Hearty Cheddar Garlic Herb Potato Soup is a warm and comforting bowl filled with tender potatoes, sharp cheddar cheese, and fresh herbs, all brought together with a rich garlic flavor. It’s the kind of soup that feels like a big, cozy hug on a chilly day. The cheese melts into the potatoes to create a creamy, velvety texture that’s both filling and delicious.
I love making this soup when I want something simple yet satisfying. The garlic and herbs add a fresh kick that balances out the richness of the cheddar perfectly. One of my favorite tricks is to sprinkle a little extra cheddar on top just before serving, so it melts slightly and adds a lovely cheesy crust. It makes the whole experience feel extra special.
This soup is fantastic served with a crusty bread or a side salad for a complete meal. I also find it’s a great dish to make ahead and reheat, as the flavors only get better after resting a day or two. Whether you’re looking for a comforting lunch or a cozy dinner, this soup is sure to hit the spot every time.
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold work best. Russets give a fluffy texture, while Yukon Golds offer a buttery creaminess. If you prefer, red potatoes can be used but they hold firmer, so the soup is chunkier.
Cheddar Cheese: Sharp cheddar gives bold flavor. For a milder taste, use mild cheddar. Avoid pre-shredded cheese if possible, as it melts better when shredded fresh.
Milk or Half-and-Half: Whole milk makes the soup creamy but light. Half-and-half adds richness without heaviness. For dairy-free options, try unsweetened oat or cashew milk, but skip the cheese or use vegan cheese.
Herbs: Fresh thyme and parsley brighten the soup. Dried herbs work fine if fresh aren’t available—just use a bit less to avoid overpowering.
How Do You Get the Perfect Creamy Texture Without Lumps?
The key to creamy, lump-free potato soup is making a smooth roux and blending the soup properly.
- Cook butter, onion, and garlic until soft before adding flour. Stir constantly to cook out raw flour taste.
- When adding broth, whisk slowly to avoid lumps from flour clumps.
- Simmer until potatoes soften, then use an immersion blender to puree part of the soup. This keeps some chunks for a nice texture balance.
- If no immersion blender, blend half in a regular blender but don’t fill it too full—blend in batches if needed.
- Add cheese slowly over low heat, stirring until melted fully. Avoid boiling after cheese is added to prevent curdling.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and prevents scorching.
- Immersion blender or regular blender – makes blending part of the soup quick and smooth, with less cleanup.
- Measuring spoons and cups – helps you add exactly the right amount of herbs and liquids.
- Wooden spoon – ideal for stirring without scratching the pot.
- Knife and cutting board – for chopping potatoes, onion, and herbs easily.
Flavor Variations & Add-Ins
- Swap cheddar for Monterey Jack or Gruyère for different cheesy flavors—great for variety.
- Add cooked bacon bits or pancetta on top for smoky richness and crunch.
- Stir in cooked chicken or turkey to turn it into a heartier main meal.
Hearty Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large potatoes (Russet or Yukon Gold), peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
For Thickening and Flavor:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (or 1 tbsp fresh parsley)
- Salt and freshly ground black pepper to taste
- Olive oil for drizzling
For Garnish (Optional):
- Croutons
- Fresh herbs, chopped
How Much Time Will You Need?
You’ll spend about 10 minutes prepping the vegetables, then another 25-30 minutes cooking and simmering the soup. Blending and adding cheese takes about 5 minutes. Altogether, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté it for 4-5 minutes, until it becomes soft and translucent. Next, stir in the minced garlic and cook for another minute until you can smell its delicious aroma.
2. Make the Roux:
Sprinkle the flour over the onions and garlic. Keep stirring constantly and cook this mixture for around 2 minutes. This helps thicken the soup later and removes any raw flour taste.
3. Add Broth, Potatoes, and Herbs:
Slowly whisk in the broth bit by bit, mixing well to prevent lumps. Then add the diced potatoes along with dried or fresh thyme and parsley. Bring everything to a boil, then lower the heat and let it gently simmer for 15-20 minutes until the potatoes are tender when poked with a fork.
4. Blend the Soup for Creaminess:
Using an immersion blender, puree part of the soup right in the pot to create a creamy texture but still keep some potato chunks for a nice bite. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, then pour it back into the pot.
5. Add Milk and Cheese:
Pour in the milk or half-and-half and gently stir in the shredded cheddar cheese. Keep stirring over low heat until the cheese melts fully and the soup is creamy and smooth. Be sure not to let the soup boil after adding the cheese to avoid curdling.
6. Season and Serve:
Taste the soup and add salt and freshly ground black pepper as you like. Serve your warm soup topped with crunchy croutons, a drizzle of olive oil, and some fresh chopped herbs for added flavor and texture.
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking. Frozen potatoes might release extra water, so adjust the broth amount if needed to keep the soup thick and creamy.
How Can I Make This Soup Dairy-Free?
Use a plant-based milk like unsweetened almond, oat, or cashew milk instead of dairy milk or half-and-half. Skip the cheddar or use a dairy-free cheese alternative to keep it creamy and flavorful.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup and let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often. You might want to add a splash of milk when reheating to refresh the creaminess.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3-4 days. To reheat, warm the soup slowly over low heat to avoid separating, and stir frequently. If the soup thickens too much, add a little broth or milk to loosen it.