Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl that brings together tender potatoes, sharp cheddar cheese, and fragrant herbs with a touch of garlic. It’s the kind of soup that feels like a warm hug on a chilly day, full of rich flavors and smooth, cheesy texture that everyone loves.
I really enjoy making this soup when I want something cozy but easy. The garlic and herbs add just the right punch without being overpowering, and mixing in shredded cheddar cheese makes it extra creamy and flavorful. I find that using fresh herbs brightens up the soup, making it taste fresh and homemade.
My favorite way to serve this soup is with a sprinkle of extra cheddar on top and some crunchy crusty bread on the side for dipping. It’s perfect for a simple weeknight dinner or when friends come over for a casual meal. This soup always feels like a little celebration in a bowl, and I bet you’ll find yourself making it again and again.
Key Ingredients & Substitutions
Potatoes: Yukon Gold gives a creamy texture and holds shape well, but Russets work if you want a fluffier consistency. Avoid waxy potatoes like red potatoes—they can get too firm.
Cheddar Cheese: Sharp cheddar adds a nice tanginess. You can swap for mild cheddar if you prefer less bite, or use smoked gouda for a deeper flavor twist.
Garlic & Herbs: Fresh garlic is best for bright flavor, but garlic powder is a fine substitute. Fresh herbs like thyme and rosemary bring freshness, but dried versions do the job well too.
Milk or Cream: Heavy cream gives richness, while milk makes it lighter. For dairy-free, try coconut milk or cashew cream, but the flavor will change.
How Do You Get the Perfect Creamy Texture Without Losing Potato Chunks?
The trick is blending just part of the soup to make it creamy while leaving some diced potatoes whole for a nice bite:
- Once potatoes are soft, mash some with a potato masher right in the pot.
- Or blend about half the soup using an immersion blender, then stir it all together.
- If using a blender, pulse gently to avoid a full puree.
- This way, you get a velvety soup with chunks that give texture and heartiness.
Also, add cheese and cream on low heat to melt smoothly without curdling. Stir often and avoid boiling once cheese is in the pot for best results.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking potatoes evenly without burning the soup.
- Wooden spoon – great for stirring without scratching your pot.
- Potato masher or immersion blender – helps you mash some potatoes for creaminess while keeping chunks.
- Measuring cups and spoons – to get your herbs, cheese, and liquids just right.
- Cheese grater – fresh shredded cheddar melts better and has more flavor.
Flavor Variations & Add-Ins
- Add crispy bacon or pancetta for extra smoky flavor and crunch.
- Stir in cooked corn or peas for a touch of sweetness and color.
- Swap cheddar for pepper jack or gouda to give the soup a different cheesy twist.
- Mix in fresh chopped chives or parsley at the end for a bright, fresh finish.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Extra shredded cheddar
- Crispy bacon bits
- Fresh rosemary sprigs
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 20-25 minutes to cook. In total, you should expect to spend around 30-35 minutes from start to finish to enjoy this warm and comforting soup.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, heat the olive oil and butter over medium heat until melted and shimmering. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, dried thyme, and rosemary. Cook for another 1-2 minutes, being careful not to burn the garlic.
2. Cook the Potatoes:
Add the diced potatoes to the pot and stir so they’re coated with the butter and herbs. Pour in the chicken or vegetable broth and bring everything to a boil. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Create a Creamy Texture:
Partially mash the soup using a potato masher or an immersion blender, leaving some potato chunks in place for a hearty texture. Alternatively, blend about half of the soup in a blender and then return it to the pot, stirring to combine.
4. Add Cheese and Milk:
Stir in the shredded cheddar cheese and milk or heavy cream. Cook on low heat, stirring frequently until the cheese melts and the soup is warm throughout. Avoid boiling to keep the cheese smooth.
5. Season and Serve:
Season with salt and freshly ground black pepper to taste. Serve the soup in bowls, topped with extra cheddar, crispy bacon bits, or a sprig of fresh rosemary if you’d like. It’s delicious with crusty bread on the side for dipping.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just thaw them completely and drain any excess moisture before adding to the pot to avoid watery soup.
How Can I Make This Soup Dairy-Free?
Substitute the milk or cream with unsweetened plant-based milk like almond or oat milk, and use a dairy-free cheese alternative or omit the cheese for a lighter version.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the step before adding cheese and milk, then refrigerate. When ready to serve, reheat gently and stir in cheese and milk until melted and warm.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally. Add a splash of milk or broth if the soup thickens too much.
