Ingredients
Equipment
Method
Step 1: Prep and Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned.
- Add the thyme and stir briefly to release its aroma.
Step 2: Add Potatoes and Simmer
- Add the diced potatoes to the pot along with a pinch of salt and black pepper. Pour in whole milk and just enough water (about 1 cup) to cover the potatoes.
- Bring to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Step 3: Mash or Blend
- Once the potatoes are soft, use a potato masher for a rustic, chunky texture, or an immersion blender for a smoother consistency.
Step 4: Add the Creamy Goodness
- Stir in the heavy cream and sour cream (or Greek yogurt). Mix well until fully incorporated. The soup should become thick, creamy, and luscious.
Step 5: Add the Cheese
- Gradually add the shredded cheddar cheese while stirring continuously. Allow it to melt completely for a rich, velvety finish.
Step 6: Season and Finish
- Add a pinch of cayenne pepper or smoked paprika for a subtle kick and color. Adjust seasoning with salt and pepper to taste.
Step 7: Garnish and Serve
- Ladle the soup into bowls and top with croutons, extra cheese, and chopped chives or parsley. Serve warm with crusty bread or a side salad.
Notes
🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months.
Reheating: Warm on the stove over medium-low heat, stirring occasionally. Add a splash of milk if the soup thickens too much.
Tip: Avoid boiling after adding cheese or cream to prevent curdling.
🥄 Variations
Get creative with your potato soup by adding your own personal touch:
Loaded Baked Potato Style: Top with crumbled chicken bacon, shredded cheese, and a dollop of sour cream.
Broccoli Cheddar Twist: Stir in 1 cup of finely chopped, steamed broccoli before adding the cheese.
Roasted Garlic Version: Roast the garlic cloves in the oven for a milder, caramelized flavor.
Spicy Kick: Add a dash of hot sauce or extra cayenne for some heat.
Vegan Adaptation: Use plant-based milk, vegan butter, and vegan cheese substitutes.
❓ 10 FAQs
1. What’s the best type of potato for soup?
Yukon Gold potatoes create a creamy texture, while Russets make the soup fluffier and lighter. 2. Can I use pre-shredded cheese?
It’s better to shred your own cheddar — pre-shredded cheese often contains anti-caking agents that prevent smooth melting. 3. Can I make this soup without cream?
Yes! Use all milk or a mix of milk and vegetable broth for a lighter version. 4. How can I thicken the soup naturally?
Mash more potatoes or let it simmer uncovered to reduce. 5. Can I add vegetables?
Absolutely! Carrots, leeks, or cauliflower make great additions. 6. Can I make it ahead of time?
Yes — it reheats beautifully, just avoid overcooking when reheating. 7. How do I keep the cheese from clumping?
Add the cheese off the heat and stir constantly until melted. 8. Can I use a different cheese?
Yes, try Gruyère, Monterey Jack, or white cheddar for different flavor profiles. 9. Is this soup gluten-free?
Yes, it’s naturally gluten-free if you ensure your ingredients (like cheese) are certified gluten-free. 10. What can I serve with this soup?
Crusty bread, garlic toast, or a green salad pair beautifully with its creamy richness. 🏁 Conclusion This Cheddar Garlic Herb Potato Soup is everything you crave in a bowl of comfort food — rich, creamy, aromatic, and deeply satisfying. The combination of cheddar, garlic, and herbs creates a harmony of flavors that’s both cozy and elegant. It’s perfect for warming up on chilly days or when you need a little homemade comfort. With its velvety texture, bold flavors, and customizable toppings, it’s bound to become a staple in your kitchen all season long. So grab your pot, shred some cheddar, and let the savory scent of this creamy potato soup fill your home with warmth.
Yukon Gold potatoes create a creamy texture, while Russets make the soup fluffier and lighter. 2. Can I use pre-shredded cheese?
It’s better to shred your own cheddar — pre-shredded cheese often contains anti-caking agents that prevent smooth melting. 3. Can I make this soup without cream?
Yes! Use all milk or a mix of milk and vegetable broth for a lighter version. 4. How can I thicken the soup naturally?
Mash more potatoes or let it simmer uncovered to reduce. 5. Can I add vegetables?
Absolutely! Carrots, leeks, or cauliflower make great additions. 6. Can I make it ahead of time?
Yes — it reheats beautifully, just avoid overcooking when reheating. 7. How do I keep the cheese from clumping?
Add the cheese off the heat and stir constantly until melted. 8. Can I use a different cheese?
Yes, try Gruyère, Monterey Jack, or white cheddar for different flavor profiles. 9. Is this soup gluten-free?
Yes, it’s naturally gluten-free if you ensure your ingredients (like cheese) are certified gluten-free. 10. What can I serve with this soup?
Crusty bread, garlic toast, or a green salad pair beautifully with its creamy richness. 🏁 Conclusion This Cheddar Garlic Herb Potato Soup is everything you crave in a bowl of comfort food — rich, creamy, aromatic, and deeply satisfying. The combination of cheddar, garlic, and herbs creates a harmony of flavors that’s both cozy and elegant. It’s perfect for warming up on chilly days or when you need a little homemade comfort. With its velvety texture, bold flavors, and customizable toppings, it’s bound to become a staple in your kitchen all season long. So grab your pot, shred some cheddar, and let the savory scent of this creamy potato soup fill your home with warmth.