Cheddar Garlic Herb Potato Soup is a creamy, comforting dish packed with hearty potatoes, sharp cheddar cheese, and a medley of fresh herbs and savory garlic. This cozy bowl of soup is perfect for chilly evenings, offering rich, satisfying flavor with every spoonful.
Why You’ll Love This Recipe
- Comforting and rich, perfect for cold-weather meals
- Simple pantry-friendly ingredients
- Full of savory garlic and fresh herb flavor
- Naturally gluten-free when using appropriate broth
- Easy to make in one pot
- Great for leftovers and meal prep
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet or Yukon gold potatoes
- Sharp cheddar cheese, shredded
- Garlic cloves, minced
- Yellow onion, chopped
- Fresh herbs (such as thyme, rosemary, and parsley)
- Butter or olive oil
- Chicken or vegetable broth
- Heavy cream or milk
- Salt and black pepper
- Optional toppings: extra cheese, chives, crumbled bacon
Directions
- In a large pot, heat butter or olive oil over medium heat.
- Add chopped onion and sauté until translucent, about 4 minutes.
- Stir in minced garlic and cook for 1 more minute until fragrant.
- Add peeled and diced potatoes, herbs, and broth. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes, or until potatoes are very tender.
- Use an immersion blender to partially blend the soup for a creamy yet chunky texture.
- Stir in cream and shredded cheddar cheese. Mix until cheese is fully melted.
- Season with salt and black pepper to taste.
- Serve hot with your choice of toppings like extra cheese, chives, or bacon.
Servings and timing
This recipe yields 4–6 servings. Prep time is approximately 10 minutes, and cook time is 25–30 minutes, making it a great 40-minute meal option.
Variations
- Add crumbled bacon or pancetta for a smoky boost
- Use leeks instead of onions for a more delicate flavor
- Try different cheeses like Gruyère or smoked cheddar
- Make it vegetarian with vegetable broth
- Stir in spinach or kale for added greens
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring between each. Add a splash of milk or broth to thin if needed.
FAQs
Can I freeze Cheddar Garlic Herb Potato Soup?
Yes, but note that cream-based soups may slightly change texture when thawed. Stir well when reheating.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts more smoothly and tastes better.
What are the best potatoes for this soup?
Yukon Gold or Russet potatoes work well due to their creamy texture.
Is this soup gluten-free?
Yes, as long as your broth and cheese are certified gluten-free.
Can I make it dairy-free?
Yes, use plant-based milk and dairy-free cheese, though flavor and creaminess will vary.
How do I thicken the soup more?
Mash more of the potatoes or add a tablespoon of cornstarch mixed with cold water.
Can I make it in a slow cooker?
Yes, cook on low for 6–8 hours, then blend and add cheese and cream at the end.
How long does it take to cook?
Total time is about 40 minutes, including prep and cooking.
Can I use dried herbs instead of fresh?
Yes, use one-third the amount since dried herbs are more concentrated.
What should I serve with this soup?
It pairs well with crusty bread, grilled cheese, or a simple green salad.
Conclusion
Cheddar Garlic Herb Potato Soup is everything you want in a bowl: creamy, flavorful, and comforting. With minimal effort and maximum flavor, this soup is sure to become a regular favorite in your home.
PrintCheddar Garlic Herb Potato Soup
A rich and creamy potato soup loaded with cheddar cheese, garlic, and fresh herbs, perfect for cozy nights and comfort food cravings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 4 cups peeled and diced potatoes (about 1.5 lbs)
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- Chopped chives, for garnish (optional)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
- Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.
- Gradually whisk in the broth, making sure there are no lumps.
- Add diced potatoes and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes, or until potatoes are tender.
- Stir in milk and cream. Using a potato masher or immersion blender, mash some of the potatoes to thicken the soup (optional).
- Remove from heat and stir in shredded cheddar until melted and smooth. Season with salt and pepper to taste.
- Garnish with chopped chives before serving, if desired.
Notes
- Use Yukon gold or russet potatoes for a creamy texture.
- Adjust the consistency by mashing more or fewer potatoes or adding extra broth.
- For added depth, stir in a dash of smoked paprika or cayenne pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg