Cheddar & Garlic Potato Soup (Quick, Easy & Delicious)

 

There is nothing quite as comforting as a bowl of homemade potato soup, especially one rich with cheddar, garlic, and plenty of hearty goodness.  This Easy Cheddar & Garlic Potato Soup is the kind of recipe that comes together quickly, uses simple everyday ingredients, and fills your kitchen with the most irresistible, cozy aroma.

Creamy, flavorful, and wonderfully satisfying, it's perfect for busy weeknights, chilly days, or any time you are craving a warm hug in a bowl. If you love easy comfort food that delivers big flavour with minimal effort, this soup is sure to become a new favourite.

 

We have had a few really chilly days of late. Soup weather. There is nothing like a hot bowl of soup to help take the chill off of your bones. This was a soup that I saw on Pinterest a few weeks back and had saved. I liked the idea of a potato soup, heavy on the garlic and cheese. 

When I went to print out the recipe however, I quickly realized that the photo which had been included with the soup was not relevant to the recipe.  It was all AI generated, which was somewhat disappointing. I did not think I could trust it, but I was pretty much invested by that point with the idea of this soup so I went ahead with it and kind of mashed it together using some ideas from a variety of different recipes, using what I had on hand.

The end result was an incredibly delicious soup. Garlicky without being overly so.  Rich and thick and indulgent with the cheese and the cream. The combination of herbs was just right. Not overpowering in any way. It also enabled me to use up the last of the cheddar I had bought when my sister and I went to the cheese farm earlier in the summer.  Yay!  I actually got it all used before it went moldy! (A real hazard when you live by yourself!)

It was rich and creamy, with beautiful flavors. I put together a bit of a crispy cheesy garnish to spoon over top. A creamy soup needs something like that I always think, to add extra interest. It certainly was yummy.  I was really pleased with this soup and thought you would also enjoy it! 

At least you know I really cooked it! It is getting harder and harder to trust many of the things we see online, don't you think? 

INGREDIENTS NEEDED

TO MAKE

🍛EASY CHEDDAR & GARLIC POTATO SOUP🍛

There is nothing really complicated about this soup.

• 1/2 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• 2 fat cloves of garlic, peeled and minced
• 1/2 tsp dried thyme leaves
• 1/2 tsp of dried rosemary
• 1 tsp dried chives
• 1 tsp dried parsley flakes
• pinch of red pepper flakes
• 3 ( 720ml) cups of stock (chicken or vegetable)
• 2 medium russet potatoes, peeled and cubed (about 1 1/2 cups)
• 1/2 cup ( 120ml) heavy cream
• 1/2 cup (56g) hand grated strong cheddar cheese
• salt and white pepper to taste

To garnish:

• 2 TBS crispy fried onions
• 2 TBS hand grated strong cheddar cheese
• 1/2 tsp parsley flakes

🍛NOTES ON INGREDIENTS🍛

Light Olive Oil

Adds a light flavorful base for sauteing your aromatics. It brings depth without overpowering the remaining ingredients.

Onion

Offers a gentle sweetness that balances the garlic and cheddar perfectly.

Garlic

This is the heat of this soup's cozy flavours. Trust me when I say the amount is perfect.

Dried Herbs

They add a lovely earthy flavour to the soup. You can vary them according to what you have available to you.

Red Pepper Flakes

You can leave these out. They don't add a lot of heat however, so I recommend leaving them in.

Russet Potatoes

These break down easily and create that natural creamy texture without needing additional thickeners. Their starchiness is what gives this soup it's velvety body.

Sharp/Strong Cheddar Cheese

This adds a lovely element of richness, creaminess and flavour to the soup. Do grate your own cheese and use a good quality one.

Heavy Cream

This also adds another element of richness and creaminess to the soup. You can use low fat evaporated milk if you wish to keep the calories and fat down.

THE GARNISH

While this is certainly optional, it does add a lovely touch. Crispy fried onions are usually found in the salad dressing section of the store. A popular brand here is French's. Use the same cheddar as you have used in the soup and dried parsley flakes are perfectly fine.

 

🍛HOW TO MAKE CHEDDAR & GARLIC POTATO SOUP🍛 

This is a very simple soup to make. Quick, easy and delicious.

1. Heat the oil in a medium sized saucepan over medium heat. Add the onions. Cook, stirring occasionally, for 5 to 7 minutes until softened. (Do not allow to brown. Don't be in too much of a rush.)
2. Add the garlic and the herbs. Cook for one minute longer until very fragrant. (You don't want to burn the garlic or the herbs as they can turn bitter.)
3. Add the potatoes. Stir to coat them in the herby mixture and then add the stock. It should cover the potatoes. If it doesn't you may need to add a bit more until it does. (Making sure they are covered allows for even cooking.)
4. Bring to the boil, then reduce to a low simmer. Cover tightly and cook for 15 to 20 minutes, until the potatoes are very tender. (They should break apart easily under the tines of a fork.)
5. While the soup is cooking mix the garnish ingredients together in a mall bowl until well combined. (I use a small fork to gently mix them.)
6. Using an immersion blender, carefully blend the soup until it is fairly smooth. (You could also do this in a food processor or regular blender. Or, if you want a chunkier soup, simply mash it with a potato masher. I like the herbs, especially the rosemary to be blended.)
7. Whisk in the cheese and cream, whisking until the cheese has thoroughly melted and the soup is smooth. Taste and adjust seasoning with salt and pepper. (Do this off the heat. If it cools too much reheat gently over medium low heat without boiling.)
8. Ladle into heated bowls. Top each with a portion of the garnish and serve immediately. (The garnish is thoroughly optional, but very nice.)

🍛HINTS AND TIPS FOR MAKING THE BEST SOUPS🍛 

1. There are a  lot of really great ready made stocks available in the shops these days, but often they can be high in salt.  I always try to make my own stock when I have bones left from a roast or ham or chicken.  

• Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown).  Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt.  You can also add some fresh herbs if you have them like parsley and thyme.  Bring to the boil. 
• Skim off any foam and discard.  Simmer over low heat for an hour or so.  Obviously the longer you simmer it the more flavor filled it will be.  Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.

2.  An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish.  It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve.  Passing it through a sieve will remove any solids and make for a creamier soup. 

3.  If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard.  Alternately you can pass several layers of paper towel across the top, just skimming it.  The paper towel will soak up the fat very easily.

4.  Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.

5.  Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups.  There are also certain vegetables whose textures alter a bit when frozen, such as potatoes.  You may, or may not, like the texture of them afterwards.

6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.

7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it.  You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.

8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.

9.  I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven.  You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.  

 

🍛FREQUENTLY ASKED QUESTIONS🍛

WHAT MAKES THIS SOUP SO CREAMY?

The creaminess comes from a few things.  First pureeing everything with an immersion blender. This makes everything silky and smooth. Second, adding a small amount of cream and a good melting cheddar. This adds to the rich flavours and silky creaminess.

HOW CAN I KEEP THE CHEESE FROM TURNING GRAINY?

Add the cheese off the heat and stir gently. High heat can cause cheese to split. Grate your own cheese if possible. Bagged shredded cheese doesn't melt as smoothly because of the anti-caking starches added to keep them flowing easily.

CAN THIS SOUP BE MADE VEGETARIAN OR VEGAN?

Absolutely. Use vegetable broth for a vegetarian version. For vegan, swap in plant-based butter, dairy free milk and vegan cheddar. A spoonful of coconut cream or dairy-free cream cheese adds extra richness.

WHAT IF MY SOUP IS TOO THICK?

Just stir in warm broth or milk a little bit at a time until it reaches the consistency you like.

CAN I USE FRESH HERBS INSTEAD OF DRIED?

 

You can certainly use fresh instead of dried. You will need approximately twice the amount as the dried.

CAN THIS RECIPE BE DOUBLED?

Yes, simply double all of the ingredients as written. Cook times should remain the same.

CAN THIS SOUP BE FROZEN?

Yes, but for the best texture, freeze the soup before adding the cheese. Stir in fresh cheddar after thawing and reheating for a smoother finish.

 

🍛A FEW OTHER SOUP RECIPES FOR YOU TO ENJOY🍛 

No doubt about it the temperatures are dropping and soup weather is upon us. Here are a few other delicious soup recipes that we enjoy that I think you will too!

LEMON & CHICKEN SOUP - A bright and comforting soup that is quick to make and wonderfully fresh, with tender chicken, sweet carrots, and broken spaghetti simmered in a rich chicken stock. A squeeze of fresh lemon adds a sunny layer of flavour that lifts the whole bowl without overpowering it. Finished with plenty of Parmesan and parsley, it's hearty, satisfying, and perfectly belly-warming. Perfect for cooler days.

HAM & WHITE BEAN SOUP - This cozy soup is simple, hearty, and full of old-fashioned comfort. Tender white beans simmer with a meaty smoked ham hock, onions, celery, carrots, garlic and a homemade blend of herbs for deep, savoury flavour. The broth becomes rich and warming as everything cooks together, and a splash of hot sauce at the end adds just the right kick. Ladled into warm bowls and served with crusty bread, it's the kind of soup that feels nourishing, nostalgic, and perfect for chilly days.

 

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Yield: Three servings

Author: Marie Rayner

Easy Cheddar & Garlic Potato Soup

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Simple, rich, hearty and delicious. A real belly warmer on a cool day. This is a small batch recipe that can easily be doubled.

Ingredients

• 1/2 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• 2 fat cloves of garlic, peeled and minced
• 1/2 tsp dried thyme leaves
• 1/2 tsp of dried rosemary
• 1 tsp dried chives
• 1 tsp dried parsley flakes
• pinch of red pepper flakes
• 3 ( 720ml) cups of stock (chicken or vegetable)
• 2 medium russet potatoes, peeled and cubed (about 1 1/2 cups)
• 1/2 cup ( 120ml) heavy cream
• 1/2 cup (56g) hand grated strong cheddar cheese
• salt and white pepper to taste

To garnish:

• 2 TBS crispy fried onions
• 2 TBS hand grated strong cheddar cheese
• 1/2 tsp parsley flakes

Instructions

1. Heat the oil in a medium sized saucepan over medium heat. Add the onions. Cook, stirring occasionally, for 5 to 7 minutes until softened.
2. Add the garlic and the herbs. Cook for one minute longer until very fragrant.
3. Add the potatoes. Stir to coat them in the herby mixture and then add the stock. It should cover the potatoes. If it doesn't you may need to add a bit more until it does.
4. Bring to the boil, then reduce to a low simmer. Cover tightly and cook for 15 to 20 minutes, until the potatoes are very tender.
5. While the soup is cooking mix the garnish ingredients together in a mall bowl until well combined.
6. Using an immersion blender, carefully blend the soup until it is fairly smooth.
7. Whisk in the cheese and cream, whisking until the cheese has thoroughly melted and the soup is smooth. Taste and adjust seasoning with salt and pepper.
8. Ladle into heated bowls. Top each with a portion of the garnish and serve immediately.

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