Cheddar Garlic Herb Potato Soup is a warm, comforting bowl of creamy potatoes, sharp cheddar cheese, and fragrant herbs all blended with a touch of garlic. It’s the kind of soup that feels like a cozy hug on a chilly day, packed with rich flavors and smooth, satisfying textures that make it hard to put down.
I love making this soup when I want something simple but special. The garlic and herbs give it just the right amount of punch without overpowering the creamy potatoes and cheesy goodness. It’s one of those recipes I come back to again and again, especially when I want a quick meal that feels homemade and hearty.
My favorite way to enjoy this soup is with a crunchy slice of toasted bread on the side, perfect for dipping into the cheesy broth. It’s also a big hit at family dinners or casual get-togethers because it’s easy to make and everyone loves the familiar, tasty flavors. This soup reminds me of cozy nights at home and the simple comfort of good food shared with people you care about.
Key Ingredients & Substitutions
Potatoes: Yukon Golds give the soup a nice creaminess while holding their shape. Russets work well too but can break down more. If you want a lighter soup, you can swap some potatoes for cauliflower.
Cheddar Cheese: Sharp cheddar adds a rich, tangy flavor that’s key here. For a milder taste, use mild cheddar or Monterey Jack. Avoid pre-shredded cheese if possible; it melts better when freshly shredded.
Garlic & Herbs: Fresh garlic brings a great punch, but garlic powder works if you’re in a pinch. Parsley and thyme add freshness—use dried if fresh isn’t available, but add less since dried is more potent.
Broth: Low-sodium chicken or vegetable broth balances flavor and saltiness. If you want a vegetarian version, stick with vegetable broth or a mushroom broth for deeper flavor.
Milk & Cream: Whole milk and heavy cream make the soup creamy and smooth. You can reduce the cream or use half-and-half for a lighter version without losing too much richness.
How Do You Get the Creamy Texture Without It Being Too Thick or Runny?
The trick to the perfect creamy potato soup is managing the potato texture and the timing of adding dairy and cheese. Here’s my approach:
- After simmering the potatoes, mash about half of them directly in the pot to release their starch; this naturally thickens the soup without flour or cornstarch.
- Keep some potato chunks for a nice, hearty texture—this mix feels more homemade and less pureed.
- Add milk and cream off the heat or on very low heat to avoid curdling.
- Stir in shredded cheese gradually and gently. Don’t boil once cheese is added; this keeps it smooth.
- If the soup gets too thick, thin it with a little extra broth or milk until you get your desired consistency.
Equipment You’ll Need
- Large heavy-bottomed pot – heats evenly and prevents the soup from burning while simmering potatoes.
- Wooden spoon – perfect for stirring without scratching your pot and helps mash potatoes gently.
- Potato masher – lets you mash some potatoes right in the pot for a creamy, chunky texture.
- Measuring cups and spoons – to get your broth, milk, and seasonings just right every time.
- Cheese grater – freshly shredded cheddar melts smoother and tastes better than pre-shredded.
Flavor Variations & Add-Ins
- Add cooked bacon or ham for a smoky, salty boost that pairs nicely with cheddar and herbs.
- Stir in some sautéed mushrooms or leeks for extra depth and a touch of earthiness.
- Swap cheddar for pepper jack or gouda if you want a little spice or smoky flavor.
- Mix in cooked corn kernels or diced carrots for added color and sweetness.
How to Make Cheddar Garlic Herb Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups low-sodium chicken or vegetable broth
- 1 cup chopped broccoli florets (optional)
- 2 cups milk (preferably whole milk)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- ½ teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- Salt and freshly ground black pepper, to taste
For Garnish:
- Croutons
- Additional shredded cheddar cheese
- Fresh chopped parsley
How Much Time Will You Need?
This soup takes about 10 minutes of preparation and about 25 minutes of cooking time, for a total of around 35 minutes. It’s a quick recipe that gets dinner on the table without fuss, perfect for busy evenings or cozy weekends.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally until the onion is soft and translucent. Then, add the minced garlic and cook for an additional minute until you can smell its aroma.
2. Cook the Potatoes and Broth:
Add the diced potatoes and the chicken or vegetable broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. If you’re using broccoli, add it during the last 5 minutes of cooking to soften it.
3. Create the Creamy Base:
Use a potato masher to mash some of the potatoes directly in the pot which will thicken the soup, but keep some chunks for texture. Lower the heat, then stir in the milk and heavy cream. Warm gently without boiling to prevent curdling.
4. Add Cheese and Herbs:
Slowly add the shredded cheddar cheese, stirring constantly until it’s completely melted and smooth. Mix in the dried or fresh parsley and thyme. Taste and season with salt and freshly ground black pepper to your preference.
5. Serve and Garnish:
Ladle the hot soup into bowls. Sprinkle extra shredded cheddar on top and add some crunchy croutons. Finish with fresh chopped parsley for color and flavor. Serve with crusty bread or a fresh side salad.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes. Just thaw them completely before cooking, and reduce the simmering time as frozen potatoes tend to cook faster than fresh ones.
Can I Make This Soup Dairy-Free?
Absolutely! Replace the milk and cream with unsweetened almond milk or any other plant-based milk. Use a dairy-free cheese alternative to maintain the cheesy flavor.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling, stirring occasionally.
Can I Freeze Cheddar Garlic Herb Potato Soup?
It’s best to freeze the soup before adding the dairy and cheese. Thaw completely in the fridge, then stir in the milk, cream, and cheese when reheating to keep the best texture and flavor.
