This Cheddar Garlic Potato Soup delivers creamy body, gentle garlic warmth, and a clean, tangy cheddar finish that stays velvety—not grainy. The base uses Yukon Gold potatoes for natural silkiness, a brief flour-butter roux for stability, and a controlled low-heat cheese melt to keep the texture smooth. The result is a polished, restaurant-style bowl that cooks in about 40 minutes on the stovetop and holds beautifully for serving.
Ingredients & Measurements
- Yield: 6 servings (about 1½ cups each)
- Potatoes & Aromatics
- 1.1 kg (2½ lb) Yukon Gold potatoes, peeled and cut into 2 cm / ¾ in cubes
- 1 medium yellow onion, finely diced (about 180 g / 1¼ cups)
- 2 celery ribs, finely diced (about 120 g / ¾ cup)
- 4 large garlic cloves, very finely minced (about 1½ Tbsp)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- Thickener & Liquid
- 3 Tbsp all-purpose flour (use 1:1 GF blend for gluten-free)
- 1 L (4 cups) low-sodium chicken or vegetable broth, room temperature
- 480 ml (2 cups) whole milk or 360 ml (1½ cups) whole milk + 120 ml (½ cup) heavy cream
- Seasoning & Cheese
- 1¼ tsp fine sea salt, divided (adjust to taste)
- ½ tsp freshly ground black pepper
- ½ tsp celery salt or ¼ tsp sweet paprika (optional flavor lift)
- 225 g (8 oz / about 2 cups packed) finely shredded sharp cheddar, room temperature
- 30 g (¼ cup) finely grated Parmesan (stability and umami)
- Finish & Garnish (optional but recommended)
- 2 Tbsp unsalted butter (final gloss)
- 2 Tbsp chopped chives or scallions
- 4 strips crisp-cooked bacon, crumbled (optional)
- Extra shredded cheddar, black pepper, and a spoon of sour cream for serving
Step-by-Step Instructions
- Sweat the aromatics for a sweet base (5–6 minutes). Set a large heavy pot (5–6 L) over medium heat. Add 2 Tbsp butter and 1 Tbsp olive oil; when the butter foams, stir in onion, celery, and ½ tsp salt. Cook, stirring occasionally, until the onion turns translucent and edges look glossy, 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant—keep the garlic pale.
- Build a light roux (1 minute). Sprinkle 3 Tbsp flour over the vegetables. Stir constantly for 60 seconds over medium heat; the mixture will look pasty and smell slightly nutty. This roux provides gentle thickening and helps the soup stay emulsified after adding dairy and cheese.
- Add liquids gradually to avoid lumps (1–2 minutes). While stirring, stream in 1 cup broth to loosen the roux. When smooth, add the remaining broth and bring the pot to a strong simmer over medium-high heat. Stir in potatoes, black pepper, and celery salt or paprika (if using).
- Simmer potatoes to tender (14–16 minutes). Reduce heat to medium for a steady simmer—small constant bubbles. Cook uncovered, stirring every 3–4 minutes, until potatoes are just tender when pierced with a fork (14–16 minutes). Skim any foam. Taste the broth; add ¼–½ tsp salt if needed.
- Introduce dairy with heat control (3 minutes). Reduce heat to medium-low. Stir in milk (and cream, if using). Bring back to a gentle simmer (do not boil) and cook 3 minutes to marry flavors. Keeping the temperature below a boil prevents the dairy from breaking.
- Blend for body while keeping texture (1–2 minutes). Use a potato masher to crush about one-third of the potatoes right in the pot, or pulse briefly with an immersion blender (10–15 short pulses). You’re aiming for a silky soup with some potato cubes remaining for bite.
- Melt cheeses low and slow (2–3 minutes). Turn heat to low. Add cheddar and Parmesan a handful at a time, whisking after each addition until melted and smooth, 2–3 minutes total. Keep the soup just below a simmer; overheating can cause the cheddar to separate and turn grainy.
- Finish with butter and balance (1 minute). Stir in the final 2 Tbsp butter for sheen and roundness. Taste and adjust salt and pepper. If you prefer a looser soup, whisk in 2–4 Tbsp hot water or broth; for thicker body, simmer gently 2 minutes more.
- Serve hot with smart garnishes. Ladle into warm bowls. Top with chives, a small sprinkle of cheddar, black pepper, and crumbled bacon if using. A small spoon of sour cream adds tang and cool contrast.
- Hold, reheat, and store safely. The soup can be held covered over low for up to 30 minutes, stirring occasionally. Cool leftovers quickly, refrigerate airtight up to 3 days, or freeze up to 2 months (reheat gently; add a splash of broth or milk to restore silkiness). Avoid boiling on reheat.
Cooking Notes
- Potato choice matters: Yukon Golds create a naturally creamy texture without becoming mealy. Russets also work but release more starch—mash gently and avoid over-blending to prevent a gluey consistency.
- Shred cheese finely: Pre-shred cheddar on a small-hole grater and let it come to room temperature; fine, warm shreds melt smoothly at low heat, reducing the risk of graininess.
- Stability boosters: Parmesan adds emulsifying proteins that help keep cheddar glossy. The brief roux in Step 2 also stabilizes the dairy so the soup reheats without separating.
- Garlic control: For bolder garlic, reserve ½ tsp raw minced garlic and stir in off heat at the end for a fresh bite. For milder results, reduce to 2–3 cloves.
- Vegetarian route: Use vegetable broth and skip bacon. For extra depth, stir in 1 tsp white miso or 1 tsp nutritional yeast before adding cheese.
- Gluten-free option: Replace flour with 2 Tbsp cornstarch, whisked into ¼ cup cold milk; add in Step 5 and simmer 1 minute until slightly thickened before melting the cheese.
- Texture tweaks: For ultra-smooth soup, fully puree after Step 6, then return to the pot and add cheese on low. For chunky soup, mash lightly and consider adding 1 small diced carrot with the onion and celery for color and sweetness.
- Add-ins: Stir in 1½ cups diced cooked ham or rotisserie chicken at the end for a heartier meal; warm through 2 minutes. A handful of blanched broccoli florets is also excellent with cheddar.
- Salt discipline: Cheddar and Parmesan are salty. Start with the recipe’s lower salt amounts and adjust only after cheese melts. If soup tastes flat rather than under-salted, add ½–1 tsp lemon juice for brightness.
- Make-ahead: Cook through Step 6. Cool, refrigerate up to 24 hours, then rewarm gently and proceed with Step 7 right before serving so the cheese melts fresh.
Nutrition Facts (per serving)
- Calories: 420 kcal
- Total fat: 24 g
- Saturated fat: 14 g
- Carbohydrates: 36 g
- Dietary fiber: 3 g
- Total sugars: 6 g
- Protein: 16 g
- Sodium: 980 mg
Conclusion
This Cheddar Garlic Potato Soup is engineered for a silky, stable finish with clear cheddar flavor and gentle garlic. A light roux, low-heat dairy handling, and gradual cheese melting guarantee a smooth bowl that reheats well. Serve it with crusty bread or a crisp salad for a cozy, reliable fall dinner that comes together efficiently on a busy weeknight.
