Cheddar Garlic Herb Potato Soup is a creamy, cozy bowl filled with tender potatoes, sharp cheddar cheese, and a blend of fresh herbs that give it a lovely burst of flavor. The garlic adds a nice kick, bringing everything together with a warm and comforting taste that’s perfect for chilly days.
I love making this soup when I want something that feels like a big, warm hug. The melted cheddar cheese makes each spoonful rich and smooth, and the herbs keep it fresh and bright. I usually add a little extra garlic because I like that savory punch—it just makes the whole kitchen smell amazing while it cooks!
One of my favorite ways to serve this soup is with a side of crusty bread or a simple green salad. It’s also great topped with a sprinkle of extra cheese or a dollop of sour cream to add a cool creaminess on top. This soup always gets rave reviews from friends and family because it feels so satisfying without being complicated to make.
Key Ingredients & Substitutions
Russet Potatoes: These are great because they cook down nicely and create a creamy texture. If you can’t find russets, Yukon gold potatoes also work well and add a slight buttery flavor.
Sharp Cheddar Cheese: This cheese gives the soup its bold, tangy flavor. You can swap in Colby or Monterey Jack for a milder taste, but cheddar really shines here.
Fresh Herbs: Chives, parsley, and thyme add fresh, herbal notes that brighten the soup. If fresh herbs aren’t available, use dried ones but use about half the amount since dried are more concentrated.
Heavy Cream or Half-and-Half: Heavy cream makes the soup rich and smooth. For a lighter version, half-and-half or whole milk can be used, but the soup will be less creamy.
How Can You Get the Perfect Creamy Texture Without Overblending?
Partly pureeing the soup is key to keeping some tasty potato chunks while still creating a creamy base. Here’s how to do it:
- Use an immersion blender inside the pot to blend half the soup. This helps control how smooth it becomes.
- If using a regular blender, blend only half the soup in batches, then mix it back to keep texture.
- Avoid pureeing all at once to preserve the soup’s hearty feel.
- After blending, stir in cheese and cream slowly over low heat to prevent curdling or graininess.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for even cooking and simmering the soup without burning.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Immersion blender – makes it easy to puree the soup right in the pot for creamy texture.
- Chef’s knife and cutting board – essential for chopping potatoes, onion, and herbs.
- Measuring cups and spoons – to get the right amounts of broth, cream, and seasonings.
Flavor Variations & Add-Ins
- Swap cheddar for smoked gouda or pepper jack for a smoky or spicy twist.
- Add cooked bacon or ham for extra smoky, meaty flavor and texture.
- Mix in sautéed mushrooms or steamed broccoli for some added veggies and earthiness.
- Stir in a pinch of cayenne pepper or smoked paprika for a subtle heat boost.
Equipment You’ll Need
- Large heavy-bottom pot – for cooking and simmering the soup evenly
- Wooden spoon – good for stirring the soup gently
- Immersion blender – handy for partially pureeing the soup right in the pot
- Chef’s knife and cutting board – to chop potatoes, onion, garlic, and herbs
- Measuring cups and spoons – to measure broth, cream, and seasonings accurately
Recipe Variations & Add-Ins
- Cheese Variations: Try smoked gouda or pepper jack cheese for a smoky or spicy flavor twist.
- Meat Add-Ins: Add cooked bacon or diced ham for extra savoriness and texture.
- Vegetable Boost: Stir in sautéed mushrooms or steamed broccoli for more veggies and a nice earthy flavor.
- Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a gentle heat and smoky note.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just make sure to thaw them before cooking and adjust the simmer time slightly until they’re tender.
How Can I Make This Soup Dairy-Free?
Use a dairy-free cheese alternative and substitute the heavy cream with coconut milk or any plant-based cream. Keep in mind the flavor and texture will be a bit different but still delicious!
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally. You may need to add a splash of broth or cream to loosen it up.
What’s the Best Way to Store Leftovers?
Store leftover soup in a sealed container in the fridge for 3 to 4 days. When reheating, warm over low heat and stir often to keep the texture smooth and creamy.
