Cheddar Herb Potato Soup is a creamy, comforting bowl filled with tender potatoes, sharp cheddar cheese, and fresh herbs that brighten every spoonful. It feels like a warm hug on a chilly day—thick and cheesy with just the right touch of green to keep things fresh and lively.
I love making this soup when I want something that’s easy but still feels special. The cheddar melts perfectly into the potatoes, making the soup rich but never too heavy. Adding herbs like thyme or parsley gives it that little spark that makes everyone ask for seconds. I usually sprinkle some extra cheese on top just before serving because, well, you can never have too much cheese, right?
My favorite way to enjoy this soup is with some crusty bread or a simple side salad. It’s perfect for cozy dinners when you want something warm and filling without a lot of fuss. Whenever I make a batch, it always brings everyone around the table, sharing stories and smiles over a big pot of this tasty soup.
Key Ingredients & Substitutions
Russet Potatoes: These are perfect because they break down nicely while cooking, giving the soup a creamy texture. If you don’t have russets, Yukon Gold potatoes work well too and add a slightly buttery flavor.
Sharp Cheddar Cheese: Sharp cheddar gives the soup its bold cheese flavor. You can use mild cheddar for a less intense taste or try a mix with Monterey Jack for extra creaminess.
Butter and Flour (Roux): This combo thickens your soup. For a gluten-free option, try cornstarch mixed in cold milk as a thickener instead of flour.
Herbs (Thyme and Parsley): Fresh herbs bright up the soup, but dried work fine too. If you prefer, you could swap parsley for chives or add a pinch of rosemary for a different note.
How Do You Get the Soup Creamy But Still Chunky?
A key step is mashing the potatoes just enough to thicken the soup while keeping some chunks for texture. Here’s what I do:
- Once potatoes are tender, mash about half of them right in the pot using a potato masher for a rustic feel.
- If you prefer, use an immersion blender to blend just half the soup to keep some chunks whole.
- Be careful not to over-blend, or the soup could turn gluey because of the starch in potatoes.
I find partially mashing gives the best balance between creamy and chunky, making the soup cozy without losing its hearty bite.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heating and simmering your soup without burning.
- Wooden spoon or silicone spatula – perfect for stirring the roux and soup gently without scratching the pot.
- Potato masher or immersion blender – use either to mash potatoes directly in the pot for a creamy texture.
- Whisk – helps you smoothly combine the flour and butter to make the roux without lumps.
- Measuring cups and spoons – for accurate ingredient amounts so your soup turns out just right.
Flavor Variations & Add-Ins
- Add cooked crispy bacon or diced ham – these add smoky, meaty flavor and extra texture to the soup.
- Swap cheddar cheese for smoked gouda or mozzarella – gouda adds a mild smoky taste; mozzarella melts beautifully for creaminess.
- Include sautéed leeks or caramelized onions – they bring a sweet, rich depth that pairs well with herbs.
- Mix in chopped kale or spinach – these greens add color, nutrients, and a slight earthy bite without overpowering.
Cheddar 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 half-and-half
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons butter
- 3 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 Garnish (Optional):
- Croutons
- Extra shredded cheddar cheese
- Chopped fresh chives or parsley
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook, making the total time around 35-40 minutes. It’s a quick and easy soup that warms you up in no time!
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
In a large pot, melt the butter over medium heat. Add chopped onion and minced garlic. Cook for 3-4 minutes until they soften and become fragrant.
2. Make the Roux:
Stir in the flour and cook for 1-2 minutes while stirring constantly. This helps cook out the raw flour taste and thickens the soup later.
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth until the mixture is smooth. Bring it to a boil, then add diced potatoes, thyme, parsley, salt, and pepper. Lower the heat, cover the pot, and let it simmer for 15-20 minutes until the potatoes are soft.
4. Mash Potatoes Partially:
Use a potato masher or an immersion blender to mash some of the potatoes in the soup. This creates a creamy texture while keeping some potato chunks for heartiness.
5. Add Milk and Cheese:
Stir in the milk or half-and-half and warm the soup gently—don’t let it boil. Remove the pot from heat and gradually stir in the shredded cheddar cheese until melted and smooth.
6. Season and Serve:
Taste your soup and add more salt or pepper if needed. Serve hot, topped with croutons, extra cheddar cheese, and fresh herbs like chives or parsley if you like.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just thaw them fully before adding to the pot, and reduce the simmering time slightly since frozen potatoes cook faster.
Can I Substitute Milk with a Dairy-Free Alternative?
Absolutely! Use unsweetened almond milk, oat milk, or coconut milk for a dairy-free version. Keep in mind the soup may be less creamy and slightly different in flavor.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup up to the point before adding cheese, then cool and refrigerate. When ready to serve, reheat gently and stir in the cheddar cheese at the end for the freshest flavor and smooth texture.
