Hearty Cheddar Garlic Herb Potato Soup is a warm and comforting bowl filled with tender potatoes, sharp cheddar cheese, and the lovely flavors of garlic and fresh herbs. This soup feels like a big cozy hug on a chilly day, with its creamy texture and bursts of cheesy goodness.
I love making this soup when I want something that’s simple but really satisfying. The garlic and herbs bring a fresh twist that keeps it from being just your everyday potato soup. I usually sauté the garlic first to get that rich flavor going, then stir in the cheese so it melts perfectly into the creamy broth.
One of my favorite ways to enjoy this soup is with some crusty bread on the side, perfect for dunking. It’s the kind of meal that feels like it brings everyone to the table, whether you’re sharing it with family or cozying up with a good book. Plus, it’s easy to make in big batches for leftovers that taste just as good the next day.
Key Ingredients & Substitutions
Russet Potatoes: These have a starchy texture that helps create a creamy soup when cooked. If unavailable, Yukon Gold potatoes also work well, with a slightly buttery flavor.
Sharp Cheddar Cheese: It gives a bold cheesy taste and melts nicely. For a milder option, try a medium cheddar or a mix of cheddar and Monterey Jack.
Garlic & Herbs: Fresh garlic adds great aroma, but garlic powder is an easy substitute. Fresh thyme and rosemary brighten the soup’s flavor, but dried herbs work fine if needed.
Broth: Chicken broth adds depth, but vegetable broth is perfect for a vegetarian version or a lighter taste.
How Do You Get the Best Creamy Texture Without Overdoing It?
The trick for smooth, creamy potato soup is blending just right. Use an immersion blender and puree about half or all of the soup, depending on how chunky you prefer it.
- Blend slowly and watch the texture—it should be thick but still have little chunks for a hearty feel.
- If it gets too thick, add broth or milk bit by bit to loosen it without losing creaminess.
- After adding cheese, heat gently to melt it slowly. High heat can cause cheese to clump.
Equipment You’ll Need
- Large pot – It’s perfect for sautéing veggies and simmering the soup all in one pot, making cleanup easier.
- Immersion blender – I love how it purees the soup directly in the pot, saving time and dishes.
- Measuring spoons and cups – Helps you add the right amount of herbs, broth, and milk for perfect flavor.
- Knife and cutting board – For chopping potatoes, onion, and herbs; sharp knives make it quick and safe.
- Stirring spoon – Great for stirring everything together evenly as it cooks.
Flavor Variations & Add-Ins
- Swap the sharp cheddar for smoked gouda or pepperjack for different cheesy flavors—each brings a unique twist.
- Mix in cooked bacon bits or crispy pancetta to add a smoky, meaty crunch on top.
- Add sautéed spinach, kale, or cooked corn for extra veggies and color.
- Sprinkle with crumbled blue cheese or a dash of hot sauce for a bold, extra flavor kick.
Hearty Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme sprigs, for garnish
- Optional: crumbled bacon or crispy pancetta for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of preparation and roughly 25 minutes to cook. In just 35 minutes, you’ll have a warm, comforting bowl of cheesy potato soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Then add the minced garlic along with thyme and rosemary. Cook for another 1-2 minutes until you can smell the fragrant herbs.
2. Cook the Potatoes
Add the diced potatoes to the pot, then pour in the broth. Bring everything to a boil. Once boiling, reduce the heat and let it simmer gently until the potatoes are tender—this usually takes about 15-20 minutes.
3. Blend the Soup
Using an immersion blender, blend the soup directly in the pot until it reaches your favorite texture. You can leave some chunks if you like it hearty, or make it smooth and creamy. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree it, then mix it back in.
4. Add Milk and Cheese
Stir in the milk or half-and-half, then add the shredded cheddar cheese. Keep stirring over low heat until the cheese melts and the soup is creamy. If the soup feels too thick, add a splash of broth or milk to loosen it up.
5. Season and Serve
Season the soup with salt and pepper to your liking. Be sure to heat it gently without boiling to keep the cheese from clumping. Ladle the soup into bowls, then garnish with fresh parsley or thyme sprigs. For an extra touch of flavor, sprinkle some crispy bacon or pancetta on top if you like.
6. Enjoy!
Serve your soup hot, with a side of crusty bread or crackers for dipping. This warm bowl of cheddar garlic herb potato soup is perfect for cozy meals and is sure to satisfy!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just add a few extra minutes to the simmering step since frozen potatoes might take longer to soften.
How Can I Make This Soup Dairy-Free?
Swap the cheddar cheese for a dairy-free cheese alternative and use coconut milk or almond milk instead of whole milk. The flavor will be a bit different but still creamy and delicious!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to the blending step, then cool and refrigerate. Reheat, blend, and add cheese and milk just before serving for the freshest taste.