Cheddar Garlic Herb Potato Soup is a creamy and comforting bowl filled with tender potatoes, sharp cheddar cheese, and a wonderful blend of garlic and fresh herbs. It’s the kind of soup that wraps you up in cozy flavors and makes chilly days feel just right. Every spoonful has a lovely mix of creamy texture and a little bite from the cheese and herbs.
I love making this soup when I want something simple but special. The garlic and herbs give it a bright, fresh taste that keeps it from feeling heavy, and the cheddar adds that rich, cheesy goodness that everyone usually asks for seconds. Sometimes I sneak in a bit of sour cream or sprinkle extra cheese on top just because you can never have too much! It’s a recipe that feels like a warm hug in a bowl.
When I serve this soup, I like pairing it with some crusty bread or a simple green salad to keep things light but filling. It’s perfect for a cozy night in or when friends drop by unexpectedly. Honestly, it’s become a go-to in my kitchen because it’s easy to make and always gets smiles around the table. Give it a try — it might just be your new favorite too.
Key Ingredients & Substitutions
Potatoes: I like using russet potatoes because they break down nicely to create a creamy texture. Yukon Golds can work too if you want a bit more buttery flavor.
Cheddar Cheese: Sharp cheddar gives a strong, cheesy flavor that makes the soup special. If you need a milder taste, try mild cheddar or a blend of cheddar and mozzarella.
Herbs: Parsley and thyme add brightness and a fresh aroma. Fresh herbs work best, but dried herbs are totally fine and easy to keep on hand.
Milk & Cream: Whole milk keeps the soup smooth and creamy, but 2% milk is a lighter option. Adding sour cream or heavy cream makes it extra rich, but you can skip this for a lighter soup.
How Do You Make a Smooth, Creamy Potato Soup Without Lumps?
Getting that perfect creamy texture is all about blending and cooking:
- After cooking the potatoes until soft, use an immersion blender to puree the soup right in the pot. This lets you control how smooth or chunky you want it.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a stand blender. Remember to cool it a bit and blend in small amounts.
- Make a roux by cooking butter and flour before adding liquids. This base helps thicken the soup evenly and prevents lumps.
- Add cheese slowly, stirring gently off the heat to avoid clumps or curdling.
These steps help create a silky and tasty soup every time!
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer this because it heats evenly and prevents sticking while you cook the soup.
- Wooden spoon or silicone spatula – great for stirring and scraping the pot without scratching it.
- Immersion blender or regular blender – essential for blending the soup to achieve that smooth, creamy consistency.
- Measuring cups and spoons – so you can add ingredients precisely and keep things balanced.
Flavor Variations & Add-Ins
- Use cooked bacon bits or pancetta for a smoky, salty kick that adds extra flavor.
- Swap out cheddar for Gruyère or pepper Jack for a different cheesy or spicy twist.
- Mix in sautéed mushrooms or roasted vegetables for more texture and flavor.
- Add a pinch of smoked paprika or cayenne pepper if you like a little heat and depth.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1½ cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- Optional: ¼ cup sour cream or heavy cream for extra richness
- Olive oil or butter to sauté
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20-25 minutes to cook. Overall, you’ll spend around 30-35 minutes before you get to enjoy this warm and comforting dish.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and see-through, about 5 minutes. Then, add the minced garlic and cook for another 1-2 minutes until you can smell the garlic nicely.
2. Make a Roux:
Sprinkle the flour over the onions and garlic. Stir constantly for about 1 minute to cook the flour and create a smooth base for the soup.
3. Add Liquids and Potatoes:
Slowly pour in the chicken or vegetable broth and milk, whisking to avoid lumps. Add the diced potatoes, parsley, thyme, salt, and pepper.
4. Cook the Potatoes:
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and cook until the potatoes are fork-tender, about 15-20 minutes.
5. Blend the Soup:
Use an immersion blender to carefully puree the soup until smooth. If you prefer some texture, blend just half or leave the potatoes chunky.
6. Add Cheese and Creaminess:
Stir in the shredded cheddar slowly, letting it melt into the soup over low heat. If you want a richer soup, mix in sour cream or heavy cream now. Avoid boiling after adding cheese to keep the texture smooth.
7. Taste and Serve:
Try the soup and add more salt or pepper if needed. Serve hot with an extra sprinkle of cheddar cheese and dried or fresh herbs on top.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes. Just add a few extra minutes to the cooking time to make sure they become tender. No need to thaw beforehand—just add them straight to the pot.
What Can I Substitute for Cheddar Cheese?
If you don’t have cheddar, try using Monterey Jack, Gruyère, or Colby cheese. These melt well and offer a nice flavor, though the taste will be slightly different.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Make This Soup Dairy-Free?
Definitely! Use a dairy-free milk like almond or oat milk and a plant-based butter substitute. Skip the cheese or use a dairy-free cheese alternative, though it might change the texture and flavor slightly.
