Classic Garlic Cheddar Soup

Cold weather always makes me crave soup. There’s something about a steaming bowl that just hits the spot when it’s chilly outside. But I’ll be honest – I used to think making soup from scratch was too much work for a busy weeknight.

That’s why this garlic cheddar soup changed everything for me. It comes together in about 30 minutes with ingredients I already have in my kitchen. No fancy stock-making or hours of simmering required. Just real comfort food that tastes like it took all day.

The best part? My kids actually ask for seconds. And when you’re dealing with picky eaters, that’s basically a miracle. I make a big batch on Sunday and we eat it throughout the week with crusty bread or grilled cheese sandwiches.

What Kind of Cheddar Cheese Should I Use?

For this soup, you’ll want to use sharp white cheddar cheese, and I highly recommend shredding it yourself from a block rather than buying pre-shredded. Pre-shredded cheese has anti-caking agents that can make your soup grainy instead of smooth and creamy. Sharp cheddar gives you that bold, tangy flavor that really makes this soup shine, but if you prefer a milder taste, medium cheddar will work too. When you’re shredding the cheese, make sure it’s cold from the fridge – it’s much easier to work with and won’t clump together as much.

Options for Substitutions

This creamy soup is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Leek: If you can’t find leeks, use 1 medium yellow onion instead. It’ll give you that same mild onion flavor without the fuss of hunting down leeks.
• Parsnip: No parsnips? Try using an extra carrot or some chopped turnip. You could even add diced potato for a heartier texture.
• White wine: Skip the wine if you prefer – just use an extra 2/3 cup of chicken broth. If you want that slight tang, add a splash of white wine vinegar to the broth.
• Sharp white cheddar: Any good melting cheese works here. Try sharp yellow cheddar, gruyere, or even a mix of cheddar and cream cheese for extra richness.
• Evaporated milk: Heavy cream or half-and-half make great substitutes. Use the same amount, but add it at the very end and don’t let it boil to prevent curdling.
• Cornstarch: For thickening, you can use 4 tablespoons of flour mixed with cold water instead of cornstarch. Just whisk it in well to avoid lumps.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic cheddar soup is adding the cheese too quickly or over high heat, which causes it to clump and become grainy instead of melting smoothly – always reduce the heat to low and add the cheese gradually while stirring constantly.

Another common error is not properly dissolving the cornstarch in cold water before adding it to the soup, which can create lumps that are hard to remove once they form.

Don’t rush the vegetable cooking process at the beginning – take time to properly soften the leeks, carrots, celery, and parsnips until they’re tender, as this builds the flavor foundation for your soup.

Finally, avoid boiling the soup once you’ve added the evaporated milk and cheese, as high heat can cause the dairy to curdle and ruin the creamy texture you’re working toward.

What to Serve With Garlic Cheddar Soup?

This rich and creamy soup is perfect with some crusty bread or warm dinner rolls for dipping and soaking up all that cheesy goodness. Since the soup already has such bold garlic and cheddar flavors, I like to keep sides simple – a fresh mixed greens salad with a light vinaigrette helps cut through the richness. You could also serve it alongside a grilled ham and cheese sandwich for the ultimate comfort meal, or try it with some crispy bacon bits sprinkled on top. For a lighter option, roasted vegetables like broccoli or Brussels sprouts make a nice contrast to the creamy soup.

Storage Instructions

Refrigerate: This garlic cheddar soup keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those garlic and cheese flavors have more time to meld together. Just give it a good stir before serving since it might separate a little.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that dairy-based soups sometimes get a bit grainy when thawed. I like to freeze it in individual portions using freezer bags laid flat – makes it so much easier to thaw just what you need for lunch or dinner.

Warm Up: Reheat your soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. If it seems too thick after reheating, just whisk in a splash of chicken broth or milk. The microwave works too, but use 50% power and stir every minute to keep it from getting lumpy.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 50-60 g
• Fat: 65-75 g
• Carbohydrates: 70-80 g

Ingredients

For the soup:

• 1 tbsp unsalted butter
• 1 tbsp canola oil
• 1 medium leek (white part only), sliced
• 1/2 cup diced carrots
• 1/2 cup diced celery stalks
• 1/2 cup diced peeled parsnip
• 1 tsp salt
• 1/2 tsp ground black pepper
• 6 cloves garlic, finely chopped
• 2 cans (14.5 oz each) chicken broth
• 2/3 cup dry white wine
• 2 tbsp cornstarch
• 1/4 cup cold water
• 1 can (12 oz) evaporated milk
• 2 cups grated sharp white cheddar cheese

For garnish:

• Crushed baked pita chips
• Chopped fresh parsley

Step 1: Sauté the Vegetables

• 1 tbsp unsalted butter
• 1 tbsp canola oil
• 1 medium leek (white part only), sliced
• 1/2 cup diced carrots
• 1/2 cup diced celery stalks
• 1/2 cup diced peeled parsnip
• 1 tsp salt
• 1/2 tsp ground black pepper
• 6 cloves garlic, finely chopped

In a large saucepan, heat the butter and canola oil over medium heat.

Once hot, add the sliced leek (white part only), diced carrots, diced celery, diced peeled parsnip, salt, and black pepper.

Cook and stir the vegetables for 7-8 minutes, or until they turn crisp-tender.

Then add the finely chopped garlic and cook for an additional 1-2 minutes, until fragrant.

Step 2: Simmer the Soup

• 2 cans (14.5 oz each) chicken broth
• 2/3 cup dry white wine

Stir in the chicken broth and dry white wine with the sautéed vegetables.

Increase the heat to bring the mixture to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, or until the vegetables are fully tender.

Remove the pot from heat and allow the soup to cool slightly.

Step 3: Blend and Thicken the Soup

• 2 tbsp cornstarch
• 1/4 cup cold water
• 1 can (12 oz) evaporated milk

While the soup cools, mix the cornstarch and cold water in a small bowl until smooth to make a slurry.

Working in batches, process the soup in a food processor or blender until smooth, then return all of it to the saucepan.

Stir in the evaporated milk and cornstarch slurry.

Bring the soup back to a boil over medium heat, then reduce to a simmer, uncovered, and cook until it thickens and becomes bubbly, stirring frequently to prevent sticking.

Personally, I like to watch for a silky, creamy consistency as my cue for the perfect texture.

Step 4: Add Cheese and Finish the Soup

• 2 cups grated sharp white cheddar cheese

Add the grated sharp white cheddar cheese to the hot soup and stir until the cheese is completely melted and well blended into the soup.

Taste and adjust seasoning if needed.

Step 5: Serve and Garnish

• crushed baked pita chips
• chopped fresh parsley

Ladle the smooth, creamy soup into bowls.

Top each serving with a generous sprinkle of crushed baked pita chips and some chopped fresh parsley for added crunch and a fresh finish.

For a special touch, I like to use extra parsley for brighter color and a burst of herbaceous flavor.