Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl filled with tender potatoes, sharp cheddar cheese, and a delightful mix of garlic and fresh herbs. It’s the kind of soup that feels like a warm hug on a chilly day, with every spoonful bringing cheesy goodness and a little burst of flavor from the herbs.
I love making this soup when I want something easy yet satisfying. The garlic and herbs really brighten it up, making it taste fresh and hearty all at once. Sometimes, I add a little extra cheese on top for that perfect melty finish. It’s such a simple recipe, but it always makes me feel like I’ve got something special simmering on the stove.
My favorite way to enjoy this soup is with a crisp side salad or warm crusty bread to soak up every last drop. It’s perfect for sharing with family or friends, especially when you just want to sit around the table and catch up over a cozy meal. This soup always brings a little bit of comfort and joy to the table.
Key Ingredients & Substitutions
Russet Potatoes: These are great for their creamy texture when cooked. If you prefer, Yukon Gold potatoes work well and add a buttery flavor.
Cheddar Cheese: Sharp cheddar gives the soup its signature tang. You can swap it with Colby or Monterey Jack if you want a milder taste.
Herbs: Thyme and parsley freshen the flavor. If you don’t have fresh, dried herbs work fine. Rosemary is a nice alternative too.
Broth: Chicken broth adds richness, but vegetable broth is a good option if you want to keep it vegetarian.
Cream: Heavy cream makes the soup silky. For a lighter version, try half-and-half or milk, but the soup won’t be as thick.
How Do I Get the Soup Creamy Without Losing Texture?
The trick is in partially blending the potatoes:
- Cook potatoes until tender.
- Use a potato masher or immersion blender to mash about half the soup.
- Leave some chunks whole for a nice balance of creamy and chunky.
- This makes the soup thick and comforting without being completely smooth.
- Add the cheese and cream last to keep the soup velvety and avoid curdling.
- Stir gently and keep the heat low when adding dairy.
Equipment You’ll Need
- Large heavy-bottom pot – great for even heating and simmering the soup without burning.
- Wooden spoon – perfect for stirring the soup gently and scraping the bottom.
- Immersion blender or potato masher – use to blend part of the soup for a creamy texture while keeping some chunks.
- Measuring cups and spoons – to measure broth, cream, herbs, and spices accurately.
- Sharp knife and cutting board – for chopping potatoes, onions, and garlic easily and safely.
Flavor Variations & Add-Ins
- Add cooked crispy bacon or pancetta for a smoky, salty touch that pairs well with cheddar.
- Swap corn with diced carrots or celery to add a different veggie crunch and natural sweetness.
- Try swapping cheddar for smoked gouda or pepper jack cheese for a smoky or spicy twist.
- Stir in fresh spinach or kale near the end to add color and a boost of nutrients.
How to Make Cheddar Garlic Herb Potato Soup?
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- Salt and freshly ground black pepper, to taste
- Optional garnishes: extra cheddar cheese, fresh thyme sprigs, crispy bacon bits
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook. That means in around 40 minutes, your creamy, cheesy potato soup will be ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until the onion becomes soft and clear—about 5 minutes. Then add the minced garlic and cook for another 1 to 2 minutes until you can smell the garlic’s wonderful aroma.
2. Make a Roux to Thicken the Soup:
Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes so the flour cooks and forms a paste called a roux. This will help the soup get nice and thick.
3. Add Broth and Potatoes:
Slowly whisk in the broth, making sure there are no lumps. Add the diced potatoes, dried thyme, and parsley. Bring the pot to a boil, then lower the heat and cover the pot. Let it simmer until the potatoes are tender, about 15 to 20 minutes.
4. Blend Part of the Soup for Creaminess:
Use a potato masher or an immersion blender to mash some of the potatoes right in the pot. You want to leave some chunks for texture, so just blend lightly until you have a creamy but chunky soup.
5. Add Corn, Cream, and Cheese:
Stir in the corn and cook for another 5 minutes. Then reduce the heat and add the heavy cream and shredded cheddar cheese. Stir constantly until the cheese melts and the soup is smooth and creamy.
6. Season and Serve:
Taste the soup and add salt and freshly ground black pepper as you like. Ladle the soup into bowls, then garnish with extra cheddar cheese, fresh thyme sprigs, or crispy bacon bits if you want. Serve warm, and enjoy!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just make sure to thaw them completely before cooking to ensure even cooking and a smooth soup texture.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter version, but the soup won’t be as rich and creamy. Add it gently at the end to avoid curdling.
How Do I Store Leftovers?
Store leftover soup 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 Ahead of Time?
Yes! Prepare the soup fully, then cool and refrigerate. When reheating, warm slowly and stir in a bit of extra cream or broth if it’s too thick.
