Okay, gather ’round, my friends! Let’s talk about soup, specifically, my ultimate comfort food champion: Garlic Cheddar Potato Soup. Oh, the memories this soup brings back! I can practically smell the creamy, cheesy aroma wafting through my kitchen right now. This recipe wasn’t always a smooth sail, though. I remember one Thanksgiving, trying to impress my extended family, I accidentally added way too much garlic – it was more like Vampire Repellent Potato Soup that year! We still laugh about it. But through those early mishaps, I finally landed on a Garlic Cheddar Potato Soup that is pure gold.
This Garlic Cheddar Potato Soup is a staple in our house, especially during those busy weeknights when everyone’s running in different directions. It’s quick, it’s easy, and most importantly, everyone loves it! There’s just something so satisfying about a warm bowl of this cheesy garlic soup, especially with a dollop of sour cream and a sprinkle of crispy bacon.
The first time I truly nailed this recipe, I felt like I’d unlocked some secret cooking achievement. It was a cold winter evening, and the kids were begging for something comforting. I threw together what I had on hand, and this Garlic Cheddar Potato Soup was born. It was an “aha!” moment – a perfect blend of creamy potatoes, sharp cheddar, and that unmistakable garlic kick. If you love garlic as much as I do, you might also enjoy my Roasted Garlic Potato Soup. I’ve tweaked it over the years, but the heart of the recipe has remained the same. It is just that good!
For me, cooking isn’t about perfection; it’s about creating something nourishing and delicious that brings people together. I believe in using real ingredients, cooking from the heart, and not being afraid to experiment. And most importantly, it’s about sharing those creations with the people you love. My goal is for you to be able to do the same.
So, pull up a chair, grab your apron, and let’s get cooking! I’m so excited to share this Garlic Cheddar Potato Soup with you. Trust me, it’s a game-changer!
What You’ll Need for This Comforting Soup
Alright, let’s get down to the ingredients! For my Garlic Cheddar Potato Soup, you’ll need the following. Don’t worry if you don’t have everything on hand – we can always make substitutions!
- 6 slices bacon, cooked and crumbled: I always use thick-cut bacon for extra flavor.
- 1 medium yellow onion, diced: Adds a lovely sweetness to the soup.
- 2 cloves garlic, minced: (Of course! It wouldn’t be Garlic Cheddar Potato Soup without it!)
- 4 cups chicken broth: You can also use vegetable broth if you prefer.
- 1 ½ pounds Yukon gold potatoes, peeled and cubed: I find Yukon gold potatoes give the creamiest texture.
- 1 cup heavy cream: This is what makes the soup extra rich and decadent.
- 2 cups shredded cheddar cheese: I always use sharp cheddar for the best flavor in my Garlic Cheddar Potato Soup.
- 2 tablespoons butter: Adds a richness to the soup’s texture
- 2 tablespoons all-purpose flour: To thicken the soup slightly.
- Salt and pepper to taste: Don’t be shy with the seasoning!
- Optional toppings: Sour cream, green onions, extra cheddar cheese, hot sauce
When making Garlic Cheddar Potato Soup, I always try to use fresh, high-quality ingredients. You can find great deals on potatoes and cheese at your local grocery store, especially if you buy in bulk. Here’s a Garlic Cheddar Potato Soup trick I learned from my grandma: grating your own cheese makes it melt more smoothly into the soup! Pre-shredded cheese often contains cellulose, which can prevent it from melting properly.
For a shortcut, you can use pre-cooked bacon bits, but honestly, freshly cooked bacon makes all the difference. And if you’re short on time, you can even peel the potatoes the night before and store them in water in the fridge. If you’re looking for something else creamy and cheesy, maybe try my Broccoli Cheddar Soup with Shells!
Here’s a cost-saving tip: buy a large block of cheddar cheese and shred it yourself. It’s usually cheaper than buying pre-shredded cheese. And for the broth, you can even make your own chicken broth from leftover chicken bones.
Store any leftover ingredients, like shredded cheese and bacon, in airtight containers in the fridge. That way, they’ll be ready to go the next time you want to make a batch of this delicious *cheesy garlic soup*.
Let’s Make This Garlic Cheddar Potato Soup Together
Okay, let’s get cooking! Here’s how I make my famous *creamy potato cheddar soup*, step by step. Don’t worry, it’s easier than you think!
Step-by-Step Instructions
- Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate to drain. Crumble the bacon once it’s cooled slightly. Leave the bacon grease in the pot – it adds so much flavor!
- Sauté the onion and garlic: Add the diced onion to the pot with the bacon grease and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. I learned the hard way with Garlic Cheddar Potato Soup that you should never burn the garlic – it can ruin the whole flavor of the soup!
- Make a roux: Melt the butter into the pot, and then whisk in the flour until it forms a smooth paste. This is called a roux, and it helps to thicken the soup. Cook the roux for about 1 minute, stirring constantly. Don’t worry if your *cheesy garlic potato soup* looks a little lumpy at this point – it will all come together in the end!
- Add the broth and potatoes: Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Add the cubed potatoes and bring the soup to a boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender. In my kitchen, this Garlic Cheddar Potato Soup usually takes about 20 minutes for the potatoes to get perfectly tender.
- Puree the soup: Use an immersion blender to partially puree the soup. You can also transfer the soup to a regular blender in batches, but be careful when blending hot liquids! I like to leave some chunks of potato for texture. While the Garlic Cheddar Potato Soup is cooking, I usually tidy up the kitchen or catch up on a favorite TV show. I always give it a stir from time to time, though!
- Add the cream and cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy. Your Garlic Cheddar Potato Soup should smell like a cheesy, garlicky dream at this point!
- Season and serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and top with crumbled bacon, sour cream, green onions, and extra cheddar cheese, if desired.
And that’s it! You’ve just made a delicious batch of Garlic Cheddar Potato Soup. If you want to make this in a crockpot try searching “Cozy up with this flavorful Crockpot Loaded Potato Soup ! It’s creamy …” on Facebook. It really is a great meal to have anytime.
How I Love to Serve This Creamy Soup
My family loves this Garlic Cheddar Potato Soup when I serve it with a crusty loaf of bread for dipping. There’s something so satisfying about soaking up all that cheesy, garlicky goodness with a piece of bread.
Go-to side dishes that pair perfectly with this *cheesy potato soup* include a simple green salad or grilled cheese sandwiches. The salad adds a refreshing contrast to the richness of the soup, while the grilled cheese is just pure comfort food heaven.
I especially love making this soup on chilly fall evenings or during the holidays. This Garlic Cheddar Potato Soup is perfect for a cozy night in or a casual get-together with friends. It’s also a great option for potlucks or soup swaps.
For presentation, I like to garnish the soup with a swirl of sour cream, a sprinkle of fresh green onions, and a generous handful of crumbled bacon. You can also add a drizzle of hot sauce for a little kick.
If you have extra Garlic Cheddar Potato Soup, you can store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave. You can also freeze the soup for longer storage, but the texture may change slightly after thawing.
I’ve even tried making individual potato soup bowls by hollowing out a bread bowl and filling it with the soup. The kids thought that was the best thing ever.
Friends always ask for this recipe for *garlic cheese soup* whenever I make it for them. It’s a crowd-pleaser, and I’m always happy to share it. It really is one of my absolute favorites.
Your Garlic Cheddar Potato Soup Questions Answered
Okay, let’s tackle some common questions I get about making Garlic Cheddar Potato Soup. I’ve definitely made my fair share of mistakes along the way, so I’m happy to share my wisdom!
- Why is my Garlic Cheddar Potato Soup lumpy?
- Lumps usually form when the flour isn’t properly incorporated into the butter or when the broth is added too quickly. To avoid lumps, make sure to whisk the flour and butter together until smooth, and then gradually whisk in the broth, a little at a time. If you still end up with lumps, you can try using an immersion blender to smooth them out.
- Can I use a different type of cheese in this potato cheddar soup?
- Absolutely! While I love sharp cheddar, you can experiment with other cheeses like Gruyere, Monterey Jack, or even a smoked Gouda. Just keep in mind that different cheeses will have different melting properties and flavor profiles.
- My Garlic Cheddar Potato Soup is too thick! What do I do?
- No problem! Simply add more broth or milk until you reach your desired consistency. Start with a small amount and add more as needed.
- Can I make this loaded potato soup vegetarian?
- Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the bacon. You can also add some sautéed mushrooms or other vegetables for extra flavor.
- Can I freeze this garlic potato soup recipe?
- Yes, you can freeze this soup, but the texture may change slightly after thawing. The potatoes can become a bit grainy. To minimize this, try to freeze the soup before adding the cream and cheese. Then, thaw it completely and add the cream and cheese when reheating.
- How can I make this potato cheddar soup healthier?
- There are a few ways to make this soup healthier. You can use milk instead of heavy cream, reduce the amount of cheese, and load it up with extra vegetables like broccoli or cauliflower. I also like to use Greek yogurt instead of sour cream for a tangy and protein-packed topping.
- What kind of potatoes are best for potato cheddar soup?
- I prefer Yukon gold potatoes because they have a creamy texture and hold their shape well. However, you can also use Russet potatoes or red potatoes. Russets will give you a more starchy soup, while red potatoes will be slightly firmer.
- The soup tastes too bland! What can I add?
- If your Garlic Cheddar Potato Soup tastes bland, try adding a pinch of cayenne pepper, a splash of hot sauce, or a squeeze of lemon juice. You can also add more salt and pepper to taste. Sometimes, a little bit of acid can really brighten up the flavor of the soup.
- Can I add other vegetables to this creamy cheddar potato soup?
- You sure can! You can also try adding some sausage to it and then it will be very similar to my Sausage, Sweet Potato and Kale soup.
You know what I do when my Garlic Cheddar Potato Soup is too salty? I add a peeled potato and let it simmer for about 15 minutes. The potato absorbs the extra salt!
My Final Thoughts on This Creamy Garlic Soup
This Garlic Cheddar Potato Soup isn’t just a recipe to me; it’s a warm hug in a bowl, a reminder of cozy nights and happy memories. It’s the soup I turn to when I need comfort, and it’s the soup I share with the people I love.
- My Garlic Cheddar Potato Soup Pro Tips:
- Don’t skip the bacon grease! It adds so much flavor to the soup.
- Grate your own cheese for the best melting results.
- Don’t be afraid to experiment with toppings!
Here are a few Garlic Cheddar Potato Soup variations I’ve tried with my family:
- Spicy Garlic Cheddar Potato Soup: Add a pinch of cayenne pepper or a drizzle of hot sauce for a kick.
- Broccoli Garlic Cheddar Potato Soup: Add steamed broccoli florets for a boost of nutrition and flavor.
- Bacon Ranch Garlic Cheddar Potato Soup: Stir in a packet of ranch dressing mix for a tangy twist.
My daughter loves the spicy version, while my son prefers the classic Garlic Cheddar Potato Soup with extra bacon. And my husband? He’ll eat any version as long as it’s cheesy! There’s also lots of different versions of Potato soup out there, just search for “Homemade garlic bread (bread and topping) and Potato Soup for …” on Reddit.
I hope you’ll make this Garlic Cheddar Potato Soup your own. Don’t be afraid to experiment with different flavors and toppings. Add your favorite vegetables, try different cheeses, and adjust the seasoning to your liking. The most important thing is to have fun and create something that you and your family will love!
So go ahead, give it a try! I promise you won’t be disappointed. And who knows, maybe this Garlic Cheddar Potato Soup will become a family favorite in your home, just like it is in mine. It is even better than the Delicious Ham and Potato Soup Recipe according to some people! Enjoy every spoonful!
Garlic Cheddar Potato Soup
This creamy and comforting Garlic Cheddar Potato Soup is loaded with cheesy flavor and fragrant garlic. It’s a simple and satisfying meal perfect for a chilly day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 4 cups peeled and cubed Yukon Gold potatoes
- 4 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and onion and cook until softened, about 5 minutes.
- Add potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, carefully transfer half of the soup to a regular blender and blend until smooth, then return it to the pot.
- Stir in milk and cheddar cheese until cheese is melted and soup is smooth.
- Season with salt and pepper to taste.
- Garnish with fresh chives before serving.
Notes
For an extra layer of flavor, top with crispy bacon bits or a dollop of sour cream.