Cheddar Herb Potato Soup is a cozy, creamy bowl filled with tender chunks of potatoes, melted sharp cheddar cheese, and the fresh flavors of herbs like thyme and rosemary. It’s the kind of soup that feels warm and comforting as soon as you take the first spoonful, with just the right mix of cheesy richness and herbal brightness.
I love making this soup on chilly days when I want something simple but satisfying. Adding a handful of fresh herbs really makes a difference, giving the soup a little lift that keeps it from feeling too heavy. Sometimes I tweak the herbs depending on what I have on hand—parsley, chives, or even dill all work great!
My favorite way to enjoy this potato soup is with a crunchy slice of buttered bread on the side. It makes the meal feel extra cozy. Also, don’t be shy about warming it up again the next day—I find it tastes even better once the flavors have had time to blend together overnight.
Key Ingredients & Substitutions
Potatoes: Yukon Gold are my favorite for soups because they hold their shape but still get creamy. Russets work well too if you prefer a softer texture.
Cheddar Cheese: Sharp cheddar adds that perfect tangy flavor. If you want a milder taste, try mild cheddar or mix in some mozzarella for extra creaminess.
Herbs (Thyme & Parsley): Fresh herbs brighten the soup. If you only have dried, just use less since dried are more concentrated. You can also try chives or rosemary for a different twist.
Milk & Cream: Whole milk and heavy cream make the soup smooth and rich. For a lighter version, substitute half-and-half or use just milk.
How Do I Get a Creamy Soup with Chunky Potatoes?
The trick is to partly mash the potatoes while leaving some chunks intact. This gives your soup a perfect creamy yet chunky texture. Here’s how:
- After potatoes are tender, use a potato masher or immersion blender.
- Press down gently to mash only some potatoes.
- Leave plenty of pieces whole for a nice texture that holds up in the soup.
This step also helps thicken the soup naturally without needing too much flour or cornstarch.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the soup evenly and preventing burning.
- Wooden spoon – great for stirring the roux without scratching your pot.
- Potato masher or immersion blender – lets you mash some potatoes for a creamy texture without losing all the chunks.
- Measuring cups and spoons – to get the right amount of broth, milk, and seasonings for perfect flavor.
Flavor Variations & Add-Ins
- Add crispy bacon or ham bits for a smoky, meaty crunch that complements the creamy soup.
- Mix in chopped green onions or chives for a fresh, mild onion flavor and a bit of color.
- Swap cheddar for pepper jack or gouda to change the cheese flavor profile with some heat or smokiness.
- Stir in some cooked broccoli or spinach for extra veggies and a boost of green goodness.
How to Make Cheddar Herb Potato Soup
Ingredients You’ll Need:
- 6 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and freshly ground black pepper, to taste
- Optional: croutons, extra shredded cheddar, and chopped parsley for garnish
Time Needed
This recipe takes about 10 minutes to prep and 30 minutes to cook, so plan for around 40 minutes total. It’s a simple, hearty soup that’s ready before you know it!
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Then add the minced garlic and thyme, cooking for another minute until the garlic smells fragrant.
2. Make the Roux:
Sprinkle the flour into the pot and stir constantly for 1-2 minutes. This will help thicken your soup and give it a nice creamy texture.
3. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth to make sure the flour blends in smoothly without lumps. Add the diced potatoes, cover the pot, and let it simmer gently for 15-20 minutes or until the potatoes are soft when poked with a fork.
4. Mash Some Potatoes:
Use a potato masher or an immersion blender to mash part of the potatoes right in the pot. This helps thicken the soup while leaving plenty of potato chunks for a homemade feel.
5. Stir in Milk, Cream, and Cheese:
Pour in the milk and cream. Then slowly add the shredded cheddar cheese, stirring gently until it melts into a smooth and cheesy mix.
6. Season and Finish:
Add salt, pepper, and parsley to taste. Keep the soup warm on low heat but don’t let it boil — boiling could cause the cheese to become grainy.
7. Serve and Enjoy:
Ladle the soup into bowls. Garnish with extra cheddar, crispy croutons, and a sprinkle of parsley if you like. Now it’s ready to enjoy!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but be sure to thaw them completely and drain any excess moisture before cooking. This helps prevent the soup from becoming too watery.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk or cream if it thickens too much.
Can I Make This Soup Dairy-Free or Lighter?
Absolutely! Substitute the milk and cream with coconut milk or any plant-based milk, and use dairy-free cheese alternatives. For a lighter option, you can reduce or skip the cream and use low-fat milk instead.
Can I Prepare the Soup in Advance?
Yes, you can make the soup a day ahead and refrigerate it. Flavors may deepen after resting. Just reheat gently and stir well before serving.
