Cheddar Garlic Herb Potato Soup is a rich and comforting bowl filled with tender potatoes, sharp cheddar cheese, and a nice kick of garlic and fresh herbs. The creamy texture makes it so satisfying on chilly days, and the mix of flavors comes together in such a cozy way.
I love how easy this soup is to make but still feels like a special treat. The garlic gives it a warm depth, and the herbs add a fresh touch that really brightens things up. I usually make a big batch because it’s perfect for leftovers, and the flavors only get better the next day.
One of my favorite ways to enjoy this soup is with a crusty piece of bread to dip right in and soak up all the goodness. It’s the kind of meal that feels like a big, warm hug in a bowl—simple, hearty, and totally satisfying for family dinners or a quiet night in.
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are great for soup because they get soft and creamy when cooked. You can swap them for Yukon Gold potatoes if you want a slightly buttery flavor and a bit more texture.
Cheddar Cheese: Sharp cheddar adds a nice tang and creaminess. If you don’t have sharp cheddar, mild cheddar works well too. For a different twist, try smoked cheddar or a mix of cheddar and mozzarella.
Milk or Heavy Cream: Whole milk makes the soup lighter, while heavy cream gives it extra richness. For a dairy-free option, use unsweetened almond or oat milk but note the texture may be a little thinner.
Garlic and Herbs: Fresh garlic and dried mixed herbs like thyme, parsley, and rosemary really build the soup’s flavor. If fresh herbs aren’t available, dried ones are fine; just start with less and add more to taste.
How Can I Get the Soup Creamy Without It Turning Lumpy?
To achieve a smooth, creamy soup while keeping some potato chunks, try these tips:
- Cook the potatoes fully so they mash easily.
- Use a potato masher or immersion blender to mash part of the potatoes gently, but not all, keeping texture.
- When adding flour, cook it with butter to make a roux before adding broth—this helps prevent lumps.
- Whisk the broth in slowly after the roux forms, stirring constantly.
- Add cheese gradually off the heat or on low heat to avoid it clumping.
Following these steps helped me get a silky soup that still has a nice bite from the potato chunks. It’s all about slow, steady mixing and cooking!
Equipment You’ll Need
- Large pot – perfect for cooking the potatoes and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Whisk – helps mix the flour and broth smoothly to avoid lumps in the soup.
- Potato masher or immersion blender – lets you mash some potatoes for creamy texture while keeping some chunks.
- Measuring cups and spoons – for accurate ingredient amounts, making your soup taste just right.
Flavor Variations & Add-Ins
- Add cooked bacon bits or diced ham for a smoky, meaty flavor that pairs wonderfully with cheddar.
- Stir in steamed broccoli or spinach to sneak in extra veggies and add color and nutrition.
- Swap cheddar for pepper jack cheese if you like a little spicy kick in your soup.
- Mix in a pinch of smoked paprika or cayenne pepper for a warm, subtle heat that enhances the garlic and herbs.
How to Make Cheddar Garlic Herb Potato Soup?
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk or heavy cream
- 2 cups sharp cheddar cheese, shredded
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 tsp dried mixed herbs (such as thyme, parsley, and rosemary)
- Salt and black pepper to taste
- Fresh thyme or parsley leaves for garnish
- Optional: croutons for topping
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of cooking. You’ll spend a few minutes chopping and sautéing, then about 20 minutes simmering the soup until the potatoes are tender and everything comes together perfectly.
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Next, add the minced garlic and dried herbs and cook for another minute, stirring gently to bring out their flavors without burning the garlic.
2. Making the Soup Base:
Sprinkle the flour over the cooked onion and garlic mixture. Stir well to make a roux, cooking for about 2 minutes to remove the raw flour taste. Slowly pour in the broth while whisking continuously to keep things smooth.
3. Cooking the Potatoes:
Add the diced potatoes to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are soft when poked with a fork.
4. Creating the Creamy Texture:
Use a potato masher or immersion blender to mash some of the potatoes gently, leaving some chunks for texture. Stir in the milk or cream and heat the soup gently to a simmer.
5. Adding Cheese and Finishing Touches:
Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Season the soup with salt and black pepper to your liking.
6. Serving:
Remove from heat. Ladle the soup into bowls and garnish with fresh thyme or parsley. Add croutons on top if you like a crunchy texture. Serve with crusty bread for dipping and enjoy a cozy, cheesy bowl of soup!
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely before cooking. Frozen potatoes might release extra moisture, so keep an eye on the soup’s consistency and adjust the liquid as needed.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. When reheating, warm it gently on the stove, stirring occasionally to keep the cheese smooth and avoid separation.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, and if the soup thickens too much, add a splash of broth or milk to loosen it up.
Can I Substitute Herbs in This Recipe?
Yes, you can use fresh herbs if you prefer—about 1 tablespoon fresh instead of 2 teaspoons dried. Basil, oregano, or chives also work well as tasty alternatives.
