I absolutely love how this Hearty Cheddar Garlic Herb Potato Soup Recipe comes together to make the coziest, most comforting bowl of soup you can imagine. When the weather turns chilly or you just need something to wrap you in warmth, this rich, creamy soup feels like a big hug from the inside out. The combination of sharp cheddar, fresh herbs, and garlic fills your kitchen with an inviting aroma that’s hard to resist.
When I first tried this recipe, I was blown away by how tender the potatoes get while the soup still keeps a lovely chunkiness, giving it a hearty texture that’s super satisfying. You’ll find that with simple, fresh ingredients and a few handy tricks, you can whip up a restaurant-quality soup at home without any fancy equipment. This Hearty Cheddar Garlic Herb Potato Soup Recipe is just perfect for family dinners, meal prep, or even impressing friends on a casual get-together.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples that come together into a rich, complex soup.
- Perfect Texture: Creamy yet chunky potatoes give it a satisfying, comforting bite.
- Customizable Flavors: Herb and spice options let you tailor it to your family’s taste preferences.
- Make-Ahead Friendly: Stores and reheats beautifully, making weeknight dinners a breeze.
Ingredients You’ll Need
All the ingredients in this Hearty Cheddar Garlic Herb Potato Soup Recipe work together to build layers of flavor — from the creamy dairy to the savory garlic and fresh herbs. Choosing Yukon Gold potatoes is key—they hold their shape while melting into the soup, giving you that perfect balance of texture.
- Yukon Gold potatoes: Their natural buttery flavor and firm texture make them ideal for soup.
- Unsalted butter or olive oil: Adds richness and helps to sauté aromatics without burning.
- Yellow onion: Provides a sweet, gentle base flavor when softened.
- Garlic: Gives that punch of savory warmth essential for this soup.
- All-purpose flour: Creates a roux that thickens the soup naturally and gives it body.
- Chicken or vegetable broth: The liquid base adds depth—low sodium lets you control saltiness better.
- Whole milk and heavy cream: Creamy dairy adds luxury and smoothness to the soup.
- Sharp cheddar cheese: Freshly shredded for the best melt and rich, tangy flavor.
- Fresh herbs (parsley, chives, thyme): Brighten the soup and balance richness.
- Seasonings (salt, black pepper, cayenne or smoked paprika): Enhance and personalize the flavor.
- Optional garnishes: Think crumbled bacon, extra cheese, sour cream, or crunchy croutons.
Variations
I love encouraging friends to make this Hearty Cheddar Garlic Herb Potato Soup Recipe their own. Whether you want to turn it vegetarian, spice it up, or keep it ultra-creamy, there’s room for flexibility here, making it a forever favorite adaptable to your kitchen.
- Vegetarian version: Swap the chicken broth for vegetable broth, and you’ll still get a deeply flavorful base that’s perfect for vegetarians.
- Spicy kick: Add more cayenne or a dash of hot sauce if you like a little heat—I’ve found it wakes up the flavors beautifully without overpowering.
- Extra thick and creamy: Use all half-and-half instead of milk, and add a little more cheese for a decadent indulgence that’s perfect on cold nights.
- Herb alternatives: Experiment with rosemary or dill for a twist; fresh herbs make a big difference in aroma and taste.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Prep Potatoes and Aromatics
Start by peeling your Yukon Gold potatoes and cutting them into about ½-inch cubes. I always rinse them under cold water afterward to wash off excess starch—this little trick keeps your soup from turning gluey. Then get your onion finely chopped and garlic minced so they’re ready to go when you heat your pot.
Step 2: Sauté Onion and Garlic Just Right
Melt butter (or your olive oil/butter mix if you prefer) over medium heat in a heavy pot. Add the onion and cook gently for 5 to 7 minutes until softened and translucent — don’t rush this step or brown the onions, because you want that sweet, mellow flavor. Toss in the garlic last and stir for 1 to 2 minutes until fragrant. Trust me, it’s worth watching closely here to avoid the bitterness that burnt garlic brings.
Step 3: Make the Roux and Add Broth
Sprinkle the flour over your onion and garlic, stirring constantly for a couple of minutes to cook out the raw taste. This roux is the magic step that thickens your soup while adding a slight nutty flavor. Then slowly whisk in your broth in batches—this keeps lumps at bay and scrapes up all those tasty browned bits from the bottom that you don’t want to miss out on. Bring it to a gentle simmer.
Step 4: Cook Potatoes Until Tender
Stir in the rinsed potato cubes and simmer gently with the pot covered for 15 to 20 minutes. You’ll know they’re done when you can pierce the potatoes easily with a fork. I usually stir a couple times to keep everything from sticking, but be gentle to keep those cubes intact.
Step 5: Blend Half the Soup for Creaminess
This is where your soup becomes truly creamy without turning into mashed potato puree. You can use an immersion blender and pulse carefully to leave some chunky potato pieces, or spoon half of the soup into a blender and puree it smoothly before mixing it back in. Be extremely careful blending hot liquid to avoid splashes—vent the lid to let steam escape. This step makes all the difference for that silky, hearty texture I adore.
Step 6: Add Dairy, Herbs, and Cheese
Lower the heat before stirring in milk and heavy cream—this gentle heat stops the dairy from curdling. Add your parsley, chives, and thyme for fresh, bright flavors. After heating through briefly (5 minutes or so), remove the pot from heat to add the shredded sharp cheddar in batches, stirring until each handful melts fully before the next. This off-heat method keeps your cheese from turning grainy and ensures a velvety melt.
Step 7: Season and Serve Hot
Finally, taste and season with salt, freshly ground black pepper, and a pinch of cayenne or smoked paprika if you want a gentle warming edge. Ladle into bowls and jazz things up with your favorite garnishes—crisp bacon, extra cheese, dollops of sour cream, or fresh herbs all work wonders here. Serve immediately and enjoy the applause!
Pro Tips for Making Hearty Cheddar Garlic Herb Potato Soup Recipe
- Rinse Your Potatoes: Washing off the starch prevents a gummy texture and helps separate those potato chunks beautifully.
- Avoid Burning Garlic: Add it after the onions soften and cook just long enough to release aroma without bitterness.
- Add Cheese Off Heat: Melting the cheddar when the pot is off the heat stops it from seizing or getting grainy.
- Mind the Heat With Dairy: Warm the soup gently after adding milk and cream to avoid curdling and a broken texture.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
I’m a sucker for topping this soup with crispy crumbled bacon and a sprinkle of extra sharp cheddar for a double cheesy boost. A spoonful of sour cream adds a tangy creaminess that really balances the flavors, plus a scattering of fresh chives or parsley brightens each bite. If you’re feeling fancy, croutons bring a delightful crunch that pairs perfectly with the creamy soup.
Side Dishes
When I serve this soup, I love pairing it with crusty bread or a buttery garlic baguette to soak up every last drop. A simple mixed green salad with a zesty vinaigrette cuts through the richness nicely. For a heartier meal, roasted vegetables or a light grilled chicken make excellent companions.
Creative Ways to Present
For special occasions, I like to serve the soup in mini pumpkin bowls or rustic bread bowls — they add a charming touch that guests always comment on. You can also drizzle a little herb oil or a swirl of sour cream on top for that restaurant-quality look. It’s such a fun way to elevate the presentation without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover Hearty Cheddar Garlic Herb Potato Soup in airtight containers in the fridge, and it usually keeps well for up to 4 days. When reheating, gentle stove-top heat works best to prevent the dairy from separating—stir often and add a splash more milk if it gets too thick.
Freezing
This soup freezes surprisingly well. I let it cool completely, then portion it out in freezer-safe containers. When thawed, it may thicken a bit, so thinning it with a little broth or milk during reheating helps bring back the silky texture I love.
Reheating
To reheat, warm the soup over low heat on the stove, stirring frequently to keep it smooth. Avoid microwaving unless you keep an eye on it and stir often — the stove method gives the best creamy consistency and keeps flavors fresh.
FAQs
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Can I use other types of potatoes for this soup?
While Yukon Gold potatoes are ideal because they hold their shape and have a buttery flavor, you can use Russet potatoes if necessary. Keep in mind Russets are starchier and may break down more, making the soup thicker and smoother. To control texture, consider rinsing the potatoes after chopping and adjust simmering time accordingly.
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Is it necessary to blend part of the soup?
Blending part of the soup gives it that signature creamy-yet-chunky texture. If you prefer a fully smooth soup, feel free to blend it all. Conversely, if you like more bite, you can skip blending altogether. Partial blending strikes a wonderful balance that many people love.
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Can I make this soup dairy-free?
You can adapt this Hearty Cheddar Garlic Herb Potato Soup Recipe to be dairy-free by using plant-based milk like oat or cashew milk, and a vegan cheese alternative. The texture and flavor will be a bit different, but it still works well. Just keep the liquids balanced and adjust seasoning to taste.
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How do I reheat leftovers without curdling the soup?
Reheat gently over low heat on the stove, stirring frequently to prevent hot spots. Adding a splash of milk or broth can help maintain a smooth texture. Avoid boiling after adding the dairy to reduce the risk of curdling.
Final Thoughts
This Hearty Cheddar Garlic Herb Potato Soup Recipe holds a special place in my kitchen because it’s simple to make yet feels indulgent, comforting, and truly satisfying. It’s the kind of meal that fills your belly and your heart, perfect for quiet nights or sharing with loved ones. I encourage you to give it a try — you’ll be amazed how a few good ingredients and basic steps can create something so delicious and memorable.
Print
Hearty Cheddar Garlic Herb Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish made with Yukon Gold potatoes, savory aromatics, sharp cheddar cheese, and fresh herbs. The soup balances velvety smoothness with rustic potato chunks, enhanced by a rich broth base and a touch of garlic and herbs. Perfect for chilly days, it can be customized with toppings like crumbled bacon, extra cheese, or sour cream for ultimate indulgence.
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 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
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 – this 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/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, as it can become bitter.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will help thicken the soup.
- Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
- Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
- Blend for Creaminess (Partial): Using an immersion blender, pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some noticeable potato pieces intact. Alternatively, carefully ladle half the soup into a standard blender, vent to release steam, and blend until smooth; then combine it back with the chunky portion in the pot. Be cautious of hot splatters while blending.
- Incorporate Dairy and Herbs: Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream, stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes, but do not let it boil to prevent curdling.
- Melt the Cheese: Remove the pot from heat. Gradually add the shredded sharp cheddar cheese in handfuls, stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
- Season to Perfection: Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember the cheese adds saltiness, so season gradually.
- Serve Hot: Ladle the hot, creamy soup into bowls. Garnish with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!
Notes
- Rinsing the potatoes after dicing removes excess starch, helping to prevent a gummy texture in the soup.
- Using freshly shredded cheese rather than pre-shredded ensures better melting and a smoother soup.
- The soup is best served immediately but can be stored in the refrigerator for 3-4 days. Reheat gently to avoid curdling.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, blend more of the potatoes; for chunkier soup, blend less.
- Be cautious when blending hot liquids to avoid burns; vent the blender lid and blend in batches if needed.
- Adding the cheese off the heat is key to preventing grainy or oily texture in the soup.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 510
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 85 mg
