Hearty Cheddar Garlic Herb Potato Soup Recipe
The Ultimate Cozy Comfort Food for Chilly Days
A Hug in a Bowl
There are some dishes that do more than satisfy hunger—they soothe the soul. This Hearty Cheddar Garlic Herb Potato Soup is exactly that kind of meal. Whether it’s a drizzly fall afternoon or the dead of winter, this creamy, flavor-packed soup delivers ultimate comfort in every spoonful.
I vividly remember the first time I made this soup. It was a windy October day, the kind where the house smells like cozy meals long before dinner is ready. As the aroma of garlic, onion, and melting cheddar drifted through the house, my family knew something special was coming. By the end of the meal, the only sound was spoons scraping empty bowls. It’s since become a staple in our home—a reliable go-to that warms hearts as much as it fills bellies.
Why You’ll Fall in Love With This Potato Soup
Spoiler: This isn’t your average potato soup.
✅ Creamy, Buttery Richness
Thanks to Yukon Gold potatoes, butter, and a touch of heavy cream, the base is luxuriously smooth.
✅ Bold Flavor Layers
The sharp cheddar adds a tangy depth, fresh herbs bring a vibrant lift, and garlic infuses warmth.
✅ Hearty and Filling
Chunky potato bites make this a meal-worthy soup, not just a side dish.
✅ One Pot Wonder
Easy cleanup and straightforward steps make it perfect for weeknight dinners.
✅ Customizable Goodness
Add bacon, spice it up, or tweak the herbs—this recipe adapts beautifully.
⭐ Ingredients at a Glance
- 2.5 lbs Yukon Gold potatoes – peeled, cubed (6–7 medium)
- 4 tbsp unsalted butter (or 3 tbsp olive oil + 1 tbsp butter)
- 1 large yellow onion, finely chopped
- 5–6 garlic cloves, minced
- 1/4 cup all-purpose flour – for thickening
- 4 cups low-sodium broth (chicken or veggie)
- 2 cups whole milk (or half-and-half)
- 1/2 cup heavy cream (optional, but recommended)
- 2 cups sharp cheddar, freshly shredded
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt & pepper, to taste
- Optional: pinch cayenne or smoked paprika
🍽 Topping Ideas
- Crumbled bacon
- Extra shredded cheddar
- Dollop of sour cream or Greek yogurt
- Fresh chives or parsley
- Croutons
- Hot sauce or smoked paprika sprinkle
👩🍳 Step-by-Step Instructions
1. Prep the Potatoes
Peel and cube potatoes into ½-inch chunks. Rinse in cold water to remove starch and prevent gumminess. Set aside.
2. Sauté Onion & Garlic
In a large pot or Dutch oven, melt butter over medium heat. Sauté onions 5–7 minutes until soft and translucent. Stir in garlic and cook 1–2 minutes until fragrant.
3. Make the Roux
Sprinkle in the flour. Stir constantly for 1–2 minutes to cook off the raw flavor and form a golden roux.
4. Add Liquids & Simmer
Slowly whisk in broth, scraping up any browned bits. Bring to a simmer. Stir in potatoes. Simmer gently 15–20 minutes, covered, until fork-tender.
5. Blend (But Not Fully!)
Use an immersion blender to blend about 60% of the soup—leave some chunks.
Or transfer half to a blender, blend until smooth, then return to pot.
6. Add Dairy & Herbs
Lower heat. Stir in milk, heavy cream, parsley, chives, and thyme. Gently warm—do not boil.
7. Melt in the Cheese
Remove from heat. Gradually stir in cheddar, letting each handful melt before adding the next.
8. Season & Serve
Taste and adjust salt, pepper, and optional cayenne or paprika. Serve hot with garnishes of your choice.
🕒 Timing Breakdown
| Task | Time |
|---|---|
| Prep Ingredients | 20–25 mins |
| Cook & Simmer | 35–45 mins |
| Total Time | ~1 hour |
🥄 Serving Suggestions
Pair this hearty soup with:
- Crusty bread or sourdough
- Grilled cheese for the ultimate comfort combo
- Simple green salad for balance
- Garlic toast or pretzels for dipping
Or create a DIY Soup Bar with toppings so guests can customize their bowl.
🧠 Pro Tips for Success
💡 Always use freshly shredded cheese
Pre-shredded cheese has anti-caking agents that prevent smooth melting.
💡 Avoid boiling once dairy is added
Gentle heat keeps the texture silky and prevents curdling.
💡 Use Yukon Golds for best texture
They’re naturally creamy and buttery—ideal for blending.
💡 Don’t over-blend
Leave some potato pieces for that hearty, rustic feel.
❓ FAQ – Frequently Asked Questions
Can I make it vegetarian or vegan?
Yes! Use vegetable broth, olive oil, plant-based milk, and vegan cheddar.
Can I freeze this soup?
You can, but dairy-based soups may change texture. For best results, add dairy and cheese after thawing during reheating.
Can I make it ahead?
Definitely! This soup tastes even better the next day. Store in the fridge up to 4 days. Reheat gently on the stove.
How do I thicken or thin it?
- To thicken: Simmer uncovered or add a cornstarch slurry.
- To thin: Stir in a little extra milk or broth.
🧾 Nutrition Info (Approximate)
- Servings: 6
- Calories: 450–550 per serving
- Protein: ~15g
- Carbs: ~35–40g
- Fat: ~25–30g (depending on dairy)
Final Thoughts: Soup That Hugs You Back
This Hearty Cheddar Garlic Herb Potato Soup is more than just dinner—it’s a memory-maker, a mood-lifter, and a comfort food classic you’ll reach for again and again. Whether you serve it to guests, make it ahead for meal prep, or whip it up on a cold, lonely evening, it’s the kind of dish that makes everything feel just a little more right with the world.
✨ One spoonful, and you’ll understand.
