Ah, the magic of a cozy kitchen bubbling with the warmth of a simmering soup! This Hearty Cheddar Garlic Herb Potato Soup is a cherished recipe that dances around my kitchen every fall as the leaves turn and the air grows crisp. One chilly afternoon, I found myself yearning for comfort food that would envelop me like a soft, wooly blanket. I grabbed a few ingredients I had on hand and, driven by a whim, began an adventure that led to a pot full of creamy, dreamy goodness. As the aroma of sautéed garlic and onions wafted through my home, I knew I was onto something special. This soup has become a staple in my kitchen, delivering cozy vibes and spirited delight that make it perfect for gatherings or quiet nights in. I can hardly wait for you to create your version at home!

Why You’ll Love This Recipe

• Simple Ingredients: Common pantry staples make this soup easy to throw together.
• Comfort in a Bowl: Rich, creamy, and packed with cheesy flavor—perfect for those chilly evenings!
• Customizable: Add your favorite herbs or garnishes to make it truly your own.
• Crowd-Pleaser: Ideal for family dinners or gatherings; everyone will be coming back for seconds!
• Make-ahead Friendly: Perfect for meal prep; just reheat and enjoy later!
• Leftover Magic: This soup is just as delicious the next day and can be transformed into different meals.

Recipe Snapshot

| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|—————|—————|————–|————-|————–|——-|————-|
| Soup | American | 15 minutes | 30 minutes | 45 minutes | 6 servings | Easy |

Ingredients

• 
  

  Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)
  Tip: Yukon Golds offer a creamy texture that’s simply delightful in soup!

  
  
• 
  

  Fat: 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
  Tip: Choose butter for a richer flavor, or olive oil for a lighter touch.

  
  

• Aromatics:

  • 
    

    1 large yellow onion, finely chopped (about 1.5 cups)
    Tip: The sweeter the onion, the better the base!

    
    
  • 
    

    5-6 cloves garlic, minced (about 2 tablespoons)
    Tip: Fresh minced garlic gives a warm, aromatic hug to the soup!

    
    
• 
  

  Flour: 1/4 cup all-purpose flour
  Tip: This will help thicken the soup to that luscious, creamy consistency.

  
  

• Liquid Base:

  • 
    

    4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
    Tip: Use homemade broth if you have it—so much more flavor!

    
    
  • 
    

    2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
    Tip: Half-and-half adds an indulgent creaminess that’s hard to resist!

    
    
  • 
    

    1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)
    Tip: This is where creamy dreams are made!

    
    
• 
  

  Cheese: 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded
  Tip: Always shred your own cheese for the best melty texture!

  
  

• Herbs:

  • 
    

    1 tablespoon fresh parsley, finely chopped
    Tip: Parsley adds a burst of color and flavor!

    
    
  • 
    

    1 tablespoon fresh chives, finely chopped
    Tip: Chives keep the soup bright and fresh!

    
    
  • 
    

    1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
    Tip: Thyme adds a nice earthy depth.

    
    

• Seasoning:

  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper, freshly ground (or to taste)
  • Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)

• Optional Garnish:

  • Cooked crumbled bacon
  • Extra shredded cheddar cheese
  • Sour cream or Greek yogurt
  • More fresh chives or parsley
  • Croutons
    Tip: Get creative with garnishes for added texture and flavor!

Full recipe card is below.

How to Make It

Step 1: Prep 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.

Step 2: 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.

Step 3: 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.

Step 4: Make 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.

Step 5: Add the Broth

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.

Step 6: 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.

Step 7: Blend for Creaminess

Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options:
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!

Step 8: Add 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.

Step 9: Add 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.

Step 10: Season and Serve

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. Ladle the hot, creamy soup into bowls and garnish generously with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

Pro Tips for Success

• Quality Ingredients Matter: Go for full-fat dairy and freshly shredded cheese for rich flavor and texture.
• Don’t Rush: Give the onion and garlic time to sauté; that’s where flavor really builds!
• Save the Bacon Fat: If you fancy a little crispy bacon, cook it first and use the fat to sauté the onions for extra flavor.
• Check Seasoning: Always taste your soup before serving—it’s key to balance!

Flavor Variations

• Cheesy Broccoli: Toss in some steamed broccoli florets for a classic twist.
• Spicy Kick: Add diced jalapeños for a fiery flavor.
• Herbaceous Touch: Experiment with rosemary or dill for a unique flavor profile.

Serving Suggestions

This hearty soup is perfect alongside a warm crusty bread or a fresh garden salad. For drinks, a crisp white wine or even a refreshing iced tea makes for a lovely pairing. Serve it in rustic bowls topped with freshly baked croutons for extra texture!

Make-Ahead & Storage

You can easily make the soup a day in advance and store it in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove, stirring frequently.

Leftovers

If you have any leftovers, get creative! Use them as a filling for baked potatoes, or fold them into a creamy pasta dish for an easy lunch.

Freezing

Yes, this soup can be frozen! Just let it cool completely, then transfer to freezer-safe containers. It can last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.

Reheating

Reheat over low heat on the stovetop or in the microwave until warmed through, stirring often to maintain the creamy texture. You might need to add a splash of milk if it thickens too much.

FAQs

Can I make this soup vegan?
Absolutely! Use vegetable broth and replace the cream and cheese with plant-based alternatives.

What if I don’t have fresh herbs?
You can use dried herbs—just remember to adjust the quantities since dried herbs have a more concentrated flavor.

Can I use other types of potatoes?
Yukon Golds are best for this soup’s texture, but Russets can be used as well. Just be aware that it will give a slightly different flavor!

What if I don’t have a blender?
You can use an immersion blender directly in the pot for a smoother consistency, or mash some of the potato chunks with a potato masher for a rustic feel.

Final Thoughts

I know you’re going to love this Hearty Cheddar Garlic Herb Potato Soup as much as I do! It’s like a hug in a bowl—creamy, comforting, and steeped in love. So gather your ingredients, let the aromas envelop your home, and enjoy every warm, cheesy bite of it. Remember, the best part about cooking is sharing it with those you love. Until next time, happy cooking, my friends!

With love from my kitchen to yours,
Chef Caroline ✨

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