Introduction to the Recipe

When it comes to comfort food, few things rival a steaming bowl of Cheddar Garlic Herb Potato Soup. Creamy, cheesy, and loaded with aromatic herbs, this hearty soup wraps you in warmth from the very first spoonful. It’s a perfect mix of rustic charm and rich flavor, bringing together golden potatoes, sharp cheddar, and fragrant garlic for a soul-soothing meal you’ll crave all winter long.

The secret lies in layering flavor at every step — sautéing onions and garlic in butter, simmering tender Yukon Gold potatoes in broth and milk, and finishing it all with creamy cheddar and fresh herbs. The result is a luscious, velvety soup with a deep savory base and bursts of freshness from chives and parsley.

This soup makes a satisfying main dish when paired with crusty bread or a crisp salad, but it’s also a perfect starter for special dinners. Whether you’re meal-prepping for the week or cooking for family, it’s simple enough for weeknights yet elegant enough for guests.

If you love cozy bowls of flavor like this, try our Autumn Wild Rice Soup or Creamy Sausage Tortellini Soup. Both offer the same creamy comfort, each with its own signature twist.

Ready to transform humble potatoes into a bowl of pure comfort? Let’s make the ultimate Cheddar Garlic Herb Potato Soup that’s as beautiful to serve as it is delicious to eat.

Basic Recipe: Ingredients and Instructions

Cheddar Garlic Herb Potato Soup

Author: Sarah White

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Description

This Cheddar Garlic Herb Potato Soup is creamy, cozy, and loaded with flavor from garlic, herbs, and sharp cheddar cheese.

Ingredients

Scale

Potatoes:

2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)

Fat:

4 tablespoons unsalted butter
OR 3 tablespoons olive oil + 1 tablespoon butter

Aromatics:

1 large yellow onion, finely chopped (about 1.5 cups)
5–6 cloves garlic, minced (about 2 tablespoons)

Flour (for thickening):

¼ cup all-purpose flour

Liquid Base:

4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth

2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
½ cup (4 fl oz / 120 ml) heavy cream (optional, for ultimate creaminess)

Cheese:

2 cups (8 oz / 225 g) sharp cheddar cheese, freshly shredded

Herbs:

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Seasoning:

1 teaspoon salt (or to taste)
½ teaspoon black pepper, freshly ground (or to taste)
Pinch of cayenne pepper or smoked paprika (optional)

Optional Garnish:

Cooked crumbled bacon
Extra shredded cheddar cheese

Sour cream or Greek yogurt
More fresh chives or parsley
Croutons

Instructions

Sauté the aromatics:
In a large heavy pot or Dutch oven, melt butter over medium heat. Add chopped onions and sauté for 3–4 minutes until soft and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
Add the flour:
Sprinkle the flour over the onion-garlic mixture and stir constantly for 1 minute. This forms a light roux that will help thicken your soup later.
Add liquid and potatoes:
Slowly whisk in the chicken or vegetable broth, followed by the milk. Stir until smooth and no lumps remain. Add the cubed potatoes, salt, pepper, thyme, and cayenne (if using). Bring to a simmer.

Simmer until tender:
Reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the soup thickens slightly.
Add cheese and cream:
Remove from heat. Stir in the heavy cream (if using) and shredded cheddar cheese, one handful at a time, until fully melted and creamy. Taste and adjust seasoning.
Blend to desired texture:
For a smooth soup, use an immersion blender to blend until creamy. For a chunkier version, mash some potatoes gently with a spoon or potato masher.

Add fresh herbs and serve:
Stir in parsley and chives. Ladle into bowls and top with your favorite garnishes — bacon, cheese, or croutons.

Notes

For best flavor, use freshly shredded cheddar — pre-shredded cheese can make the soup grainy.

Yukon Gold potatoes create a creamy texture without needing extra cream.

Adjust the thickness by adding more broth or milk if desired.

Add bacon fat instead of butter for a smoky, rich flavor base.

The soup thickens as it cools, so loosen leftovers with a splash of broth when reheating.

Keywords: Cheddar Garlic Herb Potato Soup

Advanced Techniques

1. Building Layers of Flavor

Start by properly sweating the onions and garlic — this creates a sweet, aromatic base that enhances the entire soup. The gentle sauté in butter brings out their natural sugars, preventing bitterness. Adding flour directly after ensures the roux absorbs all that flavor, acting as a foundation for creaminess. Don’t rush this step; it’s the secret to depth and body in your Cheddar Garlic Herb Potato Soup.

2. Achieving the Perfect Creamy Texture

A great potato soup should be thick but silky, never gluey. To achieve that, avoid over-blending the potatoes, as their starch can turn the soup gummy. Blend about half the mixture for smoothness, leaving some chunks for texture. The combination of milk and cream creates a luscious balance without feeling heavy. If the soup thickens too much, thin it with a splash of warm broth.

3. Using the Right Potatoes

Yukon Golds are ideal for this recipe — they’re creamy, slightly buttery, and hold their shape beautifully. Russets can be used if you want a fluffier texture, but they break down faster. For a more rustic soup, mix both varieties for contrast in texture.

4. Balancing Cheese and Seasoning

Sharp cheddar delivers a bold, tangy flavor that complements the mild sweetness of the potatoes. Always add cheese off the heat to prevent it from curdling or separating. Stir gently until melted. Taste before adding extra salt, as cheese already adds saltiness.

5. Elevating with Herbs and Garnishes

Fresh herbs take this soup from good to gourmet. Stir parsley and chives in at the end for freshness, while thyme infuses depth throughout. A final sprinkle of bacon or smoked paprika adds color, aroma, and a touch of smokiness that ties all the flavors together.

Storage, Shelf Life, and Maintenance Tips

1. Refrigerating Leftovers

Cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. The flavors develop even more overnight, making reheated portions extra tasty.

2. Freezing for Long-Term Storage

While dairy-based soups can separate when frozen, you can freeze this one before adding the cheese and cream. Reheat gently, then stir in fresh dairy before serving for a creamy finish. Frozen portions last up to 2 months.

3. Reheating Without Separation

Reheat slowly over medium-low heat, stirring often. Avoid boiling once cheese and cream are added — high heat can cause curdling. Add a little broth or milk to loosen the texture as needed.

4. Refreshing the Flavor

After storage, the soup can taste muted. Bring it back to life with a pinch of salt, a small knob of butter, or a squeeze of lemon juice. Fresh herbs stirred in at the end also instantly revive its aroma.

5. Serving Leftovers Creatively

Turn cold soup into a baked potato filling by spooning it over halved baked potatoes and topping with extra cheddar and chives. You can also use it as a creamy base for casseroles or pot pies.

Dietary Adaptations and Substitutions

1. Vegetarian Version

Swap the chicken broth for vegetable broth. The combination of garlic, herbs, and cheese already provides robust flavor, so you won’t miss the meat.

2. Gluten-Free Option

Replace the flour with 2 tablespoons of cornstarch mixed into cold milk before adding it to the soup. This thickens the soup without gluten while keeping it creamy and smooth.

3. Dairy-Free Adaptation

Use olive oil instead of butter, coconut milk or oat milk instead of dairy milk, and a vegan cheddar-style cheese. You’ll still achieve creaminess with a rich flavor twist.

4. Low-Fat Variation

Skip the heavy cream and reduce butter to 2 tablespoons. Use low-fat milk and a small amount of cheese — the potatoes will still give the soup a satisfying texture.

5. High-Protein Boost

Stir in shredded chicken, diced ham, or even white beans for added protein. This makes the soup more filling while keeping its creamy, cheesy essence intact.

FAQs About the Recipe

1. Can I make this soup ahead of time?

Yes! In fact, it tastes even better the next day as the flavors meld. Just reheat gently on the stove and add a splash of broth or milk if it’s too thick.

2. How can I make it spicier?

Add a pinch of cayenne or smoked paprika for subtle heat. For a bolder kick, stir in diced jalapeños or a few drops of hot sauce before serving.

3. Can I use pre-shredded cheese?

It’s best to shred cheese fresh from the block. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting and can make the soup grainy.

4. What’s the best way to make it extra thick?

Simmer uncovered for an additional 10 minutes, or mash more potatoes into the soup. You can also add a little extra flour or cheese for richness.

5. What can I serve with this soup?

Crusty bread, garlic knots, or buttery biscuits pair perfectly. For a lighter side, try a simple green salad with lemon vinaigrette to balance the richness.

Conclusion & Final Thoughts

This Cheddar Garlic Herb Potato Soup is everything a cozy meal should be — creamy, rich, and bursting with fresh, savory flavor. The mix of sharp cheddar, aromatic garlic, and tender potatoes creates a perfectly balanced soup that’s both indulgent and comforting.

It’s the ideal dish for chilly nights, family dinners, or when you just need something warming and satisfying. From its buttery base to its herb-infused finish, every spoonful feels like homemade comfort at its best.

Best of all, this recipe is versatile — it can be made vegetarian, thick or light, smooth or chunky, and it always turns out delicious. It’s one of those timeless dishes that bring everyone to the table.

So next time you’re craving a bowl of warmth and flavor, skip the canned soups and make this Cheddar Garlic Herb Potato Soup. One bite, and you’ll understand why this classic deserves a spot in every home cook’s recipe box.