Name: Cheddar Garlic Herb Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups potatoes (Yukon Gold or Russet), peeled and diced; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tbsp butter or olive oil; 2 tbsp all-purpose flour; 4 cups vegetable or chicken broth; 1 cup whole milk or 1/2 cup heavy cream; 2 cups shredded sharp cheddar cheese; 1 tsp chopped fresh thyme (or 1/3 tsp dried); 1 tbsp chopped parsley (optional); Salt and black pepper, to taste; Optional: chopped green onions or extra cheese for garnish

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Cheddar Garlic Herb Potato Soup is a rich, creamy, and comforting soup that’s packed with soft chunks of potato, sharp cheddar cheese, and the bold flavor of garlic and fresh herbs. It’s the perfect bowl of cozy on a cold day, and it comes together with simple, wholesome ingredients. Whether I’m looking for a hearty lunch or a warm dinner to serve with bread, this soup always satisfies.

Why You’ll Love This Recipe

I love this soup because it’s everything I want in a comforting meal—thick, cheesy, and full of flavor. The garlic and herbs give it depth, while the cheddar adds richness and that familiar savory bite. I can make it in one pot with minimal prep, and it reheats beautifully. It’s easy to customize depending on what I have at home, and it’s just as good served as a main dish or as a starter. Once I tried it, it quickly became a staple in my cold-weather cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (Yukon Gold or Russet), peeled and diced
Onion, finely chopped
Garlic, minced
Butter or olive oil
All-purpose flour (for thickening)
Vegetable or chicken broth
Whole milk or heavy cream
Shredded sharp cheddar cheese
Fresh or dried herbs (like thyme, parsley, or rosemary)
Salt and black pepper
Optional: green onions or extra cheese for garnish

Directions

I start by heating butter or oil in a large pot over medium heat, then sauté the onions until soft and translucent.
I add the garlic and herbs and cook for about a minute until fragrant.
I stir in the flour and cook for another minute to form a light roux that helps thicken the soup.
I gradually whisk in the broth, then add the diced potatoes and bring everything to a simmer.
I cook the potatoes until they’re fork-tender—about 15–20 minutes.
I stir in the milk or cream, then lower the heat and gradually mix in the shredded cheddar cheese until fully melted.
I season the soup with salt and pepper to taste and let it simmer gently to thicken to my desired consistency.
I serve it hot, topped with chopped herbs, green onions, or a sprinkle of extra cheese.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes mash some of the potatoes with a fork for a creamier texture without using a blender.
For a smoky flavor, I add a pinch of smoked paprika or a few drops of liquid smoke.
I’ve used a mix of white cheddar and sharp cheddar for a deeper cheese flavor.
I switch to coconut milk and dairy-free cheese when I want a vegan version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it on the stove over medium heat, stirring often, or microwave it in short bursts.
If the soup thickens too much in the fridge, I add a splash of broth or milk when reheating to bring it back to a creamy texture.
This soup also freezes well—I let it cool completely, then store it in freezer-safe containers for up to 2 months.

FAQs

What type of potatoes work best for this soup?

I prefer Yukon Gold for their creamy texture, but Russet potatoes work too if I want a fluffier, thicker soup.

Can I make this soup ahead of time?

Yes, I often make it a day in advance—it actually tastes even better the next day as the flavors develop.

How can I make the soup thicker?

I mash some of the potatoes with a potato masher or use an immersion blender for a thicker base. I can also add more flour during the roux step for extra thickness.

What’s the best cheese to use?

Sharp cheddar is my go-to because it melts well and adds strong flavor. I shred it myself for better melting—pre-shredded cheese doesn’t melt as smoothly.

Can I use dried herbs instead of fresh?

Yes, I just reduce the amount slightly. Dried herbs are more concentrated, so I use about one-third the amount compared to fresh.

Conclusion

Cheddar Garlic Herb Potato Soup is one of my favorite recipes when I want something hearty, creamy, and full of flavor without too much effort. The mix of melted cheese, tender potatoes, and fresh herbs makes each spoonful comforting and satisfying. It’s the kind of soup I love to come home to—and one I make again and again whenever the weather turns cold or I need a bowl of something cozy.