There’s nothing like a warm, comforting bowl of potato soup on a chilly day. This Hearty Cheddar Garlic Herb Potato Soup combines creamy potatoes, sharp cheddar cheese, and aromatic herbs to create a delicious dish that can easily become a family favorite. It’s creamy, cheesy, and bursting with flavor. Perfect for any occasion, this soup is sure to warm your heart and fill your belly!

Why make this recipe

Making this Hearty Cheddar Garlic Herb Potato Soup is an excellent choice for many reasons. First, it uses simple ingredients that you might already have in your kitchen. Second, it’s incredibly easy to prepare, making it ideal for both novice cooks and seasoned chefs. Finally, this soup is rich and hearty, satisfying enough to serve as a meal on its own. Whether it’s a cozy dinner or a gathering with friends, this soup is sure to impress.

How to prepare Hearty Cheddar Garlic Herb Potato Soup

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

Steps:

Peel and chop your Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water to remove excess starch and prevent gumminess. Set aside.
Heat a large pot or Dutch oven over medium heat. Add your fat choice (butter or olive oil/butter combo). Once the butter is melted and shimmering, add the chopped onion and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, making sure to avoid burning the garlic.
Sprinkle the flour over the sautéed mixture. Cook for about 1-2 minutes while stirring continuously to form a roux.
Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen any browned bits. Keep whisking until smooth, and then bring it to a simmer.
Add the rinsed potato cubes to the pot and stir well. Bring the mixture back to a gentle simmer, cover, and let cook for 15-20 minutes, or until the potatoes are very tender.
To create a creamy texture while keeping some chunks, ladle half of the soup into a blender and blend until smooth. Return the blended soup to the pot.
Reduce the heat to low. Slowly pour in the whole milk and heavy cream (if using), stirring constantly. Add the fresh herbs and mix well. Heat through gently for about 5 minutes.
Remove from heat and gradually stir in the shredded cheddar cheese, ensuring each handful melts completely before adding more.
Taste your soup and adjust with salt, black pepper, and cayenne or smoked paprika if desired.
Ladle the hot soup into bowls and garnish with your choice of toppings. Enjoy immediately!

How to serve Hearty Cheddar Garlic Herb Potato Soup

Serve this delicious potato soup in a deep bowl, garnished with your favorite toppings such as crumbled bacon, extra cheese, a dollop of sour cream, fresh herbs, or croutons. This soup pairs wonderfully with crusty bread or a side salad for a complete meal.

How to store Hearty Cheddar Garlic Herb Potato Soup

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’d like to freeze the soup, place it in freezer-safe containers and it can last for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat, stirring gently to avoid sticking.

Tips to make Hearty Cheddar Garlic Herb Potato Soup perfectly

Make sure your potatoes are cut into uniform pieces to ensure even cooking.
Avoid boiling the soup after adding dairy to prevent curdling.
Use freshly shredded cheese for the best texture and flavor; pre-shredded varieties often contain anti-caking agents that can affect melting.
Feel free to adjust the amount of garlic and herbs to suit your taste preferences.

Variations

For a spicier kick, add diced jalapeños or red pepper flakes.
Experiment with different cheeses like Gruyère or Monterey Jack for unique flavors.
Add diced carrots or celery for extra veggies.
Swap out Yukon Gold for russet potatoes for a different texture.

FAQ

Q1: Can I make this soup vegan?
Yes! Use olive oil in place of butter, vegetable broth, and a plant-based milk alternative such as almond or soy milk. Replace heavy cream with coconut cream for added creaminess.

Q2: How thick should the soup be?
The soup’s thickness can be adjusted to your liking by blending more or less of it. If you prefer a thicker soup, blend more of the mixture before returning it to the pot.

Q3: Is there a way to make this soup ahead of time?
Absolutely! This soup can be made a day in advance. Just remember not to add the cheese until you are ready to serve, as it’s best added fresh to maintain its creamy texture.