Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl packed with tender potatoes, sharp cheddar cheese, and the lovely aroma of garlic and fresh herbs. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right balance of cheesy richness and herbaceous freshness.
I love making this soup when I want something easy but made from scratch that still feels special. The garlic and herbs really bring the flavors to life, and the melted cheddar adds that perfect gooey, cheesy touch that everyone always asks for seconds. I like to mash some of the potatoes while cooking to give the soup a nice, thick texture without needing any extra cream.
For serving, I often top it with a little extra shredded cheddar and a sprinkle of chopped herbs to make it look inviting and fresh. Sometimes I add crispy bacon or croutons on top for a bit of crunch. This soup pairs great with a simple green salad or warm crusty bread to soak up every last drop. It’s one of those go-to recipes that makes a house feel like home in no time.
Key Ingredients & Substitutions
Potatoes: Yukon Gold and Russet potatoes both work great here. Yukon Golds give a creamier texture, while Russets break down nicely for thickening. If you want a healthier twist, try sweet potatoes for a hint of natural sweetness.
Cheddar Cheese: Sharp cheddar gives the best flavor punch, but you can use mild cheddar or even a blend like Monterey Jack if you prefer a milder taste. Avoid pre-shredded cheese if possible—it melts better when freshly shredded.
Herbs: Thyme and rosemary add lovely earthy flavors. Fresh herbs are ideal when in season, but dried works well too—just use about a third of the amount compared to fresh.
Milk or Half-and-Half: Whole milk keeps the soup creamy without being too heavy. For a dairy-free option, try unsweetened almond milk, though the texture won’t be as rich.
How Do You Get the Soup Creamy Without Using Flour or Cream?
The secret here is mashing some of the cooked potatoes right in the pot. This thickens the broth naturally and keeps the soup silky.
- Cook potatoes until very tender.
- Use a potato masher or the back of a spoon to mash about half the potatoes right in the pot.
- Leave some potato chunks for texture—this gives a nice balance between creamy and chunky.
- Add milk slowly, warming gently—too much heat can make dairy separate.
This method cuts down on extra steps and keeps the soup comforting and smooth without needing heavy cream or flour-based thickeners.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the potatoes evenly and prevents burning.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Potato masher – helps mash some potatoes right in the pot for creamy texture.
- Measuring cups and spoons – to get your broth, milk, and seasonings just right.
- Grater – for shredding the cheddar cheese fresh, so it melts smoothly into the soup.
Flavor Variations & Add-Ins
- Add cooked crispy bacon or pancetta for a smoky, crunchy contrast.
- Mix in sautéed mushrooms for a deeper, earthier flavor and extra texture.
- Swap cheddar for Gruyere or Swiss cheese for a milder, nuttier cheese twist.
- Stir in chopped fresh chives or green onions on top for a fresh, oniony bite.
Cheddar Garlic Herb Potato Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 ½ cups sharp cheddar cheese, shredded (plus more for garnish)
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme, chopped)
- 1 teaspoon dried rosemary (or 1 tbsp fresh rosemary, chopped)
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped fresh herbs, crispy bacon bits, extra shredded cheddar
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, so plan for approximately 35 minutes total. It’s a quick, cozy soup that you can easily have ready on a busy day.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes. Then, stir in the minced garlic and cook for another minute until you smell its wonderful aroma.
2. Cook the Potatoes with Herbs:
Add the diced potatoes, thyme, and rosemary to the pot. Pour in your broth and bring everything to a boil. Once boiling, reduce the heat and let it gently simmer until the potatoes are tender—this usually takes about 15 to 20 minutes.
3. Mash Potatoes for Creaminess:
Using a potato masher or a wooden spoon, lightly mash some of the potatoes right in the pot. This will thicken your soup naturally, but make sure to leave some small chunks so the soup has a nice texture.
4. Add Milk and Cheese:
Slowly stir in the milk or half-and-half and warm the soup gently. Avoid boiling to keep it smooth. Gradually add your shredded cheddar cheese, stirring constantly so it melts smoothly into the soup.
5. Season and Serve:
Finally, taste your soup and add salt and pepper as needed. Serve it hot, garnished with some extra shredded cheddar, fresh herbs, or crispy bacon bits if you like. Enjoy your hearty, cheesy bowl of comfort!
Can I Use Frozen Potatoes in This Soup?
Yes, you can use frozen diced potatoes to save time. Just add a few extra minutes to the simmering step to make sure they’re fully tender before mashing.
What’s the Best Way to Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the milk with unsweetened almond or oat milk and use a dairy-free cheese alternative. The texture might be slightly different but still delicious.
How Can I Thicken the Soup More if Needed?
If you want a thicker soup, mash more of the potatoes while cooking or simmer the soup a little longer to reduce the liquid. You could also stir in a small amount of instant potato flakes or cornstarch slurry.
