Cheddar Herb Potato Soup is a cozy, comforting bowl filled with tender potatoes, creamy cheddar cheese, and a fresh touch of herbs. It’s the kind of soup that feels like a warm hug on a chilly day, with every spoonful bringing a mix of smooth, cheesy goodness and fragrant green herbs.
I love making this soup when I want something simple but satisfying. The sharpness of the cheddar pairs so well with the soft potatoes, and the herbs add just the right brightness to keep it from feeling too heavy. I usually use thyme and parsley, but you can mix it up with whatever you have on hand. It’s also really easy to whip up in one pot, which makes it a great choice for busy weeknights.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side—perfect for dipping and soaking up all the cheesy, herby flavor. It’s a dish that always gets compliments and makes leftovers taste even better the next day. If you like simple meals that feel hearty without being complicated, this Cheddar Herb Potato Soup is definitely one to keep in your recipe box.
Key Ingredients & Substitutions
Potatoes: I like using Yukon Gold or Russet potatoes. Yukon Golds give a creamy texture, while Russets break down nicely for a thicker soup. If you want a lower-carb option, try cauliflower instead.
Cheddar Cheese: Sharp cheddar adds great flavor and meltiness. You can swap for Colby or Monterey Jack if you prefer a milder taste. Avoid pre-shredded cheese because it often contains additives that prevent smooth melting.
Broth: Chicken broth adds depth and warmth, but vegetable broth works well for a vegetarian soup. Using a good quality broth can make a big difference in flavor.
Herbs: Thyme and parsley are my favorites here. Thyme adds earthiness while parsley keeps the soup fresh. Feel free to swap with rosemary or chives, or use dried herbs if fresh aren’t available.
How Do You Get a Creamy Soup Without It Being Too Thick or Watery?
The key is balancing how you blend the soup and control the liquid.
- Simmer potatoes just until tender to avoid them turning to mush.
- Blend only part of the soup for a creamy base but some chunks, so it feels hearty.
- Add milk or half-and-half slowly off the heat to avoid curdling and to keep a silky texture.
- Use a roux (butter + flour) at the start to gently thicken the broth without making it gloopy.
With practice, you’ll nail that smooth but cozy texture every time. I like to stir often and taste as I go to find the perfect balance.
Equipment You’ll Need
- Large pot – perfect for cooking all the ingredients together and simmering the soup evenly.
- Wooden spoon – great for stirring the roux and preventing sticking or burning.
- Immersion blender – makes blending easy right in the pot, so you get a creamy texture without extra dishes.
- Knife and cutting board – for chopping your potatoes, onions, and herbs safely and quickly.
- Measuring cups and spoons – to keep your ingredient amounts just right for balanced flavor and texture.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, savory boost that pairs well with cheddar.
- Mix in chopped green onions or leeks instead of regular onion for a mild, sweet onion flavor.
- Stir in roasted garlic instead of raw for a deeper, sweeter garlic taste.
- Swap cheddar for a blend of cheddar and Gruyère for a nuttier, richer cheese flavor.
How to Make Cheddar Herb Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 6 medium potatoes (about 1.5 pounds), peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Salt and freshly ground black pepper to taste
- Optional: ½ cup cooked bacon bits or croutons for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25-30 minutes to cook, including simmering until the potatoes are tender and the flavors meld together. In total, plan for around 35-40 minutes to have this creamy, delicious soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent—this usually takes about 4-5 minutes. Then add the minced garlic and cook for another minute until you can smell the fragrance.
2. Make the Roux:
Sprinkle the flour over the cooked onions and garlic. Stir continuously to combine and cook for about 1-2 minutes. This helps thicken your soup later, so keep an eye on it to avoid burning.
3. Add Broth, Potatoes, and Herbs:
Slowly whisk in the chicken or vegetable broth to the roux, making sure there are no lumps. Add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer. Cook for 15-20 minutes or until the potatoes are tender when poked with a fork.
4. Blend the Soup:
For a creamy texture, use an immersion blender right in the pot to partially blend the soup, leaving some potato chunks for a hearty feel. If you don’t have an immersion blender, carefully transfer about half the soup to a blender, puree until smooth, and then return it to the pot. Stir well.
5. Add Milk and Cheese:
Stir in the milk or half-and-half gently, heating the soup slowly so it doesn’t boil. Add the shredded sharp cheddar cheese and stir until the cheese melts completely and the soup becomes smooth and creamy.
6. Season and Garnish:
Season your soup with salt and freshly ground black pepper to taste. Stir in the fresh chopped parsley for a hint of freshness. Serve the soup hot, topped with extra cheddar cheese, more parsley, and your choice of croutons or bacon bits for added texture and flavor.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes! Just make sure to thaw them completely and drain any excess water before adding to the soup. This helps prevent the soup from becoming too watery.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cheese and milk. Refrigerate for up to 2 days, then reheat gently and stir in the dairy and cheese just before serving to keep it creamy and fresh.
What Can I Substitute for Cheddar Cheese?
If you don’t have cheddar, try using Monterey Jack, Colby, or a mild mozzarella. Keep in mind that sharper cheeses add more flavor, so adjust seasoning accordingly.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to avoid burning. You might need to add a splash of milk to loosen the consistency if it thickens too much.
