There is nothing quite as comforting as a bowl of homemade potato soup, especially one rich with cheddar, garlic, and plenty of hearty goodness. This Easy Cheddar & Garlic Potato Soup is the kind of recipe that comes together quickly, uses simple everyday ingredients, and fills your kitchen with the most irresistible, cozy aroma.
Creamy, flavorful, and wonderfully satisfying, it's perfect for busy weeknights, chilly days, or any time you are craving a warm hug in a bowl. If you love easy comfort food that delivers big flavour with minimal effort, this soup is sure to become a new favourite.
We have had a few really chilly days of late. Soup weather. There is nothing like a hot bowl of soup to help take the chill off of your bones. This was a soup that I saw on Pinterest a few weeks back and had saved. I liked the idea of a potato soup, heavy on the garlic and cheese.
When I went to print out the recipe however, I quickly realized that the photo which had been included with the soup was not relevant to the recipe. It was all AI generated, which was somewhat disappointing. I did not think I could trust it, but I was pretty much invested by that point with the idea of this soup so I went ahead with it and kind of mashed it together using some ideas from a variety of different recipes, using what I had on hand.
The end result was an incredibly delicious soup. Garlicky without being overly so. Rich and thick and indulgent with the cheese and the cream. The combination of herbs was just right. Not overpowering in any way. It also enabled me to use up the last of the cheddar I had bought when my sister and I went to the cheese farm earlier in the summer. Yay! I actually got it all used before it went moldy! (A real hazard when you live by yourself!)
It was rich and creamy, with beautiful flavors. I put together a bit of a crispy cheesy garnish to spoon over top. A creamy soup needs something like that I always think, to add extra interest. It certainly was yummy. I was really pleased with this soup and thought you would also enjoy it!
At least you know I really cooked it! It is getting harder and harder to trust many of the things we see online, don't you think?
INGREDIENTS NEEDED
TO MAKE
🍛EASY CHEDDAR & GARLIC POTATO SOUP🍛
There is nothing really complicated about this soup.
- 1/2 TBS light olive oil
- 1 medium onion, peeled and finely chopped
- 2 fat cloves of garlic, peeled and minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp of dried rosemary
- 1 tsp dried chives
- 1 tsp dried parsley flakes
- pinch of red pepper flakes
- 3 ( 720ml) cups of stock (chicken or vegetable)
- 2 medium russet potatoes, peeled and cubed (about 1 1/2 cups)
- 1/2 cup ( 120ml) heavy cream
- 1/2 cup (56g) hand grated strong cheddar cheese
- salt and white pepper to taste
To garnish:
- 2 TBS crispy fried onions
- 2 TBS hand grated strong cheddar cheese
- 1/2 tsp parsley flakes
🍛NOTES ON INGREDIENTS🍛
Light Olive Oil
Adds a light flavorful base for sauteing your aromatics. It brings depth without overpowering the remaining ingredients.
Onion
Offers a gentle sweetness that balances the garlic and cheddar perfectly.
Garlic
This is the heat of this soup's cozy flavours. Trust me when I say the amount is perfect.
Dried Herbs
They add a lovely earthy flavour to the soup. You can vary them according to what you have available to you.
Red Pepper Flakes
You can leave these out. They don't add a lot of heat however, so I recommend leaving them in.
Russet Potatoes
These break down easily and create that natural creamy texture without needing additional thickeners. Their starchiness is what gives this soup it's velvety body.
Sharp/Strong Cheddar Cheese
This adds a lovely element of richness, creaminess and flavour to the soup. Do grate your own cheese and use a good quality one.
Heavy Cream
This also adds another element of richness and creaminess to the soup. You can use low fat evaporated milk if you wish to keep the calories and fat down.
THE GARNISH
While this is certainly optional, it does add a lovely touch. Crispy fried onions are usually found in the salad dressing section of the store. A popular brand here is French's. Use the same cheddar as you have used in the soup and dried parsley flakes are perfectly fine.
🍛HOW TO MAKE CHEDDAR & GARLIC POTATO SOUP🍛
This is a very simple soup to make. Quick, easy and delicious.
- Heat the oil in a medium sized saucepan over medium heat. Add the onions. Cook, stirring occasionally, for 5 to 7 minutes until softened. (Do not allow to brown. Don't be in too much of a rush.)
- Add the garlic and the herbs. Cook for one minute longer until very fragrant. (You don't want to burn the garlic or the herbs as they can turn bitter.)
- Add the potatoes. Stir to coat them in the herby mixture and then add the stock. It should cover the potatoes. If it doesn't you may need to add a bit more until it does. (Making sure they are covered allows for even cooking.)
- Bring to the boil, then reduce to a low simmer. Cover tightly and cook for 15 to 20 minutes, until the potatoes are very tender. (They should break apart easily under the tines of a fork.)
- While the soup is cooking mix the garnish ingredients together in a mall bowl until well combined. (I use a small fork to gently mix them.)
- Using an immersion blender, carefully blend the soup until it is fairly smooth. (You could also do this in a food processor or regular blender. Or, if you want a chunkier soup, simply mash it with a potato masher. I like the herbs, especially the rosemary to be blended.)
- Whisk in the cheese and cream, whisking until the cheese has thoroughly melted and the soup is smooth. Taste and adjust seasoning with salt and pepper. (Do this off the heat. If it cools too much reheat gently over medium low heat without boiling.)
- Ladle into heated bowls. Top each with a portion of the garnish and serve immediately. (The garnish is thoroughly optional, but very nice.)
🍛HINTS AND TIPS FOR MAKING THE BEST SOUPS🍛
1. There are a lot of really great ready made stocks available in the shops these days, but often they can be high in salt. I always try to make my own stock when I have bones left from a roast or ham or chicken.
- Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown). Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt. You can also add some fresh herbs if you have them like parsley and thyme. Bring to the boil.
- Skim off any foam and discard. Simmer over low heat for an hour or so. Obviously the longer you simmer it the more flavor filled it will be. Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.
2. An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish. It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve. Passing it through a sieve will remove any solids and make for a creamier soup.
3. If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard. Alternately you can pass several layers of paper towel across the top, just skimming it. The paper towel will soak up the fat very easily.
4. Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.
5. Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups. There are also certain vegetables whose textures alter a bit when frozen, such as potatoes. You may, or may not, like the texture of them afterwards.
6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.
7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it. You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.
8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.
9. I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven. You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.
🍛FREQUENTLY ASKED QUESTIONS🍛
WHAT MAKES THIS SOUP SO CREAMY?
The creaminess comes from a few things. First pureeing everything with an immersion blender. This makes everything silky and smooth. Second, adding a small amount of cream and a good melting cheddar. This adds to the rich flavours and silky creaminess.
HOW CAN I KEEP THE CHEESE FROM TURNING GRAINY?
Add the cheese off the heat and stir gently. High heat can cause cheese to split. Grate your own cheese if possible. Bagged shredded cheese doesn't melt as smoothly because of the anti-caking starches added to keep them flowing easily.
CAN THIS SOUP BE MADE VEGETARIAN OR VEGAN?
Absolutely. Use vegetable broth for a vegetarian version. For vegan, swap in plant-based butter, dairy free milk and vegan cheddar. A spoonful of coconut cream or dairy-free cream cheese adds extra richness.
WHAT IF MY SOUP IS TOO THICK?
Just stir in warm broth or milk a little bit at a time until it reaches the consistency you like.
CAN I USE FRESH HERBS INSTEAD OF DRIED?
You can certainly use fresh instead of dried. You will need approximately twice the amount as the dried.
CAN THIS RECIPE BE DOUBLED?
Yes, simply double all of the ingredients as written. Cook times should remain the same.
CAN THIS SOUP BE FROZEN?
Yes, but for the best texture, freeze the soup before adding the cheese. Stir in fresh cheddar after thawing and reheating for a smoother finish.
🍛A FEW OTHER SOUP RECIPES FOR YOU TO ENJOY🍛
No doubt about it the temperatures are dropping and soup weather is upon us. Here are a few other delicious soup recipes that we enjoy that I think you will too!
LEMON & CHICKEN SOUP - A bright and comforting soup that is quick to make and wonderfully fresh, with tender chicken, sweet carrots, and broken spaghetti simmered in a rich chicken stock. A squeeze of fresh lemon adds a sunny layer of flavour that lifts the whole bowl without overpowering it. Finished with plenty of Parmesan and parsley, it's hearty, satisfying, and perfectly belly-warming. Perfect for cooler days.
Pin this delicious recipe to your Soup or Potato recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Three servings
Easy Cheddar & Garlic Potato Soup
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Simple, rich, hearty and delicious. A real belly warmer on a cool day. This is a small batch recipe that can easily be doubled.
Ingredients
- 1/2 TBS light olive oil
- 1 medium onion, peeled and finely chopped
- 2 fat cloves of garlic, peeled and minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp of dried rosemary
- 1 tsp dried chives
- 1 tsp dried parsley flakes
- pinch of red pepper flakes
- 3 ( 720ml) cups of stock (chicken or vegetable)
- 2 medium russet potatoes, peeled and cubed (about 1 1/2 cups)
- 1/2 cup ( 120ml) heavy cream
- 1/2 cup (56g) hand grated strong cheddar cheese
- salt and white pepper to taste
To garnish:
- 2 TBS crispy fried onions
- 2 TBS hand grated strong cheddar cheese
- 1/2 tsp parsley flakes
Instructions
- Heat the oil in a medium sized saucepan over medium heat. Add the onions. Cook, stirring occasionally, for 5 to 7 minutes until softened.
- Add the garlic and the herbs. Cook for one minute longer until very fragrant.
- Add the potatoes. Stir to coat them in the herby mixture and then add the stock. It should cover the potatoes. If it doesn't you may need to add a bit more until it does.
- Bring to the boil, then reduce to a low simmer. Cover tightly and cook for 15 to 20 minutes, until the potatoes are very tender.
- While the soup is cooking mix the garnish ingredients together in a mall bowl until well combined.
- Using an immersion blender, carefully blend the soup until it is fairly smooth.
- Whisk in the cheese and cream, whisking until the cheese has thoroughly melted and the soup is smooth. Taste and adjust seasoning with salt and pepper.
- Ladle into heated bowls. Top each with a portion of the garnish and serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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There is something really comforting about a homemade bake, especially one that fill the kitchen with warmth and familiar scents. This recipe is one of those simple, dependable favourites . . . the kind you can pull together with everyday ingredients ad end up with something truly delicious.
Whether you are baking for yourself, sharing with a friend or someone you love, or just craving a cozy moment in the middle of the day, this is the kind of treat that always hits the spot. Easy, reliable and wonderfully satisfying. Its sure to be a recipe you will reach for again and again.
There is something about the autumn months that makes one want to turn to warm bakes using apple and pumpkin and warm baking spices. I had a small jar of applesauce leftover from when my sister and I canned applesauce last year and I wanted to use it up before I make more. This was the perfect excuse to bake this old favourite, Spiced Irish Applesauce Cake.
This is a recipe that comes from the pages of my Big Blue Binder. I've been baking it for years and years. I am not sure what makes it Irish, but I do know that it is a very delicious and moist cake. I also know that the Irish are great bakers and like to use buttermilk a lot in their baking, so perhaps this is the reason.
This is a cake that always comes out moist and delicious. The buttermilk and applesauce ensure this. It's also relatively low in fat due to the applesauce which helps to replace some of the fat in the recipe.
I love the combination of warm baking spices used . . . cinnamon, ginger, nutmeg, cloves, cardamom . . . these things herald the autumn baking season to me. Autumn and those scents and flavors go together like peas and carrots.
There is no need to ice this cake. I simply dust it with some icing sugar to pretty it up a bit, but that isn't even totally necessary. This is a cake that stands very well on it's own.
With a glass of cold milk or a hot cup of tea for a snack, or with some whipped cream or even ice cream for dessert, this is a cake that everyone is going to enjoy! I guarantee! Moist, spicy and delicious!
INGREDIENTS NEEDED
TO MAKE
🍂SPICED IRISH APPLESAUCE CAKE🍂
There is nothing too complicated about the ingredients needed to make this cake. Simple ingredients put together in the most delicious way!
- 1/2 cup (120ml) buttermilk
- 1/2 cup (115g) unsweetened applesauce
- 1/4 cup (60ml) vegetable oil
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/3 cup (73g) soft light brown sugar
- 1 TBS molasses
- 1 tsp vanilla extract
- 1 1/4 cups (177g) plain all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
🍂INGREDIENTS NOTES🍂
Buttermilk
Adds a light, fluffy rise and tender crumb, thanks to its acidity, which reacts beautifully with the baking soda. It also adds a subtle tang.
Unsweetened Applesauce
Keeps the cake incredibly moist and soft for days. Adds a gentle apple flavour and replaces some of the fat without sacrificing tenderness.
Vegetable Oil
Provides richness and ensures the cake stays softer longer than a traditional butter-based cake would. You can use Canola or any neutral flavored oil. I like light olive oil.
Eggs
Binds the batter and adds richness, moisture and structure.
Granulated Sugar
Sweetens the cake while helping to lock in moisture for a soft crumb.
Brown Sugar
Adds a deeper flavour and additional moistness to the cake.
Molasses
Adds a deep rich flavour.
All-Purpose Plain Flour
Provides just the right amount of structure while keeping the crumb tender. A one to one gluten free baking mix works well as a substitute.
Baking Powder & Baking soda (Bicarbonate)
Work together to give the cake life. Baking soda works with the buttermilk for tenderness, while baking powder adds extra rise.
Warm Baking Spices
The heart of this delicious cake. They create a cozy, aromatic flavour profile rooted in Irish baking tradition. They bring warmth and a sweet aromatic depth to the cake.
🍂HOW TO MAKE SPICED IRISH APPLESAUCE CAKE🍂
A very simple and easy cake to make.
- Preheat the oven to 350*F/180*C/ gas mark 4. Lightly grease an 8-inch square baking tin and then line with baking paper. Set aside. (I crumple up the baking paper really small and then uncrumple it, it fits into the pan perfectly without folds.)
- Whisk the flour, baking powder, soda, salt, cinnamon, ginger, nutmeg, cloves and cardamom together in a medium bowl with a wire whisk, making sure everything is evenly combined. (Its important that you distribute the spices and leavenings evenly through the flour.)
- Whisk the buttermilk, eggs, applesauce, oil, molasses, both sugars and molasses together in a larger bowl. Combine evenly. (Make sure everything is evenly mixed together.)
- Add the flour mixture to the liquid ingredients and whisk everything together to combine well. The batter should be smooth without any lumps. (The batter should be smooth, but take care not to overmix or you risk making a tough cake. I used a large silicone whisk.)
- Pour the batter into the prepared pan. (Once you add the liquid to the flour it's important to get the cake into the oven as soon as possible as the buttermilk and soda will start reacting as soon as they meet.)
- Bake in the preheated oven for 30 to 40 minutes until a toothpick inserted in the center comes out clean and the top springs back when lightly touched. (Mine took about 35 minutes but do check it at 30.)
- Leave to cool in the pan before lifting out to serve. You can dust the top with some icing sugar if you wish. (Leaving it in the pan to cool makes for a dense and moist crumb.)
- Cut into squares to serve, with or without a dollop of whipped cream on top. (Store any leftovers in an airtight container for up to three days, or freeze for longer.)
🍂HINTS AND TIPS FOR SUCCESS WHEN BAKING CAKES🍂
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
🍂FREQUENTLY ASKED QUESTIONS🍂
CAN THIS CAKE BE MADE AHEAD OF TIME?
Yes, in fact it tastes even better the day after baking. The spices deepen and the cake becomes even moister.
HOW SHOULD I STORE THIS CAKE?
Keep this cake stored in an airtight container at room temperature for up to three days. No need for refrigeration.
DOES THIS CAKE FREEZE WELL?
Yes this cake freezes beautifully. Wrap it well in come plastic cling film and then a layer of foil. Label and date. Freeze for up to four weeks. Thaw overnight before serving.
CAN I MAKE THIS CAKE GLUTEN FREE?
Yes, simply use a one to one gluten free baking mix in place of the flour.
CAN THIS CAKE BE MADE WITHOUT EGGS?
Yes, simply use extra applesauce in place of the eggs. (1/2 cup or 115g)
CAN THIS BE MADE VEGAN?
Yes, use applesauce instead of eggs and a homemade buttermilk substitute made with plant milk.
CAN I DOUBLE THE RECIPE?
Absolutely. Double and bake in a 9 by 13-inch pan for 45 to 50 minutes.
CAN I ADD FRUIT OR NUTS TO THE RECIPE?
Yes, diced apples, pears, raisins, sultanas, dates or toasted nuts all make beautiful additions.
CAN I USE SWEETENED APPLESAUCE?
You can but you will have a sweeter cake than you would otherwise.
🍂A FEW MORE IRISH CAKES FOR YOU TO ENJOY🍂
Those Irish, they are good bakers. Here's a few more cakes which we enjoy!
IRISH WHISKY AND GINGER CAKE - A beautifully moist, dense farmhouse-style bake that delivers a true ginger-lover's dream. Packed with ground ginger and studded with golden jewels of crystalized ginger soaked in Irish whiskey for extra richness. It bakes into a buttery, sweet, spicy loaf with a gorgeous golden top. More candied ginger is scattered over top prior to baking, creating sparkly little pebbles that make each slice fragrant and irresistible.
IRISH TEA CAKE - A simple vanilla scented sponge made from ordinary pantry ingredients. It bakes up into something truly special. Light, tender, not overly sweet, it has that lovely moist crumb that makes each slice perfect to enjoy with a hot cup of tea or coffee. A dusting of icing sugar is all it needs, although its also very nice dressed up with whipped cream and berries! An everyday cake that feels timeless.
Pin this delicious recipe to your Baking, Irish, Teatime, or Cake recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
RECIPE HERE
Yield: one 8-inch square cake
Spiced Irish Applesauce Cake
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Moist and delicious with minimal prep, cleanup and an easy bake.
Ingredients
- 1/2 cup (120ml) buttermilk
- 1/2 cup (115g) unsweetened applesauce
- 1/4 cup (60ml) vegetable oil
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/3 cup (73g) soft light brown sugar
- 1 TBS molasses
- 1 tsp vanilla extract
- 1 1/4 cups (177g) plain all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Lightly grease an 8-inch square baking tin and then line with baking paper. Set aside.
- Whisk the flour, baking powder, soda, salt, cinnamon, ginger, nutmeg, cloves and cardamom together in a medium bowl with a wire whisk, making sure everything is evenly combined.
- Whisk the buttermilk, eggs, applesauce, oil, molasses, both sugars and molasses together in a larger bowl. Combine evenly.
- Add the flour mixture to the liquid ingredients and whisk everything together to combine well. The batter should be smooth without any lumps.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes until a toothpick inserted in the center comes out clean and the top springs back when lightly touched.
- Leave to cool in the pan before lifting out to serve. You can dust the top with some icing sugar if you wish.
- Cut into squares to serve, with or without a dollop of whipped cream on top.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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