Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl that brings together tender potatoes, sharp cheddar cheese, and a hearty mix of fresh herbs and garlic. It’s the kind of soup that feels like a warm hug on a chilly day, with velvety textures and flavors that make every spoonful satisfying.
I love making this soup when I want something simple, cozy, and filling—it’s a go-to for me because it doesn’t take much effort but feels special. The garlic and herbs add such a nice lift to the richness of the cheddar and potatoes, and the best part is the cheesy goodness that melts right into the broth. I often sneak in extra fresh herbs because they make the soup taste fresher and brighter.
My favorite way to serve this soup is with a slice of crusty bread or some buttery crackers on the side to dip. It’s perfect for a quiet night in or a casual family dinner. Whenever I make it, it always feels just right, warming both the tummy and the heart. If you’re looking for a recipe that’s easy and delicious with ingredients you probably have around, this one’s a winner!
Key Ingredients & Substitutions
Russet potatoes: These are my go-to for soups because they break down well and make the soup creamy. If you can’t find russets, Yukon golds are a good alternative for a slightly firmer texture.
Cheddar cheese: Sharp cheddar gives this soup its rich, cheesy flavor. I like using freshly shredded cheese because pre-shredded sometimes doesn’t melt as smoothly. You can swap for Colby or Monterey Jack if you want a milder taste.
Garlic and herbs: Garlic really boosts the flavor here, and fresh thyme and parsley brighten the soup. When fresh isn’t available, use dried herbs but remember to reduce the quantity to avoid overpowering the dish.
Butter and flour (roux): These help thicken the soup nicely. If you want a gluten-free version, use a gluten-free flour blend or cornstarch mixed with cold water as a thickener.
How Do You Make the Soup Smooth but Still Chunky?
Balancing creamy and chunky textures in soup can be tricky. Here’s what I do:
- Once potatoes are cooked, use a potato masher or immersion blender to mash part of the soup directly in the pot. I like leaving some chunks for texture.
- Be gentle when blending so you don’t puree everything smooth unless you prefer that.
- If the soup is too thick, add a bit more broth or milk to loosen it up.
- Stir in cheese slowly to help it melt evenly and keep the soup creamy without clumps.
This approach gives you a satisfying mix of smooth and chunky that feels cozy without losing heartiness.
Equipment You’ll Need
- Large pot – I prefer a sturdy one to cook the potatoes and make the soup in one place, which saves on cleanup.
- Wooden spoon or spatula – helps stir everything evenly and scrapes the bottom of the pot without scratching it.
- Immersion blender or potato masher – I find an immersion blender makes blending easier and gives a smooth yet chunky texture. A potato masher works too if you want more texture.
- Measuring spoons and cups – for accurate seasonings and liquids.
- Grater – for shredding the cheese freshly for the best melt and flavor.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked gouda or pepper jack for a different flavor profile—great for adding a smoky or spicy kick.
- Mix in cooked bacon bits or sautéed mushrooms for extra richness and texture.
- Add a squeeze of extra garlic or fresh herbs like chives or basil to switch up the herb flavor or add brightness.
- Turn it into a vegan soup by using plant-based cheese, plant-based milk, and sautéed vegetables instead of butter and cheese.
How to Make Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large russet potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 2 cups sharp cheddar cheese, shredded
For the Roux and Seasoning:
- 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
- Fresh thyme sprigs, for garnish (optional)
Time Needed
This recipe takes about 10 minutes of preparation and 25 minutes of cooking, totaling around 35 minutes to have a delicious, creamy potato soup ready to serve.
Step-by-Step Instructions
1. Sauté Onion and Garlic
In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. Then stir in the minced garlic and cook for another 1-2 minutes until fragrant.
2. Make the Roux
Sprinkle the flour over the onion and garlic mixture. Stir constantly to combine and cook for 2-3 minutes to remove the raw flour taste. This creates a thickening base for your soup.
3. Add Broth and Potatoes
Slowly whisk in the chicken or vegetable broth to avoid lumps. Add the diced potatoes, thyme, parsley, salt, and freshly ground pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, until the potatoes are tender.
4. Mash Some Potatoes
Using a potato masher or immersion blender, gently mash part of the potato mixture in the pot. Leave some chunks for texture; this thickens the soup without making it completely smooth.
5. Add Cheese and Cream
Stir in the milk or cream and shredded cheddar cheese. Continue stirring until the cheese has melted fully and the soup is creamy. Heat through gently, but do not let it boil to prevent the cheese from separating.
6. Final Touches and Serve
Taste the soup and adjust the salt and pepper as you like. Serve hot, garnished with fresh thyme sprigs if you have them. For extra comfort, pair the soup with toasted crusty bread or baguette slices for dipping.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes if you’re short on time. Just add them directly to the pot and increase the cooking time slightly until they’re tender. No need to thaw beforehand.
How Can I Make This Soup Dairy-Free?
Use a plant-based milk like almond or oat milk and substitute the cheddar for a dairy-free cheese alternative. You can also replace butter with olive oil or a vegan butter to keep it creamy.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to two days in advance and store it in the fridge. Reheat gently on the stove, stirring occasionally. Add a splash of milk or broth if the soup thickens too much when cooled.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring well to bring back the creamy texture without scorching.
