Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl filled with tender potatoes, sharp cheddar cheese, and a hint of fresh herbs that brighten every spoonful. The garlic gives it a nice little kick, while the cheddar melts in perfect harmony, making the soup rich without being heavy. It’s the kind of dish that feels like a warm hug on a chilly day.
I love making this soup when I want something simple but still special. The garlic and herbs make all the difference—it’s not just plain potato soup, it’s full of flavor that feels homemade. When I cook it, I usually add extra cheddar on top for a little cheesy crust after a quick broil, and that gets everyone asking for seconds.
This soup is perfect served with crusty bread or a simple green salad to cut through the richness. I’ve also found it’s a great go-to when I want to impress friends without spending hours in the kitchen. Every bite reminds me of cozy family dinners and the easy joy of comfort food that feels both fresh and familiar.
Key Ingredients & Substitutions
Russet Potatoes: These potatoes break down nicely and give this soup a creamy texture. You can use Yukon Golds if you want a slightly buttery flavor and less starch.
Cheddar Cheese: Sharp cheddar adds a nice tang and melts smoothly. If you prefer milder cheese, try mild cheddar or even Monterey Jack.
Garlic and Herbs: Fresh garlic is best for bold flavor, but garlic powder works in a pinch. Thyme and parsley bring freshness; you can swap with rosemary or chives if you like.
Broth: Chicken broth adds depth, but vegetable broth is great for a vegetarian option. Just check the salt level to avoid over-seasoning.
Heavy Cream: It makes the soup rich and velvety. You can use half-and-half for a lighter version, but the soup won’t be as creamy.
How Do I Get the Perfect Creamy Yet Chunky Soup Texture?
Balancing smooth and chunky textures gives this soup a satisfying bite. Here’s how I do it:
- After cooking the potatoes, use an immersion blender to partially blend the soup. This lets some chunks remain for texture.
- If you don’t have an immersion blender, blend about half the soup in a regular blender then mix it back in.
- Be careful not to overblend or the soup can turn gluey due to the potatoes’ starch.
- Stir in the cheese slowly off the heat so it melts smoothly without clumping.
These steps keep the soup creamy with a little bite, making every spoonful comforting but interesting.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the potatoes evenly and making the soup without sticking.
- Immersion blender – helps you easily blend the soup right in the pot for a creamy, smooth texture.
- Wooden spoon – great for stirring the roux and scraping the bottom of the pot without scratching.
- Chef’s knife and cutting board – handy for chopping potatoes, onions, and herbs quickly and safely.
- Skillet – ideal for toasting the bread cubes into crispy garlic herb croutons.
Flavor Variations & Add-Ins
- Add crispy bacon bits to bring a salty crunch and smoky flavor that pairs well with cheddar and garlic.
- Stir in steamed broccoli florets for extra color, texture, and a mild bitterness that brightens the soup.
- Swap cheddar for smoked gouda for a subtle smoky depth that changes the character of the soup.
- Mix in caramelized onions for a touch of sweetness that balances the garlic and herbs beautifully.
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
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 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 black pepper to taste
For the Croutons:
- Olive oil (for cooking)
- 2 cups cubed bread
Optional Garnish:
- Extra shredded cheddar
- Fresh parsley or chives
How Much Time Will You Need?
This soup will take about 10 minutes to prepare and chop the ingredients, around 20 minutes to cook the potatoes until tender, and about 10 minutes to blend, melt the cheese, and prepare the croutons. All in all, plan for about 40 minutes from start to finish, making it a perfect cozy meal for any day!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent—about 5 minutes. Then add the minced garlic, dried thyme, and parsley. Cook for another 1-2 minutes until the herbs and garlic smell wonderful.
2. Make the Roux and Add Broth:
Sprinkle the flour over the onion and herb mixture, stirring well to combine. Cook for 1 minute; this forms a roux and will help thicken the soup. Slowly whisk in the chicken or vegetable broth, stirring continuously to avoid lumps.
3. Cook the Potatoes:
Add the diced potatoes to the pot and bring everything to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are soft, about 15-20 minutes.
4. Blend the Soup:
Use an immersion blender to puree the soup to your desired texture—smooth or a bit chunky. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend it, then return to the pot.
5. Add Cream and Cheese:
Turn the heat to low and stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup is creamy and smooth. Taste and season with salt and pepper as needed.
6. Make Garlic Herb Croutons:
While your soup stays warm, heat a skillet over medium heat with a little olive oil. Toss in the cubed bread and cook, stirring frequently, until the croutons are golden brown and crispy—about 5-7 minutes. Optionally, sprinkle some salt and herbs on them while cooking.
7. Serve and Enjoy:
Ladle the hot soup into bowls. Top with extra shredded cheddar, sprinkle fresh parsley or chives, and add a handful of warm, crunchy garlic herb croutons. Enjoy your cozy, delicious bowl of Cheddar Garlic Herb Potato Soup!
Can I Use Frozen Potatoes for This Soup?
Yes, but make sure to thaw them completely before cooking. Frozen potatoes can sometimes be watery, so cook a bit longer if needed until they’re tender.
How Can I Make This Soup Vegan or Dairy-Free?
Use vegetable broth, substitute heavy cream with coconut cream or a plant-based milk, and choose a dairy-free cheddar alternative. Skip the butter or replace it with vegan margarine or oil.
What’s the Best Way to 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. Add a splash of broth or cream if it thickens too much.
Can I Prepare the Croutons Ahead of Time?
Absolutely! Make the croutons a day ahead and keep them in an airtight container at room temperature. Re-toast briefly in a skillet or oven before serving to refresh their crispiness.
