Cheddar Garlic Herb Potato Soup is a warm, creamy bowl of comfort that’s filled with tender chunks of potato, melty cheddar cheese, and a burst of fresh herbs. The garlic gives it that perfect little kick, making every spoonful packed with flavor. It’s the kind of soup that feels like a cozy hug on a chilly day.
I love making this soup when I want something simple but special enough to enjoy with family or friends. I usually simmer the potatoes until they’re soft and then stir in lots of sharp cheddar and fresh herbs like thyme or parsley. The garlic makes everything come alive, and the creaminess of the soup is just right—not too thick but wonderfully smooth.
My favorite way to serve this soup is with a side of crusty bread or some warm biscuits to soak up all that cheesy goodness. It’s perfect for lunch or a relaxed dinner, and I find that it’s always a hit with both kids and adults. If you want to add a little extra, try topping it with crispy bacon or a sprinkle of green onions; it makes the whole experience even better!
Key Ingredients & Substitutions
Russet Potatoes: These give the soup a creamy texture when cooked down. If you want a firmer bite, try Yukon Gold potatoes—they’re waxier and hold shape better.
Cheddar Cheese: Sharp cheddar adds bold flavor and creaminess. For a milder taste, you can use mild cheddar or a mix of cheddar and Monterey Jack.
Butter and Flour (Roux): This combo thickens the soup. For a gluten-free option, swap all-purpose flour with cornstarch or a gluten-free flour blend.
Herbs: Thyme and parsley add a fresh note that balances the richness. Feel free to swap thyme for rosemary or oregano depending on your taste.
Milk or Half-and-Half: Using half-and-half makes the soup creamier. For a lighter version, use whole milk or plant-based milk like unsweetened almond milk.
How Do I Get the Soup Creamy Without Losing Chunky Potato Texture?
This is all about partially mashing the potatoes:
- Once the potatoes are soft, use a potato masher right in the pot to mash some but not all. This keeps some potato chunks for texture.
- Alternatively, an immersion blender works great—pulse a few times carefully to avoid fully pureeing the soup.
- Mix the soup after mashing to evenly distribute creamy and chunky parts.
Being gentle here keeps the soup hearty and satisfying, not just a smooth puree.
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it heats evenly and prevents sticking while simmering the soup.
- Knife and cutting board – makes chopping the potatoes, onion, and herbs quick and easy.
- Immersion blender or potato masher – handy for mashing some potatoes to get a nice thick texture.
- Measuring cups and spoons – helps keep the ingredients balanced.
- Grater – for shredding the cheese fresh for best flavor.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta for a smoky, savory twist and extra crunch.
- Swap cheddar for pepper jack or mozzarella for a different cheese flavor or milder taste.
- Add sautéed mushrooms or spinach into the soup for added veggies and richness.
- Stir in a dash of hot sauce or cayenne pepper if you like a little heat.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
- 4 large Russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 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
- Optional garnishes: cooked and crumbled bacon, sour cream, chopped chives or green onions
How Much Time Will You Need?
This recipe takes about 10 minutes for prepping the ingredients and 30 minutes for cooking. In about 40 minutes, you’ll have a warm, creamy bowl of cheesy potato soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until it turns soft and clear, about 5 minutes. Next, add the minced garlic, thyme, and parsley. Cook for another 1-2 minutes until you can smell the lovely herbs.
2. Make the Roux and Add Broth:
Stir in the flour and cook it for about a minute, stirring constantly to avoid burning. Slowly pour in the broth while whisking to prevent lumps. Bring the soup to a boil.
3. Cook Potatoes and Blend:
Add the diced potatoes to the pot. Lower the heat and let it simmer until the potatoes are soft, about 15-20 minutes. Use a potato masher or an immersion blender to mash some of the potatoes, leaving a few chunks for nice texture.
4. Add Milk and Cheese:
Stir in the milk or half-and-half and warm the soup gently. Gradually add the shredded cheddar cheese, stirring well as it melts. Taste, then add salt and pepper as you like.
5. Serve with Your Favorite Toppings:
Pour the soup into bowls and top with crumbled bacon, sour cream, extra cheddar, and chopped chives or green onions if you want. Serve it with crusty bread or warm toast for dipping. Enjoy!
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking. Frozen potatoes may release extra water, so you might need to simmer the soup a bit longer to thicken it up.
What Can I Substitute for Cheddar Cheese?
Mild cheddar, Monterey Jack, or even Colby cheese work well. Avoid pre-shredded cheese if possible, as it can contain anti-caking agents that prevent smooth melting.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove over low heat, stirring occasionally to keep it smooth.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup completely, cool it, and store it in the fridge. Reheat gently before serving, and add any fresh garnishes just before eating for best flavor and texture.
