When the weather cools down (or honestly, when life just feels a little overwhelming), nothing hits the spot like a warm bowl of Cheddar Garlic Herb Potato Soup. This recipe is hearty, creamy, and packed with layers of flavor that taste like a hug in a bowl. My kids love it topped with croutons and extra cheddar, and I love that it feels like comfort food without being complicated.
Table of Contents
Why You’ll Love This Cheddar Garlic Herb Potato Soup
- Simple ingredients you probably already have in your pantry.
- Creamy and cheesy—but not too heavy.
- Perfect for busy weeknights or a cozy weekend dinner.
- Family-friendly (yes, even the picky eaters will ask for seconds!).
What Does Cheddar Garlic Herb Potato Soup Taste Like?
Imagine silky potatoes blended with garlic and onion, rounded out by fresh herbs and melty sharp cheddar. It’s savory, comforting, and just the right balance of creamy and hearty. The thyme and chives keep things fresh, while the cheddar adds that tangy richness that keeps you going back for another spoonful.
Ingredients You’ll Need for Cheddar Garlic Herb Potato Soup
- Potatoes: 2.5 lbs Yukon Gold, peeled & cubed
- Fat: 4 tbsp butter or 3 tbsp olive oil + 1 tbsp butter
- Aromatics: 1 large yellow onion, 5–6 garlic cloves
- Flour: ¼ cup all-purpose
- Liquid Base: 4 cups chicken or veggie broth, 2 cups whole milk, ½ cup heavy cream (optional, but dreamy!)
- Cheese: 2 cups sharp cheddar, freshly shredded
- Herbs: parsley, chives, thyme
- Seasoning: salt, black pepper, optional cayenne or smoked paprika
- Optional Garnish: crumbled bacon, sour cream, extra cheddar, chives, croutons
How to Make Cheddar Garlic Herb Potato Soup
- Prep the potatoes: Peel, cube, rinse, and set aside.
- Sauté aromatics: Melt butter, cook onion until soft, add garlic.
- Make the roux: Stir in flour, cook 1–2 minutes.
- Add broth & potatoes: Simmer until potatoes are fork-tender.
- Blend partially: Use immersion or standard blender for creamy texture while keeping some chunks.
- Add dairy & herbs: Stir in milk, cream, parsley, chives, and thyme. Keep heat low.
- Melt in cheese: Remove from heat, stir in cheddar gradually.
- Season & serve: Salt, pepper, paprika/cayenne to taste. Garnish and enjoy!
Tips and Tricks for Perfect Cheddar Garlic Herb Potato Soup
- Don’t rush the cheese. Add it off the heat to keep it silky smooth.
- Thick vs. thin soup. If it’s too thick, splash in a little more broth or milk.
- Make it vegetarian. Just swap the chicken broth for veggie broth.
- Kid hack. My daughter swears croutons are “the best part,” so I always keep a bag handy.
- Freezer-friendly. Leave out the dairy before freezing; stir in cream and cheese after reheating.
Storage for Cheddar Garlic Herb Potato Soup
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze without dairy up to 2 months. Add milk, cream, and cheese when reheating.
- Reheat: Warm gently on the stove, stirring often (avoid boiling).
FAQs
Can I make this gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend.
What’s the best cheese for this soup?
Sharp cheddar is my favorite, but a blend of cheddar and Gruyère makes it extra luxurious.
Can I make it ahead of time?
Absolutely! The flavors deepen after a day, so it’s a great make-ahead option.
Conclusion
This Cheddar Garlic Herb Potato Soup is one of those recipes that becomes part of your family’s winter rotation. It’s cozy, flavorful, and easy enough for a weeknight, but special enough to serve guests with a loaf of crusty bread.
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Cheddar Garlic Herb Potato Soup – 5 Amazing Tips for Creamy Comfort
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty cheddar garlic herb potato soup is rich, creamy, and comforting—perfect for cold nights or whenever you’re craving a bowl of homemade warmth. Loaded with tender potatoes, cheddar cheese, and fresh herbs, it’s a cozy classic made for sharing.
Ingredients
2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)
4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
1 large yellow onion, finely chopped (about 1.5 cups)
5–6 cloves garlic, minced (about 2 tablespoons)
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
2 cups whole milk (or half-and-half)
1/2 cup heavy cream (optional, for extra creaminess)
2 cups sharp cheddar cheese, freshly shredded
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper, freshly ground (or to taste)
Pinch of cayenne pepper or smoked paprika (optional)
Optional Garnish:
Cooked crumbled bacon
Extra shredded cheddar cheese
Sour cream or Greek yogurt
More fresh chives or parsley
Croutons
Instructions
1. Peel and cube the potatoes into ½-inch pieces. Rinse under cold water to remove excess starch, then set aside.
2. In a large pot over medium heat, melt the butter (or oil and butter). Add chopped onion and sauté for 5–7 minutes until soft and translucent.
3. Add the minced garlic and sauté for 1–2 minutes until fragrant, stirring constantly.
4. Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux.
5. Gradually whisk in the broth, scraping the bottom to release browned bits and avoid lumps. Bring to a simmer.
6. Add the potatoes, stir well, then cover and simmer for 15–20 minutes, until potatoes are fork-tender.
7. Use an immersion blender to blend about half the soup, leaving some chunks for texture. Or blend half in a standard blender and return to the pot carefully.
8. Reduce heat to low. Stir in milk and heavy cream (if using), along with parsley, chives, and thyme. Heat gently for 5 minutes without boiling.
9. Remove from heat. Gradually stir in shredded cheddar, a handful at a time, until fully melted and incorporated.
10. Season with salt, pepper, and a pinch of cayenne or smoked paprika if desired.
11. Ladle soup into bowls and garnish with your favorite toppings such as bacon, cheese, sour cream, herbs, or croutons.
Notes
Rinse potatoes before cooking to prevent the soup from becoming gummy.
Avoid boiling the soup after adding dairy to prevent curdling.
Shred your own cheddar cheese for the best texture and melting.
This soup is excellent for meal prep and can be stored in the fridge for up to 4 days.
Reheat gently over low heat; avoid boiling to preserve the creamy texture.
