Cheddar Garlic Herb Potato Soup is like a warm hug in a bowl. It’s loaded with tender potatoes, sharp cheddar cheese, and just the right touch of garlic and fresh herbs that make every spoonful taste cozy and comforting. The soup is creamy and thick, perfect for chilly days when you need something filling and satisfying.
I love making this soup when I want a simple meal that feels special. The garlic and herbs give it a lovely fresh flavor that never gets boring, and the cheddar cheese melts beautifully to add that smooth, cheesy goodness. I usually add a little extra cheese on top because, why not? It makes it even more delicious and gives it a nice finish.
My favorite way to serve this soup is with some crusty bread on the side for dipping. It’s a great lunch or dinner option that everyone seems to enjoy, and it’s easy to make ahead and reheat. Whenever I bring this to a get-together, people ask for the recipe, which always makes me smile because it’s such a simple but tasty crowd-pleaser.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet are great for this soup. Yukon Gold mashed nicely and give a creamy texture, while Russet potatoes break down more easily for a thicker soup. If you want a lighter option, try red potatoes but they hold their shape more.
Cheddar Cheese: Sharp cheddar adds strong flavor and creamy melt. If you want a milder taste, use mild cheddar. For a twist, try smoked cheddar or a mix of cheddar and mozzarella for extra gooeyness.
Milk: Whole milk gives a rich, creamy soup. For a lighter soup, use 2% milk or unsweetened almond milk, but keep in mind it will be less creamy. Half-and-half makes it extra luscious.
Herbs & Garlic: Dried parsley and thyme bring in earthy flavor. Fresh herbs can be a nice swap—just add at the end to keep brightness. Use fresh garlic if you like a stronger garlic punch.
How Do You Make the Soup Thick and Creamy Without It Being Too Runny?
The key is the roux you make by cooking butter, onions, garlic, and flour together. This helps thicken the soup base nicely.
- Cook the onions until soft, then add garlic and cook briefly.
- Sprinkle flour and stir well to coat the onion and garlic, cooking it for 1-2 minutes to avoid raw flour taste.
- Slowly whisk in broth to prevent lumps and let it simmer to thicken.
- Once potatoes are cooked, mash some of them with a masher or blender to release starch and create natural thickness.
- Add milk gradually and gentle stirring keeps the texture smooth.
- Finally, stir in cheddar cheese off the heat to prevent clumping or oil separation.
Be patient during each step, and your soup will be rich, creamy, and perfectly textured!
Equipment You’ll Need
- Large heavy-bottom pot – perfect for even cooking and simmering the soup without burning.
- Wooden spoon or silicone spatula – great for stirring the roux and soup gently without scratching your pot.
- Potato masher or immersion blender – helps you mash some potatoes right in the pot for a creamy texture.
- Measuring cups and spoons – for accurate ingredient amounts to get the best flavor balance.
- Sharp knife and cutting board – for prepping potatoes, onions, and herbs safely and easily.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for smoky, salty bites that contrast nicely with the creamy soup.
- Stir in chopped cooked ham or shredded rotisserie chicken to make the soup heartier and add protein.
- Use smoked cheddar or Pepper Jack cheese instead of sharp cheddar for a spicy or smoky twist.
- Mix in sautéed mushrooms or spinach to add an earthy flavor and extra veggies.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon smoked paprika or cayenne pepper (optional, for a little heat)
For Garnish:
- 2 green onions, thinly sliced
- Croutons
- Additional shredded cheddar cheese
- Fresh herbs (parsley or chives)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 30 minutes to cook. So, in about 40 minutes, you can enjoy a warm, cheesy soup that’s full of hearty potatoes and fresh flavors.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by melting the butter in a large pot over medium heat. Add the finely chopped onion and cook it for about 5 minutes until it’s soft and clear. Then add the minced garlic and cook for another minute, stirring so it doesn’t burn.
2. Make a Roux to Thicken the Soup:
Sprinkle the flour over the onions and garlic, stirring it in well. Cook this mixture for 1 to 2 minutes—it should smell nutty and thick up nicely. This is called a roux and it helps give your soup a creamy, hearty texture.
3. Add Broth and Potatoes:
Slowly whisk in the broth to keep the soup smooth. Then add the diced potatoes along with the dried parsley, thyme, salt, and pepper. Let everything simmer gently for 15 to 20 minutes, or until the potatoes become tender.
4. Add Milk and Mash Potatoes:
Lower the heat, then slowly stir in the milk. Use a potato masher or an immersion blender to mash some of the potatoes right in the pot—this makes the soup thick and creamy but still chunky enough to enjoy the textures.
5. Melt in the Cheese and Season:
Stir in the shredded sharp cheddar cheese until it melts smoothly into the soup. Taste and adjust the salt, pepper, and if you like a little spice, add smoked paprika or cayenne pepper.
6. Serve with Tasty Toppings:
Ladle your soup into bowls and sprinkle the top with sliced green onions, extra cheddar cheese, fresh herbs, and crunchy croutons. Don’t forget some crusty bread on the side for dipping—it’s the perfect combo!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but it’s best to thaw them first and drain any excess water to avoid making the soup too watery. Add them slightly earlier while simmering, as they might cook faster than fresh potatoes.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the milk with unsweetened almond milk or coconut milk and use a dairy-free cheese alternative. The soup will still be creamy and flavorful, but with a different twist.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove, stirring occasionally to keep it smooth. Add a splash of milk if the soup thickens too much.
Can I Prepare This Soup Ahead of Time?
Yes! You can make the soup up to two days in advance. Just cool it completely, cover, and refrigerate. Reheat slowly on the stove before serving, and add any fresh garnish right before eating for the best flavor and texture.
