveat! Dairy-based soups can get grainy when frozen and thawed. For best results, freeze the soup before adding the milk and cheese. When ready to eat, thaw overnight in the fridge, then reheat gently on the stove while stirring in fresh dairy. The texture won’t be quite as velvety, but the flavor will still be fantastic!
What Can I Substitute for Yukon Gold Potatoes?
No Yukon Golds? No problem! Russet potatoes work great – just peel them first since their skins are thicker. They might need an extra 3-4 minutes of cooking time. Red potatoes are another good swap (leave the skins on for texture!), though they hold their shape more so you may want to blend an extra half cup. The key is adjusting the cook time until they’re fork-tender.
Can I make this in a slow cooker?
Absolutely! Sauté the onions and garlic first (this step is non-negotiable for flavor), then dump everything except the milk and cheese into your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Blend a portion as usual, then stir in the dairy at the end. Perfect for coming home to a house that smells amazing! If you’re looking for other slow cooker comfort meals, check out my crockpot lasagna soup recipe.
Now that you’re armed with all my best tips and tricks, what are you waiting for? Grab those potatoes and cheese – it’s soup time! And when you make it, tag me @frostyrecipepro so I can see your cheesy masterpiece. Follow along on Facebook for more updates!
