What are the key ingredients in Cheddar Garlic Herb Potato Soup?

The heart of Cheddar Garlic Herb Potato Soup is a blend of Yukon Gold potatoes, roasted garlic cheddar cheese, and a medley of aromatic vegetables such as onions, leeks, carrots, celery, and red pepper. Bacon adds a savory richness, while fresh thyme and a bay leaf infuse herbal depth. A combination of chicken stock, whole milk, and heavy cream makes the soup luxuriously creamy. All these flavors come together for a bowl that’s both comforting and layered with taste.

Does adding cheese make potato soup better?

Absolutely! Cheese—especially a flavorful cheddar—brings a tangy, melty richness that elevates classic potato soup. In this recipe, roasted garlic cheddar cheese adds both nuttiness and a gentle garlicky warmth. The cheese melts into the soup, making each spoonful extra creamy and satisfying. It also helps balance the earthiness of the potatoes and the savory notes from the bacon and vegetables.

How can I make my potato soup extra creamy and thick?

For ultra-creamy Cheddar Garlic Herb Potato Soup, use a mix of whole milk and heavy cream along with the chicken stock. If you want an even thicker texture, mash some of the cooked potatoes right in the pot or use an immersion blender to partially blend the soup. Cheese also acts as a natural thickener as it melts. If your soup still feels thin, simmer it uncovered for a few extra minutes to let some liquid evaporate—just be sure to stir often so nothing sticks.

Why did my potato soup turn out lumpy or not creamy?

Lumpy soup usually means the potatoes weren’t cooked long enough or weren’t blended/mixed thoroughly. Make sure to simmer the potatoes until they’re fork-tender before mashing or blending. Adding the cheese gradually and stirring well ensures it melts smoothly into the soup. If you're reheating leftovers, whisk gently as soups with dairy can separate or become grainy if overheated—low and slow is the way to go for the creamiest results

Cheddar Garlic Herb Potato Soup – Creamy, Comforting

Description

A creamy potato and vegetable soup with roasted garlic cheddar cheese and turkey bacon.

Ingredients

Scale

4 slices chopped turkey bacon

1 tbsp butter

1 cup chopped onion

1 cup chopped red pepper

1 cup chopped leeks

1 cup chopped carrots

1 cup chopped celery

1 tbsp chopped garlic

3 cups peeled and diced Yukon Gold potatoes

1/4 tsp black pepper

1/4 tsp kosher salt

1 bay leaf

2 sprigs thyme

2 cups chicken stock

1/2 cup whole milk

1/2 cup heavy cream

1 1/2 cups roasted garlic cheddar cheese or sharp cheddar, shredded

1/4 cup diced scallions

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Instructions

1. In a Dutch oven over medium heat, cook turkey bacon until crisp. Remove turkey bacon and drain on paper towels. Discard all but 3 tablespoons of turkey bacon fat from the pot.

2. Add butter, onion, red pepper, leeks, carrots, celery, garlic, potatoes, black pepper, kosher salt, bay leaf, and thyme to the pot. Cook on low heat for 10 minutes, stirring occasionally, until vegetables begin to soften.

3. Pour in chicken stock, whole milk, and heavy cream. Bring to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.

4. Remove bay leaf and thyme sprigs. Stir in 1 cup of roasted garlic cheddar cheese until melted and smooth.

5. Ladle soup into bowls. Top with reserved turkey bacon, remaining cheese, and diced scallions.

Notes

For vegetarian soup, omit turkey bacon and use vegetable stock.

Roasted garlic cheddar adds deep flavor, but sharp cheddar works well too.

Prep Time: 15
Cook Time: 45
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 7 g
Sodium: 900 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 75 mg