When I first tried this Cheddar Garlic Herb Potato Soup, I knew I’d stumbled upon something special. The way the sharp cheddar melts into the creamy potato base, while fresh herbs dance with roasted garlic – it’s pure comfort in a bowl!
This isn’t just any ordinary potato soup. It’s the kind of recipe that transforms a simple weeknight dinner into something extraordinary, yet it’s surprisingly easy to make. Whether you’re battling a chilly evening or simply craving something that feels like a warm hug, this soup delivers every single time
Table of Contents
Why You’ll Love This Soup
• Effortlessly creamy – No heavy cream needed! The potatoes naturally thicken the soup to silky perfection
• Flavor powerhouse – Roasted garlic, fresh herbs, and sharp cheddar create layers of incredible taste
• Flexible and forgiving – Swap herbs, try different cheeses, or add your favorite vegetables
• Perfect for any occasion – Whether it’s a cozy family dinner or entertaining guests, this soup always impresses
Ingredient Highlights & Notes
The beauty of this soup lies in its simplicity – each ingredient plays an important role in building those deep, comforting flavors. The potatoes create our creamy base (I love using Yukon Gold for their naturally buttery texture), while the garlic becomes sweet and mellow when sautéed. Fresh herbs bring brightness that cuts through the richness, and that sharp cheddar? It’s what makes this soup absolutely irresistible!
Ingredients
For the Soup Base:
- 2 lbs Yukon Gold potatoes, peeled and diced (Yukon Gold gives the creamiest texture, but Russets work too)
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
- 1 cup whole milk (2% works fine, but whole milk creates richer results)
- 6 cloves garlic, minced (don’t skimp – garlic is the star here!)
- 1 large yellow onion, diced
- 3 tablespoons butter
- 2 tablespoons olive oil
For the Flavor:
- 1½ cups sharp cheddar cheese, freshly grated (sharp cheddar is key for bold flavor)
- 2 tablespoons fresh chives, chopped (or 1 tbsp dried)
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- 1 tablespoon fresh rosemary, minced (or 1 tsp dried)
- 1 bay leaf
- Salt and black pepper to taste
- ¼ teaspoon paprika (adds subtle warmth)
Optional Garnishes:
- Extra grated cheddar
- Fresh herbs
- Crispy bacon bits
- A dollop of sour cream
Equipment & Tools
- Large heavy-bottomed pot or Dutch oven
- Immersion blender (or regular blender)
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Instructions & Method
Step 1: Prep Your Aromatics ⏱️ 5 minutes
Start by dicing your onion and mincing that gorgeous garlic. The smell alone will tell you this soup is going to be amazing! Peel and dice your potatoes into roughly 1-inch pieces – keeping them uniform helps them cook evenly.
Step 2: Build the Flavor Base ⏱️ 8 minutes
Heat butter and olive oil in your large pot over medium heat. Add the diced onion and cook for about 5 minutes until it’s softened and fragrant. Then add that minced garlic and cook for another minute – you’ll know it’s ready when your kitchen smells absolutely incredible!
Step 3: Add Potatoes and Herbs ⏱️ 2 minutes
Toss in your diced potatoes, bay leaf, thyme, and rosemary. Stir everything together and let it cook for about 2 minutes. This step helps the potatoes absorb all those wonderful flavors.
Step 4: Simmer to Perfection ⏱️ 20-25 minutes
Pour in your chicken broth – it should just cover the potatoes. Bring everything to a gentle boil, then reduce heat and let it simmer for 20-25 minutes. You’ll know it’s ready when you can easily pierce the potatoes with a fork.
Step 5: Create That Creamy Magic ⏱️ 5 minutes
Here’s where the magic happens! Using your immersion blender, blend about half the soup directly in the pot. This creates that perfect creamy-yet-chunky texture we’re after. If you prefer it smoother, blend a bit more – it’s all about your preference!
Step 6: Add the Dairy ⏱️ 3 minutes
Stir in the milk and let it warm through for about 2-3 minutes. Don’t let it boil at this point – we want it gently heated to prevent any curdling.
Step 7: Cheese Time! ⏱️ 3 minutes
Remove the pot from heat and gradually stir in that beautiful grated cheddar. Add it slowly, stirring constantly until it’s completely melted and incorporated. This is when the soup transforms into pure comfort food gold!
Step 8: Season and Finish ⏱️ 2 minutes
Remove the bay leaf and stir in your fresh chives and paprika. Season with salt and pepper to taste – I usually need about 1 teaspoon of salt and ½ teaspoon of pepper, but taste as you go!
Tips, Variations & Substitutions
Pro Tips for Perfect Soup:
- Don’t over-blend – You want some potato chunks for texture
- Grate your own cheese – Pre-shredded cheese doesn’t melt as smoothly
- Low and slow with the cheese – Add it off the heat to prevent separation
- Taste and adjust – Every batch is slightly different, so season to your preference
Delicious Variations:
- Loaded Potato Soup Style – Add crispy bacon, green onions, and sour cream
- Herb Swap – Try fresh dill, oregano, or sage instead of the classic trio
- Spicy Kick – Add a pinch of cayenne or some diced jalapeños
- Veggie Boost – Stir in some corn, diced carrots, or celery
- Different Cheese – Try Gruyère, smoked cheddar, or a blend of your favorites
Smart Substitutions:
- Dairy-Free – Use unsweetened oat milk and nutritional yeast instead of milk and cheese
- Lighter Version – Use 2% milk and reduce cheese to 1 cup
- Vegan Option – Vegetable broth + cashew cream + nutritional yeast
- Gluten-Free – This recipe is naturally gluten-free!
Serving Suggestions
This soup is absolutely divine on its own, but here are some of my favorite ways to serve it:
- Classic Combo – Serve with crusty sourdough bread or warm dinner rolls
- Salad Pairing – A crisp green salad with vinaigrette cuts through the richness beautifully
- Grilled Cheese Upgrade – Make grilled cheese sandwiches using the same cheddar for dipping
- Wine Pairing – A crisp white wine like Chardonnay or Pinot Grigio complements the creamy flavors
- Cozy Night In – Serve in mugs with some crackers for the ultimate comfort experience
Storage, Make-Ahead & Reheating
Storage:
- Refrigerator – Keeps beautifully for up to 4 days in airtight containers
- Freezer – Can be frozen for up to 3 months (though texture may change slightly)
Make-Ahead Magic:
This soup is actually one of those wonderful recipes that tastes even better the next day! The flavors have time to meld and develop. You can make it completely ahead of time, or prep ingredients the night before.
Reheating Tips:
- Stovetop – Reheat gently over low heat, stirring occasionally
- Microwave – Heat in 30-second intervals, stirring between each
- Add liquid if needed – The soup may thicken as it sits, so add a splash of broth or milk when reheating
- Fresh herbs – Add a sprinkle of fresh herbs when serving for that just-made taste
Nutrition & Dietary Info
Per serving (serves 6):
- Calories: Approximately 285
- Protein: 12g
- Carbohydrates: 32g
- Fat: 13g
- Fiber: 3g
Dietary Notes:
- Vegetarian-friendly (if using vegetable broth)
- Gluten-free
- Can be made dairy-free with substitutions
- Good source of potassium and vitamin C
Frequently Asked Questions
Q: Can I use a different type of potato?
A: Absolutely! Yukon Gold gives the creamiest texture, but Russets work great too. Red potatoes will hold their shape more if you prefer a chunkier soup.
Q: My soup turned out too thick – what can I do?
A: Simply thin it out with additional broth, milk, or even water until you reach your desired consistency. This happens sometimes as the soup cools!
Q: Can I make this in a slow cooker?
A: Yes! Add potatoes, onion, garlic, herbs, and broth to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Blend, then stir in milk and cheese at the end.
Q: Why did my cheese clump up?
A: This usually happens if the soup is too hot when you add the cheese. Always remove from heat and add cheese gradually while stirring constantly.
Q: Can I use pre-shredded cheese?
A: While you can, freshly grated cheese melts much more smoothly. Pre-shredded cheese has anti-caking agents that can affect the texture.
Q: How can I make this soup healthier?
A: Try using low-fat milk, reducing the cheese slightly, or adding extra vegetables like cauliflower or carrots to boost nutrition while maintaining creaminess.
Conclusion on Cheddar Garlic Herb Potato Soup
There you have it – your new go-to recipe for the most comforting, soul-warming Cheddar Garlic Herb Potato Soup! I absolutely love how this recipe brings together simple ingredients to create something truly special. The combination of creamy potatoes, aromatic herbs, and that gorgeous melted cheddar creates a soup that’s both sophisticated and deeply comforting.
What I find most wonderful about this recipe is how forgiving and adaptable it is. Whether you’re cooking for a crowd or just treating yourself to something delicious, this soup delivers every time. The make-ahead friendly nature means you can have comfort food ready whenever you need it most.
Ready to get cooking? Start by gathering your ingredients and don’t forget to grate that cheese fresh – your taste buds will thank you! I’d love to hear how your soup turns out, so feel free to share your variations and experiences. Happy cooking!
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