Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl full of tender potatoes, sharp cheddar cheese, and a lovely hint of garlic and fresh herbs. This soup is the perfect mix of rich and cozy, with a little bite from the cheese and a fresh, earthy flavor from all those herbs.
I love making this soup when the weather starts to cool down because it feels like a warm hug in a bowl. The garlic and herbs add such a nice twist to the classic cheesy potato soup, and I usually add extra cheddar on top just because, well, why not? It’s one of those recipes that feels fancy but is so easy to whip up.
My favorite way to serve this soup is with some crusty bread on the side to soak up every last drop. Sometimes I even add a sprinkle of crispy bacon or a dollop of sour cream if I’m feeling extra. It’s a great meal that everyone seems to love, making it perfect for a cozy night in or sharing with friends and family.
Key Ingredients & Substitutions
Potatoes: Medium starchy potatoes like Russets work best. They break down just enough to thicken the soup. You can also try Yukon Golds for a creamier texture.
Cheddar Cheese: Sharp cheddar adds great flavor and melts nicely. If you need a milder taste, try mild cheddar or a combo with Monterey Jack.
Herbs: Fresh thyme and rosemary bring a lovely aroma. If fresh isn’t available, dried herbs work fine—just use half the amount.
Broth: Chicken broth gives a warm base, but vegetable broth makes it vegetarian-friendly and still tasty.
Milk or Cream: Whole milk keeps the soup creamy but lighter. For a richer soup, use heavy cream. Dairy-free milk like oat or cashew can work but may change the texture slightly.
How Do I Get the Perfect Creamy Texture Without Over-Blending?
The texture is key to this soup. You want it creamy but with some potato bits for heartiness.
- Cook potatoes until tender but not falling apart.
- Use an immersion blender to carefully blend some of the soup—it’s easier to control than a regular blender.
- Blend in parts, leaving chunks if you prefer more texture.
- If using a regular blender, blend only half the soup at a time and return it to the pot.
- For thicker soup, add a flour slurry (flour + cold milk) to avoid lumps and cook gently to thicken.
- Always add cheese off the heat or on very low to prevent it from becoming grainy.
Equipment You’ll Need
- Large pot – I use it because it heats evenly and is easy to stir the soup in.
- Knife and cutting board – essential for chopping potatoes, onion, and herbs.
- Immersion blender or regular blender – for blending part of the soup to make it creamy.
- Measuring cups and spoons – to keep track of ingredients easily.
- Wooden spoon or spatula – perfect for stirring and scraping the bottom as the soup cooks.
- Grater (optional) – if you’re adding extra cheese or zesting herbs for more flavor.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked gouda or Monterey Jack to change the cheese flavor.
- Add cooked diced bacon or crispy pancetta for a smoky, meaty twist.
- Mix in sautéed mushrooms or caramelized onions for extra depth.
- Stir in a splash of hot sauce or a pinch of cayenne for some spice and heat.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley or chives, chopped (for garnish)
- Extra shredded cheddar cheese (for garnish)
- Crusty bread slices, toasted (for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook. If you add the optional flour thickening step, add about 5 minutes more. So overall, plan for about 40 minutes from start to finish – just enough time to enjoy a cozy, homemade meal!
Step-by-Step Instructions:
1. Sauté the Onions and Herbs
Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and cook for about 4-5 minutes until soft and translucent. Then add the minced garlic, fresh thyme, and rosemary, stirring for another 1-2 minutes until you can smell their wonderful aroma.
2. Cook the Potatoes
Stir in the diced potatoes, making sure they are well coated with the onion and herbs mixture. Pour in the broth, bring everything to a boil, then lower the heat and simmer until the potatoes are tender, about 15 to 20 minutes.
3. (Optional) Thicken the Soup
If you’d like your soup thicker, mix the flour with a little cold milk in a small bowl until smooth. Slowly add this slurry to the pot and simmer for another 5 minutes, stirring frequently to avoid lumps.
4. Blend the Soup
Use an immersion blender to blend the soup until smooth but still slightly chunky, or carefully blend half in a regular blender and pour it back into the pot.
5. Add Cheese and Cream
Lower the heat, then add the shredded cheddar cheese and the remaining milk or cream. Stir gently until the cheese melts and the soup is creamy and heated through. Be sure not to boil it to keep a smooth texture.
6. Season and Serve
Taste and add salt and freshly cracked black pepper as you like. Serve your soup hot, topped with extra cheddar and fresh chopped herbs. Don’t forget a crispy slice of toasted bread on the side for dipping!
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking. Keep in mind frozen potatoes might release extra water, so you may want to adjust the broth amount to keep the soup creamy.
Can I Make Cheddar Garlic Herb Potato Soup Ahead of Time?
Absolutely! Prepare the soup up to the blending step, then cool and refrigerate it for up to 3 days. When ready to serve, reheat gently, add the cheese and cream, and stir until melted and warm.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat slowly on the stove or in the microwave, stirring occasionally for even warmth.
What Can I Substitute for Fresh Herbs?
If you don’t have fresh thyme or rosemary, use dried versions at half the amount. They work well and still deliver great flavor!
