Few things beat a warm, cheesy bowl of potato soup on a chilly evening. This cheddar garlic herb potato soup is creamy, comforting, and packed with flavor. With tender potatoes, sharp cheddar cheese, garlic, and fresh herbs, it’s a hearty meal that feels like a hug in a bowl.
It’s easy to prepare in one pot, making it perfect for busy weeknights, cozy weekends, or family gatherings.
Why You’ll Love This Recipe
- Cheesy & Flavorful – Sharp cheddar and garlic add bold flavor.
- Hearty & Filling – Potatoes make this soup satisfying on its own.
- One-Pot Comfort – Easy cleanup, simple ingredients, big flavor.
- Perfect for Cold Weather – A go-to soup for fall and winter.
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 4–5 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- 1 ½ cups shredded sharp cheddar cheese
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish
Optional toppings: extra cheddar, croutons, bacon bits
Instructions
- Sauté aromatics. In a large pot, melt butter over medium heat. Add onion and cook until soft. Stir in garlic and cook for 1 minute.
- Cook potatoes. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Blend for creaminess. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Add dairy and cheese. Stir in milk, cheddar cheese, thyme, and rosemary. Season with salt and pepper. Let simmer until cheese is melted and soup is creamy.
- Serve. Ladle into bowls and garnish with parsley, chives, or your favorite toppings.
Tips for Success
- Cheese choice: Use sharp cheddar for the most flavor.
- Texture: Blend more for a smooth soup, less for a chunky style.
- Thickening: Add 1 tbsp flour with butter and onion for a thicker soup.
- Storage: Keeps in the fridge for up to 4 days; reheat gently.
Variations
- Loaded Potato Soup – Add bacon, sour cream, and green onions.
- Extra Veggies – Stir in carrots, celery, or spinach.
- Spicy Twist – Add crushed red pepper or jalapeños.
- Lighter Version – Use low-fat milk and less cheese.
Serving Ideas
- With crusty bread for dipping.
- As a starter before roasted chicken or steak.
- In bread bowls for a restaurant-style presentation.
- Topped with crunchy croutons or bacon.
Cheddar Garlic Herb Potato Soup
Ingredients
Equipment
Method
- In a large pot, melt butter over medium heat. Add onion and sauté until soft. Add garlic and cook for 1 minute.
- Add potatoes and broth. Bring to a boil, then reduce heat and simmer 15 minutes until potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some chunks.
- Stir in milk, cheddar cheese, thyme, and rosemary. Season with salt and pepper.
- Simmer gently until cheese is melted and soup is creamy. Ladle into bowls and garnish with parsley, chives, or toppings of choice.
Nutrition
Notes
From your stove to our hearts
share your delicious take!FAQs – Cheddar Garlic Herb Potato Soup
Can I make this soup vegetarian?
Yes — use vegetable broth instead of chicken broth.
Can I freeze this soup?
It’s best fresh, but you can freeze. Reheat slowly to avoid separation.
Can I use other cheeses?
Yes, Gruyère, Monterey Jack, or Fontina also work well.
Do I need to peel the potatoes?
Not necessarily. Leaving the skin on adds texture and nutrients.
Do I need to peel the potatoes?
Not necessarily. Leaving the skin on adds texture and nutrients.
Do I need to peel the potatoes?
Not necessarily. Leaving the skin on adds texture and nutrients.
Final Thoughts
This Cheddar Garlic Herb Potato Soup is creamy, cheesy, and filled with comforting flavor. Whether you serve it for a family dinner, a cozy night in, or as part of a holiday spread, it’s a recipe that always satisfies.
Simple to make, endlessly customizable, and truly delicious — this soup will quickly become a seasonal favorite.