Cheddar Garlic Potato Soup: The Ultimate Comfort Food Recipe

Cheddar Garlic Potato Soup: Prepare to be transported to a realm of creamy, cheesy, garlicky goodness! This isn’t just soup; it’s a warm hug in a bowl, a culinary masterpiece that will tantalize your taste buds and leave you craving more. I remember the first time I tasted a soup similar to this; it was at a small, family-run restaurant nestled in the rolling hills of Ireland. While this recipe isn’t exactly the same, it captures that same comforting essence.

Potato soup, in its various forms, has been a staple in many cultures for centuries. It’s a testament to the humble potato’s versatility and ability to transform into something truly special. The addition of cheddar and garlic elevates this classic dish to new heights. The sharp cheddar melts into the creamy potato base, creating a symphony of flavors that dance on your palate. And the garlic? Oh, the garlic! It adds a subtle warmth and depth that perfectly complements the other ingredients.

People adore Cheddar Garlic Potato Soup for its incredible taste and satisfying texture. It’s rich and creamy, yet surprisingly easy to make. Whether you’re looking for a comforting meal on a chilly evening or a crowd-pleasing dish for a gathering, this soup is guaranteed to be a hit. Plus, it’s incredibly versatile! You can customize it with your favorite toppings, such as crispy bacon, fresh chives, or a dollop of sour cream. So, grab your ingredients, and let’s get cooking! You’re about to discover your new favorite soup recipe.

Ingredients:

• Potatoes: 2 lbs Yukon Gold potatoes, peeled and cubed
• Garlic: 6 cloves, minced
• Onion: 1 large yellow onion, chopped
• Chicken Broth: 6 cups low-sodium chicken broth
• Heavy Cream: 1 cup
• Cheddar Cheese: 2 cups sharp cheddar cheese, shredded
• Butter: 4 tablespoons unsalted butter
• All-Purpose Flour: 3 tablespoons
• Milk: 1/2 cup
• Olive Oil: 2 tablespoons
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon, or to taste
• Garlic Powder: 1/4 teaspoon
• Onion Powder: 1/4 teaspoon
• Fresh Chives: 2 tablespoons, chopped (for garnish)
• Bacon: 4 slices, cooked and crumbled (for garnish, optional)
• Sour Cream: Dollop for serving (optional)

Preparing the Potatoes and Aromatics

1. First, let’s get our potatoes ready. Peel the Yukon Gold potatoes and cut them into roughly 1-inch cubes. Uniformity in size will help them cook evenly. Place the cubed potatoes in a large bowl and cover them with cold water to prevent browning.
2. Next, prepare the aromatics. Chop the large yellow onion into small, even pieces. Mince the garlic cloves. I like to use a garlic press for this, but finely chopping them works just as well. Set the onion and garlic aside.

Sautéing the Aromatics and Building the Base

1. Now, let’s build the flavor base for our soup. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted and the oil is shimmering, add the chopped onion. Sauté the onion for about 5-7 minutes, or until it becomes translucent and softened. Stir occasionally to prevent burning.
2. Add the minced garlic to the pot and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. This is where we create a roux to thicken the soup. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 2-3 minutes, cooking the flour and creating a smooth paste. This step is crucial for preventing a floury taste in the final soup.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and the roux is fully incorporated.

Cooking the Potatoes

1. Drain the cubed potatoes and add them to the pot with the chicken broth mixture. Stir well to ensure the potatoes are submerged in the liquid.
2. Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. The cooking time may vary depending on the size of the potato cubes.

Blending the Soup

1. Once the potatoes are cooked, it’s time to blend the soup to achieve a creamy texture. There are a couple of ways to do this. You can use an immersion blender directly in the pot, or you can carefully transfer the soup in batches to a regular blender.
2. If using an immersion blender: Insert the blender into the pot and blend until the soup is smooth and creamy. Be careful not to splash the hot soup.
3. If using a regular blender: Carefully ladle the soup into the blender, filling it only about halfway full each time. Secure the lid tightly and cover it with a towel to prevent splattering. Blend on low speed, gradually increasing to high speed until smooth. Repeat with the remaining soup.
4. Return the blended soup to the pot.

Adding the Cheese and Cream

1. Now for the best part – adding the cheese and cream! Reduce the heat to low. Gradually stir in the shredded cheddar cheese, one handful at a time, until it is completely melted and the soup is smooth and cheesy. Make sure the cheese is fully melted before adding more to prevent clumping.
2. Pour in the heavy cream and milk. Stir gently to combine. Do not boil the soup after adding the cream, as it may curdle.

Seasoning and Final Touches

1. Season the soup with salt, black pepper, garlic powder, and onion powder. Taste and adjust the seasonings as needed. Remember that the cheese and broth already contain salt, so start with a small amount and add more to your preference.
2. Heat the soup through gently over low heat, stirring occasionally. Do not boil.

Serving and Garnishing

1. Ladle the Cheddar Garlic Potato Soup into bowls.
2. Garnish with fresh chopped chives, crumbled bacon (if using), and a dollop of sour cream (if using).
3. Serve immediately and enjoy! This soup is delicious on its own or with a side of crusty bread for dipping.

Tips for the Best Cheddar Garlic Potato Soup:

• Use Yukon Gold potatoes: They have a naturally creamy texture that works perfectly in this soup.
• Don’t overcook the potatoes: Cook them until they are tender, but not mushy.
• Use good quality cheddar cheese: The flavor of the cheese will greatly impact the taste of the soup. I recommend using sharp cheddar for the best flavor.
• Don’t boil the soup after adding the cream: This can cause the cream to curdle.
• Adjust the seasonings to your liking: Taste the soup and add more salt, pepper, or other seasonings as needed.
• For a smoother soup: Blend the soup for a longer period of time.
• For a chunkier soup: Blend only part of the soup, leaving some potato chunks intact.
• Make it vegetarian: Use vegetable broth instead of chicken broth.
• Make it vegan: Use plant-based butter, milk, and cream, and omit the cheese or use a vegan cheddar cheese alternative.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Variations:

• Spicy Cheddar Garlic Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a spicy kick.
• Broccoli Cheddar Garlic Potato Soup: Add chopped broccoli florets to the soup along with the potatoes.
• Loaded Baked Potato Soup: Add cooked and crumbled bacon, shredded cheddar cheese, sour cream, and chopped chives as toppings.
• Roasted Garlic Cheddar Potato Soup: Roast the garlic cloves before adding them to the soup for a deeper, more complex flavor.

Conclusion:

This Cheddar Garlic Potato Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, and trust me, you absolutely need this in your life. The creamy texture, the sharp cheddar, and that unmistakable garlic punch – it’s a symphony of flavors that will have you craving it again and again. I’ve made countless batches, and it’s always a hit, whether it’s a chilly weeknight dinner or a cozy weekend lunch. But what truly elevates this soup to must-try status is its versatility. It’s incredibly easy to customize to your own tastes and preferences. Feeling adventurous? Add a pinch of smoked paprika for a smoky depth, or a dash of cayenne pepper for a little kick. For a heartier meal, consider stirring in some cooked bacon crumbles or shredded ham. If you’re looking for a vegetarian option, simply use vegetable broth instead of chicken broth – it’s just as delicious! Serving suggestions are endless. A crusty loaf of bread for dipping is a classic pairing, perfect for soaking up every last drop of that cheesy goodness. A simple side salad with a light vinaigrette provides a refreshing contrast to the richness of the soup. And for a truly decadent experience, top each bowl with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives. Beyond the basic recipe, there are so many fun variations you can explore. Try adding roasted vegetables like broccoli or cauliflower for extra nutrients and flavor. Or, if you’re a fan of spice, incorporate some roasted jalapeños or a swirl of hot sauce. You could even blend in some roasted garlic for an even more intense garlic flavor – just be careful not to overdo it! I truly believe this Cheddar Garlic Potato Soup will become a staple in your kitchen. It’s quick, easy, and incredibly satisfying. It’s the kind of recipe that you can whip up on a whim, using ingredients you probably already have on hand. And the best part? It’s guaranteed to bring a smile to your face, no matter what kind of day you’ve had. So, what are you waiting for? Grab your potatoes, your cheddar, and your garlic, and get cooking! I’m confident that you’ll fall in love with this soup just as much as I have. And once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? Share your photos and comments – I’m always looking for new ways to enjoy this delicious soup! Don’t hesitate to tag me in your social media posts so I can see your culinary creations. Happy cooking, and enjoy every spoonful of this cheesy, garlicky goodness! I can’t wait to hear all about your Cheddar Garlic Potato Soup adventures!

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