Introduction
Oh, hey there, friend! Picture this: a chilly evening, you’re craving something warm and delicious, and you want it to be EASY. Like, ‘barely-lift-a-finger’ easy. That’s exactly where this Cheddar Garlic Herb Potato Soup comes in! It’s the kind of soup that wraps you up in a cozy hug, and the best part? It tastes like it took hours, but it’s secretly super quick to whip up. I’ve made this so many times, and every single time, it’s a hit. It’s pure comfort in a bowl, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 30 minutes.
- Easy: Minimal chopping, simple steps, and a blender does most of the work.
- Giftable: Portion this into cute jars for a thoughtful homemade gift!
- Crowd-pleasing: Who doesn’t love creamy potato soup with cheddar and garlic?
Ingredients
- 1 pound potatoes, peeled and diced: Yukon Golds or Russets work beautifully here.
- 5 cloves garlic, minced: Don’t be shy with the garlic, it’s key to the flavor!
- 2 cups whole milk: For that creamy, dreamy texture.
- 1/2 cup heavy cream: Adds richness, but you can lighten it up if you prefer.
- 1/4 cup sour cream or Greek yogurt: For a little tang and extra creaminess.
- 1 cup shredded cheddar cheese: Sharp cheddar is my favorite for that bold flavor.
- 1 tablespoon fresh chives, chopped: Adds a subtle oniony bite.
- 1 teaspoon fresh thyme leaves: Earthy and aromatic, it’s a perfect pairing.
- 1/2 teaspoon freshly ground black pepper (or to taste): Always fresh, always best!
- 1 pinch cayenne pepper or smoked paprika: Just a hint for warmth and color.
- For Serving: Croutons and additional fresh chives or parsley.
How to Make It
Alright, let’s get cooking! Grab your favorite pot – a nice big one is ideal.
- Get the Garlic Going: In your large pot, melt a tablespoon of butter over medium heat. Once it’s melted and shimmery, toss in your minced garlic. Give it a quick stir and let it cook for about 1 minute until it’s wonderfully fragrant. Try not to let it brown too much, we just want that lovely aroma!
- Potato Party: Now, add your diced potatoes to the pot. Stir them around so they get coated in that garlicky butter. It’s like giving them a little flavor bath before they even start cooking!
- Milk Magic: Pour in your whole milk. Give it a good stir, and then bring the mixture to a gentle simmer. Once you see those little bubbles starting to form, reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. You want those potatoes to be super tender when you poke them with a fork.
- Smooth Operator: Now for the fun part! Carefully transfer the hot soup to a blender. If you have an immersion blender, you can do this right in the pot – just be sure to keep it submerged! Blend until the soup is beautifully smooth and creamy. If you’re using a regular blender, you might need to do this in batches and remember to vent the lid to let the steam escape!
- Bring it All Together: Pour that velvety smooth soup back into the pot. Now, stir in the heavy cream, sour cream or Greek yogurt, shredded cheddar cheese, chopped chives, fresh thyme, black pepper, and that pinch of cayenne or smoked paprika.
- Warm it Through: Heat everything gently over low heat, stirring constantly. You just want to melt that cheese and warm the soup through. Important: Do NOT let it boil after you’ve added the cream and cheese, or it can get a bit… unpredictable. We’re just aiming for a lovely, consistent warmth.
- Serve and Savor: Ladle your gorgeous soup into bowls. Garnish with a sprinkle of extra chives or parsley and a handful of crunchy croutons. Dive in and enjoy!
Substitutions & Additions
This soup is so forgiving, which is one of the things I love about it! Here are a few ideas:
- For a Lighter Soup: You can swap the whole milk for 2% milk, and use half-and-half instead of heavy cream. Greek yogurt is already a lighter option than sour cream.
- Cheese, Please! Feel free to experiment with different cheeses! Gruyere, Monterey Jack, or even a touch of Parmesan can add a wonderful new dimension.
- Herb Heaven: Don’t have thyme or chives? Fresh rosemary or dill can be lovely additions. Just use them sparingly, as they can be quite potent.
- Add Some Veggies: Toss in some cooked broccoli florets or a handful of spinach at the end for extra goodness.
- Make it Spicy: If you like a bit more heat, add a touch more cayenne or a dash of your favorite hot sauce.
Tips for Success
- Potato Prep: Make sure your potatoes are cut into roughly equal-sized pieces so they cook evenly.
- Don’t Overcook the Garlic: Burnt garlic can turn bitter, so keep an eye on it in step 1!
- Smoothness is Key: If you prefer a super smooth soup with no potato chunks whatsoever, make sure to blend thoroughly. For a slightly chunkier texture, blend for a little less time.
- Prep Ahead: You can peel and dice your potatoes a day in advance and store them in water in the refrigerator. Just drain them before you start cooking!
- Reheating: When reheating leftovers, do it gently over low heat, stirring frequently. Avoid boiling.
How to Store It
This soup is a champion for leftovers! Once cooled, you can store it in an airtight container in the refrigerator for up to 3-4 days. It tends to thicken up as it sits, so you might need to add a splash of milk or water when reheating to get it back to your desired consistency. I haven’t tried freezing it, as dairy-based soups can sometimes separate, but if you do, let me know how it turns out!
FAQs
Q: Can I use an immersion blender instead of a regular blender?
A: Absolutely! An immersion blender is often easier for soups. Just make sure to keep the blender head submerged to avoid splattering.
Q: My soup seems a little thin. What can I do?
A: No worries! You can thicken it by stirring in a tablespoon of cornstarch mixed with a little cold water (a cornstarch slurry) and simmering gently for a minute or two until it reaches your desired thickness. Alternatively, you can add a little more cheese or a bit more sour cream/Greek yogurt.
Q: Can I make this soup dairy-free?
A: While it will change the flavor profile, you could try using a plant-based milk (like unsweetened almond or oat milk), a dairy-free creamer, and a dairy-free shredded cheese alternative. You might need to experiment a bit to get the perfect texture and flavor.
Happy cooking, everyone! I hope this Cheddar Garlic Herb Potato Soup brings as much warmth and joy to your kitchen as it does to mine!
Cozy Cheddar Garlic Herb Potato Soup
Equipment
- Large pot
- Blender Or immersion blender
Ingredients
Main ingredients
- 1 pound potatoes peeled and diced (Yukon Golds or Russets)
- 5 cloves garlic minced
- 1 tablespoon butter
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.25 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese sharp
- 1 tablespoon fresh chives chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon black pepper freshly ground
- 1 pinch cayenne pepper or smoked paprika
- Croutons and additional fresh chives or parsley for serving
Instructions
- Melt butter in a large pot over medium heat. Add minced garlic and cook for about 1 minute until fragrant.1 pound potatoes
- Add diced potatoes to the pot and stir to coat them in the garlicky butter.1 pound potatoes
- Pour in the whole milk, stir, and bring to a gentle simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.1 pound potatoes
- Carefully transfer the soup to a blender (or use an immersion blender in the pot) and blend until smooth and creamy. If using a regular blender, do this in batches and vent the lid.
- Pour the blended soup back into the pot. Stir in heavy cream, sour cream or Greek yogurt, shredded cheddar cheese, chopped chives, thyme, black pepper, and cayenne or smoked paprika.1 pound potatoes
- Heat gently over low heat, stirring constantly, until the cheese is melted and the soup is warmed through. Do not boil.
- Ladle into bowls and garnish with extra chives or parsley and croutons. Serve immediately.1 pound potatoes