This Hearty Cheddar Garlic Herb Potato Soup is warm, creamy, and easy to make. It mixes tender Yukon Gold potatoes, sharp cheddar, garlic, and fresh herbs into a cozy bowl. The soup is rich but still homey — perfect for a weeknight or a cold day.
Why make this recipe
Make this soup because it is fast, filling, and full of flavor. It uses simple ingredients you may already have. You get a smooth, creamy base with soft potato bits for texture. If you like other potato soups, try a meatier twist like this Hamburger Potato Soup for another easy meal idea.
How to prepare Hearty Cheddar Garlic Herb Potato Soup
- Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch — this helps prevent the soup from becoming gummy. Set aside.
- Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5–7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned.
- Add the minced garlic to the pot and cook for another 1–2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1–2 minutes. This cooks out the raw flour taste and creates a roux, which will help thicken the soup.
- Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
- Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15–20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
- Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options:
- Carefully ladle about half of the soup (including solids and liquid) into a standard blender. Secure the lid tightly, but remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup. Warning: Blending hot liquids can be dangerous; never fill the blender more than halfway and always vent the lid.
- Or use an immersion blender and pulse until you reach the texture you like, leaving some chunks for bite.
- Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes — do not let it boil after adding the dairy, as this can cause it to curdle.
- Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
- Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember that the cheese adds saltiness, so season gradually.
- Ladle the hot, creamy soup into bowls. Garnish generously with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!
Ingredients:
- Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)
- Fat: 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- Aromatics:
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
- Flour: 1/4 cup all-purpose flour (helps thicken the soup)
- Liquid Base:
- 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
- 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
- Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
- Herbs:
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Seasoning:
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)
- Optional Garnish: Cooked crumbled bacon, Extra shredded cheddar cheese, Sour cream or Greek yogurt, More fresh chives or parsley, Croutons
How to serve Hearty Cheddar Garlic Herb Potato Soup
Serve hot in bowls. Top with bacon, extra cheddar, sour cream, and chives. Offer crusty bread, a simple green salad, or croutons on the side. This soup is great with a small sandwich or toasted cheese.
How to store Hearty Cheddar Garlic Herb Potato Soup
Cool the soup to room temperature (no more than 2 hours). Put it in airtight containers. Keep in the fridge for up to 3–4 days. Reheat gently on the stove over low heat, stirring so it heats evenly. If the soup looks too thick after chill, stir in a splash of milk or broth. You can freeze for up to 2 months; thaw in the fridge overnight and reheat slowly.
Tips to make Hearty Cheddar Garlic Herb Potato Soup perfectly
- Cut potatoes to the same size so they cook evenly.
- Rinse potatoes to remove extra starch and avoid a gummy soup.
- Cook the roux (flour + fat) for 1–2 minutes to remove the raw flour taste.
- Add dairy on low heat and do not boil after adding milk or cream.
- Add cheese off the heat to keep it smooth. Add it in small amounts and stir until melted.
- Taste and adjust salt at the end because cheese adds salt.
Variations
- Bacon & Onion: Fry bacon first and use some of the bacon fat for the onions. Top bowls with crumbled bacon.
- Broccoli-Cheddar: Add steamed broccoli for a vegetable boost.
- Loaded Potato: Stir in cooked, diced ham or cooked ground beef for more protein — for a beefy twist, see a related recipe for Hamburger Potato Soup.
- Vegetarian: Use vegetable broth and skip bacon; add extra herbs or roasted garlic for depth.
- Lighter: Use low-fat milk and skip the cream for a lighter soup.
FAQ
Q: Can I make this soup in a slow cooker?
A: Yes. Sauté onion and garlic first, then add all ingredients except milk, cream, and cheese. Cook on low for 4–6 hours or high for 2–3 hours. Add dairy and cheese at the end and stir until smooth.
Q: Can I use russet potatoes instead of Yukon Gold?
A: Yes. Russets work, but they are starchier. Rinse well and expect a slightly thicker texture. Yukon Gold gives a creamier, butterier feel.
Q: Why did my cheese get grainy?
A: Cheese gets grainy if added to high heat. Remove the pot from the heat and add cheese slowly while stirring. Use freshly shredded cheese for best results.
Q: Can I freeze the soup after adding dairy?
A: You can, but texture may change. Freeze if needed. Thaw in the fridge and reheat slowly, adding a splash of milk to smooth it if needed.
Hearty Cheddar Garlic Herb Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Hearty Cheddar Garlic Herb Potato Soup is warm, creamy, and easy to make, featuring tender Yukon Gold potatoes, sharp cheddar cheese, garlic, and fresh herbs.
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 5–6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional garnishes: Cooked crumbled bacon, extra shredded cheddar, sour cream, fresh chives, croutons
Instructions
- Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes and rinse under cold water.
- In a large pot or Dutch oven, melt the butter over medium heat, then add the chopped onion and sauté for 5–7 minutes until softened.
- Add minced garlic and cook for 1–2 minutes until fragrant.
- Sprinkle flour over the mixture, stirring continuously for 1–2 minutes to create a roux.
- Gradually whisk in chicken or vegetable broth until smooth, bring to a simmer.
- Add the potato cubes, stir, and bring back to a gentle simmer. Cover and let cook for 15–20 minutes until potatoes are tender.
- Blend half of the soup until smooth and return to pot or use an immersion blender to reach desired texture.
- Reduce heat to low and gradually stir in milk and cream. Add herbs and allow to heat for another 5 minutes without boiling.
- Remove from heat, stir in cheddar cheese gradually until melted.
- Season with salt, pepper, and optional spices. Serve hot, garnished with toppings of choice.
Notes
For best results, add cheese off the heat to prevent graininess. Adjust salt to taste after adding cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American