I am so excited to share with you my Creamy Potato Soup with Cheddar and Garlic Recipe, a comforting bowl of warmth that feels like a hug in a bowl. This soup masterfully combines velvety potatoes, sharp cheddar, and aromatic garlic to create a dish that’s both rich and satisfying. I’ve made this recipe countless times, and each spoonful never fails to bring a smile — it’s perfect for chilly days, weeknight dinners, or whenever you crave a cozy homemade meal.
Why You'll Love This Creamy Potato Soup with Cheddar and Garlic Recipe
Ingredients You'll Need
When I first made this Creamy Potato Soup with Cheddar and Garlic Recipe, I was captivated by its beautiful harmony of flavors. The gentle sweetness of carrots and potatoes blends effortlessly with the savory depth of garlic and the tangy sharpness of cheddar cheese. It’s that perfect balance that keeps me coming back for more. The soup is rich and creamy but not heavy, striking a delightful note that comforts your palate without overwhelming it.
What really draws me to this recipe is how simple it is to prepare. Despite tasting gourmet, it only takes about 30 minutes from start to finish. The steps are straightforward, making it a fantastic option for both novice cooks and seasoned kitchen pros. Plus, I love that everything cooks in one pot before the creamy addition, which means minimal cleanup — always a win in my book!
Another reason this soup holds a special place in my heart is its versatility. I serve it casually on cold weeknights but have also brought it to holiday dinners and weekend get-togethers. It’s always a crowd-pleaser and pairs beautifully with crispy bread or a fresh green salad. This soup stands out because it’s more than just a recipe — it’s a tradition waiting to happen in your kitchen.
Ingredients You'll Need
The magic of this soup truly comes from a handful of simple, fresh ingredients that work beautifully together. Each one brings something unique to the table, from creaminess and depth to texture and color.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Russet potatoes: These are the starchy spuds that give the soup its creamy, fluffy texture once cooked and mashed.
- Carrots: They add a gentle sweetness and vibrant color to the soup, making it more visually appealing and balanced in flavor.
- Garlic: Minced and mashed to infuse the broth with that irresistible pungent warmth I love.
- Better Than Bouillon Chicken Base: This adds savory umami depth without needing broth from scratch, making the soup rich and hearty.
- Fresh parsley: A touch of freshness and herbal brightness that lifts the flavors beautifully.
- Butter and flour: Combined to create a classic roux that thickens the soup into a luscious, creamy consistency.
- Milk: Whole milk gives the soup the smooth richness I adore, though you could experiment with other types if you like.
- Cheddar cheese: Sharp and melty, this is the crowning glory that transforms the soup into a decadent treat.
- Green onions: For that fresh, slightly spicy finish that cuts through the creaminess perfectly.
Directions
Step 1: Peel and dice the potatoes into roughly ½-inch pieces. I like to keep them on the smaller side to ensure they cook evenly and break down just right in the soup.
Step 2: Peel and dice the carrots to match the size of the potatoes. This uniformity helps the veggies cook at the same rate so everything is tender together.
Step 3: Mince and smash one clove of fresh garlic, then add it to your pot with the potatoes and carrots. This will give the soup that lovely garlic aroma and flavor.
Step 4: Pour in 3 cups of water, just enough to barely cover the vegetables. This method lets the potatoes absorb the broth naturally, locking in more flavor. Add the tablespoon of Better Than Bouillon Chicken Base and the chopped parsley to the pot, then sprinkle in one teaspoon of kosher salt.
Step 5: Bring everything to a boil over high heat. Once boiling, lower the heat to medium and let it simmer gently for about 20 minutes. You want the potatoes and carrots soft enough to mash easily with a fork.
Step 6: Remove the pot from heat and roughly mash the mixture using a potato masher. I like the soup to have some texture, so I usually stop while there are still small chunks. If you want a perfectly smooth soup, an immersion blender works wonders here.
Step 7: Now, for the creamy base: in a separate pot, melt ½ cup of butter over medium heat. Once melted, whisk in ½ cup of flour along with ½ teaspoon kosher salt and ½ teaspoon black pepper, stirring constantly to create a smooth paste. Cook this for 1 to 3 minutes careful not to brown it.
Step 8: Slowly add the 4 cups of milk—about a cup at a time—whisking constantly to keep that roux silky and lump-free. Patience here is key; rushing can cause flour clumps, which nobody wants in their soup.
Step 9: Keep stirring until the mixture comes to a boil. Let it bubble for a full minute to thicken nicely, then take it off the heat.
Step 10: Pour your creamy white sauce into the pot with the mashed veggies and stir everything together until you have a beautifully blended, velvety soup.
Step 11: Serve the soup warm, garnishing generously with shredded cheddar cheese, chopped green onions, and a sprinkle of fresh parsley. This finishing touch really makes it shine!
Servings and Timing
This recipe makes about 8 generous servings, which is perfect for a family dinner or a small party. The total prep and cook time is roughly 30 minutes, with about 10 minutes prep and 20 minutes simmering. There’s no resting or cooling time needed, so you can dive right in once it’s ready.
How to Serve This Creamy Potato Soup with Cheddar and Garlic Recipe
I love serving this soup piping hot in deep bowls to highlight its rich creaminess and inviting aroma. One of my favorite accompaniments is a crusty, toasted baguette or warm garlic bread. The crunch contrasts so nicely with the smoothness of the soup, creating a comforting dining experience.
For garnish, I always go heavy on shredded sharp cheddar because it melts from the heat of the soup and adds that classic cheesy indulgence. Chopped green onions and parsley not only add beautiful pops of color but also brighten up the flavor with their fresh notes. For a little extra flair, I sometimes sprinkle crispy bacon bits or a dollop of sour cream on top.
This soup pairs wonderfully with crisp white wines like Sauvignon Blanc or a light Chardonnay. If you prefer non-alcoholic drinks, a chilled sparkling water with a twist of lemon cuts through the richness perfectly. I often serve this soup at family dinners, casual get-togethers, or weekend lunches, and it’s a guaranteed crowd-pleaser. It’s best enjoyed hot or warm when the flavors are at their peak, so I recommend serving immediately after cooking.
Variations
I like to mix things up with this Creamy Potato Soup with Cheddar and Garlic Recipe depending on the occasion or what’s in my pantry. For a dairy-free twist, swap regular milk with almond or oat milk and use a vegan butter alternative. I then finish with nutritional yeast instead of cheddar to replicate that cheesy vibe.
If I want to add extra depth, I sometimes toss in cooked bacon or smoked sausage for a heartier meal. For a spicy kick, a pinch of smoked paprika or a few dashes of hot sauce does the trick without overpowering the soup's creaminess.
Vegetarian or vegan? No problem! Using vegetable Better Than Bouillon and a plant-based milk lets me enjoy this soup totally meat-free. Plus, I occasionally blend in roasted garlic instead of fresh for a milder, nuttier taste. You can even cook the soup using an Instant Pot to save time and deepen the flavors through pressure cooking — it’s a technique I swear by when in a hurry.
Storage and Reheating
Storing Leftovers
I store any leftover soup in airtight glass containers to keep it fresh and flavorful. It will keep well in the refrigerator for up to 5 days. Make sure to cool the soup to room temperature before refrigerating to prevent condensation and sogginess. When storing, keep the soup separate from any extra cheese toppings to add fresh when reheating.
Freezing
Freezing this soup isn’t my favorite because the potatoes tend to absorb moisture, causing the white sauce to separate and become grainy. If you must freeze, use freezer-safe airtight containers and leave some room to allow the soup to expand. It’s best used within 2 months, but be prepared for a slight difference in texture once thawed.
Reheating
I reheat leftover soup gently on the stovetop over low to medium heat, stirring frequently. Avoid microwaving directly without stirring, as this can cause uneven heating and texture issues. If the soup seems too thick after reheating, adding a splash of milk or water helps restore that perfect creamy consistency. Resist boiling the soup again to prevent breaking the sauce and curdling the milk.
FAQs
Can I use different types of potatoes for this soup?
Absolutely! While Russet potatoes are preferred for their starchy texture and creaminess, you can also use Yukon Golds for a slightly buttery flavor and creamier consistency. Avoid waxy potatoes like red potatoes unless you prefer a chunkier texture, as they don’t break down as smoothly.
Is this soup gluten-free?
Not as written, since the recipe uses all-purpose flour for the roux. However, you can easily make it gluten-free by substituting the flour with a gluten-free blend or cornstarch. Just be sure to whisk the thickener in gradually to avoid lumps and adjust liquid quantities if needed.
Can I make this soup vegan?
Definitely! Use plant-based milk like almond, oat, or soy milk and replace butter with vegan margarine or oil. For the cheese flavor, nutritional yeast works wonderfully as a cheesy enhancer. Also, swap the chicken base for vegetable broth or a vegan bouillon paste.
How thick should the soup be?
I love this soup to have a creamy but scoopable thickness — not too thin, but not too thick to swallow. The roux combined with shredded cheddar creates a luscious body. If the soup becomes too thick after cooling, simply stir in a bit more milk or water when reheating.
What is the best way to mash the potatoes in the soup?
I usually use a potato masher for a rustic texture with a bit of chunkiness. If you want a silky smooth finish, an immersion blender is ideal but be careful not to over-blend and make the soup gluey. I recommend mashing just enough to break down the potatoes into a velvety base with some bite.
Conclusion
I hope you feel inspired to try my Creamy Potato Soup with Cheddar and Garlic Recipe because it’s truly one of my favorite dishes to make and share. It’s the kind of soup that brings comfort after a long day and makes any meal feel special. The ease of preparation combined with the rich, balanced flavors makes it a go-to recipe I return to over and over. So grab your potatoes, cheese, and garlic and let’s make some cozy memories around this delicious bowl!
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Creamy Potato Soup with Cheddar and Garlic Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This easy and comforting Potato Soup recipe features tender diced potatoes and carrots simmered in a savory broth, then combined with a creamy homemade white sauce (béchamel) for a velvety texture. Garnished with shredded cheddar cheese, fresh parsley, and green onions, it makes a perfect hearty meal for chilly days.
Ingredients
Vegetables and Broth
- 4 cups diced Russet potatoes (about 2 large potatoes, 2 pounds)
- 1 cup diced carrots (about 2 large carrots)
- 1 clove garlic, mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
- ¼ cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
White Sauce (Béchamel)
- ½ cup butter (one stick)
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups whole milk (best for creaminess)
To Garnish
- Shredded cheddar cheese
- Chopped green onions
- Chopped fresh parsley
Instructions
- Boil the Vegetables: Peel and dice the potatoes into roughly ½ inch pieces. Place them in a stock pot or 3-quart pot. Add diced carrots and the mashed garlic clove.
- Add Liquid and Seasoning: Pour in 3 cups of water, just enough to barely cover the vegetables. Stir in 1 tablespoon of Better Than Bouillon Chicken Base, ¼ cup fresh or 1 tablespoon dried parsley, and 1 teaspoon kosher salt.
- Simmer the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce to medium heat and simmer, uncovered with lid tilted for venting, for about 20 minutes until potatoes and carrots are very tender and easily mashed with a fork. Remove the pot from heat.
- Mash the Veggies: Use a potato masher to roughly mash the vegetables to your preferred texture. You can leave it chunky or pureed, or use an immersion blender for a completely smooth soup.
- Prepare the White Sauce (Béchamel): In a separate 2-quart or larger pot, melt the butter over medium heat. Stir in flour with a whisk to form a paste. Add ½ teaspoon kosher salt and ½ teaspoon black pepper. Cook while stirring constantly for 1–3 minutes to cook out the raw flour taste.
- Add Milk Gradually: Slowly add the milk in 1-cup increments to the roux, whisking thoroughly each time to avoid lumps. Continue until all 4 cups of milk are incorporated.
- Cook the Sauce: Keep stirring frequently over medium heat until the mixture comes to a gentle boil and thickens. Boil for 1 minute while stirring, then remove from heat.
- Combine Soup and Sauce: Pour the white sauce into the mashed vegetable pot, scraping the sauce pot to include all the sauce. Stir well to combine everything.
- Serve: Serve the soup warm, garnished with chopped parsley, shredded cheddar cheese, and chopped green onions.
- Storage: Store leftover soup in the refrigerator for up to 5 days. Avoid freezing as potatoes absorb moisture and can cause the sauce to separate and become grainy.
Notes
- You can adjust the thickness by adding more or less water or milk according to your preference.
- Using whole milk creates a rich and creamy soup, but you can substitute with 2% if desired.
- If you don’t have Better Than Bouillon paste, bouillon cubes or granules can be used but adjust salt carefully as they are saltier.
- The soup is best served fresh and does not freeze well due to texture changes from potatoes.
- For a smoother, ultra-creamy soup, blend fully after simmering vegetables instead of mashing.
- Feel free to add crispy bacon or diced ham as toppings for extra flavor.
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