Cheddar Herb Potato Soup is a warm, creamy bowl filled with tender chunks of potato, melted cheddar cheese, and a mix of fresh herbs that give it a bright, comforting flavor. It’s the kind of soup that feels cozy and familiar but has just enough herbiness to keep things interesting.
I love making this soup when the weather starts to cool down because it’s so easy to whip up and always pleases everyone around the table. The cheddar cheese melts into the potatoes to create a rich, creamy texture, and adding herbs like thyme or parsley gives it a little fresh kick that I find really satisfying. I usually keep extra herbs on hand just to sprinkle on top before serving.
One of my favorite ways to enjoy this soup is with a slice of crusty bread or even some warm, buttery crackers on the side. It’s perfect for a simple lunch or as a starter for dinner. Whenever I make this, it’s a hit with friends and family, and I’m pretty sure it could become your go-to soup recipe too!
Key Ingredients & Substitutions
Potatoes: Yukon Gold give a creamy texture, while Russets hold their shape well. Both work great! If short on fresh potatoes, frozen diced potatoes can save time.
Cheddar Cheese: Sharp cheddar adds a nice tang and depth. Mild cheddar is a good swap if you prefer a subtle cheese flavor.
Herbs: Fresh thyme and parsley brighten the soup beautifully. If you only have dried herbs, reduce the amount as they’re more concentrated.
Milk or Cream: Heavy cream makes the soup rich and smooth. For a lighter version, use half-and-half or whole milk, but avoid skim milk to keep creaminess.
How Do You Thicken the Soup Without Making It Lumpy?
Creating a smooth, thick soup relies on making a good roux and careful adding of broth.
- Cook butter and flour well to form a roux; this cooks out raw flour taste and helps thicken later.
- Whisk in broth slowly to avoid lumps. A steady whisk stir keeps mixture smooth.
- Simmer gently so potatoes soften and release starch, helping thicken naturally.
If lumps do form, blending part of the soup with an immersion blender helps smooth it out while keeping some texture.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for cooking the soup evenly without burning.
- Wooden spoon – great for stirring the roux and soup without scratching your pot.
- Whisk – helps blend the flour and broth smoothly to avoid lumps.
- Immersion blender (optional) – makes it easy to puree part of the soup right in the pot for a creamy texture.
- Measuring cups and spoons – ensure you get the right amounts of broth, cream, and seasoning.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty twist that pairs well with cheddar.
- Stir in sautéed leeks instead of onions for a milder, sweeter herb flavor.
- Mix in some shredded mozzarella along with cheddar for extra gooeyness.
- Include chopped chives or green onions as a fresh garnish to brighten each bite.
How to Make Cheddar Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 tablespoons 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 freshly ground black pepper, to taste
Optional Garnishes:
- Croutons
- Extra shredded cheddar cheese
- Fresh parsley
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and about 25 minutes to cook, making the total time around 35 minutes. You’ll spend time chopping vegetables, simmering potatoes until tender, and gently finishing with cheese and cream for a smooth, creamy soup.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Start by melting the butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring now and then, until it becomes soft and clear. Then add the minced garlic and cook for another minute until it smells wonderful.
2. Make the Roux (Thickening Base):
Sprinkle the flour over the onion and garlic mixture. Stir it constantly for about 2 minutes to cook off the raw flour taste. This step helps thicken your soup nicely.
3. Add Broth and Potatoes:
Slowly pour the chicken or vegetable broth into the pot while whisking all the time to keep the mixture smooth. Add the diced potatoes and the thyme. Turn up the heat and bring everything to a boil, then reduce it to a gentle simmer. Let it cook, uncovered, for 15 to 20 minutes or until potatoes are soft when poked with a fork.
4. Blend to Desired Texture:
Once the potatoes are tender, use an immersion blender to puree part of the soup right in the pot. Leave some chunks of potato for a nice texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree it, then pour it back into the pot.
5. Stir in Cream and Cheese:
Slowly stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup becomes creamy and smooth. Add salt, pepper, and parsley to taste. Give it a gentle heat for about 5 minutes but don’t let it boil, or the cheese might curdle.
6. Serve and Garnish:
Ladle your soup into bowls. If you like, top with extra shredded cheddar, fresh parsley, and croutons for a crunchy touch. Enjoy your warm, comforting bowl of Cheddar Herb Potato Soup!
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely before cooking. Frozen potatoes may cook a bit faster, so keep an eye on them to avoid overcooking.
Can I Make This Soup Ahead of Time?
Absolutely. Prepare the soup fully, then cool and store it in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the texture smooth.
What’s a Good Substitute for Heavy Cream?
You can substitute half-and-half or whole milk for a lighter soup. Avoid skim milk, as it may make the soup too thin and less creamy.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat to avoid curdling the cheese or breaking the soup.
