Cheddar Garlic Herb Potato Soup is a warm and comforting bowl full of creamy potatoes, sharp cheddar cheese, and a lovely hint of garlic and fresh herbs. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with just the right balance of cheesy goodness and flavorful herbs that brighten every spoonful. The potatoes are tender and smooth, making every bite wonderfully satisfying.
I love making this soup when I want something simple yet full of flavor that everyone in the family will enjoy. The garlic and herbs add a fresh twist that keeps the soup from feeling too heavy, and the cheddar melts perfectly into the creamy base. It’s one of those recipes you can easily tweak by adding a bit of crispy bacon or a sprinkle of green onions on top for an extra special touch.
My favorite way to enjoy this soup is with a side of crusty bread or warm rolls to soak up every last drop. It’s also fantastic for lunch or dinner, and I find it works great as leftovers because the flavors develop even more after a day or two. Whenever I make this soup, it always feels like a little celebration of simple, home-cooked comfort.
Key Ingredients & Substitutions
Potatoes: I like using Yukon Gold or Russet potatoes since they break down nicely and give the soup a creamy texture. If you want a firmer bite, try red potatoes or fingerlings.
Cheddar Cheese: Sharp cheddar adds great flavor, but mild or medium cheddar works well too. For a twist, try smoked cheddar or adding a bit of Parmesan.
Garlic & Herbs: Fresh garlic gives the best flavor, but garlic powder can substitute in a pinch. Fresh herbs like parsley and thyme brighten the soup, but dried herbs are fine if that’s what you have.
Milk & Cream: Whole milk and heavy cream create a rich soup, but you can substitute half-and-half or use just milk for a lighter version. Dairy-free milk and cream alternatives can work but may change the texture slightly.
How Do You Get a Smooth, Thick, Yet Chunky Soup Texture?
The key to perfect texture is partially mashing the potatoes after they’ve cooked.
- Cook potatoes until very tender (about 15-20 minutes).
- Use a potato masher or immersion blender to mash about half of the potatoes right in the pot.
- Leave some potato chunks whole for a nice bite.
- This blending helps thicken the soup naturally without needing extra thickeners.
- Stir gently after adding cheese to avoid clumping or graininess.
Taking your time here ensures the soup is creamy but still has delightful chunks of potato, giving each spoonful a great balance of smoothness and texture.
Equipment You’ll Need
- Large pot or Dutch oven – I use it because it heats evenly and handles all the ingredients easily.
- Wooden spoon or spatula – for stirring the soup, especially when making the roux and mixing in cheese.
- Immersion blender or potato masher – to partially blend the potatoes and thicken the soup while keeping some chunks.
- Measuring cups and spoons – for accuracy, especially with liquids and herbs.
- Grater – to shred the cheddar cheese fresh, which melts best and has better flavor.
Flavor Variations & Add-Ins
- Swap sharp cheddar for gouda or pepper jack for a different flavor punch.
- Add cooked bacon bits or pancetta on top for smoky richness.
- Incorporate a pinch of smoked paprika or cayenne pepper for a little heat and smoky aroma.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
- 6 cups peeled and diced potatoes (about 3-4 medium-sized)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk (whole milk or 2%)
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional toppings: bacon bits, extra shredded cheddar cheese, chopped fresh parsley or chives
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 25 minutes to cook, so roughly 35 minutes total. It’s pretty quick to whip up and perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Start with Sautéing the Veggies:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook it gently for about 5 minutes until it’s soft and a little translucent. Then stir in the minced garlic and cook for another 1-2 minutes, just until you can smell the wonderful garlicky aroma. Be careful not to let the garlic burn!
2. Make the Soup Base:
Sprinkle the flour over the cooked onion and garlic mixture. Stir constantly for 1-2 minutes to cook the raw flour taste out and form a roux—it’ll help thicken your soup later. Slowly whisk in the chicken broth to keep things smooth without lumps. Then add the diced potatoes, thyme, and parsley. Bring everything to a boil before lowering the heat and letting it simmer gently for 15-20 minutes, until the potatoes are tender.
3. Mash and Creamify:
Once the potatoes are soft, partially mash them right in the pot with a potato masher or immersion blender. You want some chunks for texture but also a nice creamy thickness. Next, stir in the milk and heavy cream and warm the soup through on low heat. Avoid boiling now to keep it smooth.
4. Add the Cheesy Goodness:
Slowly add in the shredded cheddar cheese, stirring until it melts into a luscious, creamy soup. Taste and season with salt and pepper as you like. Serve hot and top with extra cheese, fresh parsley, or even some crispy bacon bits if you want to make it extra special. Enjoy it with some crusty bread for soaking up each delicious bite!
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking. Frozen potatoes might release extra moisture, so adjust the broth amount if needed to keep the soup thick and creamy.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cheese and cream, then refrigerate for up to 2 days. When ready to serve, gently reheat and stir in the dairy and cheese to keep it smooth and creamy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or separation.
What Can I Use Instead of Heavy Cream?
You can substitute half-and-half or whole milk for a lighter version—just keep in mind the soup won’t be quite as rich and creamy. For dairy-free options, try coconut milk, but expect a slight variation in flavor.
