Cheddar Garlic Herb Potato Soup is a warm and creamy bowl of goodness that combines tender potatoes with sharp cheddar cheese, fragrant garlic, and fresh herbs. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with its rich and cheesy flavor always hitting the spot.
I love making this soup when I want something comforting but still full of flavor. The garlic adds just the right kick, and the herbs bring a fresh brightness that keeps it from feeling heavy. I usually sprinkle a little extra cheddar and some chopped herbs on top before serving—it makes it look as good as it tastes.
This soup is perfect for lunch with a slice of crusty bread or as a simple dinner paired with a crisp salad. Every time I make it, I end up wishing there was more to share because everyone in the house can’t get enough. It’s one of those recipes I keep coming back to whenever I want a meal that feels like home.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best here. Yukon Golds give a creamier texture, while Russets hold shape nicely. If you want a lighter soup, you can also mix in some cauliflower.
Cheddar Cheese: Sharp cheddar adds bold, tangy flavor. If you prefer, try mild cheddar or even a smoky cheddar for a twist. For dairy-free, use a vegan cheddar-style cheese.
Garlic: Fresh garlic is key for flavor. If you’re short on time, garlic powder (about 1/2 tsp) can be a quick substitute, but fresh is best for aroma.
Herbs: Thyme and parsley bring freshness and balance. Feel free to swap in rosemary or chives if those are what you have. Fresh herbs brighten the soup more than dried ones.
Broth: Chicken broth offers richness, but vegetable broth works fine for a vegetarian version. Homemade broth always gives extra depth if you have it.
How Do I Get the Soup Creamy Without Making it Too Thick or Lumpy?
Creating a smooth, creamy texture is all about the roux and blending.
- Start by cooking flour with butter to form a roux – this thickens the soup smoothly.
- When adding broth, stir constantly to avoid lumps.
- After cooking the potatoes, blend about half the soup to keep some chunks for texture.
- Use an immersion blender directly in the pot or carefully blend in batches if using a regular blender.
- Add heavy cream last to keep the soup velvety and rich without making it too thick.
Taking your time and blending just half makes the soup creamy but still chunky and satisfying.
Equipment You’ll Need
- Large pot – perfect for cooking the soup ingredients evenly and simmering without spills.
- Wooden spoon – great for stirring the roux and soup without scratching your pot.
- Whisk – helps you mix the flour smoothly into the butter and broth to avoid lumps.
- Immersion blender – makes pureeing half the soup easy right in the pot, saving cleanup time.
- Measuring cups and spoons – for accurate ingredient amounts, which helps the soup turn out just right.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky, salty crunch that pairs well with cheddar.
- Stir in some chopped green onions or leeks instead of/along with the onion for a milder, sweeter flavor.
- Mix in cooked corn or peas for a pop of sweetness and extra texture.
- Try swapping cheddar for Monterey Jack or Pepper Jack cheese to add creaminess or a spicy kick.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried parsley (or 1 tbsp fresh parsley)
- Salt and black pepper to taste
- Fresh chives, chopped (for garnish)
- Optional: crusty bread for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and chop ingredients and about 20-25 minutes to cook, making it roughly 35 minutes total from start to finish. It’s a quick and comforting meal you can enjoy any day!
Step-by-Step Instructions:
1. Cook Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until the onion is soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell that lovely garlicky aroma.
2. Make the Roux:
Stir in the flour into the butter, onion, and garlic mixture. Keep stirring constantly for 1 to 2 minutes. This mixture will thicken your soup later, so don’t rush this step!
3. Add Broth and Potatoes:
Slowly pour in the broth while whisking to keep lumps from forming. Add the diced potatoes, thyme, parsley, and sprinkle in salt and pepper. Put a lid on the pot and let the potatoes cook until tender, about 15-20 minutes. You can test by poking a potato piece with a fork.
4. Blend the Soup:
Once the potatoes are soft, use an immersion blender to puree about half the soup right in the pot. If you don’t have one, blend half the soup carefully in a regular blender and then pour it back into the pot. This gives a nice combination of creamy and chunky texture.
5. Finish with Cream and Cheese:
Pour in the heavy cream and gently stir in the shredded cheddar cheese until melted and smooth. Taste the soup and add more salt or pepper if needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Sprinkle with extra cheddar cheese and fresh chopped chives for a fresh bite on top. Serve with crusty bread if you like for dipping.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but thaw them first and drain any excess water to avoid watery soup. Add them a bit earlier when simmering, as they may cook faster than fresh potatoes.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth. The soup will still be flavorful and creamy with the herbs and cheese.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully but wait to add the cheese and cream until reheating. Store in an airtight container in the fridge for up to 3 days, then warm gently on the stove, stirring in cream and cheese last.
Is There a Dairy-Free Option?
Yes! Use a plant-based milk like oat or almond milk instead of heavy cream, and substitute with vegan cheddar cheese. The soup won’t be quite as rich but will still taste great.
