Hearty Cheddar Garlic Herb Potato Soup Recipe

There are soups—and then there are soups that feel like a warm hug in a bowl. This Hearty Cheddar Garlic Herb Potato Soup falls solidly into the latter category. I still remember the rainy afternoon I perfected it: windows fogged up, cozy socks on, and the kitchen smelling of butter, garlic, and thyme. When I first served it to my family, they fell silent mid-spoonful, and I knew it was a keeper. Creamy, cheesy, herby, and rich—this soup has become a comforting staple I return to time and time again.

Why You’ll Love This Recipe

This isn’t just a potato soup—it’s a soul-satisfying experience. Here’s why I keep coming back to it:

• Ultimate Comfort Food: There’s something deeply soothing about the creamy texture and warmth of this soup.
• Bold, Balanced Flavors: Sharp cheddar, fresh garlic, and aromatic herbs play together beautifully for a deep, rich taste.
• Filling and Hearty: Thanks to a generous amount of potatoes and dairy, this is no side dish—it’s a full meal.
• Beginner-Friendly: The steps are easy to follow, and the ingredients are widely available.
• Customizable: Whether I want to make it vegetarian, spicy, or loaded with toppings, it adapts effortlessly.
• Perfect for Sharing: It’s a guaranteed crowd-pleaser at family dinners or cozy gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

potatoes – 2.5 lbs Yukon Gold, peeled and cubed into ½-inch pieces
unsalted butter – 4 tablespoons, or use 3 tablespoons olive oil + 1 tablespoon butter
yellow onion – 1 large, finely chopped (about 1.5 cups)
garlic – 5-6 cloves, minced (about 2 tablespoons)
all-purpose flour – 1/4 cup
low-sodium chicken or vegetable broth – 4 cups (32 fl oz)
whole milk (or half-and-half) – 2 cups (16 fl oz)
heavy cream (optional) – 1/2 cup (4 fl oz)
sharp cheddar cheese – 2 cups (8 oz), freshly shredded
fresh parsley – 1 tablespoon, finely chopped
fresh chives – 1 tablespoon, finely chopped
fresh thyme leaves – 1 teaspoon (or 1/2 teaspoon dried thyme)
salt – 1 teaspoon (or to taste)
black pepper – 1/2 teaspoon (or to taste)
cayenne pepper or smoked paprika – pinch (optional)

Optional Garnish:
extra shredded cheddar cheese
sour cream or Greek yogurt
chopped chives or parsley
croutons

Directions

1. Prep the Potatoes: I start by peeling and dicing the potatoes, then rinse them in cold water to remove starch. This keeps the soup from getting gluey.
2. Sauté the Aromatics: In a large pot, I melt the butter over medium heat and sauté the onion until translucent. Then I add garlic and cook just until fragrant.
3. Make the Roux: I sprinkle in the flour and stir constantly for about 1-2 minutes. This thickens the soup later and adds a hint of nuttiness.
4. Add Broth: Gradually, I whisk in the broth to avoid lumps and bring it all to a gentle simmer.
5. Simmer the Potatoes: In go the potatoes. I cover the pot and let them simmer for 15-20 minutes until fork-tender.
6. Blend It Up: I use an immersion blender right in the pot—just enough to make it creamy while keeping some chunks for texture. A regular blender works too, but I blend only half and return it to the pot.
7. Add Dairy and Herbs: With the heat on low, I stir in the milk, heavy cream (if using), and fresh herbs. I let everything heat gently—no boiling.
8. Melt the Cheese: Off the heat, I stir in the cheddar gradually until smooth and fully melted.
9. Season and Serve: I taste and adjust the salt and pepper. A pinch of cayenne or smoked paprika adds just the right warmth. Then I ladle it up and pile on my favorite toppings.

Servings and timing

• Servings: 6 to 8 generous bowls
• Prep Time: 20–25 minutes
• Cook Time: 35–45 minutes
• Total Time: Around 1 hour to 1 hour 10 minutes

Variations

I love how adaptable this soup is. Here are some twists I’ve tried:

• Make it vegetarian: Just swap in veggie broth and skip any meat toppings.
• Change the cheese: Gruyère, smoked gouda, or pepper jack all bring something special.
• Go spicy: A pinch of red pepper flakes or a dash of hot sauce gives it a kick.
• Extra veggies: I sometimes toss in spinach, kale, or corn for added nutrition.

Storage/Reheating

This soup stores well, but here are my tips for keeping it at its best:

• Refrigerate: I let it cool, then store it in an airtight container in the fridge for up to 4 days.
• Freeze: I freeze it in portions, though the texture may change slightly due to the dairy. Stir well when reheating.
• Reheat gently: On the stovetop over low heat is best. I avoid boiling, especially after adding dairy, and add a splash of milk if it’s too thick.

FAQs

How do I make this soup vegetarian or vegan?

To make it vegetarian, I just use vegetable broth. For a vegan version, I use plant-based milk (like oat or soy), olive oil instead of butter, skip the heavy cream, and stir in a vegan cheese substitute that melts well.

Can I use a different type of potato?

Yes, I can. Yukon Gold is my favorite for its buttery texture, but Russets work too. I avoid red potatoes since they stay too firm and don’t blend as nicely.

How do I thicken or thin the soup?

To thicken, I let it simmer uncovered longer or add a cornstarch slurry before the dairy. To thin it out, I just stir in more broth or milk.

Can I freeze this soup?

Yes, but dairy-based soups can sometimes separate or become grainy when reheated. I cool the soup completely before freezing and reheat it slowly, stirring constantly. Sometimes I add the cheese and cream after thawing for better texture.

Can I make this soup ahead?

Absolutely. I often make it a day in advance. I store it in the fridge and reheat slowly on the stove. A splash of broth or milk helps restore the original consistency, and I like to add fresh herbs just before serving.

Conclusion

This Hearty Cheddar Garlic Herb Potato Soup has earned a place in my kitchen for good reason. It’s rich, cozy, and deeply flavorful—the kind of meal that warms me from the inside out. Whether I serve it on a chilly night or as a soul-soothing dish after a long day, it never disappoints. Once I try it, I’ll understand why it’s not just a recipe—it’s comfort in a bowl.

Print