Cheddar Garlic Herb Potato Soup is a creamy and comforting bowl filled with tender potatoes, sharp cheddar cheese, and a fragrant blend of garlic and herbs. It’s the kind of soup that feels like a warm hug on a chilly day, with its rich texture and familiar flavors bringing instant satisfaction.
I love making this soup when I want something simple but really tasty. The garlic and herbs add just the right touch to the potatoes, and melting in plenty of cheddar cheese makes it extra creamy and cheesy. When I make it, I often add a little extra garlic because it gives the soup a nice kick and smells amazing while cooking.
My favorite way to enjoy this soup is with some crusty bread or a sprinkle of crispy bacon on top. It’s great for lunch or dinner, and usually, everyone around the table asks for seconds! It’s also a recipe that’s easy to whip up on busy days but feels special enough to share with friends or family.
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes work best. Russets break down nicely to thicken the soup, while Yukon Golds hold their shape better if you prefer chunks. You can swap for sweet potatoes for a twist, but the flavor will be different.
Cheddar Cheese: Sharp cheddar gives the soup its bold flavor. If you want a milder taste, try mild cheddar or Colby. Avoid pre-shredded cheese if possible, as it might not melt as smoothly.
Broth: Chicken broth adds more depth, but vegetable broth is a good vegetarian option. Use low-sodium versions to control the saltiness.
Herbs: Fresh thyme is my favorite for this soup—it adds a lovely aromatic note. If you don’t have thyme, rosemary or oregano can work, but start with smaller amounts as they’re stronger.
How Do You Get the Perfect Creamy Texture Without It Being Too Thick or Runny?
The trick is to partially mash the potatoes while leaving some pieces whole. This creates a creamy base without losing the bite of tender potato chunks. Here’s how I do it:
- Once potatoes are soft, use a potato masher or immersion blender to mash about half the potatoes right in the pot.
- Leave the rest of the potatoes whole or in bigger pieces for texture.
- Add milk or half-and-half gradually, warming gently without boiling, so the soup stays smooth but creamy.
- Stir in cheese off the heat to prevent it from getting grainy.
Equipment You’ll Need
- Large pot – Perfect for cooking all the soup ingredients evenly and giving you plenty of room to stir without spilling.
- Wooden spoon – Great for sautéing veggies and stirring the roux without scratching your pot.
- Potato masher or immersion blender – Lets you mash some potatoes right in the pot for that creamy texture with chunks.
- Measuring cups and spoons – To get your broth, milk, and seasonings just right.
- Cheese grater – Freshly shredded cheddar melts smoother and tastes better than pre-shredded.
Flavor Variations & Add-Ins
- Add crumbled cooked bacon for a smoky crunch that pairs wonderfully with the cheesy soup.
- Mix in cooked diced ham or shredded rotisserie chicken for extra protein and heartiness.
- Stir in chopped green onions or chives at the end for a fresh bite and extra color.
- Swap fresh thyme for rosemary or sage for a different herbal twist that still complements potatoes well.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Soup Base:
- 6 cups peeled and diced potatoes (about 4-5 medium potatoes)
- 4 cups chicken broth or vegetable broth
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 1 cup carrots, chopped (optional)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
For Garnishing:
- Croutons
- Extra shredded cheddar cheese
- Fresh herbs (such as thyme or parsley)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25–30 minutes to cook, for a total time of around 35-40 minutes. It’s quick enough for a weeknight meal, and you’ll have a warm, comforting bowl ready before you know it!
Step-by-Step Instructions:
1. Start by Cooking the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onions, celery, and carrots (if using). Sauté these veggies until they soften, about 5 minutes. Then add the minced garlic and thyme, cooking for another minute until you smell their delicious aroma.
2. Make the Soup Base:
Stir the flour into the veggies and cook for 1-2 minutes while stirring constantly to form a roux, which will help thicken the soup. Slowly whisk in the chicken or vegetable broth, making sure no lumps form. Bring the mixture to a boil.
3. Cook the Potatoes:
Add your diced potatoes to the pot. Lower the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
4. Create the Creamy Texture:
Use a potato masher or immersion blender to partially mash some of the potatoes right in the pot, leaving some pieces whole to add nice body to the soup.
5. Finish the Soup:
Slowly stir in the milk or half-and-half and warm through gently — avoid boiling. Remove the pot from heat and then stir in the shredded cheddar cheese until melted and smooth. Add salt and pepper to your taste.
6. Serve and Enjoy!
Ladle the soup into bowls and top with croutons, extra shredded cheese, and fresh herbs like thyme or parsley. Serve warm with crusty bread if you like. Enjoy the cheesy, garlicky goodness!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely and drain any excess moisture before adding to the soup to avoid a watery texture.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance. Store it in an airtight container in the fridge and reheat gently on the stove, stirring occasionally. You might need to add a splash of milk when reheating to restore the creamy texture.
What Can I Use Instead of Milk or Half-and-Half?
If you want a dairy-free or lighter version, try using unsweetened almond milk or oat milk. Keep in mind the soup may be less creamy and you might want to adjust the seasoning to compensate.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat and stir often to prevent scorching.
