Hearty Cheddar Garlic Herb Potato Soup is the kind of cozy dish that wraps you up like a warm blanket. It’s creamy and rich with buttery potatoes, sharp cheddar, roasted garlic, and a fresh pop of herbs in every spoonful. If you’re looking for something that tastes like comfort and smells like home, this one’s it.
Why You’ll Love It
This isn’t your average potato soup. It’s got that cheesy, garlicky, herb-studded thing going on that makes it wildly flavorful and satisfying without being fussy.
The texture is thick and creamy but still has a little chunkiness for bite. It’s cozy without being heavy. And it only takes one pot and under an hour. You’ll want to make it again before you even finish your bowl.
Ingredients
2.5 pounds Yukon Gold potatoes peeled and cubed
4 tablespoons unsalted butter or 3 tablespoons olive oil plus 1 tablespoon butter
1 large yellow onion finely chopped
5 to 6 garlic cloves minced
¼ cup all-purpose flour
4 cups low-sodium chicken broth or vegetable broth
2 cups whole milk or half-and-half
½ cup heavy cream optional but dreamy
2 cups sharp cheddar cheese freshly shredded
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives chopped
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Pinch of cayenne or smoked paprika optional
Optional toppings
Crispy bacon crumbles
Extra shredded cheddar
Sour cream or thick Greek yogurt
More fresh chives or parsley
Croutons for crunch
Instructions
Get your potatoes going
Peel the potatoes and chop them into chunky cubes about half an inch thick. Give them a rinse under cold water to wash off that starchy film. Set them aside while your pot gets warm.
Sauté the good stuff
In a big soup pot melt the butter over medium heat. Once it’s sizzling toss in your chopped onion. Let it cook until soft and sweet about 5 to 7 minutes. Add the garlic and stir it around for a minute or two. Everything should smell amazing right about now.
Time to build flavor
Sprinkle in the flour and stir it right into the onion mix. You want it to coat everything evenly. Let that cook for another minute. It’ll start to look like a thick paste and that’s perfect. You’re making the base that gives the soup its body.
Add the broth and potatoes
Slowly pour in the broth while whisking so everything stays nice and smooth. Scrape the bottom of the pot to grab all that flavor. Drop in the potatoes and give it a stir. Let it simmer with the lid on for about 20 minutes until the potatoes are fork-tender.
Blend to perfection
This is where the texture magic happens. Use an immersion blender and give the soup a few pulses to cream it up while leaving some chunks. If you’re using a blender scoop out half the soup carefully blend it and pour it right back in.
Stir in the creamy love
Lower the heat and add the milk and cream. Stir gently. Now toss in the parsley chives and thyme. Let it all warm through but keep it just below a simmer. You’re almost there.
Let the cheese work its magic
Take the pot off the heat. Slowly sprinkle in the shredded cheddar a handful at a time. Stir gently after each addition until it melts smoothly into the soup. It’ll turn rich and golden and irresistible.
Taste and finish
Give it a taste. Add salt and pepper if it needs more. If you like a little kick throw in a pinch of cayenne or smoked paprika. Then grab a bowl load it up with your favorite toppings and dig in while it’s piping hot
Notes and Tips
Use freshly shredded cheese for the best melt. Pre-shredded stuff doesn’t melt as smooth
Don’t over-blend. Keeping some potato chunks gives the soup great texture
If the soup thickens too much just stir in a splash of milk or broth
This soup gets even better the next day
Go wild with toppings. Croutons chives bacon a dollop of sour cream—all amazing
What to Serve With It
Here are a few cozy pairing ideas to round out your bowl of soup:
• Chicken Pot Pie Soup
Everything you love about classic pot pie turned into a spoonable, creamy soup
• Broccoli Cheese Soup
Cheesy, smooth, and totally soul-warming just like your favorite café bowl
• Slow Cooker German Potato Soup with Sausages
Thick, rustic, and slow-simmered with hearty sausage and tender potatoes
FAQ
Can I make it vegetarian
Yes just use vegetable broth and skip the bacon toppings or swap for plant-based ones
Does it freeze well
You can freeze it but the texture may change a bit because of the dairy. Thaw gently and stir well as you reheat
Can I make it ahead
Absolutely. In fact it tastes even better the next day. Store in the fridge and reheat slowly
How do I make it lighter
Use milk instead of cream and go easy on the cheese or try a reduced-fat version
Final Thoughts
This hearty cheddar garlic herb potato soup is everything you want when you’re craving comfort in a bowl. It’s easy enough for a weeknight dinner but tasty enough to serve guests. The flavors are bold and rich but the method is totally doable. Whether you’re curled up on the couch or feeding your favorite people this recipe always hits the spot
Try it. Save it. Share it. And don’t forget to come back and tell me how yours turned out
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Hearty Cheddar Garlic Herb Potato Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Hearty Cheddar Garlic Herb Potato Soup is the kind of cozy dish that wraps you up like a warm blanket. It’s creamy and rich with buttery potatoes, sharp cheddar, roasted garlic, and a fresh pop of herbs in every spoonful. If you’re looking for something that tastes like comfort and smells like home, this one’s it.
Ingredients
- 2.5 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter or 3 tablespoons olive oil plus 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 5 to 6 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth or vegetable broth
- 2 cups whole milk or half-and-half
- ½ cup heavy cream (optional but dreamy)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch of cayenne or smoked paprika (optional)
Instructions
- Peel the potatoes and chop them into chunky cubes about half an inch thick. Rinse under cold water to wash off the starchy film and set aside.
- In a big soup pot, melt the butter over medium heat. Add the chopped onion and cook until soft and sweet, about 5 to 7 minutes.
- Add garlic and stir for 1 to 2 minutes until fragrant.
- Sprinkle in the flour and stir to coat evenly. Cook for another minute until it forms a thick paste.
- Slowly pour in the broth while whisking to keep it smooth. Add the potatoes and stir. Cover and simmer for about 20 minutes until potatoes are fork-tender.
- Use an immersion blender to blend part of the soup, leaving some chunks for texture. If using a standard blender, blend half the soup and return it to the pot.
- Lower the heat and stir in milk and cream. Add parsley, chives, and thyme. Warm through gently without boiling.
- Remove from heat and slowly stir in cheddar cheese by handfuls, mixing after each addition until melted and smooth.
- Taste and adjust seasoning with salt, pepper, and optional cayenne or smoked paprika. Serve hot with toppings of choice.
Notes
Use freshly shredded cheese for the best melt. Don’t over-blend some chunkiness adds great texture. If the soup thickens too much, just stir in a splash of milk or broth. This soup gets even better the next day. Toppings like croutons, bacon, chives, or sour cream take it over the top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 710mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg