Hearty Cheddar Garlic Herb Potato Soup Recipe

There are nights when nothing but a steaming bowl of comfort will do, and that’s where this Hearty Cheddar Garlic Herb Potato Soup comes in. Imagine tender Yukon Gold potatoes melting into a creamy broth, sharp cheddar swirling in for richness, and fresh herbs and garlic adding just enough brightness to cut through the cozy decadence.

Jump to Recipe

This isn’t just “potato soup.” It’s the kind of dish that makes the whole kitchen smell like home, the kind of meal that draws people to the table before you’ve even called them. I first stumbled into perfecting it on a rainy evening when the windows rattled and the air smelled faintly of wet leaves. One pot, a few humble ingredients, and suddenly everyone was quiet except for the clink of spoons against bowls.

In this guide, you’ll get the step-by-step method, pro tips to keep the texture dreamy, and a handful of clever variations so you can make it your own. Whether you’re cooking for a weeknight dinner or planning a cozy weekend in, this cheddar potato soup delivers comfort in every single spoonful.

Why You’ll Love This Cheddar Garlic Herb Potato Soup

If you’re wondering whether this recipe deserves a permanent spot in your kitchen rotation, here’s why it’s an easy yes:

• Comfort in a Bowl: Creamy potatoes, melty cheddar, and aromatic garlic combine into a soup that feels like a warm hug.
• Big Flavor, Simple Steps: You don’t need fancy equipment or culinary school skills — just fresh ingredients and one pot.
• Hearty Enough for Dinner: The potato base makes it filling enough to serve as a main course, especially with bread or a side salad.
• Customizable: Add a little heat with cayenne, swap in your favorite cheese, or toss in extra veggies for a twist.
• Crowd-Pleasing: From kids to grandparents, this soup rarely gets leftovers.
• Perfect Cold-Weather Meal: Ideal for rainy evenings, snow days, or any time you want something warming and satisfying.

Quick Note on Ingredients

Using freshly shredded cheddar (instead of pre-packaged) and Yukon Gold potatoes makes all the difference. The cheese melts silk-smooth, and the potatoes give a natural creaminess that’s hard to beat.

Can I Make This Ahead?

Yes! This soup keeps well in the fridge for 3–4 days. Just reheat gently on the stove and add a splash of milk or broth if it’s too thick after chilling.

Ingredients for Creamy Cheddar Herb Potato Soup

Before you grab your pot, set yourself up for soup success by gathering everything you’ll need. Fresh, high-quality ingredients will make a noticeable difference here.

Main Ingredients

• Yukon Gold Potatoes – 2.5 lbs (about 6–7 medium), peeled and cubed into ½-inch pieces. Naturally creamy and buttery.
• Unsalted Butter – 4 tbsp (or 3 tbsp olive oil + 1 tbsp butter for a lighter twist).
• Yellow Onion – 1 large, finely chopped (about 1.5 cups).
• Garlic – 5–6 cloves, minced (about 2 tbsp).

Thickening and Liquid Base

• All-Purpose Flour – ¼ cup, for a smooth, velvety texture.
• Low-Sodium Broth – 4 cups chicken or vegetable broth.
• Whole Milk – 2 cups (or half-and-half for extra richness).
• Heavy Cream – ½ cup (optional, but highly recommended for that indulgent finish).

Flavor and Garnish

• Sharp Cheddar Cheese – 2 cups (about 8 oz), freshly shredded.
• Fresh Herbs – 1 tbsp parsley, 1 tbsp chives, 1 tsp thyme leaves (or ½ tsp dried thyme).
• Seasonings – 1 tsp salt (to taste), ½ tsp black pepper, pinch of cayenne or smoked paprika (optional).
• Optional Toppings – Bacon crumbles, extra cheese, sour cream, fresh herbs, croutons.

Ingredient Tip

Avoid pre-shredded cheese the anti-caking agents can stop it from melting smoothly. Shredding from a block gives a creamier, silkier soup.

Can I Use Other Potatoes?

Yes, Russets will work and give a fluffier texture, but avoid waxy potatoes like red or fingerling if you want a creamy base.

Step-by-Step: How to Make Garlic Herb Cheddar Potato Soup

This recipe comes together in one pot, with easy steps that balance flavor and texture.

1. Prep the Potatoes

Peel and cube your Yukon Gold potatoes into ½-inch pieces. Rinse under cold water to remove excess starch. This keeps the soup from getting gluey.

2. Sauté the Aromatics

In a large pot or Dutch oven, melt the butter (or olive oil/butter mix) over medium heat. Add the onion and cook 5–7 minutes, stirring occasionally, until soft and translucent. Stir in garlic and cook 1–2 minutes more, being careful not to burn it.

3. Create the Roux

Sprinkle flour over the onion-garlic mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste and create a thickening base.

4. Add the Liquids

Slowly whisk in the broth, scraping up any flavorful bits from the bottom of the pot. Keep whisking until smooth, then bring to a gentle simmer.

5. Cook the Potatoes

Add the cubed potatoes. Cover and simmer 15–20 minutes, or until fork-tender. Stir occasionally to prevent sticking.

6. Blend for Creaminess

• Immersion Blender: Pulse until about half the soup is smooth, leaving some chunks for texture.
• Regular Blender: Carefully blend half the soup in batches (venting the lid to release steam) and return to the pot.

7. Add Dairy and Herbs

Reduce the heat to low. Stir in milk and cream, then add parsley, chives, and thyme. Warm gently — do not boil.

8. Melt the Cheese

Remove from heat. Add shredded cheddar a handful at a time, stirring until smooth after each addition.

9. Season and Serve

Taste and adjust seasoning with salt, pepper, and optional cayenne or smoked paprika. Ladle into bowls, top with bacon, extra cheese, or herbs, and serve hot.

Instant Pot Adaptation

• Sauté onions and garlic on “Sauté” mode.
• Add potatoes, broth, and seasonings. Cook on High Pressure for 8 minutes; quick release.
• Stir in milk, cream, herbs, and cheese after pressure cooking.

How Do I Avoid Grainy Cheese?

Always melt cheese off the heat and add it gradually. Pre-shredded cheese often contains anti-caking agents that cause a gritty texture.

Pro Tips for the Best Cheesy Potato Soup with Herbs

Small tweaks can turn a good potato soup into a truly unforgettable one. Here’s how to make every batch silky, rich, and full of depth.

1. Choose the Right Potatoes

Yukon Golds are your best friend here, naturally creamy with a buttery flavor that blends beautifully with cheddar. Russets will work, but be careful not to over-blend them; they can turn gummy. Avoid waxy varieties like red potatoes for a smoother finish.

2. Shred Your Cheese

Skip the pre-shredded bag. Those anti-caking agents make cheese melt poorly and can cause graininess. A few extra minutes with a box grater means smoother, creamier results.

3. Mind the Heat with Dairy

Once milk or cream is in the pot, keep the heat low. Boiling can make dairy separate and turn the soup grainy. Warm it gently until everything is just heated through.

4. Blend, But Not Too Much

A fully pureed soup can feel flat. Blending just half the pot keeps the texture interesting, giving you that cozy creaminess without losing hearty potato chunks.

5. Fresh Herbs at the Finish

Add parsley and chives toward the end for the brightest flavor and color. Heartier herbs like thyme can go in earlier, so they infuse into the broth.

Can I Add Extra Vegetables?

Absolutely. Celery, carrots, or even cauliflower blend seamlessly into the base. Just sauté them with the onions for a few minutes before adding the potatoes.

Serving Suggestions and Perfect Pairings for Cheddar Potato Soup

This Cheddar Garlic Herb Potato Soup is hearty enough to shine on its own, but pairing it with the right sides and toppings can turn a simple dinner into a cozy feast.

Topping Ideas

• Crispy Bacon Bits – Adds smoky crunch and extra savoriness.
• Extra Shredded Cheddar – Because a little more cheese never hurt anyone.
• Sour Cream or Greek Yogurt – Brings a tangy counterpoint to the richness.
• Fresh Herbs – Chives, parsley, or green onions for a fresh pop of color.
• Croutons – Buttery and crisp, perfect for texture.
• Smoked Paprika – A pinch for warmth and depth.
• Hot Sauce Drizzle – If you like a little kick.

Side Pairings

• Crusty Bread – Sourdough, baguette, or rustic whole wheat. Ideal for dipping.
• Garlic Bread or Cheese Toast – Doubles down on comforting flavors.
• Simple Green Salad – Lightens the meal with freshness and crunch.
• Grilled Cheese Sandwich – A decadent soup-and-sandwich combo.
• Soft Pretzels – Fun to tear apart and dunk.
• Buttery Dinner Rolls – Always a classic.

Can I Serve This Soup for Guests?

Yes! This soup is a crowd-pleaser and can be made ahead. Just reheat gently, add fresh toppings right before serving, and set out a “topping bar” so guests can customize their bowls.

Variations and Customizations for Garlic Herb Potato Soup

One of the best things about this Cheddar Garlic Herb Potato Soup is how easily it adapts to your taste, diet, and mood. Use these ideas to make it your own.

1. Vegetarian or Vegan

• Vegetarian: Swap chicken broth for vegetable broth.
• Vegan: Use olive oil instead of butter, plant-based milk (like oat or soy), coconut milk or vegan cream for richness, and a quality vegan cheddar that melts well.

2. Add a Little Heat

• Stir in a pinch of cayenne, red pepper flakes, or a splash of hot sauce for a spicy kick.

3. Extra Veggie Boost

• Add diced carrots, celery, or cauliflower with the onions. They’ll blend in seamlessly for extra nutrition and depth of flavor.

4. Different Cheese Profiles

• Try smoked Gouda for a deeper flavor, or blend cheddar with Monterey Jack for extra creaminess.

5. Protein Add-Ins

• Fold in cooked shredded chicken, diced ham, or crumbled sausage near the end for a heartier meal.

Can I Make This Soup Gluten-Free?

Yes! Swap the all-purpose flour for a gluten-free flour blend or use cornstarch to thicken (whisk 1 tbsp cornstarch with 2 tbsp cold water before adding).

If you love creamy and flavorful soups, you might also enjoy our Outback Potato Soup Recipe a rich and hearty option that’s perfect for cozy nights.

Storage and Freezing Instructions for Creamy Cheddar Potato Soup

Good news, this soup doesn’t just taste amazing fresh from the pot. It stores and reheats beautifully if you know a few tricks.

Refrigeration

• Storage Time: Up to 3–4 days in an airtight container.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick after chilling. Avoid boiling to keep the texture smooth.

Freezing

Potato soups with dairy can change texture after freezing, but you can still do it with a little care.

• Method: Let the soup cool completely. Transfer to freezer-safe containers, leaving room for expansion.
• Best Trick: For the creamiest results after thawing, freeze the soup before adding the milk, cream, and cheese. Stir them in during reheating.
• Freezer Life: 2–3 months for best quality.

Can I Reheat This Soup in the Microwave?

You can, but stovetop reheating gives better texture. If using the microwave, heat in short bursts, stirring in between, and keep the heat low to prevent curdling.

FAQs

Can I Make This Ahead of Time?

Yes! Prepare the soup as directed, then cool it completely before storing in the fridge for up to 3–4 days. Reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much.

Can I Make It Gluten-Free?

Swap the all-purpose flour for a gluten-free flour blend, or skip the flour entirely and thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

What’s the Best Potato for This Soup?

Yukon Golds are ideal for their naturally creamy texture and buttery flavor. Russets will work too, but avoid waxy potatoes like reds or fingerlings if you want a smooth base.

How Do I Keep the Cheese from Turning Grainy?

Shred cheese from a block and add it to the heat, stirring in a handful at a time until fully melted before adding more.

Can I Freeze Potato Soup?

Yes, with a caveat: dairy-based soups can separate after freezing. For best results, freeze before adding the dairy and cheese, then stir them in after thawing and reheating.

Amelia

Hearty Cheddar Garlic Herb Potato Soup

This creamy and comforting soup blends Yukon Gold potatoes, sharp cheddar, garlic, and fresh herbs into a hearty, one-pot meal perfect for cold nights. With its velvety texture, rich flavor, and customizable toppings, it’s a crowd-pleaser that works for both weeknight dinners and cozy weekend gatherings.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 bowls

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2.5 lb Yukon Gold potatoes, peeled and cubed 1/2-inch about 6–7 medium potatoes
• 4 tbsp Unsalted butter or 3 tbsp olive oil + 1 tbsp butter
• 1 large Yellow onion, finely chopped about 1.5 cups
• 5-6 cloves Garlic, minced about 2 tbsp

Thickening & Liquids

• 0.25 cup All-purpose flour for roux
• 4 cups Low-sodium chicken or vegetable broth
• 2 cups Whole milk or half-and-half for extra richness
• 0.5 cup Heavy cream optional but recommended

Cheese & Herbs

• 2 cups Sharp cheddar cheese, freshly shredded avoid pre-shredded for best melt
• 1 tbsp Fresh parsley, chopped
• 1 tbsp Fresh chives, chopped
• 1 tsp Fresh thyme leaves or 1/2 tsp dried thyme

Seasonings

• 1 tsp Fine salt to taste
• 0.5 tsp Freshly ground black pepper to taste
• 1 pinch Cayenne pepper or smoked paprika optional, for warmth

Optional Toppings

• Cooked crumbled bacon
• Extra shredded cheddar
• Sour cream or Greek yogurt
• Fresh chives or parsley
• Croutons

Equipment

• Large Pot or Dutch Oven
• Wooden Spoon
• Ladle
• Immersion blender or standard blender
• Box grater
• Measuring cups and spoons
• Chef’s Knife

Method

 

1. Prep potatoes: Peel and cube Yukon Gold potatoes into 1/2-inch pieces. Rinse under cold water to remove excess starch and set aside.
2. Sauté aromatics: In a large pot or Dutch oven, melt butter over medium heat (or use the olive oil/butter combo). Add onion; cook 5–7 minutes until soft and translucent. Stir in garlic and cook 1–2 minutes more, avoiding browning.
3. Make a roux: Sprinkle flour over onions and garlic. Stir constantly for 1–2 minutes to cook off the raw flour taste.
4. Add liquids: Slowly whisk in broth, scraping up any fond from the pot. Bring to a gentle simmer until smooth and slightly thickened.
5. Cook potatoes: Add cubed potatoes. Cover and simmer 15–20 minutes, stirring occasionally, until fork-tender.
6. Blend partially: Use an immersion blender to puree roughly half the soup (or carefully blend half in a standard blender, venting the lid). Aim for a creamy base with some chunks remaining.
7. Add dairy & herbs: Reduce heat to low. Stir in milk and cream, then add parsley, chives, and thyme. Warm gently—do not boil.
8. Melt cheese off heat: Remove pot from heat. Add shredded cheddar by the handful, stirring until silky before adding more.
9. Season & serve: Taste and adjust with salt, pepper, and optional cayenne or smoked paprika. Ladle into bowls and garnish with desired toppings.
10. Instant Pot option: Sauté onion and garlic on Sauté mode. Add potatoes and broth. Pressure cook on High for 8 minutes; quick release. Stir in dairy, herbs, and cheese after cooking; season to taste.

Notes

Tip: For the smoothest texture, shred cheese from a block, anti-caking agents in pre-shredded cheese can cause graininess. To freeze, cook the soup through Step 5, cool, and freeze. Add dairy and cheese when reheating for the creamiest result.

Follow me on Pinterest for more delicious recipes and culinary inspiration – your best source for tasty, shareable food ideas!

Share on Facebook

Post on X

Follow us

Save