Why You’ll Love Hearty Cheddar Garlic Herb Potato Soup Recipe Recipe
This potato soup stands out for its creamy texture and perfectly balanced flavors. The garlic and herbs add warmth and depth, while sharp cheddar brings a rich, tangy finish.
It’s easy to make with everyday ingredients and requires just one pot, which means fewer dishes to clean. The recipe is flexible, allowing you to adjust thickness and flavor to your liking. It’s also ideal for meal prep since it reheats beautifully and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth or vegetable broth
2 pounds Yukon Gold or russet potatoes, peeled and diced
1 cup whole milk
1/2 cup heavy cream
2 cups sharp cheddar cheese, freshly shredded
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt to taste
Black pepper to taste
Optional pinch of cayenne pepper or smoked paprika
Optional toppings: extra shredded cheese, sour cream, chopped herbs, croutons
Directions
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In a large pot or Dutch oven, melt the butter over medium heat.
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Add the chopped onion and cook for 5 to 7 minutes until soft and translucent.
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Stir in the minced garlic and cook for about 1 minute until fragrant.
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Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1 to 2 minutes to cook out the raw flour taste and create a roux.
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Gradually whisk in the broth, stirring to prevent lumps. Bring the mixture to a gentle simmer.
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Add the diced potatoes. Cover and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
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Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, carefully blend a portion in a countertop blender and return it to the pot.
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Reduce the heat to low and stir in the milk and heavy cream. Heat gently without boiling.
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Remove the pot from heat and gradually stir in the shredded cheddar cheese until melted and smooth.
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Add parsley, chives, thyme, salt, pepper, and optional cayenne or smoked paprika. Adjust seasoning as needed. Serve hot with your favorite toppings.
Servings and timing
Servings: 6 generous servings
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Variations
For a thicker soup, blend a larger portion of the potatoes or simmer uncovered for a few extra minutes.
To make it vegetarian, use vegetable broth instead of chicken broth.
For a smoky flavor, add cooked, crumbled bacon directly into the soup before serving.
If you prefer a lighter version, substitute half-and-half for the heavy cream.
You can also add diced carrots or celery at the beginning with the onions for extra flavor and texture.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To freeze, let the soup cool completely and transfer it to freezer-safe containers. Freeze for up to 2 months. Keep in mind that dairy-based soups may slightly change texture after thawing.
To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much. Avoid boiling to maintain a smooth texture.
FAQs
Can I use russet potatoes instead of Yukon Gold?
Yes, russet potatoes work well and will create a slightly thicker, starchier texture.
How can I make the soup thicker?
Blend more of the soup or simmer it uncovered to reduce the liquid.
Why should I shred my own cheese?
Freshly shredded cheese melts more smoothly because it doesn’t contain anti-caking agents found in pre-shredded varieties.
Can I make this soup ahead of time?
Yes, it stores very well and often tastes even better the next day as the flavors develop.
Can I freeze this soup?
Yes, but the texture may change slightly due to the dairy. Stir well when reheating to restore creaminess.
What herbs work best in this recipe?
Parsley, chives, and thyme complement the cheddar and garlic beautifully, but you can also try rosemary in small amounts.
How do I prevent the cheese from clumping?
Remove the pot from direct heat before adding the cheese and stir it in gradually.
Can I make this soup without flour?
Yes, you can thicken it by blending more potatoes or adding a small cornstarch slurry.
What can I serve with this soup?
Crusty bread, garlic toast, or a simple green salad pair perfectly with this rich soup.
Can I make it spicy?
Yes, add extra cayenne pepper, red pepper flakes, or a dash of hot sauce for more heat.
Conclusion
This hearty cheddar garlic herb potato soup is creamy, comforting, and packed with rich flavor. With tender potatoes, aromatic herbs, and perfectly melted cheddar, it’s a timeless dish that’s easy to prepare and always satisfying. Whether served as a main course or a cozy starter, this soup is sure to become a family favorite.
