This Hearty Cheddar Garlic Herb Potato Soup is the ultimate bowl of comfort. I created it on a chilly autumn day when the weather demanded something warm, creamy, and deeply satisfying. What started as a cozy kitchen experiment turned into a staple in my household. It’s everything I crave in a comforting meal – creamy potatoes, a punch of garlic, fragrant herbs, and that bold sharpness of cheddar cheese that pulls everything together.
Why You’ll Love This Recipe
This soup hits all the right notes – comfort, depth of flavor, and ease of preparation. Here’s why I always find myself returning to this recipe:
Comfort in a Bowl: Creamy, rich, and hearty, this soup wraps me up like a warm blanket.
Flavor-Packed: I love how the garlic, cheddar, and fresh herbs layer together beautifully.
Satisfying: It’s filling enough to serve as a main course, especially with some crusty bread.
Beginner-Friendly: Despite the depth of flavor, the steps are straightforward and manageable.
Customizable: I can easily tweak it depending on what I have on hand – switching up the herbs or cheese, adding veggies, or playing with spice levels.
Always a Hit: Whether it’s family dinner or a casual get-together, everyone seems to ask for seconds.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces
Pinch of cayenne pepper or smoked paprika (optional)
Optional Garnish
Extra shredded cheddar cheese
Sour cream or Greek yogurt
More fresh chives or parsley
Croutons
Directions
Prep the Potatoes: I peel and cube the Yukon Gold potatoes, then rinse them in cold water to remove excess starch.
Sauté the Aromatics: In a large pot over medium heat, I melt the butter and sauté the onion until it’s soft and translucent – about 5-7 minutes.
Add Garlic: I stir in the garlic and cook it for another 1-2 minutes, being careful not to let it burn.
Make a Roux: I sprinkle in the flour, stirring constantly for 1-2 minutes to create a thick base.
Add Broth Gradually: I slowly whisk in the broth, a bit at a time, until it’s smooth and simmering.
Cook the Potatoes: I add the potatoes to the pot, cover it, and let them simmer for 15-20 minutes until they’re fork-tender.
Blend for Texture: I blend about half the soup using an immersion blender (or a countertop blender for a smoother finish), leaving some chunks for that hearty texture.
Add Dairy and Herbs: On low heat, I stir in the milk, cream, parsley, chives, and thyme. I let it warm gently without boiling.
Melt the Cheese: Off the heat, I slowly mix in the shredded cheddar, letting it melt completely before adding more.
Final Seasoning: I season the soup with salt, pepper, and a pinch of cayenne or paprika if I want a little kick.
Serve: I ladle the soup into bowls and top with extra cheese, a dollop of sour cream, croutons, or fresh herbs.
Servings and timing
Servings: 6–8 servings
Preparation Time: 20–25 minutes
Cooking Time: 35–45 minutes
Total Time: About 1 hour
Variations
Vegetarian: I use vegetable broth for a meat-free version.
Vegan: I use olive oil, plant-based milk, dairy-free cream, and vegan cheese.
Spicy: I add a diced jalapeño with the onions or increase the cayenne.
Loaded Style: I top it with sour cream, cheddar, and chives for a loaded baked potato flavor.
Thinner or Thicker: I adjust the consistency with more broth to thin it or a cornstarch slurry to thicken it.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It does thicken a bit, so when reheating, I stir in a splash of milk or broth. I always reheat it gently on the stovetop over low heat to keep the dairy from curdling.
Freezing is possible, though I find the texture of the potatoes and dairy can change. If I plan to freeze, I often leave out the dairy and cheese, adding them when reheating after thawing.
FAQs
Can I make this soup vegetarian or vegan?
Yes. For vegetarian, I use vegetable broth. For vegan, I switch to olive oil, plant-based milk and cream, and dairy-free cheese that melts well.
What potatoes are best for this soup?
I prefer Yukon Golds for their creamy texture. Russets work too but can become grainy if over-blended. I avoid waxy potatoes like red potatoes since they don’t break down well for creamy soups.
How do I thicken or thin the soup?
To thicken, I simmer longer before adding dairy or stir in a cornstarch slurry. To thin, I add more broth or milk and warm gently.
Can I freeze the soup?
Yes, but I do so carefully. I cool it completely, store it in a freezer-safe container, and thaw it overnight in the fridge. I reheat slowly on the stovetop, whisking often, and sometimes add fresh milk or cream to bring it back to life.
Can I make it ahead?
Absolutely. I often make it a day or two in advance and refrigerate. When reheating, I add a splash of milk or broth if it’s thickened too much and warm it slowly on the stove.
Conclusion
This Hearty Cheddar Garlic Herb Potato Soup is more than just a comforting dish – it’s a reliable, soul-warming meal I keep in my rotation during the colder months. Whether I’m curled up with a bowl on the couch or serving it to guests, it always delivers rich flavor and cozy vibes. With its creamy base, garlicky goodness, and herby finish, this is the kind of soup that satisfies deeply and disappears fast.
