Cheddar Garlic Herb Potato Soup is a creamy and comforting bowl filled with tender potatoes, sharp cheddar cheese, and a hint of fresh herbs. The garlic adds a lovely warmth that makes this soup feel like a big, cozy hug on a chilly day. It’s simple but packed with flavor, making it perfect for any time you want something hearty and homey.
I love making this soup when I want something easy but still special. The best part is how the cheddar melts into the potatoes, creating a rich, cheesy base that’s never too heavy. Adding fresh herbs gives the soup a bright, fresh taste that balances the richness, and the garlic brings out all those flavors in a subtle but tasty way. I usually double the recipe because it disappears fast in our house!
My favorite way to serve this soup is with a sprinkle of extra cheese and chopped herbs on top, along with a warm crusty bread or a grilled cheese sandwich on the side. It’s the kind of meal that’s perfect for a relaxing evening or for sharing with friends and family. Every spoonful feels like comfort food at its finest, making it a go-to whenever I need a little extra homey goodness.
Key Ingredients & Substitutions
Bacon: Adds smoky, savory flavor and nice crunch. You can swap it for turkey bacon or omit for a vegetarian option. A touch of smoked paprika can help keep that smoky taste.
Potatoes: Yukon gold gives a creamy texture, while Russets break down more for a thicker soup. For a lighter option, use red potatoes, which hold their shape well.
Cheddar Cheese: Sharp cheddar gives the soup its rich, cheesy flavor. If you prefer milder taste, try mild cheddar or Monterey Jack. Avoid pre-shredded cheese to keep the soup smooth.
Herbs: Thyme and parsley bring freshness that balances the richness. Fresh herbs are best, but dried work well too — just use less dried than fresh.
Milk: Whole milk makes the soup creamy without being heavy. For a lighter version, use 2% milk or a dairy-free alternative like oat milk; just keep it unsweetened.
How Can I Avoid Clumps When Adding Cheese and Milk?
This step can be tricky because cheese can seize up or milk may curdle if heated too fast. Here’s how I do it:
- Make a smooth slurry by mixing flour with a bit of cold milk before adding it to the hot soup.
- Add the slurry slowly and stir well so the soup thickens without lumps.
- Lower the heat before adding the rest of the milk; bring the soup to warm, not boiling.
- Remove soup from heat before adding cheese. Stir cheese in slowly and gently until melted.
- Avoid high heat once cheese’s added to prevent graininess.
Taking your time with these steps helps keep the soup creamy and smooth every time!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for sautéing and simmering the soup evenly without burning.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Whisk – needed to blend the flour and milk slurry smoothly for thickening.
- Sharp knife and cutting board – for chopping potatoes, onions, garlic, and herbs safely and easily.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Add cooked chicken or ham for extra protein and a heartier meal.
- Stir in cooked corn kernels or peas to add sweetness and a pop of color.
- Swap cheddar for pepper jack or smoked gouda to give it a spicy or smoky twist.
- Mix in a pinch of cayenne or paprika if you like a little heat and extra depth.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
- 6 slices bacon
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon gold or Russet)
- 3 cups chicken broth (or vegetable broth)
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 3 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half for richer soup)
- 2 cups sharp cheddar cheese, shredded
- Optional: chopped fresh herbs (thyme or parsley) for garnish
How Much Time Will You Need?
This soup typically takes about 10 minutes for prep and 30 minutes for cooking, so you’ll need around 40 minutes in total. The time includes cooking the bacon, sautéing veggies, simmering the potatoes, thickening the soup, and melting in the cheese. It’s a fairly quick and satisfying meal to get on the table!
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large pot over medium heat and cook the bacon slices until they’re crispy. Remove the bacon and place it on paper towels to drain. Reserve 1-2 tablespoons of the bacon fat in the pot and discard the rest. Crumble the bacon and set aside for topping later.
2. Sauté Onion and Garlic:
Add the diced onion to the pot with the bacon fat. Cook, stirring occasionally, until the onion turns translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Cook the Potatoes:
Pour in the diced potatoes, chicken broth, thyme, parsley, salt, and pepper. Bring the soup to a boil, then lower the heat and let it simmer until the potatoes are tender, around 15-20 minutes.
4. Thicken the Soup:
While the potatoes cook, whisk the flour with a little bit of the milk in a small bowl until smooth to make a slurry. Stir the slurry into the simmering soup slowly to thicken it.
5. Add Milk and Cheese:
Gradually pour in the remaining milk, stirring constantly. Warm the soup gently until it thickens a little, but don’t boil to prevent curdling.
Remove the pot from heat and stir in the shredded cheddar cheese until it melts and the soup becomes creamy. Taste and adjust seasoning as needed.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with the crumbled bacon, extra shredded cheddar, and fresh herbs if you like. Serve warm and enjoy your cozy, cheesy potato soup!
Can I Make This Soup Vegetarian?
Yes! Simply skip the bacon and use vegetable broth instead of chicken broth. You can add a little smoked paprika or liquid smoke to mimic the smoky flavor of bacon.
Can I Use Frozen Potatoes?
Frozen diced potatoes work fine, but make sure to thaw them before cooking so they heat evenly and don’t add extra water to the soup.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken as it cools—just stir in a splash of milk to loosen it up.
Can I Freeze Cheddar Garlic Herb Potato Soup?
It’s best to freeze the soup before adding the cheese to avoid texture changes. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and add cheese when reheating.
