Hearty Cheddar Garlic Potato Soup

This is the soup I make when the day is cranky and the sky can’t decide if it’s rain or snow. Hearty Cheddar Garlic Potato Soup is creamy, cozy, and wildly garlicky in the best, “wow, that’s addictive” way. Think soft, buttery potatoes melting into a velvety broth, tangy sour cream, and a mountain of sharp cheddar that turns it all into a dreamy bowl you want to eat on the couch with fuzzy socks. It’s weeknight-easy, but also “bring it to the neighbors” impressive.

My husband calls this my hug-in-a-bowl soup. The kids call it “cheese potato soup,” which is fair and adorable. This has become our do-not-skip Sunday thing: I throw bacon in first if we’ve got it (so the house smells like a diner), then garlic, onion, broth, and a tumble of potatoes. We ladle it into big mugs, put on a movie we’ve already seen ten times, and dunk bread like we’re being judged. Spoiler: we aren’t.

How to Make It

Grab a Dutch oven and, if you’ve got it, a few slices of bacon. Crisp those up first over medium heat and leave a slick of that glorious bacon fat. If you don’t do bacon, butter works totally fine—about 3–4 tablespoons.

Toss in a chopped onion and a pinch of salt. Let it go soft and sweet, like 4–5 minutes. Now the fun part: minced garlic. Four big cloves (or six small—no one’s counting). Stir until it smells like heaven—about 30 seconds.

Sprinkle in 1/4 cup flour and whisk it around so it looks like paste. This is your thickener. Slowly pour in 4 cups chicken or veggie broth and 1.5 cups milk (I like whole), whisking to keep it smooth. Add 2 pounds peeled, diced potatoes (Yukon Gold or Russet—both are great), a bay leaf if you have one, and a little thyme or smoked paprika if you’re feeling fancy.

Bring to a gentle simmer and let it burble for 15–20 minutes until the potatoes are fork-tender. Now choose your texture adventure: mash some of the potatoes right in the pot for chunky creaminess, or use an immersion blender for a smoother vibe. I do a half-and-half situation.

Kill the heat. Stir in 2 packed cups freshly shredded sharp cheddar (about 8 oz) and 1/2 cup sour cream. Season with salt and pepper until it sings. If you used bacon, crumble it over the top with chopped chives. If you didn’t—honestly, you won’t miss it.

✔Ingredient Notes

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– Potatoes: Yukon Gold for creamy-chunky, Russet for ultra-smooth. Dice small so they cook fast. If they’re mealy, you overcooked—still salvageable!
– Sharp Cheddar: Freshly shredded melts way better than bagged. Bagged can go grainy. White or orange cheddar—your call.
– Garlic: The star. Fresh cloves beat jarred. If it tastes sharp, you cooked it too long before liquid—add a splash of milk to mellow.
– Butter/Bacon Fat: Flavor town. Butter if veg, bacon fat if you’re living your life.
– Flour: Helps thicken. Gluten-free? Use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) instead—add near the end.
– Broth: Chicken or veggie. Low-sodium is smart so you can control the salt (cheddar adds salt too).
– Milk + Sour Cream: Whole milk for body; sour cream for tang. Half-and-half works; heavy cream is a treat.
– Onion + Thyme: Onion for sweetness; thyme is optional but cozy. Smoked paprika if you want a little campfire whisper.

✔Recipe Steps

1. Crisp bacon (optional) in a Dutch oven; reserve crumbles and leave 1–2 tbsp fat in the pot (or melt 3–4 tbsp butter).
2. Soften chopped onion with a pinch of salt 4–5 minutes; stir in minced garlic for 30 seconds.
3. Sprinkle in 1/4 cup flour and cook 1 minute; whisk smooth.
4. Pour in 4 cups broth and 1.5 cups milk; add 2 lbs diced potatoes, bay leaf, and optional thyme/paprika.
5. Simmer gently 15–20 minutes until potatoes are tender; mash some or blend to your preferred texture.
6. Cut heat; stir in 2 cups shredded sharp cheddar and 1/2 cup sour cream; season, top with chives and bacon.

What to Serve It With

– Crusty sourdough or a warm baguette (rip, dunk, repeat)
– Simple green salad with lemony vinaigrette to cut the richness
– Roasted broccoli or Brussels for a veg bump
– Grilled cheese if you’re going full cozy-core
– A crisp cider or light beer—both love cheddar

✔Tips & Mistakes

– Shred your own cheese. It melts smoother and doesn’t clump.
– Don’t boil after adding cheese. Gentle heat keeps it glossy, not gritty.
– Salt in layers: onion, potatoes, then final taste after cheese.
– Too thick? Add a splash of warm milk. Too thin? Simmer a few more minutes or mash more potatoes.
– Garlic burned? Start over. Bitter garlic will haunt the whole pot.
– Leftover mashed potatoes? Stir them in to thicken—instant upgrade.

✔Storage Tips

Pop leftovers into an airtight container and refrigerate up to 4 days. Reheat gently on the stove over low heat with a splash of milk to loosen—don’t boil or the dairy can split. Freezing works in a pinch (up to 2 months) but the texture gets a little grainy; whisk while reheating and it’ll come back together. Cold spoonful straight from the fridge? Honestly… not terrible. Also, breakfast soup is a thing here—add a fried egg on top and call it a win.

✔Variations and Substitutions

– Veggie-friendly: Skip bacon, use veggie broth, add a splash of liquid smoke if you miss the vibe.
– Gluten-free: Swap flour for a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) at the end; simmer 1–2 minutes to thicken.
– Lighter: Use 2% milk and reduce cheese to 1.5 cups; keep the sour cream for body.
– Spicy: Stir in a diced jalapeño with the onion or add hot sauce at the end.
– Smoky: Smoked cheddar + paprika = big flavor without extra effort.
– Extra protein: Fold in shredded rotisserie chicken or diced ham after the cheese melts.
– Cheese swap: Gruyère or Colby Jack melt beautifully; Parmesan is too salty/sharp for the base but great as a sprinkle.

Frequently Asked Questions

Hearty Cheddar Garlic Potato Soup

Creamy, ultra-comforting potato soup loaded with sharp cheddar, garlic, and tender russet potatoes. A cozy one-pot dinner that’s perfect for chilly nights and ready in under an hour.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 tbsp unsalted butter for sautéing
• ▢ 1 tbsp olive oil optional, helps prevent butter from browning
• ▢ 1.5 cup yellow onion, diced
• ▢ 0.75 cup celery, diced
• ▢ 0.75 cup carrot, diced
• ▢ 4 clove garlic, minced
• ▢ 0.25 cup all-purpose flour for thickening
• ▢ 4 cup low-sodium chicken broth or vegetable broth
• ▢ 2 cup whole milk
• ▢ 0.5 cup heavy cream
• ▢ 2 lb russet potatoes, peeled and diced 0.5-inch cubes
• ▢ 2.5 cup sharp cheddar cheese, freshly shredded plus more for serving
• ▢ 1.5 tsp kosher salt adjust to taste
• ▢ 1 tsp black pepper freshly ground
• ▢ 0.5 tsp smoked paprika
• ▢ 0.5 tsp dried thyme
• ▢ 1 leaf bay leaf
• ▢ 0.25 cup scallions or chives, sliced for garnish
• ▢ 0.5 cup cooked bacon, crumbled optional garnish

Instructions

Preparation Steps

• Prep the vegetables: Peel and dice the potatoes into 0.5-inch cubes. Dice the onion, celery, and carrot. Mince the garlic. Shred the cheddar.
• Sauté aromatics: In a large heavy pot over medium heat, melt the butter with the olive oil. Add onion, celery, and carrot; cook, stirring occasionally, until softened, about 5 to 6 minutes. Stir in garlic and cook 30 to 60 seconds until fragrant.
• Make a roux: Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes to remove raw flour taste.
• Build the soup: Gradually whisk in the chicken broth until smooth. Stir in the milk, thyme, smoked paprika, bay leaf, salt, and pepper.
• Simmer with potatoes: Add the diced potatoes. Bring to a gentle simmer, then cover partially and cook, stirring occasionally, until potatoes are tender, about 15 to 18 minutes.
• Thicken texture: Using a potato masher, lightly mash some of the potatoes in the pot (about one-third of them) to thicken while keeping chunks for texture.
• Finish creamy and cheesy: Reduce heat to low. Stir in the heavy cream. Add the shredded cheddar a handful at a time, stirring until fully melted before adding more. Do not boil after adding cheese.
• Season to taste: Remove and discard the bay leaf. Adjust salt and pepper. If too thick, thin with a splash of broth or milk; if too thin, simmer a few more minutes.
• Serve: Ladle into bowls and garnish with scallions or chives. Add crumbled bacon and extra cheddar if desired.

Notes

For a vegetarian version, use vegetable broth and skip the bacon. White cheddar melts beautifully and keeps the soup pale. Leftovers keep 3 to 4 days refrigerated; rewarm gently over low heat and add a splash of milk if needed. Freezing is possible but may slightly change the texture due to dairy.