If you’re craving ultimate comfort in a bowl, look no further than this Hearty Cheddar Garlic Herb Potato Soup Recipe. Packed with tender Yukon Gold potatoes, bold garlic, fresh herbs, and sharp cheddar cheese, this soup brings together creamy textures and robust flavors that warm the soul. It strikes the perfect balance between velvety smoothness and satisfying chunkiness, making every spoonful a cozy hug in food form. Whether it’s a chilly evening or you just need a pick-me-up, this recipe will become your go-to for simple, comforting home cooking.

Hearty Cheddar Garlic Herb Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Hearty Cheddar Garlic Herb Potato Soup Recipe lies in its use of straightforward, essential ingredients. Each one plays a vital role in building flavor, texture, and color — from the creamy potatoes that provide body to the fresh herbs that brighten the dish.

Potatoes: Yukon Gold potatoes offer a buttery flavor and creamy texture that’s ideal for soup.
Unsalted Butter or Olive Oil + Butter: Adds richness and helps sauté the aromatics perfectly.
Yellow Onion: Brings a natural sweetness and depth when sautéed until soft.
Garlic: Infuses the soup with a warm, fragrant kick that complements potatoes beautifully.
All-Purpose Flour: Essential for thickening the soup naturally without heaviness.
Chicken or Vegetable Broth: The liquid base that carries all the flavors together nicely.
Whole Milk and Heavy Cream: Create the luscious, creamy mouthfeel that makes this soup irresistible.
Sharp Cheddar Cheese: Freshly shredded for the best melt and rich, tangy flavor.
Fresh Parsley, Chives, Thyme: These herbs brighten and freshen the soup’s flavor profile.
Seasonings: Salt, black pepper, and a pinch of cayenne or smoked paprika to add subtle heat and complexity.
Optional Garnishes: Bacon, extra cheese, sour cream, and croutons for texture and indulgence.

How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe

Step 1: Prepare and Rinse the Potatoes

Start by peeling your Yukon Gold potatoes and cutting them into uniform half-inch cubes. Rinsing the potatoes under cold water removes excess starch, which is the secret to avoiding a gummy soup texture. This simple prep ensures your soup will have that lovely, smooth-but-chunky consistency.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven over medium heat, melt your choice of butter or olive oil with butter. Add the finely chopped yellow onions and sauté gently until translucent and tender, about 5 to 7 minutes. This step builds the sweet, savory foundation for your soup’s flavor.

Step 3: Add the Garlic

Next, throw in the minced garlic and cook for just a minute or two. Garlic cooks quickly, so watch carefully to avoid burning—it should become wonderfully fragrant, enhancing the soup without bitterness.

Step 4: Make the Roux

Sprinkle the all-purpose flour evenly over the softened onions and garlic, stirring continuously for a minute or two. This gently cooks out the raw flour taste and creates a roux that thickens your soup naturally, giving it that satisfyingly rich body.

Step 5: Incorporate the Broth

Gradually whisk in the chicken or vegetable broth, adding a little at a time while scraping the pot’s bottom to loosen all those flavorful bits. Constant whisking prevents lumps, ensuring a smooth base. Bring this mixture to a gentle simmer before adding the potatoes.

Step 6: Cook the Potatoes

Stir in the cubed potatoes, cover, and let them simmer gently for 15 to 20 minutes until tender. You’ll know they’re ready when a fork pierces them easily. Stir occasionally to keep everything cooking evenly without sticking.

Step 7: Blend Half for Creaminess

Now comes the magic texture! Use an immersion blender to pulse about half to two-thirds of the soup until smooth, keeping some chunks for that hearty, rustic feel. If using a standard blender, carefully process half the soup and return it to the pot. This partial blending creates a velvety, yet chunky, consistency that makes every bite interesting.

Step 8: Add Milk, Cream, and Herbs

Turn heat to low and slowly pour in whole milk and heavy cream, stirring to combine. Toss in the fresh parsley, chives, and thyme. Let everything warm gently for 5 minutes without boiling to keep the dairy silky and the herbs fresh.

Step 9: Melt in the Cheddar Cheese

Remove the pot from heat before adding the shredded cheddar in batches. Stir continuously, allowing each handful of cheese to melt fully before adding the next. This off-heat method prevents the cheese from getting grainy and guarantees a smooth, rich finish.

Step 10: Season and Serve

Taste your soup and season with salt, freshly ground black pepper, and if you like, a pinch of cayenne or smoked paprika. Ladle into bowls and generously apply your favorite garnishes like crispy bacon, extra cheese, sour cream, or crunchy croutons for the ultimate comforting experience.

How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe

Garnishes

Adding garnishes transforms your simple soup into a feast for the senses. Crumbled cooked bacon delivers a smoky crunch, while additional cheddar cheese melts delightfully on top. A dollop of sour cream or Greek yogurt adds tang and creaminess, and fresh herbs or crunchy croutons bring freshness and texture contrasts that keep each bite exciting.

Side Dishes

This soup pairs beautifully with fresh bread or warm, buttered rolls to soak up every last drop. For a more substantial meal, serve alongside a crisp green salad or roasted vegetables for naturally balanced flavors and vibrant color on the plate.

Creative Ways to Present

For entertaining, serve the soup in hollowed-out bread bowls for rustic charm. Individual mini crock pots keep servings warm right at the table. Or go elegant with shallow soup bowls topped with a delicate herb sprig and a dusting of smoked paprika for that final wow factor.

Make Ahead and Storage

Storing Leftovers

After enjoying your hearty bowl, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. The flavors actually deepen as the soup rests, making your next meal just as satisfying.

Freezing

You can freeze this soup to keep the goodness on hand for busy days. Cool completely, then portion into freezer-safe containers. Frozen soup is best consumed within 2 months for optimal flavor and texture.

Reheating

To reheat, warm the soup gently on the stovetop over low heat, stirring often to prevent scorching. Add a splash of milk or broth if it thickens too much. Avoid microwaving at high power to keep its creamy texture intact.

FAQs

Can I use a different type of potato for this soup?

While Yukon Gold potatoes are preferred for their creamy texture and buttery flavor, you can use russet potatoes as a substitute. Just note that russets may yield a slightly fluffier soup, so the texture will change subtly.

Is it possible to make this soup vegetarian?

Absolutely! Use vegetable broth instead of chicken broth, and be sure to check that your cheese is vegetarian-friendly. The herbs and garlic pack plenty of flavor without any meat-based ingredients.

What can I use if I don’t have fresh herbs?

Dried herbs work in a pinch—substitute about one-third the amount of fresh herbs called for. Add dried herbs when you add the broth so they have time to rehydrate and release their flavors fully.

How do I keep the cheese from clumping in the soup?

Remove the soup from heat before stirring in cheese and add it gradually in small handfuls. Stir continuously until melted. This prevents the cheese from seizing up and ensures a smooth, creamy consistency.

Can I make this soup vegan?

With some tweaks, yes! Use plant-based butter or olive oil, a non-dairy milk such as oat or cashew milk, a thickener like cornstarch instead of flour, and dairy-free cheddar-style shreds. The flavor won’t be quite the same but still delicious in its own right!

Final Thoughts

I can’t recommend this Hearty Cheddar Garlic Herb Potato Soup Recipe enough for anyone seeking that perfect bowl of comfort. It’s remarkably easy to make yet impressively rich and satisfying. Once you try it, it will quickly feel like an old friend on your dinner table. So grab those potatoes, fire up your stove, and treat yourself to this cozy, cheesy delight!

Hearty Cheddar Garlic Herb Potato Soup Recipe

★★★★★

5.2 from 26 reviews

Author: anna
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Hearty Cheddar Garlic Herb Potato Soup is a rich, comforting blend of creamy potatoes, sharp cheddar cheese, and fresh herbs. Perfect for chilly days, it combines Yukon Gold potatoes with a flavorful roux, sautéed aromatics, and a creamy dairy base for an indulgent yet homey soup. Topped with optional garnishes like crumbled bacon and extra cheese, this soup is a crowd-pleaser and easy to customize.

Instructions

Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch – this helps prevent the soup from becoming gummy. Set aside.
Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned.
Add the Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will help thicken the soup.
Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
Blend for Creaminess (Partial): Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options: Immersion Blender: Carefully insert an immersion blender into the pot. Pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some noticeable potato pieces intact. Be cautious of hot splatters. Standard Blender: Carefully ladle about half of the soup (including solids and liquid) into a standard blender. Secure the lid tightly, but remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup. Warning: Blending hot liquids can be dangerous; never fill the blender more than halfway and always vent the lid.
Incorporate Dairy and Herbs: Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes – do not let it boil after adding the dairy, as this can cause it to curdle.
Melt the Cheese: Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
Season to Perfection: Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember that the cheese adds saltiness, so season gradually.
Serve Hot: Ladle the hot, creamy soup into bowls. Garnish generously with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

Notes

For best texture, rinse potatoes to remove excess starch before cooking.
Use freshly shredded cheddar cheese for smoother melting and better flavor.
If you prefer a richer soup, use half-and-half instead of whole milk and include the heavy cream.
Be careful when blending hot soup to avoid burns and blender damage.
Adjust seasoning gradually, especially salt, as cheese adds saltiness.
Optional garnishes add texture and visual appeal but are not required.
This soup reheats well; store leftovers in airtight container in refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop, Sautéing, Simmering, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1 1/2 cups)
Calories: 500
Sugar: 6 g
Sodium: 600 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 70 mg

Keywords: potato soup, cheddar cheese soup, garlic potato soup, creamy potato soup, herb potato soup, comfort food