Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl that feels like a warm hug on a chilly day. It’s loaded with tender potatoes, sharp cheddar cheese, fragrant garlic, and a blend of fresh herbs that add a little something extra to each spoonful. The soup is smooth yet hearty, making it perfect for anyone who loves simple, delicious flavors with a bit of a cheesy kick.
I love making this soup when I want something easy but special. The garlic and herbs fill the kitchen with such a cozy aroma while it cooks, and the melted cheddar takes it to the next level with the perfect cheesiness. I usually mash some of the potatoes right in to get that thick, creamy texture without needing to add too much cream or milk.
My favorite way to serve this soup is with some crusty bread or a simple green salad on the side. It’s the kind of meal that feels homemade and comforting but also a little fancy because of the herbs and cheese. Whenever I bring this soup to a potluck or family dinner, it’s always the first to disappear, which says a lot about how good it is!
Key Ingredients & Substitutions
Russet Potatoes: These give the soup a creamy texture when cooked. You can swap with Yukon Gold potatoes for a buttery flavor and similar creaminess.
Cheddar Cheese: Sharp cheddar adds a nice tang. If you prefer milder cheese, try mild cheddar or a mix of mozzarella and cheddar for a gooey texture.
Garlic & Herbs: Fresh garlic is best for its bold flavor, but garlic powder can work in a pinch. Fresh thyme and parsley brighten the soup, though dried herbs save time and still add good flavor.
Heavy Cream: Adds richness and creaminess. You can substitute half-and-half or a mix of milk and cream cheese if you want it lighter.
How Do You Get the Perfect Creamy but Chunky Texture?
Balancing creaminess with potato chunks is key. Here’s how I do it:
- Cook potatoes until very tender yet holding their shape.
- Remove about half the potatoes and mash them in the pot to thicken the soup naturally.
- Alternatively, use an immersion blender to blend part of the soup, leaving some chunks.
- Mix well and finish cooking with cheese and cream for smoothness.
This method keeps the soup hearty without being too chunky or too smooth – just right for comforting bites every spoonful.
Equipment You’ll Need
- Large pot – perfect for cooking all the soup ingredients evenly without spilling.
- Potato masher or immersion blender – lets you control how chunky or smooth the soup turns out.
- Sharp knife and cutting board – for easy and safe chopping of potatoes, onions, and herbs.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – to get the right amounts of cheese, cream, and spices.
Flavor Variations & Add-Ins
- Add cooked bacon pieces for a smoky crunch that complements the creamy cheese.
- Swap cheddar for gruyere or fontina for a milder, nuttier cheese flavor.
- Stir in sautéed leeks instead of onions for a sweeter, softer taste.
- Mix in chopped fresh dill or rosemary to change up the herb profile for a fresh twist.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Soup Base:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil (for sautéing and optional garnish)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and freshly ground black pepper, to taste
Creamy and Cheesy Additions:
- 1 cup heavy cream or half-and-half
- 2 cups sharp cheddar cheese, shredded
Toppings and Garnish:
- Fresh chives, chopped (for garnish)
- Paprika or smoked paprika (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook. So in about 35 minutes, you’ll have a warm, creamy, and flavorful potato soup ready to enjoy. There’s no long chilling or resting involved, so it’s perfect for a quick homemade meal.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Start by heating the butter and one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft and see-through. Then stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
2. Cook the Potatoes with Herbs:
Add the diced potatoes, thyme, and parsley to the pot. Stir them together to mix everything well. Pour in your broth and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer, cover the pot, and let the potatoes cook until they are tender, which should take around 15-20 minutes.
3. Make the Soup Creamy and Chunky:
When the potatoes are tender, take out about half of them and mash them directly in the pot with a potato masher or fork. This will thicken the soup and give it a creamy but chunky texture. If you prefer, use an immersion blender to blend part of the soup instead.
4. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup becomes creamy and smooth. Taste the soup and add salt and freshly ground black pepper as you like.
5. Prepare Garnish (Optional) and Serve:
For a nice touch, dice one potato into small cubes and sauté them in a little olive oil with salt and paprika until golden and crispy. Ladle the soup into bowls, top with these crispy cubes, some freshly chopped chives, and a sprinkle of paprika or more black pepper. Serve your soup hot with crusty bread or a fresh salad on the side if you wish.
Can I Use Frozen Potatoes Instead of Fresh?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely before cooking and reduce the simmering time since frozen potatoes cook faster.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for full-fat coconut milk or a dairy-free cream substitute, and use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor without the dairy.
Can I Make This Soup Ahead of Time?
Absolutely! The soup stores well in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the cheese from separating. You might need to add a splash of broth or cream to loosen it up.
What If I Don’t Have an Immersion Blender?
No worries! You can mash the potatoes with a potato masher or even a fork for a chunky texture. Alternatively, transfer part of the soup in batches to a regular blender, blend until smooth, and mix it back in carefully.
