Name: Hearty Cheddar Garlic Herb Potato Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes); 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter; 1 large yellow onion, finely chopped (about 1.5 cups); 5-6 cloves garlic, minced (about 2 tablespoons); 1/4 cup all-purpose flour; 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth; 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness); 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess); 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh chives, finely chopped; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper, freshly ground (or to taste); Pinch of cayenne pepper or smoked paprika (optional); Cooked crumbled bacon; Extra shredded cheddar cheese; Sour cream or Greek yogurt; More fresh chives or parsley; Croutons

If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, this Hearty Cheddar Garlic Herb Potato Soup Recipe is just what you need. It’s creamy, cheesy, and loaded with fresh herbs and the bold flavor of garlic, bringing together simple ingredients in a way that’s both satisfying and nourishing. Whether you’re looking for a cozy meal to enjoy after a long day or a show-stopping soup for guests, this recipe will quickly become your go-to for anytime you want something rich, flavorful, and utterly delicious.

Hearty Cheddar Garlic Herb Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step towards achieving potato soup perfection. Using fresh, quality components will significantly impact the final flavor. Here’s what you’ll need:

Potatoes: Yukon Gold potatoes are perfect for their creamy texture and buttery flavor that make the soup silky and hearty.
Fat: Unsalted butter or a mix of olive oil and butter creates the rich base that carries the flavors beautifully.
Aromatics: Yellow onion and fresh garlic bring warmth and depth, creating a savory foundation with every spoonful.
Flour: Acts as the secret thickener that gives this soup its luscious, velvety texture without added creaminess alone.
Liquid Base: Chicken or vegetable broth combined with milk and a splash of heavy cream offers the perfect balance of richness and lightness.
Cheese: Sharp cheddar cheese adds the signature tangy, melty cheese flavor that turns this soup into an indulgent treat.
Herbs: Fresh parsley, chives, and thyme brighten the soup with aromatic notes for an irresistible herbal finish.
Seasoning: Salt, black pepper, and a pinch of cayenne or smoked paprika elevate every bite with just the right hint of spice.
Optional Garnish: Crumbled bacon, extra cheese, sour cream, fresh herbs, or crunchy croutons add layers of texture and flavor to customize your bowl.

How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe

Step 1: Prepare Your Ingredients

Begin by peeling and cubing the Yukon Gold potatoes into half-inch pieces, which helps them cook evenly and break down just enough for a creamy texture without becoming mushy. Finely chop the onion and mince the garlic so they’ll melt into the soup and release their full flavor.

Step 2: Sauté Aromatics and Make the Roux

Melt the butter (or olive oil and butter mix) in a large pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the aromatics, stirring constantly for about 2 minutes to cook off the raw flour taste and create a roux that will thicken your soup beautifully.

Step 3: Cook the Potatoes

Slowly pour in the chicken or vegetable broth while whisking to keep the mixture smooth. Add the cubed potatoes followed by fresh thyme leaves. Bring everything to a gentle boil, then reduce to simmer and cook until the potatoes are tender, about 15-20 minutes. This slow simmer allows all those wonderful flavors to marry.

Step 4: Add Dairy and Cheese

Once potatoes are tender, stir in the milk and heavy cream for the ultimate creamy base. Gradually add in the sharp cheddar cheese, stirring constantly until the cheese melts into the soup, becoming luscious and rich. Season with salt, pepper, and a pinch of cayenne or smoked paprika for a little warmth that balances the cheese perfectly.

Step 5: Blend Partially for Texture

For the perfect texture, use an immersion blender to gently purée about half of the soup, leaving some potato chunks intact so your soup stays hearty and satisfying. Alternatively, transfer half the soup in batches to a regular blender and then combine it back. Lastly, stir in fresh parsley and chives for a bright burst of herbal freshness.

How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe

Garnishes

Top your soup with a sprinkle of extra shredded cheddar for cheese lovers, a dollop of sour cream to add tang and creaminess, or crispy crumbled bacon for a smoky crunch. Fresh chives or parsley not only look beautiful but add a lively herbal note with every bite. If you like texture contrast, crunchy croutons provide an irresistible crispy topping.

Side Dishes

Serve this soup alongside a fresh green salad dressed in a light vinaigrette to balance the richness. Crusty bread, garlic knots, or warm cornbread are also fantastic companions, perfect for dipping and soaking up every last drop of this savory, creamy soup.

Creative Ways to Present

For entertaining or just a fun twist, serve the soup in mini bread bowls or hollowed-out small pumpkins to impress your guests. Layer with alternating garnishes in clear bowls for a colorful presentation or serve family-style in a large rustic pot that invites everyone to dive in.

Make Ahead and Storage

Storing Leftovers

This Hearty Cheddar Garlic Herb Potato Soup Recipe keeps beautifully in the refrigerator for up to 3 days in an airtight container. Flavors even deepen after sitting overnight, making it perfect for easy make-ahead meals that feel freshly made.

Freezing

If you want to stock up, freeze the soup in well-sealed portions for up to 3 months. Note that the texture of the dairy may change slightly upon thawing, so it’s best to freeze before adding any garnishes. Thaw overnight in the fridge for best results.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring frequently to avoid scorching and to help re-incorporate any separated dairy. Adding a splash of broth or milk can help revive the creamy consistency as it warms back up.

FAQs

Can I use other types of cheese in this soup?

Absolutely! While sharp cheddar brings that classic cheddar potato soup flavor, you can experiment with Monterey Jack for extra creaminess or a smoked cheese to add a smoky depth. Just make sure to use cheeses that melt well.

Is it necessary to peel the potatoes?

Peeling Yukon Gold potatoes makes for a smoother texture, but leaving the skins on adds rustic texture and nutrients. Just be sure to wash the potatoes thoroughly before cutting if you keep the skins.

Can I make this soup vegetarian?

Yes! Use vegetable broth instead of chicken broth and keep all other ingredients the same. The rich combination of cheese, herbs, and garlic means you won’t miss the meat flavor at all.

Can I use milk alternatives like almond or oat milk?

Milk alternatives can be used, but for the creamiest results, full-fat versions are best. Keep in mind the flavor will be slightly different, as dairy adds richness and helps melt the cheese perfectly.

How thick should the soup be?

The soup should be creamy and thick enough to coat the back of a spoon, but not too heavy that it feels dense. Adjust thickness by adding more broth for a lighter soup or cooking it a bit longer to thicken naturally.

Final Thoughts

There’s nothing quite as satisfying as diving into a bowl of this Hearty Cheddar Garlic Herb Potato Soup Recipe that feels like a delicious hug from the inside out. With its perfect balance of creamy, cheesy, and herby goodness, it’s a recipe that promises comfort and flavor every single time. I truly hope you give it a try and make it a staple in your kitchen — your taste buds will thank you!

Hearty Cheddar Garlic Herb Potato Soup Recipe

Print Recipe

★★★★★

4.8 from 13 reviews

This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Made with Yukon Gold potatoes, sharp cheddar cheese, fresh herbs, and a blend of garlic and onions, this soup delivers rich flavors and a velvety texture. Topped with optional garnishes like crumbled bacon and sour cream, it’s an ideal meal for family dinners or cozy gatherings.

Author: Nora
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6–8 servings 1x
Category: Soup
Method: Simmering and sautéing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Potatoes

2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)

Fat

4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter

Aromatics

1 large yellow onion, finely chopped (about 1.5 cups)
5–6 cloves garlic, minced (about 2 tablespoons)

Flour

1/4 cup all-purpose flour

Liquid Base

4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)

Cheese

2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded

Herbs

1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

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)

Optional Garnish

Cooked crumbled bacon
Extra shredded cheddar cheese
Sour cream or Greek yogurt
More fresh chives or parsley
Croutons

Instructions

Prepare the Ingredients: Peel and cube the Yukon Gold potatoes into ½-inch pieces. Finely chop the yellow onion and mince the garlic cloves to have all ingredients ready for cooking.
Sauté Aromatics: In a large pot, melt the butter or heat the olive oil and butter mixture over medium heat. Add the chopped onion and cook until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Create the Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for about 2 minutes to cook the flour and create a roux that will thicken the soup.
Add Potatoes and Broth: Slowly pour in the low-sodium chicken or vegetable broth while stirring to prevent lumps. Add the cubed potatoes to the pot, stir, and bring the mixture to a gentle boil. Reduce heat to a simmer and cook uncovered until the potatoes are tender, about 15-20 minutes.
Blend the Soup (Optional): For a smoother texture, blend part of the soup using an immersion blender or transfer some soup to a regular blender, then return it to the pot. Alternatively, leave it chunky for a more rustic feel.
Add Milk, Cream, and Cheese: Stir in the whole milk and heavy cream, warming gently but do not boil. Slowly add the shredded sharp cheddar cheese, stirring continuously until the cheese is completely melted and the soup is creamy.
Season and Add Herbs: Add salt, black pepper, and a pinch of cayenne pepper or smoked paprika if using. Stir in fresh parsley, chives, and thyme leaves. Taste and adjust seasoning as needed.
Serve and Garnish: Ladle the soup into bowls and top with your choice of garnishes such as crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, chopped fresh herbs, and croutons for added texture and flavor.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Using freshly shredded cheese is recommended for better melting and texture.
You can adjust the thickness by adding more broth for a thinner soup or reducing the liquid to thicken.
Adding half-and-half instead of milk can make the soup richer and creamier.
The optional blending step is great for kids or if you prefer a smoother texture.
The soup can be made ahead and refrigerates well for up to 3 days; reheat gently to avoid curdling the dairy.