The Art of Cheddar Garlic Potato Soup Perfection

Building the Flavor Base

Master the art of creating a proper roux and aromatic foundation by slowly cooking onions and garlic in butter, which develops deep savory notes that permeate the entire soup.

Achieving Perfect Potato Texture

Learn the technique of cooking potatoes until just tender, then selectively mashing to create the ideal consistency that's both creamy and chunky, satisfying multiple texture preferences in one bowl.

Incorporating Dairy Successfully

Develop the skill of properly tempering and adding cream and cheese to hot soup without curdling, ensuring a smooth, luxurious final product with no grainy or separated textures.

Balancing Flavors and Seasoning

Understand how to taste and adjust seasoning throughout the cooking process, recognizing how salt, pepper, and herbs work together to enhance the natural flavors of potatoes and cheese.

Creating Restaurant-Quality Presentation

Perfect the final touches that transform homemade soup into an impressive dish, from proper garnishing with fresh herbs and cheese to serving at the ideal temperature with complementary bread.

Secrets to Perfect Creamy Potato Soup Every Time

Cheese Selection: Use freshly shredded sharp or extra-sharp cheddar cheese rather than pre-shredded varieties, which contain anti-caking agents that prevent smooth melting and can create a grainy texture.

Potato Texture: For the best consistency, mash only half the potatoes, leaving the rest in chunks. This creates the perfect balance between creamy and hearty textures that makes potato soup so satisfying.

Preventing Curdling: Add cream and cheese after removing from high heat and stir constantly. Never let the soup boil after adding dairy products to prevent separation and curdling.

Make-Ahead Magic: This soup tastes even better the next day as flavors continue developing. Store in an airtight container in the refrigerator for up to 4 days, adding a splash of broth when reheating to restore creamy consistency.

Thickness Adjustment: If your soup becomes too thick upon standing, thin it with additional warm broth or cream. If too thin, create a slurry with 1 tablespoon flour and 2 tablespoons water, then stir into simmering soup.

Flavor Boosters: For deeper flavor, roast the garlic cloves beforehand, add a splash of white wine after cooking the onions, or stir in 1 tablespoon of Dijon mustard with the cheese for extra complexity.

Ultimate Hearty Cheddar Garlic Herb Potato Soup with Fresh Herbs and Sharp Cheddar

Name: Ultimate Hearty Cheddar Garlic Herb Potato Soup with Fresh Herbs and Sharp Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: For the Soup Base:; 6 medium russet potatoes, peeled and diced into 1-inch cubes; 4 cups chicken or vegetable broth; 1 cup heavy cream; 4 tablespoons unsalted butter; 1 medium yellow onion, finely diced; For the Cheese and Seasonings:; 2 1/2 cups sharp cheddar cheese, freshly shredded; 6 cloves fresh garlic, minced; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; For the Garnish:; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh chives, chopped; Additional shredded cheddar for topping; Crusty bread or croutons for serving; For Special Equipment:; Large heavy-bottom soup pot or Dutch oven; Potato masher or immersion blender; Cheese grater

The ultimate comfort food featuring tender russet potatoes, sharp cheddar cheese, and aromatic fresh herbs. This creamy potato soup combines the richness of aged cheddar with the savory depth of roasted garlic, creating an unforgettable dining experience that elevates the classic potato soup to extraordinary heights perfect for cold winter nights, easy weeknight dinners, or any time you crave the perfect balance of creamy comfort and robust flavor.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Soup Base:

6 medium russet potatoes, peeled and diced into 1-inch cubes

4 cups chicken or vegetable broth

1 cup heavy cream

4 tablespoons unsalted butter

1 medium yellow onion, finely diced

For the Cheese and Seasonings:

2 1/2 cups sharp cheddar cheese, freshly shredded

6 cloves fresh garlic, minced

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

For the Garnish:

1/4 cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

Additional shredded cheddar for topping

Crusty bread or croutons for serving

For Special Equipment:

Large heavy-bottom soup pot or Dutch oven

Potato masher or immersion blender

Cheese grater

Instructions

In a large heavy-bottom pot or Dutch oven, melt 4 tablespoons of butter over medium heat until foaming. Add diced onions and cook for 4-5 minutes until translucent and softened, stirring occasionally.

Add minced garlic to the pot and sauté for 1-2 minutes until fragrant, being careful not to let it brown or burn.

Sprinkle 1/4 cup flour over the butter, onion, and garlic mixture. Stir constantly for 2-3 minutes to create a roux, which will thicken your soup and eliminate the raw flour taste.

Gradually pour in 4 cups of broth while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.

Add the diced potatoes, salt, black pepper, and dried thyme to the pot. Stir well to combine all ingredients evenly.

Bring soup to a boil, then reduce heat to medium-low. Cover and simmer for 20-25 minutes, stirring occasionally, until potatoes are fork-tender and easily pierced.

Using a potato masher, mash about half of the potatoes directly in the pot to create a thick, creamy texture while leaving some chunks for heartiness. Alternatively, use an immersion blender for 3-4 quick pulses.

Reduce heat to low and slowly stir in 1 cup of heavy cream. Mix until fully incorporated and the soup becomes smooth and creamy.

Add 2 1/2 cups of freshly shredded sharp cheddar cheese in three batches, stirring after each addition until completely melted and the soup is smooth and velvety.

Taste and adjust seasoning with additional salt and pepper as needed. If soup is too thick, add more broth or cream 1/4 cup at a time until desired consistency is reached.

Remove from heat and let rest for 5 minutes to allow flavors to meld together.

Ladle soup into bowls and garnish with fresh chopped parsley, chives, extra shredded cheddar, and a crack of fresh black pepper. Serve immediately with warm crusty bread or homemade croutons.

Ultimate Hearty Cheddar Garlic Herb Potato Soup with Fresh Herbs and Sharp Cheddar

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Cheddar Garlic Potato Soup Perfection

Ultimate Hearty Cheddar Garlic Herb Potato Soup with Fresh Herbs and Sharp Cheddar

Ingredients

Instructions