There’s something incredibly comforting about a warm bowl of soup on a chilly day, and this Hearty Cheddar Garlic Herb Potato Soup Recipe fits the bill perfectly. It’s the kind of recipe I turn to when I want that cozy homemade feeling — creamy, cheesy, and packed with tender potatoes and fresh herbs that make every spoonful sing. Trust me, once you try it, you’ll understand why it’s a go-to favorite in my kitchen.
This soup works wonders as a simple weeknight dinner or a welcoming appetizer when friends come over. You’ll love how the garlic and herbs add depth without overpowering the rich sharpness of the cheddar. Plus, it’s pretty forgiving, so even if you don’t fancy yourself a soup expert, you can easily whip this up and impress everyone at the table.
Why You’ll Love This Recipe
- Rich Creaminess: The blend of milk, cream, and sharp cheddar creates a satisfyingly smooth texture that’s indulgent but not overwhelming.
- Flavor Boost from Fresh Herbs: Parsley, chives, and thyme give the soup a fresh, vibrant note that balances the richness beautifully.
- Perfectly Chunky yet Silky: Mashing only part of the potatoes leaves you with delightful chunks amidst a creamy base, giving you the best of both worlds.
- Flexible and Easy to Make: You can tweak dairy amounts, try different herbs, or even add garnishes to suit your taste and pantry.
Ingredients You’ll Need
The ingredients in this Hearty Cheddar Garlic Herb Potato Soup Recipe are straightforward but thoughtfully chosen to build layers of flavor and creaminess. I always recommend using good-quality cheddar and fresh herbs—they really make a difference here.
- Yukon Gold Potatoes: Their buttery texture and thin skins make them ideal for soup, holding their shape while softening beautifully.
- Unsalted Butter or Olive Oil: This fat helps gently cook the aromatics and adds richness without overwhelming.
- Yellow Onion: Finely chopped to melt into the soup, adding a subtle sweetness and depth.
- Garlic Cloves: Freshly minced garlic provides that essential savory punch and aroma.
- All-Purpose Flour: Used to make a roux that thickens the soup, giving it body and creaminess.
- Chicken or Vegetable Broth: I prefer low-sodium so I can control the saltiness better during seasoning.
- Whole Milk & Heavy Cream: These deliver luscious creaminess; half-and-half works too if you want a lighter touch.
- Sharp Cheddar Cheese: Freshly shredded for smooth melting — don’t skip on quality here!
- Fresh Herbs: Parsley, chives, and thyme add freshness and a lovely herbal complexity.
- Salt & Pepper: Season gradually and taste as you go to find your perfect balance.
- Cayenne or Smoked Paprika (Optional): Just a pinch can warm up the flavors subtly without heat.
Variations
I love how versatile this Hearty Cheddar Garlic Herb Potato Soup Recipe is. You can easily tailor it to your preferences or dietary needs without losing any of that satisfying comfort.
- Vegetarian Version: Swap chicken broth for vegetable broth to keep it fully plant-based without sacrificing flavor.
- Extra Protein Boost: Add cooked crumbled bacon or diced grilled chicken for some added heartiness, which my family really enjoys.
- Herb Swap: Try rosemary or dill if you want a different herbal twist—fresh is best to keep the flavors bright.
- Dairy-Free Adaptation: Use coconut milk or an unsweetened almond milk blend with dairy-free cheese alternatives if needed, though the texture will differ slightly.
- Spicy Kick: A sprinkle of cayenne or a few dashes of hot sauce bring a welcome warmth if you love a bit of heat.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prep Those Potatoes Right
The first thing to do is peel and cube your Yukon Gold potatoes into uniform ½-inch pieces. I always give them a quick rinse under cold water to wash off excess starch — this little trick keeps the soup from getting gummy as it cooks. Set those aside and you’re ready for the next step.
Step 2: Sauté Onion and Garlic Until Fragrant
Heat your butter or the olive oil and butter combo in a large pot over medium heat. Toss in your chopped onion and cook gently for 5-7 minutes until it’s translucent and soft — you want sweetness, not browning. Add the minced garlic next and sauté for just 1-2 minutes until fragrant, stirring without letting it burn. This foundation delivers a beautiful savory aroma that sets the tone for the soup.
Step 3: Make a Roux to Thicken and Build Texture
Sprinkle the flour over your onions and garlic, stirring continuously for about 1-2 minutes. This cooks out the raw flour taste and creates a roux that will naturally thicken your soup. Don’t rush this part—loving the roux is a key step to getting just the right creamy consistency.
Step 4: Gradually Add Broth and Simmer Potatoes
Slowly whisk in the chicken or vegetable broth, scraping the bottom of the pot to lift all those flavorful bits. Keep stirring to avoid any lumps. Once smooth, add your potatoes, bring the soup to a gentle simmer, then lower the heat to medium-low and cover. Cook 15-20 minutes until the potatoes are fork-tender—this soft potato texture creates the heartiness you want in this soup.
Step 5: Blend for Creaminess, Leave Some Chunks
This is the trick I discovered that elevates the whole soup—partial blending. Use an immersion blender to pulse part of the mixture, leaving some potato chunks for texture. If you don’t have one, carefully do this in batches in a standard blender, just be cautious with hot liquids to avoid spills. This method gives you a velvety soup that still feels hearty and homemade.
Step 6: Stir in Dairy and Fresh Herbs
Lower the heat to a gentle simmer and slowly add your milk and cream while stirring. Then, fold in fresh parsley, chives, and thyme—the fresh herbs really perk up the soup with their bright notes. Let it warm through for about 5 minutes, but don’t let it boil or the dairy might curdle, so keep an eye here.
Step 7: Melt in the Cheddar Cheese Off the Heat
Here’s another tip I swear by: remove the pot from the burner when adding cheese. Gradually stir in the sharp cheddar a handful at a time, making sure each addition melts smoothly before the next. This prevents graininess and ensures your soup is silky, cheesy perfection.
Step 8: Season and Serve With Your Favorite Garnishes
Taste and season with salt, pepper, and if you like, a pinch of cayenne or smoked paprika for complexity. Ladle into bowls and top with your favorite garnishes like crispy bacon, extra cheddar, sour cream, fresh chives, or crunchy croutons. Now dig in and enjoy that cozy bowl of comfort!
Pro Tips for Making Hearty Cheddar Garlic Herb Potato Soup Recipe
- Rinse Potatoes Thoroughly: This prevents excess starch from making the soup gluey — a small step with a big payoff.
- Low and Slow When Adding Dairy: Adding milk and cream off high heat keeps the soup from curdling and maintains silky texture.
- Add Cheese Gradually: Adding it bit by bit off the heat helps it melt smoothly without turning grainy.
- Partial Blending for Perfect Texture: Blend only part of the soup to keep a hearty, satisfying mouthfeel instead of a pureed mush.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
I always go all-in on garnishes because they really elevate the experience. Crispy crumbled bacon adds a smoky crunch that contrasts deliciously with the creamy soup. A dollop of sour cream or Greek yogurt cools down any subtle heat and adds tang. Fresh chives sprinkled on top bring color and a fresh oniony bite. And sometimes, I toss on homemade croutons for an extra crunch that my kids can’t get enough of.
Side Dishes
I love pairing this soup with a warm, crusty baguette or some buttery garlic bread to soak up every last drop. A simple green salad with a light vinaigrette works beautifully alongside, balancing the richness of the soup. For heartier meals, roasted veggies or a grilled cheese sandwich turns this into a satisfying feast.
Creative Ways to Present
One time I served this soup during a casual dinner party in small, rustic mugs — it made everyone feel instantly cozy and ready to dig in. You can also get fun by layering in garnishes on top, like building little “islands” of cheese or herbs to wow guests visually. For special occasions, serving in hollowed-out small bread bowls looks charming and makes for a playful presentation.
Make Ahead and Storage
Storing Leftovers
I always store leftover soup in airtight containers in the fridge, and it keeps well for up to 4 days. Before reheating, give it a good stir since the soup tends to thicken and settle. I find the flavors actually deepen overnight, making the next-day bowl even tastier.
Freezing
Freezing this soup is totally doable but I recommend skipping the heavy cream if you plan to freeze, as dairy can sometimes separate. I freeze the soup in portioned containers and thaw overnight in the fridge before reheating. When thawed, it might be a bit thicker, so just add a splash of broth or milk and stir well to bring back that creamy texture.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. Slow warming helps the soup regain its creaminess without curdling. You can also add a little extra milk or broth during reheating if the soup feels too thick.
FAQs
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Can I use different types of potatoes for this soup?
Absolutely! While Yukon Golds are my favorite for their creamy texture and flavor, Russets or red potatoes can work too. Just keep in mind that Russets break down faster and might make the soup slightly thinner, while red potatoes hold their shape well but are less starchy.
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How do I make this Hearty Cheddar Garlic Herb Potato Soup Recipe vegan?
To veganize, swap butter for olive oil or vegan margarine, use vegetable broth, plant-based milk (like oat or almond), and a dairy-free cheese alternative. You can also skip the cream or use coconut cream for richness. Just expect some changes in texture and flavor but it still turns out delicious!
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Is it important to rinse the potatoes before cooking?
Yes! Rinsing removes excess surface starch and keeps the soup from turning gummy or gluey. This little step really improves the final texture and helps when you blend part of the soup.
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Can I make this soup in a slow cooker?
You can, but you’ll lose some control over when to thicken the soup with the roux, and the texture might not be quite the same. I prefer making it on the stovetop where you can adjust heat and consistency as you go. However, slow cooker enthusiasts can try sautéing onions and garlic first, then adding everything else and cooking on low for 4-6 hours.
Final Thoughts
This Hearty Cheddar Garlic Herb Potato Soup Recipe is one of those dishes that feels like a warm hug in a bowl. I love how it’s both comforting and a little fancy—with the fresh herbs and sharp cheddar bringing so much flavor. Whether you’re feeding family or just craving some cozy comfort food, I’m confident you’ll find it as rewarding to make and enjoy as I do. So grab your pot, and get ready for some seriously tasty spoonfuls!
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Hearty Cheddar Garlic Herb Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy soup made with Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs. Rich and flavorful, it combines sautéed aromatics, a smooth roux, and tender potatoes blended to perfection for a velvety texture with some chunks left for a hearty bite. Perfect for chilly days or whenever you need a warming, satisfying meal.
Ingredients
Potatoes
- 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into 1/2-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
- 1/4 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)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
Cheese
- 2 cups (about 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 1/2 teaspoon dried thyme)
Seasoning
- 1 teaspoon salt (or to taste)
- 1/2 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
- Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch – this helps prevent the soup from becoming gummy. Set aside.
- Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned.
- Add the Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will help thicken the soup.
- Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
- Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
- Blend for Creaminess (Partial): Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options: Use an immersion blender to pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some potato pieces intact, or carefully transfer half the soup to a standard blender and blend until smooth, then combine back with the chunky soup. Be cautious with hot liquids.
- Incorporate Dairy and Herbs: Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream if using, stirring constantly. Add fresh parsley, chives, and thyme. Stir well and heat gently for about 5 minutes without boiling to prevent curdling.
- Melt the Cheese: Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese a handful at a time, stirring continuously until fully melted before adding more. This prevents the cheese from becoming grainy.
- Season to Perfection: Taste the soup and season with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Season gradually as the cheese adds saltiness.
- Serve Hot: Ladle the hot, creamy soup into bowls. Garnish with cooked crumbled bacon, extra cheese, sour cream, fresh chives, or croutons as desired. Serve immediately and enjoy.
Notes
- Use Yukon Gold potatoes for their creamy texture and flavor.
- Rinsing potatoes removes excess starch to avoid gummy soup texture.
- Cooking the roux well prevents raw flour taste and thickens the soup perfectly.
- Partial blending gives the soup a great balance of creaminess and texture.
- Adding cheese off the heat helps prevent grainy texture.
- Avoid boiling the soup after adding dairy to prevent curdling.
- Optional garnishes can add extra flavor and texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 500
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
