Hearty Cheddar Garlic Herb Potato Soup Recipe

Hey y’all! If you’re craving a soul-warming, creamy bowl of comfort, this Hearty Cheddar Garlic Herb Potato Soup Recipe is exactly what you need. Packed with tender potatoes, sharp cheddar cheese, aromatic garlic, and fresh herbs, this soup is perfect for chilly nights, family dinners, or an impressive starter at your next get-together. The flavor is rich and luscious, with every spoonful delivering cheesy goodness and herby fragrance. Let’s get cooking!

Why You’ll Love This Hearty Cheddar Garlic Herb Potato Soup Recipe

• Super creamy texture with melty cheddar and silky potatoes.
• Bold, garlicky-herb flavor that feels like a warm hug.
• Easy one-pot recipe—minimal cleanup required!
• Customizable for vegetarians or meat lovers alike.
• Perfect for meal prepping and tastes even better the next day.

Ingredients for Hearty Cheddar Garlic Herb Potato Soup Recipe

• 2 lbs (900g) Yukon Gold potatoes, peeled and diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups (1L) low-sodium chicken or vegetable broth
• 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream
• 2 cups (200g) sharp cheddar cheese, shredded
• 1/2 cup (25g) fresh parsley, chopped
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 tsp dried rosemary
• 1/2 tsp black pepper
• 1 tsp salt (more to taste)
• Optional: 4 slices cooked bacon, crumbled, for garnish
• Optional: extra shredded cheddar, chopped chives, or sour cream for serving

Directions: How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe

Step 1: Sauté Aromatics

1. In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 2: Build the Base

3. Sprinkle flour over the onion and garlic, stirring constantly for 2-3 minutes to form a light roux (it’ll look pale and thick).
4. Slowly pour in the chicken or vegetable broth while whisking to avoid lumps, then add potatoes, thyme, rosemary, salt, and pepper.

Step 3: Simmer and Soften

5. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until potatoes are fork-tender.

Step 4: Creamy Finish

6. Stir in the milk and heavy cream. Using a potato masher or immersion blender, mash some (but not all) of the potatoes in the pot for a chunky-creamy texture.
7. Add cheddar cheese and parsley, stirring until the cheese has melted into the soup.
8. Taste and adjust seasoning if needed.

Step 5: Serve and Garnish

9. Ladle the hot soup into bowls. Top with crumbled bacon, extra cheddar, chives, or a dollop of sour cream as desired.
10. Serve immediately and enjoy!

Notes for the Best Hearty Cheddar Garlic Herb Potato Soup Recipe

• For a richer flavor, use homemade chicken broth (learn how here).
• If you prefer a super-smooth soup, use a high-powered blender; just be careful blending hot liquids (tips for safe blending).
• Yukon Gold potatoes hold their shape nicely and deliver a buttery texture, but you can substitute Russet potatoes in a pinch.

Variations for Hearty Cheddar Garlic Herb Potato Soup Recipe

• Vegetarian: Swap chicken broth for vegetable broth and skip the bacon garnish.
• Extra Protein: Stir in cooked, shredded rotisserie chicken during the last 5 minutes of simmering.
• Spicy Kick: Add a diced jalapeño with the onions, or sprinkle in some smoked paprika and cayenne.

Required Equipment

• Dutch oven or large soup pot
• Sharp knife and cutting board
• Wooden spoon or spatula
• Potato masher or immersion blender
• Ladle

Storage Instructions for Hearty Cheddar Garlic Herb Potato Soup Recipe

• Let soup cool completely before transferring to an airtight container.
• Refrigerate for up to 4 days; reheat gently over medium-low heat, stirring often.
• Freeze in freezer-safe containers for up to 2 months (thaw overnight in fridge before reheating; note texture may be slightly less creamy after freezing).

Pairings & Serving Recommendations

• Serve with crusty artisan bread or homemade garlic knots.
• Pair with a crisp green salad or roasted vegetables.
• For a heartier meal, add a classic grilled cheese on the side.

Pro Tips for the Perfect Hearty Cheddar Garlic Herb Potato Soup Recipe

• Grate your own cheese for the creamiest melt; pre-shredded cheese can be coated and melt less smoothly (see why here).
• Don’t over-blend—leaving some potato chunks adds rustic texture.
• Let the soup sit for 10 minutes before serving to help flavors meld.

FAQ: Hearty Cheddar Garlic Herb Potato Soup Recipe

Can I make this soup gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend, or thicken with cornstarch.

What’s the best potato for this soup?

Yukon Gold potatoes deliver the best creamy texture, but Russets work well if that’s what you have on hand.

How do I store and reheat leftovers?

Store in the fridge for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk or broth if the soup is too thick.

★★★★★ 4.70 from 64 ratings

Hearty Cheddar Garlic Herb Potato Soup Recipe

yield: 6 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A comforting and creamy potato soup loaded with sharp cheddar cheese, aromatic garlic, and fresh herbs. Perfect for a cozy dinner or lunch, this hearty soup is easy to make and full of rich, savory flavors.

🖨️ Print Pin Recipe

Ingredients

• 2 lbs russet potatoes, peeled and diced
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

1. 1
   In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 4 minutes.
2. 2
   Stir in the minced garlic, dried thyme, and diced potatoes. Cook for 2 minutes until fragrant.
3. 3
   Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
4. 4
   Using a potato masher or immersion blender, partially mash the potatoes in the pot to reach your desired soup consistency.
5. 5
   Stir in the milk and shredded cheddar cheese. Cook over low heat, stirring, until the cheese is melted and the soup is creamy.
6. 6
   Season with salt and black pepper to taste. Garnish with fresh parsley before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 11gg

Fat: 14gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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