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This Hearty Cheddar Garlic Herb Potato Soup is one of those recipes that feels like a warm embrace in a bowl.

I remember the first time I made this dish perfectly on a windy fall day. The rain was hammering on the windows, the wind was howling a little, and the whole house slowly filled with the most soothing smell you can imagine: sautéed garlic and onions mixed with simmering potatoes and fragrant herbs. When I eventually served steaming bowls to my family, the stillness that followed the first spoonful spoke a lot. People closed their eyes, murmured their thanks, and scraped their bowls clean. It was a hit right away. It wasn’t just soup; it was a mix of comfort, warmth, and happiness. The creamy texture, the sharp bite of cheddar, the strong smell of garlic, and the fresh taste of herbs all work together to make a flavor that is both familiar and excitingly strong. Since then, it’s been a regular part of our home. We ask for it a lot in the winter, after hard days, or whenever we just need something to eat that makes us feel better. You want to cozy up on the couch with a warm blanket and a good book when you eat this soup.

Why You’ll Love This Cheddar Garlic Herb Potato Soup

Before we get into the details (or should I say, potatoes and cheese?) of this recipe, let’s talk about why this soup should always be on your list of things to make.

This soup is the ultimate comfort food. Its creamy, rich texture and flavors that are familiar and delightful make you feel warm and nostalgic.
Flavor Explosion: This isn’t just a plain potato soup. The sharp cheddar gives it a tangy depth, the lots of garlic give it a strong bite, and the carefully chosen mix of herbs adds freshness and complexity.
This soup is true to its name: it’s hearty and filling. The potatoes make it very full, so it’s great as a main dish, especially with some crusty bread.
It’s not too hard to make: The flavor is complicated, but the cooking technique is simple, so even rookie cooks can do it.
You can change this recipe to fit your tastes. You may simply change the ingredients to suit your tastes. For example, you could use different vegetables, change the cheese, or add some spice.
Crowd-Pleaser: This soup is loved by practically everyone, whether you’re making it for your family on a weekday or for visitors at a casual get-together. People of all ages love its cheesy, delicious goodness.

Ingredients

2.5 lbs (approximately 1.1 kg) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 6–7 medium potatoes)
Fat: 4 tablespoons of unsalted butter or 3 tablespoons of olive oil and 1 tablespoon of butter
Aromatic scents:
- 1 big yellow onion, cut very small (approximately 1.5 cups)
- 5–6 cloves of garlic, chopped up (approximately 2 teaspoons)
- 1/4 cup of all-purpose flour (this helps the soup get thicker)
Base of Liquid:
- 4 cups (32 fl oz / 950 ml) of low-sodium chicken or veggie broth
- 2 cups (16 fl oz/475 ml) of whole milk (or half-and-half for more creaminess)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, although for the best creaminess, you should use it)
Cheese:
- 2 cups (approximately 8 oz / 225g) of sharp cheddar cheese that you just shredded (don’t use pre-shredded cheese because it doesn’t melt as well)
Herbs:
- 1 tablespoon of fresh parsley, chopped very small
- 1 tablespoon of fresh chives, cut very small
- 1 teaspoon of fresh thyme leaves (or 1/2 teaspoon of dried thyme)
Seasoning:
- 1 teaspoon of salt (or more if you want)
- 1/2 teaspoon of freshly ground black pepper (or to taste)
- A pinch of cayenne pepper or smoked paprika (optional, for a little warmth)
Optional garnish:
- Bacon that has been cooked and crumbled
- More shredded cheddar cheese
- Greek yogurt or sour cream
- More fresh parsley or chives
- Croutons

Instructions

Get the Potatoes Ready: Peel the Yukon Gold potatoes and cut them into ½-inch cubes that are all the same size. To get rid of extra starch, rinse the diced potatoes under cold water. This keeps the soup from getting sticky. Put it away.
Put a big pot or Dutch oven over medium heat and sauté the aromatics. Put in the butter (or a mix of olive oil and butter). Add the finely chopped yellow onion when the butter is melted and bubbling. Stir the onions every now and then as they cook for 5 to 7 minutes, or until they are tender and see-through but not brown.
Add the garlic: Add the minced garlic to the saucepan and heat for another minute or two, stirring all the time, until it smells good. Be careful not to burn the garlic, or it will taste bad.

To make the roux, sprinkle the all-purpose flour over the onions and garlic that have been sautéed. Keep stirring and heat for one to two minutes. This gets rid of the raw flour taste and makes a roux, which will help the soup get thicker.
Add the liquids: Slowly whisk in the chicken or vegetable broth, a little at a time, making sure to scrape the bottom of the pot to release any tasty browned pieces (fond). Constantly whisking keeps lumps from developing. Once all the broth is mixed in and the mixture is smooth, bring it to a boil.
Add the washed and drained potato cubes to the pot to cook. Mix well. Turn the heat back up to medium-low and let the mixture simmer again. Put a lid on the saucepan and let it stew for 15 to 20 minutes, or until the potatoes are extremely soft and can be easily penetrated with a fork. To keep things from sticking, stir every now and then.
Blend for Creaminess (Partial): Now it’s time to make the creamy texture that you love while leaving some potato pieces in for heartiness. You can choose from two options:
- Immersion Blender: Put an immersion blender in the pot very carefully. Pulse the soup a few times until it is smooth and combined, but still has some potato parts that are easy to see. Watch out for hot splatters.
- regular Blender: Carefully pour about half of the soup, solids and liquid, into a regular blender. Make sure the lid is on securely, but take off the center cap and cover the hole with a folded dish towel to let the steam out. Mix until smooth. Put the blended soup back in the saucepan with the rest of the chunky soup.
  Warning: Mixing hot liquids can be harmful. Never fill the blender more than halfway, and always leave the lid open.
Add dairy and herbs, then turn the heat down to low. If you’re using whole milk (or half-and-half) and heavy cream, slowly pour them in while stirring all the time. Add the fresh chives, parsley, and thyme (or dried thyme) to the mix. Mix well. Let the soup heat through slowly for about five minutes. Don’t let it boil after you add the dairy, or it can curdle.
To melt the cheese, take the pot off the heat completely. Add the shredded sharp cheddar cheese a handful at a time, stirring constantly until each handful is well melted and mixed in before adding the next. Adding cheese off the heat keeps it from being gritty or hard.
Taste the soup and add plenty of salt, freshly ground black pepper, and a little cayenne pepper or smoky paprika if you want. Keep in mind that the cheese makes things salty, so add salt slowly.
Serve hot: Pour the hot, creamy soup into dishes. Add a lot of your favorite toppings, like crumbled bacon, additional cheese, sour cream, fresh chives, or croutons. Have fun right away!

Estimated Nutritional Information

Please keep in mind that these numbers are only estimates and may change depending on the precise ingredients used (for example, the type of broth, the fat content of the milk and cheese, and any optional additives).

Servings: This dish makes around 6 to 8 servings.
Calories per Serving (Approximate): 450 to 550 calories per serving, depending on 6 servings that include whole milk and heavy cream.

Warning: To get the most accurate nutritional information, use an online recipe calculator with the exact brands and amounts of the ingredients you have.

When to Make Your Soup

Knowing how long it will take to prepare your food helps you plan.

Time to Prepare: 20 to 25 minutes (including peeling and cutting vegetables and shredding cheese)
Time to cook: 35 to 45 minutes, which includes sautéing, simmering, combining, and finishing.
Total Time: About 55 minutes to 1 hour and 10 minutes

Serving Suggestions

This Hearty Cheddar Garlic Herb Potato Soup is great on its own, but adding the correct sides and toppings can make it even better:

Tons of Toppings (Make a Topping Bar!):

Crispy Bacon Bits: Adds a salty, smoky crunch.
Extra Shredded Cheddar: Because more cheese is usually better!
A dollop of sour cream or plain Greek yogurt gives it a tangy taste and makes it creamier.
Freshly Chopped Chives or Green Onions: For a fresh, oniony taste.
Fresh parsley adds color and freshness.
Store-bought or homemade croutons add texture.
A Drizzle of Hot Sauce: For people who prefer things spicy.
A sprinkle of smoked paprika adds color and smokiness.
Toasted Pepitas (Pumpkin Seeds): For a crunchy, nutty taste.

Perfect Side Dishes:

Crusty bread is a must for dipping! A substantial whole-wheat loaf, sourdough, or a French baguette are all great options.
Garlic bread or cheese toast: These two foods make the soothing flavors even stronger.
A light salad with vinaigrette dressing is a nice change from the heavy soup.
A grilled cheese sandwich is a popular side dish for a truly sumptuous and comforting supper (soup and sandwich).
Soft pretzels are great for dipping.
Dinner Rolls: Soft, buttery rolls are always a hit.

Pro Tips for the Best Soup

Potato Power: Yukon Gold potatoes are a great choice since they have a naturally creamy texture and a buttery flavor that goes well with the cheese and herbs. Russets can also work, but if you combine them too much, they can be a little grainier. Red potatoes and other waxy potatoes don’t break down as well for a creamy soup, so stay away from them.
Cheese Choice & Technique: Always shred cheese from a block yourself! Some pre-shredded cheeses have anti-caking chemicals, including cellulose, that stop them from melting smoothly, which makes them gritty. Sharp or extra-sharp cheddar goes best with the potatoes and garlic. Don’t forget to add the cheese off the heat so it doesn’t get too hot or oily.
Don’t boil the dairy. After you add the milk, half-and-half, or heavy cream, keep the soup on low heat. If you boil dairy, it can curdle, which will spoil the smooth, creamy texture you’re going for. All you need to do is warm it up a little.
Blend Wisely: Don’t blend the whole soup smooth if you want the ideal texture, which is creamy but still has some body. Pulsing an immersion blender a few times or mixing only half of the soup in a regular blender leaves little bits of potato that make the soup feel “hearty.”
Fresh herbs are better than dried herbs, although you can use dried herbs in a pinch (approximately 1/3 of the amount of fresh). To keep their vibrant flavor and color, add delicate fresh herbs like parsley and chives near the end of the cooking process. You can add heartier fresh herbs like thyme a little earlier, along with the potatoes. If you use dried thyme, add it to the broth so that its taste can mix with the liquid.

Questions That Are Often Asked (FAQ)

Q: Is it possible to make this soup vegan or vegetarian?: A: Yes, of course! To make it vegetarian, just use vegetable broth instead of chicken stock. If you want a vegan version, use olive oil instead of butter, vegetable broth, a creamy, unsweetened plant-based milk (such oat milk or soy milk), full-fat coconut milk or a vegan heavy cream substitute instead of dairy milk/cream, and a good quality vegan cheddar-style shred. Make sure that your vegan cheese melts well.
Q: Is it okay to use different kinds of potatoes?: A: Yes, however the texture will be different. Yukon Golds are great for making things creamy. Russet potatoes are also good; they make the dish airy, but be cautious not to mix them too much because they can get gummy. If you want a creamy soup base, don’t use waxy potatoes like red or fingerling potatoes because they maintain their shape too well.
Q: How can I make the soup thicker or thinner?: A: To make it thicker, you can let it simmer without a lid for a bit longer (before adding dairy or cheese) to let some of the liquid evaporate. Another option is to whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to produce a slurry. Then, add it to the soup that is simmering (before adding dairy or cheese) and cook for a minute until it thickens. To make it thinner, just add a bit more broth or milk and whisk it in until you get the right consistency. Heat it gently through.
Q: Is it okay to freeze this potato soup?: A: Yes, but there is a catch. When you defrost soups with dairy and potatoes, they can sometimes change texture, becoming a little gritty or divided. For the greatest results, let the soup cool fully before putting it in the freezer. Put in containers that are airtight and suitable for the freezer, allowing some space at the top for expansion. Let it thaw in the fridge overnight. Reheat slowly on the stove over low heat, stirring often. To get the creaminess back, you might have to whisk it hard or perhaps add a little milk or cream while it’s reheating. If you can, don’t reheat in the microwave. Sometimes, adding the cheese and dairy after thawing and while reheating works better, but it modifies the way the dish was made in the first place.
Q: Is it possible to make this soup ahead of time?: A: Yes, you may make this soup ahead of time. Make the soup according to the directions, then allow it to cool all the way down before putting it in an airtight container in the fridge for up to three to four days. Gently reheat on the stovetop over medium-low heat, stirring now and again, until it is hot all the way through. Don’t boil. It may get thicker after it cools down, so you might need to add a little milk or broth to thin it down. If you can, add fresh herbs right before serving.