Hearty Cheddar Garlic Herb Potato Soup Recipe This Hearty Cheddar Garlic Herb Potato Soup is a warm, comforting, and deeply flavorful dish that blends creamy potatoes, sharp cheddar cheese, and a rich medley of garlic and fresh herbs. Perfect for chilly nights, cozy lunches, or make-ahead dinners, this soup is both satisfying and soul-soothing. With its creamy base, bold garlic flavor, and melted cheddar goodness, it’s a comforting bowl that can please even picky eaters, and it’s easily customizable for different tastes or dietary needs. Whether served with crusty bread, topped with bacon, or paired with a fresh salad, this recipe is bound to become a staple in your kitchen.
The History of Cheddar Garlic Herb Potato Soup Potato soup has long been a staple in many cultures around the world, prized for its affordability, simplicity, and ability to satisfy with just a few ingredients. In Irish, German, and Eastern European traditions, potatoes were often combined with leeks or onions and simmered into a thick soup for warmth and nourishment. As dairy became more available, creamy versions developed, particularly in American and British kitchens. The addition of cheddar cheese is a modern twist that reflects a shift toward richer, heartier comfort food, especially popular in American cuisine. Garlic and herbs, historically used both for flavor and preservation, elevate the dish further, adding depth and aroma. The combination of cheddar, garlic, and herbs with potatoes has become a favorite in home kitchens and restaurants alike, delivering a balance of rustic simplicity and gourmet flair.
Ingredients Breakdown For the soup: 2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 medium yellow onion (finely diced), 4 cloves garlic (minced), 3 tablespoons all-purpose flour, 4 cups low-sodium chicken or vegetable broth, 1½ cups whole milk or half-and-half, 2 pounds Yukon gold or russet potatoes (peeled and diced into ½-inch cubes), 1 cup shredded sharp cheddar cheese, ½ cup grated Parmesan cheese (optional for extra depth), 1 teaspoon salt (or to taste), ½ teaspoon black pepper, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary, ¼ teaspoon smoked paprika (optional), ¼ cup chopped fresh parsley or chives for garnish. Optional toppings: crispy bacon bits, sour cream, extra cheese, green onions.
Step-by-Step Recipe Start by heating the butter and olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5–6 minutes. Stir in the minced garlic and cook for 1–2 more minutes until fragrant. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux; cook for another 1–2 minutes until slightly golden. Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Add the milk, stirring to combine, and bring the mixture to a gentle simmer. Add the diced potatoes, thyme, rosemary, smoked paprika, salt, and pepper. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender. Once the potatoes are soft, use a potato masher or immersion blender to mash part of the soup (leave some chunks for texture if desired). Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan, mixing until fully melted and incorporated. Adjust seasoning with additional salt or pepper if needed. Let the soup simmer gently for another 5 minutes to thicken. Ladle into bowls and garnish with fresh herbs, bacon bits, or your favorite toppings. Serve hot with crusty bread or a side salad.
Tips for the Perfect Potato Soup Choose Yukon Gold potatoes for a naturally creamy texture and rich flavor. If using russet potatoes, peel them well as their skin can be tough and grainy. For the smoothest soup, blend part or all of the soup with an immersion blender — or leave it chunky if you prefer a rustic feel. Always sauté your onions and garlic first to develop flavor before adding liquid. Simmer gently; boiling hard can cause the milk or cheese to curdle. Add the cheese off the heat or over very low heat to avoid separation. For an even richer taste, replace part of the milk with heavy cream or add a dollop of sour cream at the end. Don’t skip the herbs — dried thyme and rosemary provide earthy notes, and fresh parsley or chives brighten everything at the end. Taste and adjust seasoning as needed before serving.
Variations and Customizations Swap cheddar for smoked gouda, gruyère, or Monterey Jack for a different cheese profile. Add cooked bacon, ham, or shredded chicken to make it a protein-packed main dish. For a vegetarian version, use vegetable broth and skip meat-based toppings. Add chopped leeks, carrots, or celery for more vegetable content and texture. Spice it up with red pepper flakes, jalapeños, or a splash of hot sauce. Make it vegan by using plant-based butter, almond milk or oat milk, and dairy-free cheese. For a gluten-free option, use cornstarch or a gluten-free flour blend instead of all-purpose flour. To add a smoky flavor, stir in a small amount of smoked paprika or use smoked cheddar. You can also stir in frozen peas, corn, or spinach at the end for extra color and nutrients.
Health Considerations and Nutritional Value This soup is hearty and satisfying, with a moderate calorie content depending on serving size and toppings. A standard bowl (without heavy toppings) ranges from 250–350 calories, offering complex carbohydrates from the potatoes, protein and calcium from the cheese and milk, and vitamins from the garlic, herbs, and onion. Using low-sodium broth and moderate cheese helps reduce sodium levels. You can lighten the recipe by using 2% milk, reducing the butter, or skipping extra toppings like bacon or sour cream. If using plant-based options, opt for unsweetened milk alternatives and dairy-free cheeses that melt well. While rich and comforting, this soup also delivers important nutrients like potassium, vitamin C, and fiber from the potatoes, and it’s filling enough to be a full meal with a side of greens.
FAQ Q: Can I freeze this soup? A: It’s best enjoyed fresh, but it can be frozen if you avoid adding cheese before freezing. Reheat gently and stir in cheese when warming. Q: Can I make it ahead? A: Yes, it stores well in the fridge for up to 4 days. Reheat over low heat to prevent curdling. Q: What potatoes are best? A: Yukon Gold are ideal for creamy texture; russets work too but may break down more. Q: Can I make it in a slow cooker? A: Yes. Sauté aromatics first, then combine all ingredients (except dairy and cheese) in the slow cooker. Cook on low 6–7 hours, then stir in dairy at the end. Q: How do I thicken my soup? A: Mash some of the potatoes, use a flour or cornstarch slurry, or simmer longer uncovered to reduce.
Hearty Cheddar Garlic Herb Potato Soup Recipe
Ingredients
Potatoes
- 2.5 pounds approximately 1.1 kg Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 6 to 7 medium-sized potatoes)
Fats
- 4 tablespoons unsalted butter
OR
- 3 tablespoons olive oil plus 1 tablespoon unsalted butter
Aromatics
- 1 large yellow onion finely chopped (yields about 1½ cups)
- 5 to 6 garlic cloves minced (approximately 2 tablespoons)
Thickener
- ¼ cup all-purpose flour used to thicken the soup
Liquid Base
- 4 cups 32 fl oz / 950 ml low-sodium chicken broth or vegetable broth
- 2 cups 16 fl oz / 475 ml whole milk (substitute with half-and-half for extra richness)
- ½ cup 4 fl oz / 120 ml heavy cream (optional, but adds extra creaminess)
Cheese
- 2 cups sharp cheddar cheese freshly shredded (about 8 oz / 225 g) — avoid pre-shredded varieties for best melting and texture
Herbs
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh chives finely chopped
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Seasonings
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- Pinch of cayenne pepper or smoked paprika optional, for a gentle kick or smoky depth
Optional Garnishes
- Cooked and crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- Additional fresh parsley or chives
- Croutons for crunch
Instructions
Prepare the Potatoes
- Begin by peeling the Yukon Gold potatoes and cutting them into uniform ½-inch cubes. Rinse the diced potatoes thoroughly under cold water to remove excess starch — this step helps ensure the soup maintains a smooth, creamy texture without becoming gummy. Set the potatoes aside once rinsed and drained.
Sauté the Aromatics
- In a large pot or Dutch oven set over medium heat, add the butter (or the combination of olive oil and butter). Once the butter is fully melted and starts to shimmer, add the finely chopped yellow onion. Sauté for 5 to 7 minutes, stirring occasionally, until the onion becomes soft and translucent without taking on color.
Add the Garlic
- Stir in the minced garlic and cook for an additional 1 to 2 minutes, stirring constantly until the garlic becomes fragrant. Be careful not to overcook or brown the garlic, as it can turn bitter if burnt.
Create the Roux
- Sprinkle the all-purpose flour evenly over the sautéed onions and garlic. Stir constantly to coat everything and cook the mixture for 1 to 2 minutes. This forms a roux that eliminates the raw flour taste and will thicken the soup base.
Introduce the Liquids
- Slowly pour in the chicken or vegetable broth, whisking as you go. Add it gradually to avoid clumps and to deglaze the pot — scraping the bottom to release any browned bits (fond) that add extra flavor. Continue whisking until all the broth is incorporated and the mixture is smooth. Bring the soup to a gentle simmer.
Cook the Potatoes
- Add the cubed, rinsed potatoes to the simmering broth. Stir well, bring the mixture back up to a low simmer, then reduce the heat to medium-low. Cover the pot and let the soup cook for 15 to 20 minutes, or until the potatoes are fork-tender and easily pierced. Stir occasionally to prevent the bottom from sticking.
Blend for Creaminess (Partially)
- To achieve a creamy texture while keeping a hearty feel, blend part of the soup.
- If using an immersion blender: Carefully pulse the blender in the pot several times, blending about half to two-thirds of the soup until creamy, while leaving chunks of potato intact. Be cautious of hot splatters.
- If using a traditional blender: Ladle about half of the soup — both solids and liquid — into the blender. Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend until smooth, then return the blended soup to the pot and stir to combine. Never fill the blender more than halfway with hot liquids and always vent the lid to avoid pressure build-up.
Incorporate Dairy and Herbs
- Lower the heat to its lowest setting. Gradually pour in the whole milk or half-and-half, and the heavy cream if using, stirring gently to incorporate. Add the chopped fresh parsley, chives, and thyme (or dried thyme if using). Stir everything together and let the soup warm through gently for about 5 minutes. Avoid letting it boil at this stage, as excessive heat can cause the dairy to curdle.
Melt the Cheese
- Remove the pot from the heat completely before adding cheese. Begin adding the shredded sharp cheddar one handful at a time, stirring continuously after each addition until fully melted and smoothly blended. This method prevents the cheese from becoming gritty or separating.
Season to Perfection
- Taste the soup and adjust the seasoning to your preference. Add salt and freshly ground black pepper gradually — remember the cheddar already contributes saltiness. For a touch of extra warmth or smoky depth, stir in a pinch of cayenne pepper or smoked paprika, if desired.
Serve Hot
- Ladle the finished soup into serving bowls while still hot and creamy. Add your favorite toppings such as crispy crumbled bacon, extra shredded cheddar, a dollop of sour cream or Greek yogurt, a sprinkle of fresh chives or parsley, or crunchy croutons for added texture. Serve immediately and enjoy the comforting richness in every bite.