Cheddar Garlic Herb Potato Soup – Creamy, Hearty, and Full of Flavor
If you’re looking for the ultimate cozy comfort food, this Cheddar Garlic Herb Potato Soup delivers everything you want in a bowl — creamy texture, rich cheesy flavor, and an aromatic blend of herbs that make it taste like something straight from a café kitchen.
It’s a simple, one-pot recipe that’s naturally comforting and endlessly customizable. Each spoonful is loaded with tender potatoes, sharp cheddar cheese, and a hint of garlic and herbs that deepen the flavor beautifully. Serve it with a slice of crusty bread or a sprinkle of extra cheese, and you’ve got the perfect meal for chilly evenings or cozy weekends at home.
This soup isn’t just comforting — it’s budget-friendly, family-approved, and ready in under an hour with basic ingredients you probably already have in your pantry.
Why You’ll Love This Cheddar Garlic Herb Potato Soup
1. Creamy and comforting:
Smooth, velvety soup packed with hearty chunks of potato and melted cheddar cheese.
2. Simple pantry ingredients:
Made with everyday staples like potatoes, onions, broth, and herbs.
3. Naturally vegetarian-friendly:
Easily adaptable for meat-eaters or vegetarians alike.
4. Full of fresh herb flavor:
Garlic, thyme, and parsley create a layered, aromatic taste that pairs perfectly with cheese.
5. Great for meal prep:
Stays delicious for days — perfect for reheating at work or freezing for later.
6. Customizable:
Add bacon, ham, or extra veggies for your own twist.
What You’ll Need
Main Ingredients:
- 4 medium russet or Yukon gold potatoes, peeled and diced (about 4 cups)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (use gluten-free flour if needed)
- 4 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- ½ teaspoon rosemary (optional but adds depth)
- Salt and pepper, to taste
Optional Add-Ins:
- ½ cup cooked bacon or ham, diced
- 1 cup corn kernels
- ½ cup shredded carrots or celery for extra flavor
For Topping:
- Shredded cheddar cheese
- Fresh herbs
- Croutons or crispy bacon bits
- A drizzle of cream
Step-by-Step Instructions
Step 1: Prepare the Base
In a large soup pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and sauté for 3–4 minutes, until translucent and fragrant.
Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Step 2: Create the Roux
Sprinkle the flour into the pot and whisk or stir well to form a paste with the butter and onion mixture.
Cook for about 1–2 minutes, stirring constantly, to remove the raw flour taste.
This roux will help thicken your soup and create that creamy base.
Step 3: Add Broth and Potatoes
Slowly pour in the chicken or vegetable broth, whisking as you go to prevent lumps.
Add the diced potatoes, thyme, parsley, rosemary (if using), salt, and pepper.
Stir to combine, then bring to a gentle boil.
Reduce the heat to medium-low and simmer uncovered for about 20 minutes, or until the potatoes are soft and easily pierced with a fork.
Step 4: Blend (Optional)
For a creamier texture, use an immersion blender to blend part of the soup directly in the pot — leaving some chunks for texture.
Alternatively, remove about 2 cups of soup, blend it in a blender, and stir it back in.
If you prefer a chunkier soup, you can skip this step.
Step 5: Add Milk, Cream, and Cheese
Reduce the heat to low. Stir in the milk and heavy cream, mixing gently until well combined.
Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly until melted and smooth.
Do not boil the soup after adding cheese — heat it gently to prevent curdling or separation.
Taste and adjust seasoning with more salt, pepper, or herbs as desired.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes:
- A sprinkle of cheddar cheese
- Fresh herbs like parsley or thyme
- Crispy bacon bits or croutons
- A swirl of cream for presentation
Serve warm with crusty bread, garlic toast, or a simple side salad for a complete meal.
Tips for Perfect Cheddar Garlic Herb Potato Soup
- Choose the right potatoes.
Yukon Gold or Russet potatoes work best for creamy soups. Yukon Golds stay slightly firm, while russets create a smoother consistency. - Grate your own cheese.
Pre-shredded cheese can contain anti-caking agents that prevent smooth melting. Freshly grated cheese ensures the best texture. - Low heat after adding cheese.
Keep the heat low to prevent curdling or separation. Cheese melts perfectly when gently warmed. - Adjust thickness.
If your soup is too thick, add more broth or milk. If too thin, simmer a bit longer uncovered. - Add herbs at the right time.
Add dried herbs early to release flavor; stir in fresh herbs at the end for brightness. - Make it heartier.
Stir in cooked bacon, ham, or roasted vegetables for a more filling version.
Flavor Variations
Once you have the creamy potato base, you can easily switch up the flavors. Try these fun variations:
Savory Twists
Bacon Cheddar Potato Soup:
Add crispy bacon pieces and a touch of smoked paprika for a smoky finish.
Broccoli Cheddar Potato Soup:
Stir in 1½ cups of steamed broccoli florets before adding the cheese for a hearty, veggie-packed version.
Loaded Potato Soup:
Top with sour cream, green onions, and bacon bits for that baked-potato-in-a-bowl experience.
Garlic Parmesan Potato Soup:
Replace cheddar with Parmesan and add roasted garlic for a deeper, nutty flavor.
Lighter Options
Dairy-Free:
Use coconut milk and dairy-free cheese for a creamy vegan option.
Low-Fat:
Swap heavy cream for extra milk or unsweetened almond milk for a lighter consistency.
Serving Suggestions
This soup is rich and hearty on its own but even better when paired with simple sides. Try it with:
- Garlic bread or baguette slices
- Buttery dinner rolls
- Simple garden salad with lemon vinaigrette
- Grilled cheese sandwich
- Roasted vegetables on the side
For special occasions, serve it in bread bowls for a cozy restaurant-style presentation.
How to Store and Reheat
Refrigerator:
Store leftover soup in an airtight container for up to 4 days.
Reheat on the stove over medium-low heat, stirring often. Add a splash of milk or broth if it’s too thick.
Freezer:
Let the soup cool completely before freezing.
Transfer to freezer-safe containers, leaving an inch of space at the top.
Freeze for up to 2 months.
To reheat, thaw overnight in the refrigerator, then warm gently on the stove. Add fresh milk or cream to restore the original texture.
Make-Ahead Option
This soup can easily be made ahead for busy days.
Simply prepare it up to the point before adding cheese and cream, then refrigerate.
When ready to serve, reheat gently, stir in the cheese and cream, and heat until smooth and melted.
Troubleshooting
Soup too thick:
Add more broth or milk until desired consistency is reached.
Soup too thin:
Simmer uncovered for 5–10 minutes, or mash some of the potatoes to thicken naturally.
Cheese clumping or not melting:
Add cheese gradually over low heat and stir constantly. Avoid pre-shredded cheese.
Soup too salty:
Add more potatoes, milk, or unsalted broth to balance the flavor.
Lacks flavor:
Finish with extra herbs, a pinch of cayenne, or a dash of Worcestershire sauce for depth.
Frequently Asked Questions
Can I make this gluten-free?
Yes — use gluten-free all-purpose flour for the roux and ensure your broth is labeled gluten-free.
Can I use pre-cooked or leftover potatoes?
You can, but the texture will be smoother if you simmer raw potatoes directly in the broth.
Can I use half-and-half instead of cream?
Yes, it will still be rich and creamy with a slightly lighter texture.
What cheese works best?
Sharp cheddar gives the most flavor, but you can mix it with mild cheddar, Monterey Jack, or Colby for variation.
Can I make this in a slow cooker?
Yes. Combine all ingredients except cheese, milk, and cream in the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the dairy and cheese at the end.
Nutrition Information (Approximate per serving)
- Calories: 340
- Protein: 13g
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 3g
- Sodium: 650mg
(Nutrition values vary depending on ingredients and toppings.)
Why This Recipe Works
This soup achieves the perfect balance of creamy, cheesy richness and hearty potato comfort.
The roux creates a smooth base, while the blend of garlic and herbs infuses every bite with depth and aroma. The cheddar cheese ties everything together, giving the soup body, flavor, and that satisfying melt-in-your-mouth texture.
It’s an easy, versatile recipe that works for quick dinners, make-ahead lunches, or cozy weekend meals. Whether you’re serving it as a starter or main course, this soup brings warmth and comfort in every spoonful.
Tips for Customizing Your Soup Routine
- Make a double batch and freeze half.
Perfect for quick lunches or lazy nights when you want homemade comfort food fast. - Serve as a mini appetizer.
Pour into small cups and top with cheese and herbs for dinner parties. - Add texture.
Top with croutons, crispy onions, or bacon bits for extra crunch. - Turn it into a meal.
Serve with a side salad or sandwich to make it more filling. - Experiment with herbs.
Try basil, dill, or chives to switch up the flavor profile seasonally.
Final Thoughts
This Cheddar Garlic Herb Potato Soup is the kind of recipe that brings comfort, warmth, and a touch of homemade goodness to any day. It’s rich without being heavy, easy to prepare, and full of layered flavor from fresh herbs and sharp cheddar cheese.
Perfect for weeknight dinners, weekend gatherings, or meal prep, it’s a bowl of pure satisfaction that will quickly become a family favorite.
One spoonful of this creamy, herb-infused soup — and you’ll see why it’s destined to be on repeat all season long.
