Cheddar Garlic Herb Infused Potato Soup is a warm, creamy bowl of comfort that combines tender potatoes with sharp cheddar cheese, garlicky flavor, and a mix of fresh herbs. It’s the kind of soup that feels like a big, cozy hug, perfect for chilly days or anytime you want something simple and satisfying.
I love making this soup when I have a bit of time to let the flavors blend together—it really brings out the garlicky and herb notes that make every spoonful special. What’s great about this recipe is how easy it is to customize by adding a little extra cheese on top or a sprinkle of fresh herbs right before serving. It’s one of those dishes that makes the kitchen smell amazing while you’re cooking, which always gets me excited to eat.
My favorite way to enjoy this soup is with a side of crusty bread or a simple green salad for a light meal, but it also works wonderfully as a starter for a bigger dinner. Every time I make it, I find it’s a favorite for everyone at the table, especially when the soup is nice and thick and loaded with those comforting cheesy and garlic flavors. It’s a reliable go-to that never fails to hit the spot!
Key Ingredients & Substitutions
Russet Potatoes: Their fluffy texture is perfect for soups because they break down nicely but still hold some shape. Yukon Golds also work well if you want a slightly creamier texture.
Chicken Broth: Adds depth and richness. For a vegetarian option, use vegetable broth or mushroom broth for extra umami.
Garlic & Onion: These create the base flavor. Fresh garlic is best for that punchy taste. If you want milder garlic, use roasted garlic instead.
Herbs (Thyme, Rosemary, Parsley): Fresh herbs bring brightness, but dried herbs work fine too—just use less (about a third). Oregano or basil can be swapped in for variety.
Cheddar Cheese: Sharp cheddar is ideal for strong flavor. You can mix in mild cheddar or Monterey Jack for a lighter taste. For lactose intolerance, try a lactose-free cheese or nutritional yeast.
Heavy Cream: Adds creaminess. Half-and-half or full-fat coconut milk make good lighter or dairy-free substitutes.
How Do I Get the Soup Creamy Without Losing Texture?
Blending potato soup needs balance: creamy but with some bite. Here’s how I do it:
- Cook potatoes until tender but not mushy.
- Use an immersion blender and blend just part of the soup to keep chunks.
- If using a countertop blender, pulse and don’t over-blend.
- Adding cheese gradually helps it melt in smoothly without clumping.
- Stir in cream last and keep heat low to avoid curdling.
This way, you get a soup that’s smooth and rich but still nice and hearty to enjoy.
Equipment You’ll Need
- Large heavy-bottom pot – It cooks the soup evenly and lets you sauté onions and garlic right in the same pan.
- Immersion blender – Makes blending the soup quick and easy without moving it to another container.
- Chef’s knife – For chopping potatoes, onions, garlic, and herbs smoothly.
- Wooden spoon – Great for stirring the soup without scratching your pot.
- Measuring cups and spoons – Keeping the seasoning and ingredients balanced is easier with these.
Flavor Variations & Add-Ins
- Add cooked bacon or ham pieces for a smoky, meaty twist that pairs well with cheddar.
- Swap cheddar for Gruyère or smoked mozzarella to change the cheese flavor and add depth.
- Stir in sautéed mushrooms or roasted corn to add texture and a touch of sweetness.
- Mix in a pinch of cayenne or smoked paprika for a gentle spicy or smoky kick.
How to Make Cheddar Garlic Herb Infused Potato Soup?
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, freshly ground
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream (can substitute half-and-half for lighter version)
- Fresh chives, chopped, for garnish
Optional:
- Crusty bread or garlic toast for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and roughly 25 minutes for cooking. Overall, plan for about 35 minutes from start to finish—perfect for a cozy meal without too much wait.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Stir and cook for about 5 minutes until the onions are translucent and the garlic smells fragrant but hasn’t browned. This builds a flavorful base for your soup.
2. Cook the Potatoes with Herbs:
Add the diced potatoes into the pot along with the chicken or vegetable broth. Sprinkle in the thyme, rosemary, parsley, salt, and freshly ground black pepper. Give everything a good stir to combine. Bring the mix to a boil, then lower the heat to simmer. Cover the pot and let it cook for about 15-20 minutes until the potatoes become very tender.
3. Blend the Soup to Your Liking:
Take the pot off the heat. Using an immersion blender, carefully blend the soup until it’s mostly smooth, but still has some potato pieces for a nice texture. If you don’t have an immersion blender, blend the soup in batches using a countertop blender, then return it to the pot.
4. Add Cheese and Cream:
Set the pot back on low heat. Slowly stir in the shredded sharp cheddar cheese, adding it a handful at a time so it melts evenly without clumping. Once the cheese is melted, stir in the heavy cream. Warm the soup gently, but be careful not to let it boil, or the cream might curdle. Taste and adjust seasoning if needed.
5. Serve and Garnish:
Ladle the creamy soup into bowls. Top with a sprinkle of freshly chopped chives and a dash of black pepper for an appealing finish. Serve hot alongside crusty bread or garlic toast for dipping.
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely and pat dry before cooking to avoid extra water in the soup. Adjust cooking time as frozen potatoes may cook a bit faster.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or cream while reheating.
Can I Substitute the Heavy Cream?
Absolutely! Half-and-half works well for a lighter option, or use coconut milk for a dairy-free version. Just keep in mind the flavor and texture may be slightly different.
Is There a Way to Make This Soup Vegan?
Yes! Use vegetable broth, replace butter with a plant-based oil, swap cheddar for vegan cheese or nutritional yeast, and use a plant-based cream alternative to keep it creamy and flavorful.
