Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl filled with tender potatoes, sharp cheddar cheese, and a mix of fragrant herbs. The garlic adds a nice warm bite that pairs perfectly with the smooth, cheesy base. It’s the kind of soup that feels like a cozy hug on a chilly day.
I love making this soup when I want something simple but special. The fresh herbs give it a bright, fresh taste that really lifts up the creamy potatoes and cheddar. I usually simmer the garlic just right so it doesn’t overpower the soup but adds a subtle, tasty depth.
My favorite way to enjoy this soup is with a sprinkle of extra cheddar on top and a slice of crusty bread on the side. It’s easy to make ahead, so I often prepare a big batch for leftovers, which taste even better the next day. This soup never fails to bring smiles around the table!
Key Ingredients & Substitutions
Russet Potatoes: These are great for soup because they become soft and add a creamy texture. If you want a waxier potato that holds shape better, try Yukon Gold. They add a nice buttery flavor.
Cheddar Cheese: Sharp cheddar gives the soup its bold, cheesy taste. If you prefer milder or can’t find sharp cheddar, mild cheddar or Monterey Jack work well too.
Garlic & Herbs: Fresh garlic is best to give a gentle warmth without bitterness. Thyme and rosemary add an earthy note; fresh herbs brighten the soup, but dried herbs are fine if fresh aren’t available.
Milk or Half-and-Half: Milk keeps the soup lighter, half-and-half makes it richer and creamier. You can use any milk substitute if dairy isn’t an option, but avoid almond milk—it may separate.
How Do You Get a Creamy Soup with Chunky Potatoes?
The secret is mashing just part of the potatoes while leaving some pieces whole. This balance makes the soup creamy but still gives you lovely texture.
- Once potatoes are tender, remove the pot from heat.
- Use a potato masher or an immersion blender to mash about half the soup gently.
- Stop mashing when you see a thick, creamy base but still have chunks for bite.
- This technique avoids a fully smooth soup and gives it that homemade, hearty feeling.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this for even heat and enough space to cook everything together.
- Wooden spoon or spatula – perfect for stirring the roux and soup without scratching the pot.
- Potato masher or immersion blender – to mash part of the soup and get that creamy-yet-chunky texture.
- Measuring cups and spoons – helps to keep everything precise and easy to follow.
- Knife and cutting board – for chopping potatoes, onions, and herbs so they cook evenly.
Flavor Variations & Add-Ins
- Use cooked, crumbled bacon or pancetta on top to add extra saltiness and crunch.
- Stir in chopped cooked broccoli or spinach for a boost of greens and color.
- Add a dash of cayenne or smoked paprika for a spicy or smoky kick.
- Switch the herbs—try basil, parsley, or dill—to change the fresh flavor profile.
How to Make Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
For The Soup:
- 4 large russet potatoes, peeled and diced
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- Salt and freshly ground black pepper, to taste
For Garnish:
- 4 slices cooked bacon, crumbled (optional)
- Fresh parsley or chives, chopped
- Small sprig of rosemary (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook, so plan for about 35 minutes total. It’s perfect for a quick, comforting meal that you can enjoy any day!
Step-by-Step Instructions:
1. Sauté Aromatics:
Start by melting butter in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic. Cook for 3–4 minutes, stirring often until they’re soft and smell wonderful.
2. Make the Roux:
Sprinkle in the flour and stir constantly for 1–2 minutes. This will help thicken your soup later and give it a nice creamy texture.
3. Add Broth & Potatoes:
Slowly whisk in the broth to avoid lumps. Stir in the diced potatoes, thyme, rosemary, and a pinch of salt and pepper. Bring everything to a boil, then lower the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.
4. Mash For Perfect Texture:
Use a potato masher or an immersion blender to mash part of the soup — leave some potato chunks for a nice hearty feel. This will make your soup creamy but still give you some texture.
5. Add Cheese and Milk:
Pour in the milk or half-and-half and stir well. Add shredded cheddar cheese a little at a time, stirring until it melts completely into the soup. Taste and season with more salt and pepper if needed.
6. Serve and Garnish:
Ladle the hot soup into bowls. Sprinkle each with crumbled bacon (if using), extra cheddar cheese, and fresh chopped parsley or chives. Add a small rosemary sprig on top if you like.
Enjoy your warm, cheesy, garlicky potato soup — perfect for cozy days!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time! Just add them directly to the pot without thawing and cook a few minutes longer until tender.
How Do I Store Leftover Potato Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the milk or half-and-half with a creamy plant-based milk like oat or cashew milk, and use a dairy-free cheddar-style cheese to keep it creamy and flavorful.
How Can I Thicken the Soup If It’s Too Thin?
If your soup is thinner than you like, mix 1 tablespoon of flour or cornstarch with cold water and stir it into the simmering soup. Cook until it thickens, about 2-3 minutes.
