Cheddar Garlic Herb Potato Soup is just the kind of cozy dish that makes chilly days feel a little warmer. This soup is creamy and comforting, packed with tender potatoes, sharp cheddar cheese, and a lovely blend of garlic and fresh herbs that give it a friendly, homey flavor. Every spoonful is smooth and cheesy with that perfect little kick from the herbs.
I love making this soup when I want something simple but satisfying. One of my favorite things about it is how easy it is to tweak—sometimes I sneak in a sprinkle of crispy bacon bits on top, and it just takes things up a notch. Also, don’t be shy with the garlic; it really brings out the best in this soup, making it taste fresh and full of character.
Serving this soup with a crusty piece of bread or a warm biscuit is my go-to. It’s the kind of meal that feels like a warm hug on a plate. Whenever I make it for friends or family, there’s always this sweet moment when everyone takes that first bite and their eyes light up—it’s that comforting, cheesy goodness working its magic.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for their creamy texture when cooked. Yukon Gold gives a buttery flavor, while Russets break down nicely. If you want a quicker cook, cut smaller pieces.
Cheddar Cheese: Use sharp cheddar for a bold taste. If you prefer, mild cheddar or even Colby cheese can work. Avoid pre-shredded cheese if you can—it melts smoother without anti-caking agents.
Herbs: Fresh thyme adds bright, earthy notes, but dried thyme works well too. You can swap for rosemary or parsley if preferred, but thyme really complements the garlic and potatoes.
Cream: Half-and-half or heavy cream makes the soup rich and silky. For a lighter version, use whole milk or a plant-based milk like oat milk, but the texture will be less creamy.
How Do You Get the Perfect Creamy Texture Without a Blender?
The key to creamy soup with some chunky texture comes from partially blending the soup. Here are some tips:
- Use an immersion blender and puree about half the soup right in the pot.
- If you don’t have one, scoop half the soup into a blender, blend until smooth, then add it back.
- Leave some chunks of potato for body and texture.
- Don’t over-blend, or soup might become gluey.
This technique gives you a hearty yet smooth result that feels homemade and satisfying. It’s my go-to way to balance creamy and chunky perfectly every time.
Equipment You’ll Need
- Large pot – perfect for cooking the potatoes and simmering the soup evenly.
- Wooden spoon – great for stirring the roux without scratching your pot.
- Whisk – helps blend the flour and broth smoothly without lumps.
- Immersion blender – makes it easy to partially puree the soup right in the pot for a creamy texture.
- Measuring cups and spoons – to keep your ingredients balanced and recipe on track.
- Cheese grater – fresh shredded cheddar melts better and tastes fresher than pre-shredded.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky crunch that pairs wonderfully with cheddar.
- Swap cheddar for pepper jack cheese to give the soup a spicy twist.
- Stir in cooked broccoli or spinach for extra greens and a bit of freshness.
- Try fresh rosemary instead of thyme for a piney, fragrant flavor that complements the garlic well.
How to Make Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 cup half-and-half or heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and 25-30 minutes for cooking. So, in roughly 40 minutes, you’ll have a warm, creamy soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté Onion and Garlic
In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 4-5 minutes. Add the minced garlic and thyme, cooking for one more minute until you can smell the wonderful aroma.
2. Make the Roux
Stir in the flour, coating the onion and garlic. Keep stirring and cook for about 2 minutes to remove the raw flour taste. This will help thicken your soup nicely later.
3. Add Broth and Potatoes
Slowly whisk in the chicken or vegetable broth until the mixture is smooth. Add the diced potatoes, increase the heat, and bring to a gentle simmer. Let the potatoes cook until tender, about 15-20 minutes.
4. Blend Soup for Creaminess
Use an immersion blender to puree about half of the soup in the pot, leaving some potato chunks for a satisfying texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree it, then return it to the pot and stir well.
5. Add Cheese and Cream
Stir in the shredded cheddar cheese and half-and-half (or cream). Keep stirring gently until the cheese melts fully and the soup is heated through. Avoid boiling to keep the cheese from separating.
6. Season and Serve
Taste your soup and add salt and freshly ground black pepper as needed. Ladle into bowls and sprinkle with extra shredded cheddar and chopped fresh parsley or thyme for a beautiful finish. Serve warm with crusty bread for a comforting meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just thaw them completely before adding to the pot to ensure even cooking. They may cook a bit faster, so keep an eye on tenderness.
What Can I Substitute for Half-and-Half?
If you don’t have half-and-half, heavy cream or whole milk works well. For a lighter option, try evaporated milk or a creamy plant-based milk like oat milk, but the soup will be less rich.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often. If the soup thickens too much, add a splash of broth or cream to loosen it.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully and cool before refrigerating. Reheat slowly on the stove before serving, and add fresh cheese and herbs at the end for best flavor.
