Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl filled with tender potatoes, sharp cheddar cheese, and a mix of fragrant herbs that bring everything together. You get the cozy goodness of garlic and fresh herbs with every spoonful, making it a perfect meal when you want something warm and satisfying.
I really love this soup because it’s easy to make and tastes like you spent hours in the kitchen. The garlic adds a nice depth without being overpowering, and the cheddar melts into the potatoes in the best way. I usually toss in some fresh parsley or thyme to brighten it up, and it makes the whole house smell so inviting.
My favorite way to serve this soup is with a side of crusty bread or some simple green salad. It’s the kind of meal that feels like a hug on a chilly day, and I’ve found it always gets compliments from anyone I make it for. Plus, it’s great for leftovers and reheats beautifully, so it’s a win for busy weeknights too!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet work great here. Yukon Gold gives a creamier texture, while Russets make it fluffier. If you want fewer carbs, you can use cauliflower as a lower-carb swap.
Broth: Chicken broth adds rich flavor, but vegetable broth works well for a vegetarian option. You can also use low-sodium broth to control salt better.
Cheddar Cheese: Sharp cheddar brings a nice tang and creaminess. If you want a milder taste, use mild cheddar. For a twist, try smoked cheddar for extra depth.
Herbs: Thyme and parsley freshen the soup. If you don’t have fresh, dried works fine—just use about a third of the amount. You can also add chives or rosemary for variety.
Milk & Cream: Whole milk and heavy cream make the soup rich and creamy. For lighter options, use half-and-half or a mix of milk and Greek yogurt (stirred in last to avoid curdling).
How Do You Get a Creamy Texture Without Overblending the Potatoes?
Balancing creaminess with texture is key. Here’s what I do:
- Cook the potatoes until tender but not falling apart.
- Mash or use an immersion blender gently—only mash about half the potatoes to keep chunks for bite.
- Be patient adding cheese; melt it slowly on low heat to keep the soup smooth.
- Heat milk and cream gently—boiling may separate the dairy.
This way, the soup feels thick and creamy but still has some texture, which makes every spoonful interesting.
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer this because it heats evenly and prevents sticking during cooking.
- Wooden spoon or silicone spatula – perfect for stirring without scratching the pot and for scraping the onion and garlic.
- Whisk – helps smoothly incorporate flour and broth without lumps.
- Immersion blender or potato masher – makes mashing the potatoes easy while leaving some texture.
- Measuring cups and spoons – for accurate ingredient amounts and seasoning.
- Grater – for shredding the cheese right before adding to keep it fresh and melty.
Flavor Variations & Add-Ins
- Add cooked bacon bits or pancetta for a smoky, savory twist that pairs great with the cheddar.
- Mix in sautéed mushrooms or caramelized onions for extra flavor and texture.
- Stir in cooked shredded chicken or turkey if you want a heartier, protein-rich soup.
- Use different cheeses like smoked gouda or pepper jack for different flavor profiles.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Soup Base:
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken broth or vegetable broth
- 1 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
To Make It Creamy and Cheesy:
- 2 cups milk (whole milk preferred for creaminess)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
Seasonings and Extras:
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- Salt and black pepper to taste
- Optional toppings: cooked bacon bits, croutons, extra shredded cheddar, fresh chives or parsley
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook, so you’re looking at around 35 minutes start to finish. It’s a quick and cozy meal that’s perfect for any day when you want something warm and satisfying without a lot of fuss.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Start by melting the butter in a large pot over medium heat. Add the chopped onions and cook them gently until they’re soft and translucent—about 5 minutes. Then add the minced garlic and cook for another 1-2 minutes until you can really smell that lovely garlic aroma.
2. Make the Roux and Add Broth:
Sprinkle the flour over the onion and garlic mixture and stir constantly for about a minute—this cooks the flour so your soup won’t taste floury. Slowly pour in the chicken broth while whisking, making sure there are no lumps. Let it come to a gentle simmer.
3. Cook the Potatoes with Herbs:
Add the diced potatoes along with thyme, parsley, salt, and pepper. Cover the pot and let the potatoes cook until they’re soft and tender, which should take about 15-20 minutes.
4. Mash Some Potatoes and Add Dairy:
Once the potatoes are soft, mash some of them right in the pot using a potato masher or an immersion blender—you want some chunks left for a nice texture. Next, stir in the milk and heavy cream slowly. Warm the soup gently but don’t let it boil to keep it silky smooth.
5. Add Cheese and Final Touches:
Gradually add the shredded cheddar cheese, stirring constantly so it melts smoothly into the soup. Taste and adjust your salt and pepper. Serve the soup hot, topped with any optional extras like crispy bacon bits, croutons, extra shredded cheddar, or fresh herbs.
Enjoy your creamy, comforting bowl of cheddar garlic herb potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking. Frozen potatoes may release extra water, so adjust the broth amount accordingly to avoid a watery soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when it sits overnight. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave to prevent curdling; add a splash of milk if it thickens too much.
What Can I Substitute for Heavy Cream?
For a lighter option, use half-and-half or mix milk with a tablespoon of cornstarch to thicken. Avoid boiling after adding as it may cause separation.
