Description
Creamy and comforting Cheddar Garlic Potato Soup, loaded with cheesy goodness and aromatic garlic. Perfect for a cozy night in!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 6 cloves garlic, minced
- 1 large yellow onion, chopped
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons fresh chives, chopped (for garnish)
- 4 slices bacon, cooked and crumbled (for garnish, optional)
- Sour cream, dollop for serving (optional)
Instructions
- Prepare Potatoes and Aromatics: Peel and cube potatoes. Chop onion and mince garlic. Place cubed potatoes in a bowl and cover with cold water. Set onion and garlic aside.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onion and sauté for 5-7 minutes until translucent. Add garlic and sauté for 1 minute until fragrant.
- Create Roux: Sprinkle flour over the sautéed onions and garlic. Stir continuously for 2-3 minutes to cook the flour and create a smooth paste.
- Add Broth: Slowly pour in chicken broth, whisking constantly to prevent lumps. Continue whisking until smooth.
- Cook Potatoes: Drain potatoes and add them to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Blend Soup: Use an immersion blender or carefully transfer soup in batches to a regular blender. Blend until smooth and creamy. Return blended soup to the pot.
- Add Cheese and Cream: Reduce heat to low. Gradually stir in cheddar cheese until melted and smooth. Pour in heavy cream and milk. Stir gently to combine. Do not boil.
- Season: Season with salt, pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed.
- Serve: Ladle soup into bowls. Garnish with chives, bacon (optional), and sour cream (optional). Serve immediately.
Notes
- Use Yukon Gold potatoes for best results.
- Don’t overcook the potatoes.
- Use good quality sharp cheddar cheese.
- Do not boil the soup after adding the cream.
- Adjust seasonings to your liking.
- For a smoother soup, blend longer. For a chunkier soup, blend only part of the soup.
- Vegetarian: Use vegetable broth.
- Vegan: Use plant-based butter, milk, and cream, and omit the cheese or use a vegan cheddar cheese alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes