Cheddar Garlic Herb Infused Potato Soup is a warm, cozy bowl filled with creamy potatoes, sharp cheddar cheese, and a fragrant touch of garlic and herbs. This soup has that perfect blend of rich and comforting flavors that feel just right on chilly days. The herbs add a fresh twist, making it taste even more special without being complicated.
I love making this soup when I want something that feels like a hug in a bowl. The garlic and herbs give it a nice pop, while the cheddar melts into the potatoes, creating a smooth and cheesy texture that everyone at the table seems to enjoy. One of my favorite little hacks is to sprinkle a bit of extra cheddar and some fresh herbs on top right before serving—it makes it look and taste even better.
This soup pairs wonderfully with crusty bread or a simple side salad for a quick, satisfying meal. I often make a big pot so I can have leftovers for lunch the next day—they reheat beautifully. It’s the kind of dish that makes you feel cozy and cared for, perfect for sharing or keeping all to yourself when you need a little comfort.
Key Ingredients & Substitutions
Russet Potatoes: These give the soup its creamy texture thanks to their starchy nature. If you can’t find russets, Yukon Golds are a good alternative and add a slightly buttery flavor.
Cheddar Cheese: Sharp cheddar adds a nice tang and depth. You can swap for mild cheddar if you prefer a milder taste, or try smoked cheddar for a subtle smoky twist.
Garlic & Herbs: Fresh garlic, thyme, and rosemary give the soup its fragrant flavor. If fresh herbs aren’t available, dried ones work well too—just use about half the amount. You can also add a bay leaf while simmering for extra aroma.
Milk or Cream: Using whole milk makes the soup lighter, while cream adds richness. For dairy-free options, try unsweetened oat or almond milk and a dairy-free cheese substitute.
How Do I Get the Perfect Creamy Yet Chunky Soup Texture?
The key is blending only part of your soup to keep some potato chunks for texture:
- After the potatoes are tender, use an immersion blender to puree about half the soup right in the pot. This thickens the base without losing the comforting chunks.
- If you don’t have an immersion blender, scoop half the soup into a regular blender, blend until smooth, then return to the pot.
- Stir in cheese and milk after blending so they melt evenly without overmixing the potatoes.
This method gives you a creamy soup with just enough chunky potato for a satisfying bite every time.
Equipment You’ll Need
- Large heavy-bottomed pot – it heats evenly, which helps prevent burning the soup as it simmers.
- Wooden spoon – great for stirring without scratching your pot.
- Immersion blender – makes blending part of the soup easy and mess-free right in the pot.
- Measuring cups and spoons – to keep your seasoning and ingredients balanced.
- Knife and cutting board – for chopping potatoes, onions, and herbs safely and efficiently.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked gouda – it adds a mellow smoky flavor that pairs well with herbs.
- Add crispy cooked bacon or pancetta – for a salty crunch and extra richness.
- Stir in sautéed mushrooms or caramelized onions – boosts umami and deepens the flavor.
- Use fresh dill instead of rosemary and thyme – for a brighter, slightly tangy herb note.
How to Make Cheddar Garlic Herb Infused Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
- 1 cup sharp cheddar cheese, shredded (plus extra for garnish)
- 1 cup whole milk or heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh chives or green onions, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, for a total of around 40 minutes. Most of the time is simmering the potatoes and allowing flavors to blend, making it an easy and satisfying meal to prepare from start to finish.
Step-by-Step Instructions:
1. Sauté Onions and Herbs:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add minced garlic, fresh thyme, and rosemary. Stir and cook for another 1-2 minutes until fragrant.
2. Make the Roux and Add Broth:
Sprinkle the flour over the onion and herb mixture. Stir constantly for 1-2 minutes to cook the flour and create a roux. Slowly whisk in the broth to prevent lumps. Bring the pot to a gentle boil.
3. Cook the Potatoes:
Add the diced potatoes to the boiling broth. Lower the heat and simmer gently until the potatoes are tender, about 15-20 minutes.
4. Blend and Add Cheese:
Use an immersion blender to puree a portion of the soup, leaving some chunks for texture. If you don’t have one, blend about half the soup in batches in a blender, then return it to the pot. Stir in milk or cream and shredded cheddar cheese until melted and smooth. Adjust thickness if needed with additional milk.
5. Season and Serve:
Taste the soup, and add salt and freshly ground black pepper as needed. Serve hot, garnished with extra shredded cheddar and fresh chopped chives or green onions.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but make sure to thaw them first to cook evenly. Add them directly to the simmering broth and adjust cooking time until tender.
Can I Make This Soup Vegan or Dairy-Free?
Absolutely! Use vegetable broth instead of chicken broth, swap butter for olive oil, and replace milk and cheese with your favorite plant-based alternatives like almond milk and vegan cheddar.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
Can I Freeze Cheddar Garlic Herb Potato Soup?
Yes, freeze the soup in portions for up to 2 months. Thaw overnight in the fridge and reheat slowly. The texture might change slightly, so you may want to stir in a little extra milk or cream when reheating.