Hearty Cheddar Garlic Herb Potato Soup is the kind of dish that wraps you in warmth from the very first spoonful. With a velvety texture, bold cheesy flavor, and the cozy notes of garlic and fresh herbs, it’s the ultimate comfort food for chilly days or when you just need something nourishing and delicious.
Made with Yukon Gold potatoes, rich cheddar cheese, and a hint of thyme, this soup brings together simple ingredients for an irresistibly satisfying meal. Whether it’s a weeknight dinner or the star of a cozy gathering, this bowl of goodness always hits the spot.
Why You’ll Love This Recipe
Comfort Food Perfection: Thick, creamy, and hearty — it’s everything a soul-warming soup should be.
Flavor-Packed: Layers of garlic, onion, cheddar, and herbs in every bite.
Customizable: Swap the cheese, add crispy bacon, or spice it up with paprika.
Easy Yet Impressive: No special skills needed, just real, wholesome ingredients.
Make-Ahead Friendly: Stores well and gets even better the next day.
Time Needed
Prep Time: 20–25 minutes
Cook Time: 35–45 minutes
Total Time: 55–70 minutes
Servings: 6–8
Ingredients
Potatoes
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
Fat
- 4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter
Aromatics
- 1 large yellow onion, finely chopped
- 5–6 cloves garlic, minced
Thickener
- ¼ cup all-purpose flour
Liquid Base
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- ½ cup heavy cream (optional for extra richness)
Cheese
- 2 cups freshly shredded sharp cheddar cheese
Herbs
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Seasonings
- 1 tsp salt
- ½ tsp black pepper
- Pinch of cayenne or smoked paprika (optional)
Garnish (Optional)
- Crumbled bacon
- Extra cheddar
- Sour cream or Greek yogurt
- Fresh herbs
- Croutons
How to Make It
1️⃣ Prep the Potatoes
Peel and cube the potatoes into bite-sized pieces. Rinse under cold water to reduce excess starch.
2️⃣ Sauté the Aromatics
Melt butter in a large soup pot over medium heat. Add chopped onion and cook for 5–7 minutes until translucent. Stir in minced garlic and cook for 1–2 minutes more until fragrant.
3️⃣ Make the Roux
Sprinkle in the flour and stir constantly for about 2 minutes. This helps thicken the soup and eliminates any raw flour taste.
4️⃣ Add Broth
Slowly whisk in the broth, scraping up any flavorful bits from the bottom of the pot. Bring to a simmer.
5️⃣ Cook the Potatoes
Add the potatoes and cover. Simmer gently for 15–20 minutes, or until potatoes are fork-tender.
6️⃣ Blend for Texture
Blend about half the soup to create a creamy base while keeping chunks for texture. Use an immersion blender or blend in batches, carefully.
7️⃣ Add Dairy & Herbs
Lower the heat. Stir in milk, heavy cream, and the fresh herbs. Warm gently — avoid boiling to prevent curdling.
8️⃣ Stir in the Cheese
Remove from heat and gradually stir in the shredded cheddar until fully melted and smooth.
9️⃣ Season & Serve
Taste and season with salt, pepper, and a pinch of cayenne or paprika if desired. Serve hot with your favorite toppings.
Serving Suggestions
- Bread Pairing: Serve with crusty sourdough or warm garlic bread.
- Toppings: Bacon crumbles, extra cheese, sour cream, or fresh herbs.
- On the Side: A crisp salad for contrast or roasted veggies for a complete meal.
Storage & Make-Ahead Tips
Refrigerate: Store leftovers in an airtight container for 3–4 days. Reheat gently with a splash of milk.
Freeze: Freeze before adding dairy for best results. Thaw and add cheese/milk when reheating.
Meal Prep Tip: Chop veggies and shred cheese in advance for faster cooking.
Nutrition (Per Serving – Approximate)
- Calories: 450–550
- Carbs: 35–45g
- Protein: 14–18g
- Fat: 25–30g
Final Thoughts
This Hearty Cheddar Garlic Herb Potato Soup is more than just a cozy meal — it’s comfort in every bite. Perfect for warming up on a cold night, feeding a hungry crowd, or just treating yourself to something satisfying. Easy to make, endlessly customizable, and guaranteed to be a hit at the table.
Print
Hearty Cheddar Garlic Herb Potato Soup
- Total Time: 70 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Hearty Cheddar Garlic Herb Potato Soup is the kind of dish that wraps you in warmth from the very first spoonful. With a velvety texture, bold cheesy flavor, and the cozy notes of garlic and fresh herbs, it’s the ultimate comfort food for chilly days or when you just need something nourishing and delicious.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter
- 1 large yellow onion, finely chopped
- 5–6 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- ½ cup heavy cream (optional for extra richness)
- 2 cups freshly shredded sharp cheddar cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp salt
- ½ tsp black pepper
- Pinch of cayenne or smoked paprika (optional)
- Optional garnishes: crumbled bacon, extra cheddar, sour cream or Greek yogurt, fresh herbs, croutons
Instructions
- Peel and cube the potatoes into bite-sized pieces. Rinse under cold water to reduce excess starch.
- Melt butter in a large soup pot over medium heat. Add chopped onion and cook for 5–7 minutes until translucent. Stir in minced garlic and cook for 1–2 minutes more until fragrant.
- Sprinkle in the flour and stir constantly for about 2 minutes. This helps thicken the soup and eliminates any raw flour taste.
- Slowly whisk in the broth, scraping up any flavorful bits from the bottom of the pot. Bring to a simmer.
- Add the potatoes and cover. Simmer gently for 15–20 minutes, or until potatoes are fork-tender.
- Blend about half the soup to create a creamy base while keeping chunks for texture. Use an immersion blender or blend in batches, carefully.
- Lower the heat. Stir in milk, heavy cream, and the fresh herbs. Warm gently — avoid boiling to prevent curdling.
- Remove from heat and gradually stir in the shredded cheddar until fully melted and smooth.
- Taste and season with salt, pepper, and a pinch of cayenne or paprika if desired. Serve hot with your favorite toppings.
Notes
Refrigerate leftovers for 3–4 days or freeze before adding dairy. This soup gets even better the next day. For best texture, blend just half. Serve with crusty bread or a crisp salad for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 740mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg
Keywords: potato soup, cheddar, garlic, herbs, creamy soup, comfort food