There’s something magical about a bowl of Cheddar Garlic Herb Potato Soup on a chilly evening—creamy, rich, and packed with flavor. This recipe has been my go-to comfort food for years, with tender potatoes swimming in a velvety broth loaded with sharp cheddar and fresh herbs. Every spoonful is like a warm hug, and trust me, after making soup for over a decade, I’ve perfected the balance of flavors here. My kids beg for it, especially on rainy weekends when we curl up with bowls of it and crusty bread. It’s the kind of dish that turns simple ingredients into something unforgettable—just like those cozy family dinners I grew up loving.
Table of Contents
Table of Contents
Why You’ll Love This Cheddar Garlic Herb Potato Soup
This isn’t just any potato soup – it’s pure comfort in a bowl, and here’s why:
- Ultra-creamy without being heavy – That freshly shredded sharp cheddar melts into the perfect velvety texture (no grainy cheese clumps here!)
- Fresh herbs make it sing – The chives, parsley, and thyme cut through the richness with little bursts of brightness in every bite
- Weeknight magic – From chopping to serving in under 45 minutes flat, this Cheddar Garlic Herb Potato Soup solves “what’s for dinner” on busy nights
Cheddar Garlic Herb Potato Soup Ingredients
Here’s what you’ll need for that dreamy, cheesy goodness:
- 2.5 lbs Yukon Gold potatoes – peeled and cubed into ½-inch pieces (trust me, this size cooks perfectly!)
- 4 tbsp unsalted butter OR 3 tbsp olive oil + 1 tbsp butter – because sometimes you want that extra richness
- 1 large yellow onion – finely chopped (about 1.5 cups)
- 5-6 garlic cloves – minced (I always lean heavy on the garlic—no shame!)
- ¼ cup all-purpose flour – our trusty thickener
- 4 cups low-sodium chicken or veggie broth – homemade if you’ve got it
- 2 cups whole milk – or half-and-half if you’re feeling indulgent
- ½ cup heavy cream (optional, but oh-so-worth it)
- 2 cups sharp cheddar – freshly shredded (no bagged stuff—it’s a texture thing!)
- Fresh herbs: 1 tbsp each parsley and chives, plus 1 tsp thyme leaves
- Salt, pepper, and a pinch of cayenne or smoked paprika for that little kick
Ingredient Substitutions & Notes
Milk swap: Half-and-half makes it extra luscious, or use evaporated milk in a pinch. Gluten-free? Swap flour for cornstarch (mix 2 tbsp with cold water first). Dried herbs work too—use ⅓ the amount of fresh. And please, shred that cheese yourself—pre-shredded won’t melt as smoothly. If you’re out of Yukon Golds, russets work (just rinse them extra to avoid gumminess). Smoked paprika adds depth, but a dash of hot sauce does the trick too!
How to Make Cheddar Garlic Herb Potato Soup
Now for the fun part – turning these simple ingredients into the most comforting bowl of soup you’ll ever taste! Follow these steps closely, and you’ll have a pot of creamy, cheesy perfection in no time.
Sauté the Aromatics
Start by melting your butter (or heating oil + butter combo) in a large pot over medium heat. Toss in those chopped onions and let them soften until they’re translucent – about 5 minutes. Then add the garlic and stir for just 30 seconds until fragrant. Don’t let the garlic brown or it’ll turn bitter!
Build the Roux
Sprinkle the flour over your onion-garlic mixture and stir constantly for 2 minutes. This cooks out the raw flour taste and creates the base for our creamy texture. The mixture should look like wet sand clinging to the veggies.
Simmer Potatoes
Now slowly pour in the broth while whisking – this prevents lumps! Scrape up any tasty browned bits from the pot bottom. Add the potatoes, bring to a gentle boil, then reduce to a simmer for 15 minutes. Test a potato cube – it should pierce easily with a fork but not fall apart.
Blend and Finish
Here’s my favorite trick: use an immersion blender to puree about half the soup right in the pot (careful of splatters!). Or carefully transfer 2 cups to a stand blender. Stir in milk, cream, and herbs – heat gently but don’t boil. Critical step: Remove from heat before adding cheese in handfuls, stirring until melted. This keeps it smooth instead of grainy!
Cheddar Garlic Herb Potato Soup Tips
After making this soup more times than I can count, here are my can’t-live-without tips:
- Rinse those potatoes twice – starch makes the soup gummy, so give them a good cold water bath before cooking
- Grate cheese straight from the fridge – cold cheese shreds beautifully without clumping
- Reheat low and slow – medium heat with frequent stirring keeps the texture silky
- Bacon makes everything better – crispy bits on top add the perfect salty crunch
Oh, and bonus tip – always make extra! This soup tastes even better the next day after the flavors marry overnight.
Storage & Reheating
Leftovers? Lucky you! Store this Cheddar Garlic Herb Potato Soup in airtight containers for up to 4 days in the fridge. When reheating, go low and slow—medium heat with frequent stirring prevents the dairy from separating. Whatever you do, don’t let it boil violently or you’ll risk a grainy texture. Sadly, freezing isn’t ideal (the potatoes get mealy and the sauce may separate), but honestly—it’s so good, you probably won’t have leftovers anyway!
Cheddar Garlic Herb Potato Soup FAQs
Got questions? I’ve got answers! Can I use russet potatoes? Absolutely—just rinse them extra to remove excess starch that can make the soup gummy. How to make it gluten-free? Swap the flour for a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water, stirred in after simmering the potatoes). Best herb substitutes? Dried thyme and dill work wonders—use ⅓ the amount of fresh. See? Easy swaps for every kitchen!
Nutritional Information
Here’s the scoop per serving (about 1.5 cups): 420 calories, 25g fat (14g saturated), and 14g protein. Remember—these are estimates since ingredients vary. But with all that cheddar and potatoes, you know it’s the good kind of hearty!
There you have it—my ultimate Cheddar Garlic Herb Potato Soup recipe that’s gotten me through countless cozy nights and happy family dinners. If you make it (and you totally should!), snap a pic and tag me #FrostyRecipes—nothing makes me happier than seeing your bowls of cheesy goodness! Drop a rating below too, and tell me how it turned out. Did you add extra garlic? Throw in some bacon? I want to hear all your tasty twists. Now go grab that wooden spoon and get simmering—your perfect bowl of comfort awaits! Connect with us for more delicious recipes!
Print
10-Minute Prep Cheddar Garlic Herb Potato Soup
A creamy and comforting Cheddar Garlic Herb Potato Soup loaded with sharp cheddar, fresh herbs, and tender potato chunks.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup all-purpose flour
- 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)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional)
- 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Peel and cube potatoes, then rinse under cold water to remove excess starch.
- Sauté onions in butter or oil until softened, then add garlic and cook until fragrant.
- Sprinkle flour over onions and garlic, stir to form a roux, and cook for 1-2 minutes.
- Gradually whisk in broth, then add potatoes and simmer until tender.
- Blend half the soup for creaminess while leaving some potato chunks.
- Stir in milk, cream, and fresh herbs, then heat gently without boiling.
- Remove from heat and gradually add shredded cheddar, stirring until melted.
- Season with salt, pepper, and optional cayenne or smoked paprika.
- Serve hot with garnishes like bacon, extra cheese, or croutons.
Notes
- Use freshly shredded cheddar for smoother melting.
- Rinsing potatoes prevents a gummy texture.
- Blend carefully to avoid hot splatters.
- Add cheese off heat to prevent graininess.
- Garnish for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 65mg
