Cheddar Garlic Herb Potato Soup is the kind of comfort food that makes you feel warm inside on any chilly day. It’s loaded with tender potatoes, sharp cheddar cheese, and fragrant herbs, all blended into a creamy, garlicky base that feels like a big cozy hug. The garlic adds just the right kick without overpowering, and the herbs bring a fresh, earthy touch that brightens every spoonful.
I love making this soup when I want something simple but special. It’s one of those recipes that always feels like a treat but comes together quickly and easily. I usually add a little extra cheese on top just before serving for that gooey, melty finish. Sometimes I toss in a sprinkle of crispy bacon or green onions for a bit of extra texture and flavor, which always gets a thumbs up from everyone at the table.
Serving this soup with some crusty bread or warm rolls makes it a perfect meal for lunch or dinner. I especially like it on weekends when there’s more time to sit down and enjoy it slowly. Every spoonful reminds me why simple ingredients like potatoes, cheese, and herbs work so well together — it’s pure, hearty comfort that feels just right when the weather turns cool.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for this soup. Yukon Gold adds a creamy texture while Russets give a fluffier feel. If you want, sweet potatoes make a tasty twist but change the flavor slightly.
Cheddar Cheese: Sharp cheddar brings a nice tangy flavor. You can try mild cheddar if you prefer less sharpness or use a mix with Monterey Jack for extra creaminess.
Herbs: Thyme and parsley add great freshness. If fresh herbs aren’t available, dried ones work fine—just use less. You can also add rosemary or chives to change things up.
Garlic: Fresh garlic is best for that bright bite. If you want a milder flavor, use roasted garlic or garlic powder, but add it carefully to avoid overpowering the soup.
Milk or Half-and-Half: Whole milk gives creaminess without too much fat. For dairy-free, try coconut milk or unsweetened almond milk, though these will change the flavor a bit.
How Can You Get the Perfect Creamy Yet Chunky Soup Texture?
Balancing creaminess with the hearty feel of potato chunks is key here. You want the soup smooth enough to feel cozy but still have pieces of potato to enjoy.
- Cook potatoes until very tender, but not falling apart.
- Use an immersion blender to puree about half the soup right in the pot. This keeps texture and saves dishes.
- If you don’t have an immersion blender, carefully blend half the soup in a blender, returning it back once smooth.
- Stir in cheese and milk slowly over low heat. Avoid boiling after adding milk or cheese to keep a silky texture without curdling.
- Taste and adjust seasoning at the end to balance flavors.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and giving you space to stir without spills.
- Wooden spoon or heatproof spatula – great for stirring the soup gently without scratching your pot.
- Immersion blender – makes pureeing part of the soup easy right in the pot, saving cleanup time.
- Cutting board and sharp knife – for chopping potatoes, onions, garlic, and herbs safely and quickly.
- Measuring cups and spoons – to get your ingredients just right every time.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky, crispy touch that pairs well with cheddar and herbs.
- Stir in roasted corn kernels or sautéed mushrooms for extra sweetness and umami depth.
- Use smoked gouda or gruyere cheese instead of cheddar for a richer, more complex flavor.
- Swap fresh thyme and parsley with rosemary and sage for a more woodsy herb profile, especially good in fall.
How to Make Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Soup Base:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
Cheesy Creamy Part:
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Flavorings and Garnish:
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and freshly ground black pepper, to taste
- Fresh chopped chives or parsley, for garnish
- Optional: crusty bread or toasted garlic bread for serving
Time Needed
This soup takes about 10 minutes to prepare and chop ingredients, plus about 20 minutes to cook and simmer the potatoes until tender. Mixing and finishing will take another 5-10 minutes, so plan for around 35-40 minutes total from start to serving.
Step-by-Step Instructions:
1. Cook Onions and Garlic
Start by melting butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and minced garlic, then cook for 3-4 minutes until soft and fragrant, stirring often to avoid burning.
2. Make the Roux
Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes, allowing the flour to cook and remove any raw taste. This will help thicken the soup later.
3. Add Broth, Potatoes & Herbs
Slowly whisk in the chicken broth and water to the pot, making sure no lumps form. Add the diced potatoes, thyme, and parsley. Bring the soup to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
4. Blend for Creaminess
Use an immersion blender to partially puree the soup right in the pot, leaving some chunks of potato for texture. If you don’t have one, carefully blend half the soup in a blender and return it to the pot.
5. Add Cheese and Cream
Stir in the shredded cheddar cheese and mix until melted. Lower the heat and slowly add milk or half-and-half, stirring well. Warm the soup through but don’t let it boil to prevent curdling.
6. Season and Serve
Taste the soup and add salt and pepper as needed. Ladle into bowls, sprinkle with chopped chives or parsley, and add a little fresh black pepper on top. Serve with crusty or garlic bread for a complete meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking to ensure even cooking and prevent excess water from thinning the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding milk and cheese, then cool and refrigerate. When ready to serve, reheat gently and stir in the cheese and milk to keep it creamy.
What Can I Substitute for Cheddar Cheese?
Try gouda, Monterey Jack, or mozzarella for a milder flavor. Just keep in mind they may melt differently and alter the soup’s overall richness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. Add a splash of milk if the soup feels too thick.
