If you’re craving comfort in a bowl, you absolutely must try this Hearty Cheddar Garlic Herb Potato Soup Recipe! It’s the kind of soup that hugs you from the inside out — creamy, rich, and packed with layers of flavor from sharp cheddar, fragrant garlic, and fresh herbs. Whether it’s chilly outside or you’re just in the mood for something truly satisfying, this soup will quickly become your new favorite go-to.
Why You’ll Love This Recipe
- Comforting and Rich: The creamy cheddar combined with fresh herbs creates a soul-warming experience perfect for any day.
- Simple, Wholesome Ingredients: This recipe uses pantry staples and fresh herbs without complicated steps.
- Perfect Texture: It masterfully balances creamy, blended potatoes with tender chunks for a hearty bite every time.
- Customizable to Taste: Add bacon, extra cheese, or a dash of spice, making it your own cozy creation.
Ingredients You’ll Need
Here’s the beauty of this Hearty Cheddar Garlic Herb Potato Soup Recipe: the ingredients are simple, familiar, and each plays a vital role in building rich flavor, creamy texture, and vibrant aroma. From tender Yukon Gold potatoes for creaminess, to sharp cheddar for that bold cheesy punch, every element blends to perfection.
- Yukon Gold Potatoes: These give a velvety smoothness while holding their shape beautifully for chunks you’ll love.
- Butter & Olive Oil: The butter brings richness, and olive oil helps in gently sautéing aromatics without overpowering flavor.
- Yellow Onion & Garlic: Classic aromatics that build the warm, savory base essential to great soups.
- Flour: A key thickening agent to create a luscious soup body without heaviness.
- Broth & Dairy: Low-sodium broth keeps it wholesome, while milk and cream add unparalleled creaminess and depth.
- Sharp Cheddar Cheese: For that glorious cheesy, gooey goodness—use fresh shredded for best melting.
- Fresh Herbs: Parsley, chives, and thyme bring brightness and herbaceous notes that keep the soup from tasting flat.
- Seasonings: Salt, black pepper, and a pinch of cayenne or smoked paprika elevate the overall flavor with subtle warmth.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The fantastic thing about this Hearty Cheddar Garlic Herb Potato Soup Recipe is that it’s incredibly versatile. You can easily tweak it based on what you have, dietary preferences, or flavor adventures you want to try. Feel free to get creative and make it your own!
- Vegetarian Version: Simply use vegetable broth and skip bacon garnishes for a delicious meat-free comfort bowl.
- Dairy-Free Adaptation: Swap milk and cream with unsweetened almond or oat milk and use dairy-free cheese alternatives.
- Spicy Kick: Add chopped jalapeños when sautéing garlic or increase cayenne pepper to bring warmth.
- Extra Veggies: Include diced carrots or celery with onions for added texture and nutrition.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prepare the Potatoes
Start by peeling your Yukon Gold potatoes and cutting them into uniform ½-inch cubes. Rinse them under cold water to wash off excess starch, which is the trick to preventing that gummy soup texture. Set these aside, ready to transform into the base of something magical.
Step 2: Sauté Aromatics
Heat butter (or olive oil with a touch of butter) in a large pot over medium heat. Once melted and shimmering, add finely chopped yellow onions. Let them soften and become translucent without browning for about 5-7 minutes—this step is key to developing a savory depth.
Step 3: Add Garlic and Make Roux
Toss in the minced garlic and cook for another minute or two until fragrant but not browned. Next, sprinkle the flour over the aromatic mixture and stir continuously for around 1-2 minutes – this cooks out the raw flour taste and forms a delicious roux that thickens the soup beautifully.
Step 4: Add Broth and Simmer Potatoes
Slowly whisk in the chicken or vegetable broth in small increments, scraping up any browned bits for extra flavor. Bring the mixture to a gentle simmer then add in your rinsed potatoes. Cover the pot, lower the heat, and let everything cook for 15-20 minutes until potatoes are tender with a fork.
Step 5: Blend for Creaminess
This is where the magic happens. Use an immersion blender to pulse roughly half the soup so you get a creamy yet chunky texture. If using a standard blender, carefully blend about half the soup and mix back into the pot. This step brings luscious creaminess without losing that heartiness we all love.
Step 6: Add Dairy and Herbs
Turn the heat to low and slowly stir in your milk and heavy cream, keeping the heat gentle to avoid curdling. Then mix in fresh parsley, chives, and thyme for that bright herbal lift. Let the soup warm through for about 5 minutes—this layer of freshness ties the whole bowl together.
Step 7: Melt in the Cheese
Remove your pot from heat before adding the shredded sharp cheddar cheese in batches, stirring until smooth and silky after each addition. Doing this off heat is a game changer for a velvety melt without graininess.
Step 8: Season and Serve Hot
Now it’s time to taste and finish seasoning with salt, freshly ground black pepper, and a hint of cayenne if you like that subtle spicy warmth. Ladle into bowls and get creative with your favorite garnishes for the ultimate cozy, cheesy delight.
Pro Tips for Making Hearty Cheddar Garlic Herb Potato Soup Recipe
- Use Freshly Shredded Cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting, so always shred your own for a silky texture.
- Don’t Over-blend: Leaving some potato chunks adds that comforting bite and keeps the soup interesting in texture.
- Add Cheese Off Heat: This helps avoid graininess and gives you a perfect velvety finish every time.
- Watch Your Heat Levels: Bringing the soup to a boil after adding dairy can cause curdling; keep it low and slow for the best result.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Garnishes take this soup to the next level! Think crispy crumbled bacon flicked on top for smoky crunch, a dollop of sour cream or creamy Greek yogurt for tang, extra shredded cheddar for ooey-gooey cheese pulls, or a sprinkle of fresh chives and parsley to brighten every bite. And don’t forget homemade or store-bought croutons for that delightful contrast.
Side Dishes
This soup pairs beautifully with a crisp green salad tossed in a light vinaigrette or a slice of crusty artisan bread to soak up every creamy drop. You could also serve it alongside roasted vegetables or a simple grilled sandwich for an extra satisfying meal.
Creative Ways to Present
Presentation is half the fun! Serve the soup in rustic mason jars for a casual dinner or in elegant soup crocks for a dinner party impression. Layer garnishes artfully — a swirl of sour cream, a handful of cheese, and a scattering of herbs — letting colors pop against the creamy backdrop. A sprinkle of smoked paprika dusted just before serving adds visual warmth too.
Make Ahead and Storage
Storing Leftovers
Simply transfer leftover soup to an airtight container and store it in the refrigerator for up to 4 days. It’s perfect for quick weekday lunches or cozy dinners when you want a little comfort in no time.
Freezing
This Hearty Cheddar Garlic Herb Potato Soup Recipe freezes wonderfully! Just cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Keep in mind that dairy may slightly change texture upon thawing, but a good whisk or quick re-blend fixes it right up.
Reheating
Gently reheat your soup over low-medium heat on the stove, stirring frequently to prevent sticking or scorching. If the soup seems too thick, stir in a little extra milk or broth to loosen it back up to your desired consistency.
FAQs
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Can I make this soup vegan or dairy-free?
Absolutely! Substitute vegetable broth for chicken broth and swap dairy milk, cream, and cheese for plant-based alternatives like coconut milk, almond milk, or vegan cheese. Keep in mind this will alter the flavor slightly but keep the creamy texture intact.
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What’s the best way to avoid lumpy soup?
Whisk in the broth slowly after making the roux, and stir constantly to prevent lumps from forming. Using an immersion blender or carefully blending part of the soup also ensures a smooth, luscious texture.
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Can I use a different type of potato?
Yukon Gold potatoes are ideal for their buttery flavor and texture, but Russet potatoes work as well. Russets will yield a slightly fluffier texture. Avoid waxy types like red potatoes that won’t break down as well to contribute to the creamy base.
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How can I make this soup thicker or thinner?
To thicken, simmer uncovered a bit longer to reduce or add more flour while making the roux. To thin it out, stir in additional broth or milk until you reach your preferred consistency.
Final Thoughts
There’s something incredibly comforting and satisfying about dipping into a bowl of this Hearty Cheddar Garlic Herb Potato Soup Recipe. It’s not just soup — it’s warmth, richness, and love all blended together. Once you try it, you’ll wonder how you ever lived without it. Cozy up with a bowl tonight!
PrintHearty Cheddar Garlic Herb Potato Soup Recipe
This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy dish featuring tender Yukon Gold potatoes, aromatic garlic and onions, and sharp cheddar cheese. Cooked on the stovetop and blended partially for a perfect texture, it’s enriched with fresh herbs and finished with optional garnishes like crumbled bacon and sour cream for ultimate flavor and warmth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces (about 6-7 medium potatoes)
Fat
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
Aromatics
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5-6 cloves garlic, minced (about 2 tablespoons)
Flour
- 1/4 cup all-purpose flour
Liquid Base
- 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
- 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended)
Cheese
- 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded
Herbs
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Seasonings
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
Optional Garnish
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons
Instructions
- Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch, which helps prevent the soup from becoming gummy. Set aside.
- Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter or olive oil and butter combination. Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent but not browned.
- Add the Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, which can cause bitterness.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes to cook out the raw flour taste and help thicken the soup.
- Introduce the Liquids: Gradually whisk in the chicken or vegetable broth a little at a time, scraping the bottom of the pot to loosen any browned bits (fond). Whisk constantly to prevent lumps. Once smooth, bring the mixture to a simmer.
- Cook the Potatoes: Add the rinsed and drained potato cubes to the pot and stir well. Bring back to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until potatoes are tender and easily pierced with a fork, stirring occasionally.
- Blend for Creaminess (Partial): Use an immersion blender to pulse several times until about half to two-thirds of the soup is blended and creamy but still has some potato chunks. Alternatively, carefully transfer half the soup to a standard blender, blend until smooth, and return it to the pot. Be cautious with hot liquids.
- Incorporate Dairy and Herbs: Reduce heat to low. Slowly stir in whole milk (or half-and-half) and heavy cream if using. Add fresh parsley, chives, and thyme (or dried thyme). Heat gently for about 5 minutes without boiling to prevent curdling.
- Melt the Cheese: Remove the pot from heat. Gradually add shredded sharp cheddar cheese, stirring continuously until each addition is melted and incorporated to avoid graininess.
- Season to Perfection: Taste and season with salt, freshly ground black pepper, and optionally a pinch of cayenne pepper or smoked paprika. Add seasoning gradually as cheese adds saltiness.
- Serve Hot: Ladle the soup into bowls and garnish with desired toppings like crumbled bacon, extra cheddar, sour cream, fresh chives, or croutons. Enjoy immediately for best flavor and texture.
Notes
- Rinsing potatoes removes excess starch to keep the soup from being gummy.
- Use freshly shredded cheddar cheese for better melting and creaminess.
- Do not boil the soup after adding dairy to prevent curdling.
- Blend only part of the soup to retain some potato chunks for texture.
- Adjust seasoning gradually, as cheese contributes saltiness.
- Optional garnishes add extra flavor and texture contrast.
- Use low-sodium broth to better control salt levels in the soup.
