This Hearty Cheddar Garlic Herb Potato Soup is the ultimate comfort food. It features tender Yukon Gold potatoes cooked in a creamy, rich broth, enhanced with sharp cheddar cheese, garlic, and fresh herbs. The smooth texture, combined with the subtle warmth of the cheese and a hint of spice, makes this soup the perfect cozy meal for any season. Whether it’s a chilly day or a special family dinner, this soup will surely satisfy your cravings.

Hearty Cheddar Garlic Herb Potato Soup Recipe

Why You’ll Love This Recipe

This potato soup is rich, creamy, and bursting with flavor. The combination of tender potatoes, sharp cheddar cheese, and aromatic herbs creates a comforting, hearty dish that feels indulgent yet is easy to prepare. The addition of garlic and fresh thyme adds depth to the flavor, while the optional toppings like sour cream make it even more delicious. Whether you serve it as a main dish or as a side, this soup is a guaranteed crowd-pleaser.

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:
Extra shredded cheddar cheese
Sour cream or Greek yogurt
More fresh chives or parsley
Croutons

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Potatoes:
Peel and cube the Yukon Gold potatoes into ½-inch pieces. Rinse them under cold water to remove excess starch, which helps prevent the soup from becoming gummy. Set aside.
Sauté the Aromatics:
In a large pot or Dutch oven, heat the butter (or olive oil/butter combination) over medium heat. Once the butter is melted and shimmering, add the chopped 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 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Create the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir continuously and cook for 1-2 minutes. This step 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. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
Cook the Potatoes:
Add the cubed potatoes to the pot, stir well, and bring the mixture back to a gentle simmer. Reduce the heat to medium-low, cover, and let it cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
Blend for Creaminess (Partial):
You can make the soup creamy while keeping some potato chunks for texture.
- Immersion Blender: Carefully insert an immersion blender into the pot and pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some potato pieces intact.
- Standard Blender: Ladle about half of the soup into a standard blender, blend until smooth, then pour the blended soup back into the pot with the remaining chunky soup. Be cautious when blending hot liquids—never fill the blender more than halfway and always vent the lid.
Incorporate Dairy and Herbs:
Reduce the heat to low. Slowly pour in the milk (or half-and-half) and heavy cream, stirring constantly. Add the fresh parsley, chives, and thyme. Stir well and let the soup heat through for about 5 minutes. Do not let it boil, as this could cause the dairy to curdle.
Melt the Cheese:
Remove the pot from the heat and gradually add the shredded cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted before adding the next. This prevents the cheese from becoming grainy.
Season to Perfection:
Taste the soup and season with salt, black pepper, and a pinch of cayenne or smoked paprika if desired. Remember that the cheese adds saltiness, so season gradually.
Serve Hot:
Ladle the soup into bowls and garnish with extra cheese, sour cream, fresh chives, or croutons. Serve immediately and enjoy!

Servings and Timing

Servings: 6-8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Vegan Version: Use olive oil instead of butter, vegetable broth, and dairy-free cheese to make this soup vegan-friendly.
Spicy Kick: Add a bit more cayenne pepper or smoked paprika for extra warmth, or toss in some diced jalapeños for a spicy twist.
Herb Variations: You can experiment with other fresh herbs like rosemary, sage, or dill to customize the flavor of the soup.
Loaded Potato Soup: Top with green onions, and a dollop of sour cream or Greek yogurt for a loaded potato soup twist.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup gently over low heat on the stovetop, adding a splash of milk if the soup has thickened too much.

FAQs

1. Can I make this soup in advance?

Yes, you can make this soup a day ahead of time. Let it cool completely, then store it in the refrigerator. Reheat gently before serving.

2. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring to a freezer-safe container. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

3. Can I use russet potatoes instead of Yukon Gold?

Yes, you can use russet potatoes, but Yukon Golds provide a creamier texture and better flavor for this soup. If using russets, you may need to mash some of the potatoes to achieve the desired consistency.

4. Can I make this soup without blending it?

Yes, if you prefer a chunkier texture, simply skip the blending step and enjoy the potatoes in their full form.

5. How do I prevent the soup from curdling when adding dairy?

To prevent curdling, make sure to add the dairy over low heat and avoid boiling the soup once the milk and cream are added.

6. Can I use pre-shredded cheese?

While pre-shredded cheese is convenient, freshly shredded cheese melts much better and provides a smoother texture in the soup.

7. How can I make this soup spicier?

Increase the amount of cayenne pepper or add a few dashes of hot sauce for an extra kick.

8. Can I use half-and-half instead of milk?

Yes, using half-and-half will make the soup even richer and creamier.

9. How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stove, adding extra milk if necessary.

10. Can I add other vegetables to this soup?

Yes, you can add other vegetables like carrots, celery, or corn to the soup for added flavor and texture.

Conclusion

Hearty Cheddar Garlic Herb Potato Soup is a cozy and flavorful meal that’s perfect for any time of year. With creamy cheese, tender potatoes, and aromatic herbs, it’s the ultimate comfort food. Easy to make, customizable, and always a hit, this soup is sure to warm you up on even the coldest days!