The First Time I Made This, My Kitchen Smelled Like Heaven
Okay, total honesty: the first time I made this creamy cheddar garlic potato soup, I was mostly just trying to impress my neighbor, Carol, who swears she can make the best soup this side of the Rockies. Long story short, I accidentally doubled the cheddar (hey, it happens), but everyone still scraped the bottom of their bowls. Now I whip it up whenever I want something cozy—and, let’s be real, when I’m feeling a bit lazy but need to look like I tried. If there’s a way to bottle that warm, cheesy aroma for rainy days, sign me up! Also, has anyone else ever dropped a potato on their foot? Not as funny as it sounds (but my dog thought it was the best game ever).
Why You’ll Love This (Or at Least Why We Do)
I make this when my family insists on something “hearty” but I’ve got, like, five things happening at once. This soup is my never-fail trick for those days. My crew goes crazy for it because it’s almost like eating creamy mashed potatoes, but you get to use a spoon (plus, way less cleanup than making a full roast—just saying). You know those moments when the weather turns gloomy and everyone gets that sort of hangry expression? This soup fixes it. Oh, and I used to always get lumps until I stopped worrying—now they call it “rustic.” Honestly, if your soup is smooth as silk, I suspect witchcraft or maybe an immersion blender.
Ingredients (Plus My Swaps & Shortcuts)
- 6 medium russet potatoes (or Yukon Golds if you want it a bit more buttery, sometimes I do half and half, but use what you have on hand)
- 1 onion, diced (red onions work in a pinch, though the flavor is kinda different, but I like it!)
- 4 cloves garlic, minced (I’ve definitely used the jarred stuff in a hurry; no shame)
- 4 cups chicken broth (vegetable works fine—sometimes makes it sweeter, but honestly, you won’t notice unless you want to)
- 2 cups shredded sharp cheddar (I’ve used a pre-shredded blend before when cheddar was oddly missing—didn’t get any complaints)
- 1 cup whole milk (or half-and-half if you’re feeling wild, or even 2%—just not water, trust me…)
- 3 tablespoons butter (Grandma swore by unsalted, but honestly, whatever’s in the fridge)
- 1/2 cup sour cream (plain Greek yogurt in a pinch—adds a little tang, which I actually like)
- 1 teaspoon salt (plus more for your tastebuds)
- 1/2 teaspoon black pepper, or more if you’re like me
- Optional: Chopped chives, extra cheese, bacon bits for serving (or, if you’re me, whatever cheese scraps you find in the drawer)
Directions (Warning: I Get Chatty in the Middle Steps)
- Peel and dice your potatoes into bite-sized cubes. Don’t stress if they’re not perfectly identical.
If you leave a bit of skin on, that’s extra flavor and less fuss (plus, who’s judging?). - Grab a big soup pot and melt the butter over medium heat. Toss in the onion and cook until it’s soft—about five minutes—stirring a bit so nothing sticks. When the onions start looking glossy,
garlic goes in next. Cook until you can smell the garlic, but don’t let it burn. It’ll haunt you. - Add potatoes and sprinkle with salt and pepper. Stir them around so they’re coated in buttery goodness.
- Pour in the broth. Bring the whole thing to a gentle boil, then lower the heat so it simmers. Clap on a lid and let those potatoes soften up for about 15–18 minutes, depending on how chunky you cut them. (This is usually when I sneak a taste or three. The liquid should look, well, like it’s trying to become soup.)
- Once the potatoes are tender and nearly falling apart when you poke them, turn down the heat. Now’s the messy part: take a potato masher (or a fork, if that’s all you have; I once used a mug base—don’t ask) and mash up the potatoes right in the pot. Leave it a bit lumpy for texture, unless you’re out to impress someone.
- Stir in the milk and shredded cheddar gradually. Stir, stir, stir, until it’s all melty and smooth. If things look a little stringy, don’t panic—it sorts itself out once the sour cream is in. If it looks too thick, add a splash more milk. Too thin? Let it simmer a bit longer. (Don’t wander off like I tend to.)
- Now spoon in the sour cream and stir again. Taste it, then throw in more seasoning if you want. This is also the point where I remember the chives, or realize I forgot the bacon bits. Oops.
Let it sit for 5 minutes—trust me, it thickens a little. - Ladle into bowls, top with, honestly, whatever you like. Don’t stress. Eat immediately—with extra cheese if you love fun.
Notes So You Don’t Repeat My Mishaps
- If you use low-fat milk, the soup still tastes good but it’s not as lush (I know, tried it by accident).
- Holding back a handful of cheese for topping is more satisfying than you might think.
- If you get distracted and simmer the potatoes way too long, the soup is extra creamy—so maybe that’s not a mishap?
- Actually, I find it works better if you add the cheese in 2-3 batches; it melts more evenly that way.
- My cousin adds a pinch of cayenne sometimes. Not my thing, but you do you!
How I’ve Switched This Up (Not All Success Stories)
- Tried with smoked gouda—honestly, delicious, but the rest of the crew missed cheddar.
- Once tried blending all the potatoes totally smooth and regretted it; the texture just felt odd. Maybe I’m too set in my ways?
- Have added cooked chopped broccoli before; turns it into something akin to a pub classic. (Broccoli haters will protest. Stick to chives if in doubt!)
Equipment List (And What To Do If You Don’t Have Something)
- Large soup pot or Dutch oven (If you only have a frying pan, ehh, maybe halve the recipe and watch for splashes!)
- Potato masher (No masher? Forks – or I’ve used a sturdy mug before, though that was, um, tricky)
- Wooden spoon or spatula
- Soup ladle (A big mug scoops okay, but be careful, it’s hot!)
- Measuring cups, or just a good eyeball if you’re brave—sometimes I am, sometimes I’m very not
Storing Leftovers—If You Have Any
Keep the soup in an airtight container in the fridge—it’ll last, oh, 2 to 3 days, but honestly, in my house it never makes it past day one without someone sneaking a bowl at midnight. If it thickens up (and it usually does), just stir in a splash of milk when you reheat. Freezing? Eh, I wouldn’t recommend it—the texture goes a bit odd. Live in the now!
Serving This—Here’s How We Roll
We almost always do this with thick slices of sourdough or whatever crusty bread is around (bonus points if it’s toasted and buttered, which I probably eat too much of). Sometimes I serve it with a really basic green salad just to feel virtuous. My youngest insists on a sprinkle of extra cheddar “so it tastes even more like cheese.” Kids, right?
What I Wish I’d Known (AKA My Real Pro Tips)
- I once tried to rush the simmer-and-soften phase, y’know, on a busy school night—and ended up with weirdly crunchy potatoes. Don’t do it; soup needs its time.
- If you add the cheese all at once with the burner still cranked up high, it clumps. Actually, just kill the heat and add it slowly—that’s way better.
- If you’re making this for company, have a plan for where folks will put their extra bread—my table gets crowded quickly.
Good Questions I Actually Get (Or Sometimes Just Imagine)
- Can I use instant potatoes to save time?
- Well, you could, but honestly…it just isn’t the same. If you must, mix them in sparingly with real ones for body.
- Can I make this vegetarian or even vegan?
- Absolutely—swap the broth and dairy for plant-based options. Oat milk is nice but maybe go easy on the cheese unless you have a really good vegan substitute. Not quite the same, but still tasty!
- Why does it thicken so much overnight?
- Poor soup just can’t help sucking up all the broth in the fridge, I guess. Just thin it back out with some milk. Actually, I think it tastes better the next day, but don’t tell anyone.
- Can I use a slow cooker?
- Yep, though I only tried it once. Maybe keep an eye so it doesn’t go mushy, but otherwise it works fine!
- Is it gluten free?
- Sure thing—as long as none of the add-ins contain gluten (watch the broth and bacon bits, just in case).
By the way, if you ever spill a pot (like I did once, wearing fuzzy socks), don’t panic—just remember: every kitchen disaster makes for a better story later on (and maybe a cleaner floor, if you’re lucky).
Ingredients
- 2 lbs russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 green onions, sliced (optional for garnish)
Instructions
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1In a large pot over medium heat, melt the butter. Add chopped onion and sauté until translucent, about 4 minutes.
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2Add minced garlic and cook for 1 minute, stirring frequently until fragrant.
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3Stir in diced potatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 20 minutes.
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4Remove pot from heat. Use an immersion blender to blend the soup until smooth and creamy, or leave some chunks for texture if desired.
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5Stir in heavy cream and shredded cheddar cheese. Return to low heat and cook, stirring constantly, until cheese is melted and soup is heated through. Season with salt and black pepper to taste.
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6Ladle soup into bowls and garnish with sliced green onions, if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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