Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl packed with tender potatoes, sharp cheddar cheese, and just the right touch of garlic and herbs. It’s the kind of soup that feels like a warm hug on a chilly day and fills the kitchen with a cozy, inviting aroma.
I love making this soup when I want something simple but extra satisfying. The garlic and herbs give it a fresh kick that keeps it from being just plain cheesy potato soup. Plus, the cheddar melts into every spoonful, making it rich without being heavy. I like to add a sprinkle of extra cheddar on top for a cheesy finish that’s really hard to resist.
This soup is perfect served with crusty bread or a fresh green salad for a quick and easy dinner. I often make a big pot, so there are leftovers for the next day, which somehow taste even better after the flavors have had time to mingle. It’s one of those recipes I keep coming back to because it’s both comforting and delicious in the simplest way.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for soup. Yukon Gold gives a creamier texture, while Russet breaks down more to thicken the soup. If you want a lighter soup, try red potatoes but keep in mind they hold their shape more.
Cheddar Cheese: Sharp cheddar adds great flavor and creaminess. If you’re avoiding dairy, use a dairy-free cheese or nutritional yeast for a cheesy flavor. Avoid pre-shredded cheese, as it contains additives that stop it from melting smoothly.
Garlic & Herbs: Fresh garlic and herbs (thyme and parsley) brighten the soup nicely. If fresh herbs aren’t available, dried are fine—just use less. I like fresh chives on top for a mild oniony touch.
Heavy Cream: Heavy cream makes the soup rich and smooth. For a lighter option, replace it with half-and-half or whole milk, but the soup will be less creamy. Coconut milk is a good non-dairy alternative but will add a subtle sweetness.
How Do You Get the Soup Thick & Creamy Without It Being Too Starchy?
The key step is making a roux with butter and flour before adding the broth and potatoes. This helps thicken the soup evenly and keeps it smooth.
- Melt butter and sauté onions first for flavor.
- Add flour and cook for 1-2 minutes—this cooks out the starchy taste and starts thickening.
- Slowly whisk in broth to avoid lumps.
- When potatoes are tender, mash some directly in the pot or use an immersion blender to create body but leave chunks for texture.
- Add cheese and cream last, stirring gently over low heat so the cheese melts without separating.
Following these steps makes a velvety soup that isn’t too thick or gluey. Taking your time with the roux and gentle heating of the cheese really pays off.
Equipment You’ll Need
- Large heavy-bottomed pot – Holds everything well and ensures even heating for cooking the soup.
- Wooden spoon – Great for stirring the roux and soup without scratching your pot.
- Whisk – Helps blend the flour smoothly into butter and broth to avoid lumps.
- Potato masher or immersion blender – Lets you control the soup’s texture by mashing some potatoes while leaving chunks.
- Measuring cups and spoons – For accurate ingredient amounts, especially flour and herbs.
Flavor Variations & Add-Ins
- Swap cheddar for smoked gouda or Monterey Jack for a milder or smoky cheese flavor.
- Add cooked bacon or ham for extra protein and a smoky-salty boost.
- Stir in cooked corn kernels or peas for added sweetness and texture.
- Mix fresh rosemary or dill in place of thyme for a different herb note that pairs well with potatoes.
How to Make Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Soup Base:
- 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
Dairy and Thickener:
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups shredded sharp cheddar cheese
Herbs and Seasonings:
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
For Garnish:
- Chopped fresh chives or green onions
- Additional shredded cheddar cheese
How Much Time Will You Need?
Total time is about 40 minutes. Preparation (chopping veggies and shredding cheese) takes roughly 10 minutes, then about 30 minutes to cook and finish the soup.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Then add the minced garlic, thyme, and parsley, cooking for another minute until fragrant.
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture and stir constantly for 1-2 minutes. This cooks the flour and makes a thickening base for the soup.
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth, stirring to avoid lumps. Bring the mixture to a boil. Add the diced potatoes, reduce heat to low, and simmer until potatoes are tender, about 15-20 minutes.
4. Blend and Add Cream and Cheese:
Using a potato masher or immersion blender, mash some of the potatoes to thicken the soup but leave chunks for texture. Turn heat to low, then stir in the heavy cream and shredded cheddar cheese until melted and smooth.
5. Season and Serve:
Season with salt and freshly ground black pepper to taste. Serve hot, topped with extra cheddar cheese and fresh chives or green onions.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely before adding to the soup to ensure even cooking and prevent excess water from diluting the flavor.
How Can I Make This Soup Dairy-Free?
Replace heavy cream with coconut milk or a dairy-free creamer, and use a vegan cheese alternative to keep the cheesy flavor without dairy. The soup’s texture may be slightly different but still delicious!
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to step 7, then cool and refrigerate for up to 3 days. Reheat gently on the stove, stirring occasionally. Add extra cream or cheese if it thickens too much upon reheating.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove, stirring to prevent sticking and to warm evenly.
