There are few things in life as comforting as a warm, creamy bowl of soup on a chilly day—and Cheddar Garlic Potato Soup nails it every single time. Imagine this: rain tapping against the window, your favorite blanket, and the smell of sautéed garlic and onions mingling with tender potatoes and fragrant herbs filling the air. That, my friends, is the moment magic happens.
I first whipped up this Hearty Cheddar Garlic Herb Potato Soup on a blustery autumn afternoon. One taste later, and my family was hooked. No talking, just appreciative murmurs and bowls scraped clean. It wasn’t just soup; it was edible comfort, a hug in a bowl, a reason to pause and savor.
The creamy texture, sharp cheddar punch, and aromatic herbs make this Cheddar Garlic Herb Potato Soup not only satisfying but utterly addictive. It’s become a go-to during long workdays, weekend brunches, or any time we crave a little edible happiness.
Why This Cheddar Garlic Potato Soup is Irresistible
Before we dive into chopping and simmering, let’s talk about why this recipe deserves a permanent spot in your rotation:
- Ultimate Comfort Food: The rich, creamy base paired with cheesy, garlicky goodness is pure nostalgia in a bowl.
- Flavor Explosion: Sharp cheddar, fresh herbs, and garlic create layers of taste that dance on your palate.
- Hearty and Filling: Potatoes make this soup substantial—perfect as a main course, especially alongside crusty bread.
- Easy to Make: Despite its complex flavor, it’s approachable for cooks at any level.
- Customizable: Swap cheeses, toss in extra veggies, or add spice—make it your own.
- Crowd-Pleaser: Perfect for weeknight dinners, casual parties, or soup bars. Kids and adults alike will devour it.
Ingredients You’ll Need
Gather fresh, high-quality ingredients for the best results:
Potatoes: 2.5 lbs Yukon Gold, peeled and cubed (~6-7 medium)
Fat: 4 tbsp unsalted butter OR 3 tbsp olive oil + 1 tbsp butter
Aromatics: 1 large yellow onion (finely chopped), 5-6 cloves garlic (minced)
Flour: 1/4 cup all-purpose flour (for thickening)
Liquid Base: 4 cups low-sodium chicken or veggie broth, 2 cups whole milk (or half-and-half), 1/2 cup heavy cream (optional)
Cheese: 2 cups sharp cheddar, freshly shredded
Herbs: 1 tbsp parsley, 1 tbsp chives, 1 tsp thyme
Seasoning: Salt, black pepper, optional cayenne or smoked paprika
Optional Garnishes: Crumbled bacon, extra cheddar, sour cream, chives, parsley, croutons
Step-by-Step: How to Make the Soup
1. Prep the Potatoes
Peel and cube Yukon Golds into ½-inch pieces. Rinse under cold water to remove starch—this keeps your soup from getting gummy.
2. Sauté Aromatics
Heat butter or oil in a large pot. Add onions and cook 5-7 minutes until translucent. Toss in garlic and sauté 1-2 minutes until fragrant. Don’t burn it!
3. Make a Roux
Sprinkle flour over onions and garlic, stir constantly 1-2 minutes to cook out raw flour taste. This will thicken the soup.
4. Add Liquids
Gradually whisk in broth, scraping the bottom for flavorful bits. Bring to a simmer.
5. Cook the Potatoes
Add cubed potatoes, cover, and simmer 15-20 minutes until tender. Stir occasionally.
6. Blend for Creaminess
Use an immersion blender to partially blend, leaving chunks for heartiness. Standard blender works too—blend half the soup at a time, carefully venting the lid.
7. Add Dairy and Herbs
Lower heat and stir in milk and cream. Add parsley, chives, and thyme. Heat gently; don’t boil.
8. Melt the Cheese
Remove from heat, add cheddar gradually, stirring until fully melted. Off-heat melting prevents graininess.
9. Season and Serve
Taste and adjust with salt, pepper, and optional cayenne. Garnish with bacon, extra cheese, chives, or croutons. Serve hot and watch it disappear.
Pro Tips for Soup Perfection
- Potato Choice Matters: Yukon Golds for creamy texture; Russets can be grainy if over-blended. Avoid waxy reds.
- Shred Your Own Cheese: Pre-shredded cheeses can be grainy due to anti-caking agents.
- Don’t Boil the Dairy: Gentle heating preserves creamy consistency.
- Partial Blending: Keeps soup hearty and satisfying.
- Fresh Herbs Rule: Add delicate herbs at the end for vibrant flavor; hearty herbs like thyme can go in earlier.
Variations to Try
- Vegetarian or Vegan: Swap broth, butter, and milk for plant-based alternatives. Use vegan cheddar.
- Spicy Kick: A pinch of cayenne or smoked paprika amps up the heat.
- Loaded Soup: Toss in cooked bacon, roasted veggies, or sautéed mushrooms.
- Extra Creamy: Add a dollop of sour cream or cream cheese before serving.
Serving Suggestions
- Toppings Bar: Cheese, crumbled bacon, sour cream, chives, croutons, paprika, pumpkin seeds.
- Perfect Sides: Crusty bread, garlic toast, grilled cheese, soft pretzels, or a simple green salad.
Storage and Leftovers
- Refrigerate: Store in airtight container up to 3-4 days. Reheat gently on stove; add splash of milk if thickened.
- Freeze: Cool completely, store in freezer-safe container up to 2 months. Thaw in fridge overnight and reheat slowly, adding dairy last for smooth texture.
FAQ
Q: Can I make this soup gluten-free?
A: Yes! Use gluten-free flour or cornstarch slurry to thicken.
Q: Can I use different potatoes?
A: Yukon Golds are ideal. Russets work, reds are less creamy.
Q: Can I make this ahead?
A: Absolutely. Prepare and refrigerate up to 3 days; reheat gently.
This Award Winning Potato Soup, part of Best Hearty Soup Recipes and perfect for Soup For Fall, combines creamy cheddar, garlicky aroma, and fresh herbs into one unforgettable bowl. It’s more than just Cheddar Garlic Herb Potato Soup—it’s comfort, warmth, and flavor all rolled into a single spoonful. Whether for weeknight dinners, Chowders And Soups gatherings, or exploring Soup Recipes Garlic, this recipe will quickly become a family favorite. Print
Creamy Cheddar Garlic Herb Potato Soup | Best Hearty Soup Recipes
- Category: Dinner
Ingredients
- Potatoes: 2.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes (roughly 6–7 medium potatoes)
- Fat: 4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter
- Aromatics:
- 1 large yellow onion, finely diced (about 1.5 cups)
- 5–6 garlic cloves, minced (≈ 2 tbsp)
- Thickener: ¼ cup all-purpose flour
- Liquids:
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk or half-and-half
- ½ cup heavy cream (optional, for extra richness)
- Cheese: 2 cups sharp cheddar, freshly shredded
- Herbs:
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Seasonings:
- 1 tsp salt, or to taste
- ½ tsp freshly ground black pepper, or to taste
- Pinch of cayenne or smoked paprika (optional)
- Optional Toppings:
- Crumbled cooked bacon
- Extra shredded cheddar
- Sour cream or Greek yogurt
- Additional fresh chives or parsley
- Crunchy croutons
Instructions
- Prep Your Potatoes
- Peel and cube the Yukon Golds into ½-inch pieces. Rinse them under cold water to remove extra starch—this keeps the soup from getting gluey. Set aside.
- Cook the Aromatics
- In a large pot or Dutch oven, melt your butter (or butter + olive oil combo) over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent.
- Add the Garlic
- Toss in the minced garlic and sauté 1–2 minutes until fragrant. Be careful not to burn it—it’ll turn bitter fast!
- Make the Roux
- Sprinkle the flour over the onion and garlic, stirring constantly for 1–2 minutes. This forms a roux that thickens your soup and cooks out raw flour flavor.
- Pour in the Liquids
- Slowly whisk in the broth a little at a time, scraping the bottom to loosen any browned bits. Continue until fully incorporated and smooth. Bring to a gentle simmer.
- Cook the Potatoes
- Add the cubed potatoes to the pot. Simmer over medium-low heat, covered, for 15–20 minutes until tender when pierced with a fork. Stir occasionally to prevent sticking.
- Blend for Creaminess
- For a luscious texture while keeping some potato chunks:
- Immersion Blender: Pulse directly in the pot until about 50–70% smooth.
- Standard Blender: Blend half the soup at a time, venting the lid with a kitchen towel to release steam. Return blended soup to the pot.
- Add Dairy and Herbs
- Lower the heat and stir in milk and cream gradually. Mix in parsley, chives, and thyme. Heat gently for 5 minutes—do not boil to avoid curdling.
- Melt the Cheese
- Remove from heat. Slowly add shredded cheddar a handful at a time, stirring until fully melted and smooth before adding more. This ensures a creamy, non-grainy cheese sauce.
- Season to Taste
- Add salt, black pepper, and optional cayenne or paprika. Taste as you go—the cheese already adds saltiness.
- Serve and Garnish
- Ladle the hot soup into bowls. Top with bacon, extra cheddar, chives, sour cream, or croutons. Serve immediately and enjoy that creamy, cheesy goodness!
Nutrition
- Calories: 450-550 kcal
