A warm and comforting potato soup with rich flavors of cheddar cheese, garlic, and fresh herbs, perfect for chilly days.

Jump to Recipe Print Recipe

Why Make This Recipe

Hearty Cheddar Garlic Herb Potato Soup is a warm and comforting dish, perfect for chilly days. With its rich flavors of cheddar cheese, garlic, and fresh herbs, it’s sure to please everyone at the table. This soup is filling and delicious, making it a great option for lunch or dinner. Plus, it’s easy to customize with your favorite toppings!

How to Make Hearty Cheddar Garlic Herb Potato Soup

Ingredients:

Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-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 (helps thicken the soup)
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 for ultimate creaminess)
Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)
Herbs:
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Seasoning:
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)
Optional Garnish:
- Cooked crumbled bacon
- Extra shredded cheddar cheese
- Sour cream or Greek yogurt
- More fresh chives or parsley
- Croutons

Directions:

Peel and chop the Yukon Gold potatoes into ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch and set aside.
In a large pot or Dutch oven, heat the butter (or olive oil and butter mix) over medium heat. Once melted, add the finely chopped onion. Sauté for 5-7 minutes until the onion is softened and translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Sprinkle the flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes to create a roux.
Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to loosen the browned bits, and bring to a simmer.
Add the rinsed and drained potato cubes to the pot. Stir well, bringing the mixture back to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender.
For a creamy texture, blend about half of the soup in a blender until smooth. Carefully return it to the pot with the remaining chunky soup.
Reduce heat to low and stir in the whole milk (or half-and-half) and heavy cream, along with the fresh parsley, chives, and thyme. Heat through gently without boiling.
Remove from heat and gradually add the shredded cheddar cheese, stirring until melted.
Season the soup with salt, pepper, and optional cayenne or paprika. Serve hot, garnished with your favorite toppings like bacon, extra cheese, or croutons.

How to Serve Hearty Cheddar Garlic Herb Potato Soup

Ladle the soup into bowls and add your chosen toppings. This soup pairs well with crusty bread or a simple salad. Serve it hot for a comforting meal that everyone will enjoy!

How to Store Hearty Cheddar Garlic Herb Potato Soup

Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over low heat, stirring occasionally. You may need to add a splash of milk or broth to loosen it up before serving.

Tips to Make Hearty Cheddar Garlic Herb Potato Soup

Choose Yukon Gold potatoes for their creamy texture and great flavor.
Freshly shred your cheddar cheese for the best melting quality.
Blend the soup in batches if needed, but be careful with hot liquids to prevent splatter.
Feel free to add your favorite herbs or spices for extra flavor.

Variation

For a lighter version, you can replace the heavy cream with additional milk or use non-dairy milk. You can also add vegetables like carrots or celery to the soup for added nutrition.

FAQs

Can I use another type of potato?
Yes, you can use Russet potatoes, but Yukon Gold potatoes give a creamier texture.

Can I make this soup in advance?
Absolutely! This soup stores well and the flavors can develop even more overnight.

Is this soup gluten-free?
To make it gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch.