Cheddar Garlic Herb Potato Soup is the kind of creamy, comforting bowl that feels like a warm hug after a long day. It’s filled with tender chunks of potato, melted cheddar cheese that adds just the right amount of richness, and a lovely sprinkle of garlic and fresh herbs that bring everything to life. This soup is simple but so satisfying, perfect for chilly evenings when you need something cozy and filling.
I love making this soup when I want something easy but with big flavor. The garlic and herbs really make a difference, giving the soup a fresh, inviting taste that keeps me coming back for more. I usually add a little extra cheddar on top just before serving, because who can say no to extra cheese? It’s one of those recipes where you can adjust ingredients based on what you have, and it still turns out delicious every time.
One of my favorite ways to enjoy this soup is with a warm, crusty piece of bread on the side for dipping. It makes the meal feel extra cozy and special, like a little treat after a busy day. Whenever I make this, it reminds me of simple family dinners and the comfort food that always brings people together around the table.
Key Ingredients & Substitutions
Potatoes: I like using Yukon Gold for their creamy texture when cooked, but Russets are great too. They break down nicely and thicken the soup. If you want a lower-carb option, cauliflower florets can work as a substitute.
Cheddar Cheese: Sharp cheddar gives the soup its signature tangy flavor. You can use mild cheddar if you prefer a gentler taste, or even a blend of cheddar and Monterey Jack for extra creaminess.
Broth: Chicken broth is classic, but vegetable broth makes this soup vegetarian-friendly. For a richer base, try using bone broth or add a splash of cream.
Herbs: Fresh thyme and chives brighten the soup beautifully. If fresh isn’t available, dried thyme works fine—just use about one-third of the amount. Green onions are a nice alternative to chives.
How Can I Get the Perfect Texture—Creamy but with Potato Chunks?
The key is to partially mash the potatoes so you keep some chunks for body but have enough broken down to create a creamy base.
- After potatoes are tender, use a potato masher to smash gently—don’t puree them completely.
- If using an immersion blender, pulse briefly in just a few spots rather than blending the whole pot.
- This way you get a hearty, rustic soup that isn’t too thick or too thin.
Adding the flour roux early helps thicken the soup evenly, so cook it well and whisk broth in slowly to avoid lumps. Lastly, stir in cheese off the heat to avoid graininess and keep the soup silky smooth.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for evenly cooking potatoes and simmering the soup without burning.
- Wooden spoon or silicone spatula – great for stirring the roux and scraping the pot gently.
- Potato masher or immersion blender – use to mash some potatoes for creamy texture while keeping chunks.
- Measuring cups and spoons – essential for accurate ingredient amounts, especially for flour and broth.
- Sharp knife and cutting board – necessary for peeling and dicing potatoes and chopping herbs.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty crunch that complements the creamy soup.
- Swap cheddar for gouda or Gruyère for a nuttier, richer cheese flavor with a smooth melt.
- Stir in some sautéed leeks or caramelized onions for extra sweetness and depth.
- Toss in steamed broccoli or spinach before serving to add color, nutrients, and mild freshness.
How to Make Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 medium potatoes, peeled and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 tbsp fresh chives, chopped (plus extra for garnish)
- Salt and freshly ground black pepper to taste
- Optional: ½ cup sour cream or cream cheese for extra creaminess
Time Needed:
This recipe takes about 10 minutes to prepare and roughly 25-30 minutes to cook. So, expect to spend about 35-40 minutes in total from start to finish, making it a perfect weeknight meal that comes together easily and quickly.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Start by melting the butter in a large pot over medium heat. Once melted, add the finely chopped onion and cook until it becomes soft and translucent, about 4-5 minutes. Then add the minced garlic and thyme, cooking for another 1-2 minutes until you can smell the lovely aroma.
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring well to combine. Keep stirring constantly for 1-2 minutes to cook the flour and form a roux. This will help thicken your soup later.
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth, making sure to smooth out any lumps. Add the diced potatoes to the pot. Bring everything to a boil, then lower the heat and let it simmer until the potatoes are tender, which usually takes around 15-20 minutes.
4. Mash the Potatoes for Texture:
Once the potatoes are soft, use a potato masher or an immersion blender to mash some of them gently. You want a creamy soup with some chunks left for a nice bite—so don’t puree it completely!
5. Add Milk and Cheese:
Stir in the milk and warm the soup gently on low heat. Avoid boiling. Remove the pot from heat and add the shredded cheddar cheese, stirring until it melts smoothly into the soup.
6. Finish and Serve:
Stir in the fresh chives and season the soup with salt and freshly ground pepper to your liking. If you want extra creaminess, mix in sour cream or cream cheese now. Ladle the hot soup into bowls and top with extra cheddar, chopped chives, and a little more black pepper and thyme if you like.
Enjoy your cozy bowl of Cheddar Garlic Herb Potato Soup with crusty bread or crackers on the side for a perfect comforting meal!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely before adding to the soup to ensure even cooking and avoid extra water making the soup too thin.
How Can I Make This Soup Dairy-Free?
Swap the milk and cheese for dairy-free alternatives like unsweetened almond or oat milk and a dairy-free cheddar-style cheese. Use olive oil instead of butter to keep it creamy and flavorful.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to step 7, then cool and refrigerate for up to 2 days. Reheat gently on the stove and stir in cheese and fresh chives just before serving for best freshness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stove, stirring occasionally, to keep the soup nice and creamy without scorching.
