Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl full of tender potatoes, sharp cheddar cheese, and fragrant herbs that make every spoonful feel like a warm hug. The rich garlic flavor blends perfectly with the mild herbs, creating a soup that’s both cozy and full of wonderful taste.
I love making this soup on chilly days when I want something simple but truly satisfying. The cheddar melts into the potatoes and broth, making the soup velvety smooth, and the herbs add just the right fresh touch. A little tip I use is to mash some of the potatoes in the pot while cooking, giving the soup a perfect, creamy texture without needing any extra cream.
For serving, I like to sprinkle a bit more shredded cheddar and some fresh herbs on top for color and extra flavor. Sometimes, I add a piece of crusty bread or some crunchy bacon bits on the side to make the meal feel complete. It’s a dish that’s easy to love and makes great leftovers, too—always a win in my book!
Key Ingredients & Substitutions for Cheddar Garlic Herb Potato Soup
Potatoes: Yukon Gold or Russet work best here. Yukon Golds give a creamier texture, while Russets hold their shape well. If you only have red potatoes, they’ll work too but might be a bit firmer.
Cheddar Cheese: Sharp cheddar adds great flavor and melts smoothly. If you prefer mild, that works, too! For a twist, try smoked cheddar for a deeper taste.
Broth: Chicken broth adds richness, but vegetable broth is a nice vegetarian alternative. Just pick a low-sodium version so you can control the salt.
Herbs: Thyme, parsley, and rosemary provide lovely herbal notes. If fresh herbs aren’t available, dried herbs are fine—just reduce the amount since dried are more concentrated.
Milk: Whole milk or 2% milk is best for creaminess without being heavy. For a dairy-free option, use unsweetened almond or oat milk and swap cheddar for vegan cheese.
How Do You Make the Soup Thick and Creamy Without Using Cream?
The secret is making a roux and partially mashing the potatoes. Here’s how:
- Sauté onions and garlic in butter, then stir in flour to form a roux. Cooking it 2 minutes removes the raw flour taste and helps thicken.
- Slowly whisk in broth and milk to avoid lumps and create a velvety base.
- Simmer potatoes until soft, then mash some right in the pot. This thickens the soup naturally while keeping some texture.
- Stir in cheddar off the heat for a smooth, cheesy finish that blends into the creamy soup.
Be patient with the roux step and mashing potatoes gently—that’s what really gives this soup its lovely thick and smooth feel without heavy cream.
Equipment You’ll Need
- Large heavy-bottomed pot – It cooks the soup evenly and prevents burning the roux.
- Wooden spoon – Great for stirring the roux and scraping the bottom without scratching your pot.
- Potato masher – Perfect for mashing some potatoes right in the pot to thicken the soup.
- Whisk – Helps make the roux smooth and blends in milk and broth without lumps.
- Knife and cutting board – For chopping onions, garlic, and herbs easily and safely.
Flavor Variations & Add-Ins
- Add cooked and crumbled bacon for a smoky, salty boost that pairs well with cheddar.
- Mix in roasted broccoli or cauliflower florets for extra veggies and a bit of bite.
- Swap sharp cheddar for Gruyère or Monterey Jack to change the cheese flavor.
- Stir in a pinch of smoked paprika or cayenne for a subtle spicy kick.
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
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, chopped)
- Salt and freshly ground black pepper, to taste
For Garnishing:
- 1 cup croutons
- Optional: extra shredded cheddar and fresh herb sprigs for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and about 25-30 minutes to cook. Overall, you’ll spend roughly 35-40 minutes from start to finish, making it a great option for a warm, comforting meal on a busy day.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Start by melting the butter in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent—about 5 minutes. Then add the minced garlic and cook for another minute, stirring often so the garlic doesn’t burn.
2. Make the Roux:
Sprinkle the flour over the cooked onions and garlic. Stir continuously for about 2 minutes. This helps cook out the raw flour taste and creates a thickening base for your soup.
3. Add Broth and Milk:
Slowly pour in the chicken or vegetable broth along with the milk, whisking constantly to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken slightly.
4. Cook the Potatoes with Herbs:
Add the diced potatoes, thyme, parsley, rosemary, and a pinch of salt and pepper. Increase heat to bring the soup to a boil, then reduce to a simmer. Let it cook until the potatoes are tender, about 15-20 minutes.
5. Mash Potatoes for Creamy Texture:
Use a potato masher or the back of a spoon to gently mash some of the potatoes in the pot. This will thicken the soup while still leaving some chunks for texture, making it creamy without any heavy cream.
6. Add Cheddar Cheese and Final Seasoning:
Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth. Taste and add more salt or pepper if needed.
7. Serve and Garnish:
Ladle the soup into bowls, then top with crunchy croutons, extra cheddar cheese, and fresh herb sprigs if you like. Serve hot with crusty bread or your favorite side for a cozy meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes. Just thaw them completely before adding to the soup to ensure even cooking and avoid extra water diluting the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove, stirring occasionally to prevent sticking. You may need to add a splash of milk to loosen it up if it thickens too much.
How Should I Store Leftovers?
Leftovers keep well in the fridge for 3–4 days. Store in a sealed container and reheat on the stove or microwave. Avoid freezing if possible since the texture of potatoes and cheese may change when thawed.
Can I Substitute the Cheese?
Yes! Try using Monterey Jack, Gruyère, or even a mild mozzarella for a different but still creamy flavor. Just make sure to use a cheese that melts well for the best texture.
