Cheddar Herb Potato Soup is the kind of rich and comforting dish that feels like a warm hug on a chilly day. It’s packed with tender potatoes, sharp cheddar cheese, and fresh herbs that add a nice pop of flavor. The creamy texture and cheesy goodness make it an instant classic, perfect for anyone who loves a cozy, filling meal.
I love how easy this soup comes together, and it’s always a crowd-pleaser. One tip I have is to use a good quality sharp cheddar—the cheese really makes a difference and gives the soup a lovely depth. I like to add just a little extra fresh herbs on top at the end for a bit of brightness and that fresh, homemade touch.
My favorite way to enjoy this soup is served hot in a big bowl with some crusty bread on the side to soak up all that creamy goodness. It’s a recipe I always go back to when I want something simple but special that feels like home. Plus, leftovers are just as good the next day, so it’s perfect for busy weeks too!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for soup thanks to their starchy, fluffy texture when cooked. If you want a slightly firmer bite, you can try Yukon Gold potatoes instead.
Broth: Chicken broth adds more flavor, but vegetable broth is great for a vegetarian option. Make sure it’s low sodium so you can control the salt level better.
Cheddar Cheese: Sharp cheddar delivers great tang and depth to the soup. If you want a milder taste, use mild cheddar or swap with Colby cheese.
Herbs (Parsley & Thyme): These bring fresh, earthy tones. Fresh herbs work best if you have them, but dried is fine too—just use a bit less. You can also mix in chives or rosemary for a twist.
Milk & Cream: They make the soup creamy and rich. You can use half-and-half instead of heavy cream for a lighter version or substitute with a non-dairy milk like oat milk if dairy-free.
How Do You Get a Creamy Soup Without Over-Blending?
Getting the perfect creamy soup with some chunks adds great texture. Here’s how I do it:
- After potatoes are tender, mash about half of them with a potato masher or pulse gently with an immersion blender.
- Don’t fully puree the soup—leave chunks so it feels hearty and fresh.
- Warm the milk and cream slowly, stirring often. Avoid boiling once dairy is added to prevent curdling.
- Stir in the cheese at low heat and mix gently to melt it smoothly without separating.
This way you get a velvety soup that still has a satisfying potato bite and a nice cheesy finish. It’s all about patience and gentle handling!
Equipment You’ll Need
- Large heavy-bottomed pot – great for even cooking and simmering the soup without burning.
- Wooden spoon – perfect for stirring the roux and soup without scratching your pot.
- Potato masher or immersion blender – lets you mash some potatoes for creaminess while keeping chunks.
- Measuring cups and spoons – helpful for precise ingredient amounts, especially herbs and cheese.
- Chef’s knife and cutting board – for chopping potatoes, onion, and garlic safely and quickly.
Flavor Variations & Add-Ins
- Add cooked bacon or ham for a smoky, meaty flavor that pairs well with cheddar.
- Mix in sautéed mushrooms or leeks for extra depth and a touch of earthiness.
- Use different cheeses like Gruyère or Monterey Jack for a milder or creamier twist.
- Stir in fresh chopped chives, dill, or rosemary to change the herb profile and brighten the taste.
How to Make Cheddar Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional: croutons for garnish
Time Needed
This soup takes about 10 minutes to prepare and chop ingredients, plus 20 minutes cooking and simmering. You can enjoy a warm, creamy bowl ready in roughly 30 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the butter in a large pot over medium heat. Add the chopped onion and garlic, cooking and stirring until they become soft and transparent, around 5 minutes.
2. Make the Roux:
Stir in the flour and continue cooking for another 2 minutes. Keep stirring so the mixture thickens and doesn’t form lumps.
3. Add Broth and Potatoes:
Slowly whisk in the broth to ensure a smooth mix. Add your diced potatoes, dried parsley, and thyme. Bring everything to a boil, then lower the heat and let it simmer until the potatoes are tender—about 15 minutes.
4. Blend for Texture:
Use a potato masher or immersion blender to mash some of the potatoes, but leave chunks for a nice texture in the soup.
5. Stir in Dairy:
Add the milk and cream, warming the soup gently without letting it boil, so it stays creamy and smooth.
6. Add Cheese and Season:
Mix in shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
7. Serve and Garnish:
Pour the soup into bowls. Sprinkle extra cheddar cheese and some parsley on top. If you like, add crunchy croutons for an extra treat. Serve hot with your favorite crusty bread.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just make sure to thaw them completely before adding to the soup to ensure even cooking and avoid excess water making the soup too thin.
Can I Substitute the Milk and Cream?
Absolutely! For a lighter version, try using half-and-half or whole milk only. If you need a dairy-free option, unsweetened oat or almond milk works well—just avoid boiling to prevent curdling.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of milk or broth to loosen it.
Can I Make This Soup Ahead of Time?
Yes! This soup actually tastes great the next day as flavors meld. Prepare it fully, cool it, then refrigerate. Reheat slowly and add extra cheese or cream if needed to refresh the creaminess before serving.
