Cheddar Garlic Herb Potato Soup is a creamy and comforting bowl full of tender potatoes, sharp cheddar cheese, and flavorful herbs with a nice kick of garlic. It’s the kind of soup that feels like a warm hug on a chilly day, filling your kitchen with the delicious smell of garlic and melted cheese.
I love making this soup when I want something simple but really satisfying. The combination of herbs adds a fresh twist that balances the richness of the cheddar perfectly. A little tip: use good-quality sharp cheddar to get that perfect cheesy flavor that makes everyone smile with every spoonful.
My favorite way to enjoy this soup is with a big slice of crusty bread or some buttery crackers. It’s a great meal for cozy evenings when you want to sit back and relax with a bowl that’s both hearty and full of flavor. Plus, it’s easy to make ahead and warms up beautifully for leftovers!
Key Ingredients & Substitutions
Potatoes: I recommend Yukon Gold or Russet potatoes. Yukon Golds are creamy and hold their shape well, while Russets give a fluffier texture. If you want a thicker soup, Russets work best.
Cheddar Cheese: Use sharp cheddar for a bold flavor. If you prefer milder, go for medium cheddar. For a dairy-free option, nutritional yeast or a vegan cheese alternative can work, though the flavor will be different.
Broth: Chicken broth adds depth, but vegetable broth is a great vegetarian swap. I like using low-sodium broth so I can control the salt levels better.
Herbs: Fresh thyme and parsley brighten the soup. If you don’t have fresh, dried herbs work well too—just use about one-third the amount. Fresh herbs added at the end give a nice fresh pop.
Milk or Half and Half: Whole milk or half and half gives creaminess. For a lighter soup, you can use 2% milk or even unsweetened plant-based milk, but expect a thinner texture.
How Do I Make the Soup Creamy Without It Being Too Thick or Thin?
Getting the soup consistency just right is key. Here’s what I do:
- Cook the potatoes until fork-tender—they’ll soften enough to create natural thickness.
- Make a roux by cooking flour with butter first, ensuring no raw flour taste and smooth thickening.
- Once potatoes are cooked, mash some of them in the pot. This adds body but leaves chunkiness for texture.
- Avoid boiling after adding milk or half and half—heat gently to prevent curdling or separation.
- Add shredded cheddar off heat, stirring until melted. This keeps cheese smooth instead of grainy.
With these steps, you end up with creamy, dreamy soup that isn’t dense or runny but just right for spooning and savoring.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even cooking and simmering your soup without burning.
- Wooden spoon – perfect for stirring the roux and veggies without scratching your pot.
- Potato masher or immersion blender – massages the potatoes to thicken the soup while keeping some texture.
- Measuring cups and spoons – help you get the broth, milk, and seasonings just right.
- Cheese grater – handy for shredding sharp cheddar so it melts smoothly into the soup.
Flavor Variations & Add-Ins
- Add crispy bacon or pancetta bits for a smoky, savory crunch that pairs well with creamy potatoes.
- Stir in sautéed mushrooms for an earthy depth that complements the herbs and garlic.
- Swap cheddar for pepper jack or smoked gouda to give the soup a spicy or smoky twist.
- Mix in chopped spinach or kale near the end for a pop of green and extra nutrients.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup chopped celery
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk or half and half
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish
- Optional: red pepper flakes for a slight kick
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook. That means in about 40 minutes, you’ll have a warm, creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes.
2. Make the Roux:
Sprinkle the flour over the cooked vegetables. Stir continuously for about 2 minutes to make a roux—this helps thicken your soup evenly.
3. Add Broth and Potatoes:
Slowly pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes, thyme, and parsley. Bring everything to a boil, then reduce the heat to simmer. Let it cook until the potatoes are tender, about 15 minutes.
4. Incorporate Dairy:
Stir in the milk or half and half gently and heat through without boiling. Mash some potatoes lightly with a potato masher or use an immersion blender in short bursts—this makes the soup nice and creamy but still chunky.
5. Add Cheese and Season:
Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.
6. Serve and Garnish:
Ladle the soup into bowls. Sprinkle extra cheddar and fresh parsley or chives on top for a beautiful, tasty finish. Serve with crusty bread or crackers to scoop up every creamy bite.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time! Just thaw them completely and drain any excess water before adding to the soup to avoid thinning it out.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cheese, then refrigerate for up to 2 days. When ready to serve, gently reheat and stir in the cheddar cheese off the heat until melted.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep it creamy and smooth.
What Can I Substitute for Half and Half?
If you don’t have half and half, whole milk works well for a lighter version. For dairy-free alternatives, use unsweetened plant-based milk like almond or oat, though the soup may be less creamy.