If you are craving a comforting bowl that wraps you in warmth and flavor, this Hearty Cheddar Garlic Herb Potato Soup Recipe is exactly what you need. It’s a luscious blend of tender Yukon Gold potatoes, sharp cheddar cheese, and fragrant herbs that create a rich, creamy, and soul-satisfying experience. Every spoonful feels like a cozy hug, perfect for chilly days or any time you want a taste of pure comfort. With garlic and fresh herbs elevating the savory depth, this soup is not just filling but truly irresistible. Let me take you through this recipe that has quickly become a beloved classic in my kitchen!

Hearty Cheddar Garlic Herb Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This soup’s magic comes from a handful of simple, fresh ingredients that each play a vital role in building layers of flavor, texture, and color. From the velvety potatoes to the sharp cheddar and aromatic herbs, every component is essential to craft this hearty and rich delight.

Potatoes: 2.5 lbs Yukon Gold potatoes, peeled and cubed; their creamy texture and subtle buttery flavor create the soup’s comforting base.
Fat: 4 tablespoons unsalted butter or a combination of olive oil and butter for a silky sauté base with richness.
Aromatics: 1 large yellow onion finely chopped, adds sweetness; 5–6 cloves garlic minced, for a fragrant punch.
Flour: 1/4 cup all-purpose flour thickens the soup to its perfect luscious consistency.
Liquid Base: 4 cups low-sodium chicken or vegetable broth forms the flavorful, savory stock.
Dairy: 2 cups whole milk or half-and-half plus 1/2 cup heavy cream for that unbeatable creaminess and indulgence.
Cheese: 2 cups sharp cheddar cheese shredded fresh for melty, sharp, gooey goodness.
Herbs: Fresh parsley, chives, and thyme bring vibrant herbal freshness balancing the richness.
Seasoning: Salt, freshly ground black pepper, and an optional pinch of cayenne or smoked paprika add warmth and perfect seasoning.
Optional Garnishes: Crumbled bacon, extra cheese, sour cream, fresh herbs, or croutons to customize each bowl.

How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe

Step 1: Prepare the Potatoes

Start by peeling and chopping Yukon Gold potatoes into uniform ½-inch cubes. Rinsing the cubed potatoes under cold water removes excess starch, which is a crucial step to keep your soup silky rather than gummy. Set these aside—they’re the heart of our savory creation.

Step 2: Sauté the Aromatics

In a large pot over medium heat, melt your butter or heat the olive oil and butter combo until shimmering. Add your finely chopped yellow onion and cook gently for 5 to 7 minutes until it’s soft and translucent—not browned—so you capture the sweetness without bitterness. Then, add minced garlic and cook for 1 to 2 minutes more until fragrant. This duo fills your kitchen with a warm, inviting aroma you’ll love.

Step 3: Create the Roux

Sprinkle flour evenly over the aromatic mixture and stir constantly for about 1 to 2 minutes. This process not only cooks out the raw flour taste but also forms a roux that’ll thicken your soup beautifully, turning it into a lush, velvety dream.

Step 4: Introduce the Liquids

Gradually whisk in your broth, adding it little by little to avoid lumps. Make sure to scrape the bottom of the pot to lift all those flavorful browned bits, or fond, stuck there. Once your mixture is smooth, bring it to a gentle simmer—it’s the perfect moment to start layering flavor.

Step 5: Cook the Potatoes

Add your rinsed potato cubes and stir well. Bring the soup back up to a gentle simmer, then reduce heat to medium-low, cover the pot, and let those potatoes cook for 15 to 20 minutes. You want them fork-tender because that texture is what makes this Hearty Cheddar Garlic Herb Potato Soup Recipe so satisfying.

Step 6: Blend for Creaminess (Partial)

Now for the signature texture—part creamy, part chunky. You can use an immersion blender directly in the pot to pulse about half to two-thirds of the soup, or carefully blend half in a standard blender (venting the lid for steam). This step creates a velvety base while retaining some potato chunks for hearty bite and rustic comfort.

Step 7: Incorporate Dairy and Herbs

Lower the heat and slowly stir in the milk and heavy cream, adding fresh herbs like parsley, chives, and thyme along the way. Keep the soup warm without boiling to prevent the dairy from curdling—this step gently ties all flavors and creaminess together perfectly.

Step 8: Melt the Cheese

Remove the pot from the heat completely and gradually add your freshly shredded sharp cheddar cheese. Stir continuously, adding cheese a handful at a time until it melts smoothly and integrates fully. This technique avoids grainy or clumpy cheese, ensuring every spoonful is deliciously creamy and cheesy.

Step 9: Season to Perfection

Finally, taste and season with salt, freshly cracked black pepper, and a pinch of cayenne or smoked paprika if you want a hint of warmth. Balance is key—the cheese brings saltiness so season gradually, savoring how each addition deepens your soup’s profile.

Step 10: Serve Hot

Ladle this golden, creamy soup into your favorite bowls, then shower it with any of your favorite garnishes. Crumbled bacon, extra sharp cheddar, a dollop of sour cream, or crunchy croutons all elevate this already marvelous Hearty Cheddar Garlic Herb Potato Soup Recipe into an unforgettable meal.

How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe

Garnishes

Garnishes are what make each serving feel personalized and festive. Imagine crispy crumbled bacon adding a smoky crunch, extra cheddar melting on top, and a swirl of sour cream or Greek yogurt lending tangy creaminess. Fresh chives or parsley add brightness and color, while croutons bring that delightful crunch contrasting the soup’s creaminess.

Side Dishes

This soup is hearty enough to stand alone but pairs wonderfully with light, refreshing sides. Think a crisp green salad with lemon vinaigrette or garlic-roasted vegetables for added texture and nutrition. Crusty artisan bread or warm dinner rolls also complement the soup perfectly, offering a vehicle to scoop up every last creamy drop.

Creative Ways to Present

For a fun twist, serve the soup in mini bread bowls or hollowed-out large potatoes for a rustic vibe. Layer your garnishes artistically for eye appeal, or top with a sprinkle of smoked paprika for a pop of color. Whether for a cozy family meal or entertaining friends, presenting this Hearty Cheddar Garlic Herb Potato Soup Recipe with flair makes it all the more special.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring it to airtight containers. Stored in the fridge, it stays fresh for up to 3 to 4 days. The flavors actually meld nicely overnight, making it an even better lunch or dinner option the next day.

Freezing

You can freeze this soup for up to 3 months, but keep in mind the dairy might slightly separate upon thawing. Freeze it without the garnishes or extra cheese for best results. Defrost in the refrigerator overnight for gentle thawing.

Reheating

Reheat the soup slowly on low to medium heat, stirring occasionally to restore creaminess and avoid scorching. If the soup thickens too much, just add a splash of milk or broth to bring it back to the perfect consistency. Top with fresh garnishes once warmed through.

FAQs

Can I use other types of potatoes?

Absolutely! Yukon Gold is preferred for its creamy texture and buttery flavor, but Russet or red potatoes will work too. Keep in mind, waxy potatoes yield a chunkier soup, while starchy varieties break down more.

What if I don’t have fresh herbs?

Dried herbs are fine in a pinch—use about half the amount of dried as fresh to avoid overpowering the soup. Thyme is especially forgiving, but fresh parsley and chives really brighten up the flavors.

Can I make this soup vegetarian?

Yes! Simply use vegetable broth instead of chicken broth and ensure your cheese is vegetarian-friendly. The soup remains just as rich and flavorful without animal products.

How can I make this soup gluten-free?

Swap all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken. The texture and taste will still stay deliciously creamy and hearty.

Is it possible to make this soup dairy-free?

You can substitute dairy milk with unsweetened plant milk like oat or almond, and use non-dairy cream alternatives. For cheese, vegan cheddar shreds or nutritional yeast add cheesy flavor without dairy.

Final Thoughts

This Hearty Cheddar Garlic Herb Potato Soup Recipe is more than just a soup—it’s a celebration of comfort food at its very best. Rich, creamy, and brimming with flavor, it’s exactly what you want when your soul craves warmth and nostalgia. I encourage you to make it, share it, and enjoy all those smiles that come with it. Trust me, once you try this recipe, it’ll become your go-to whenever you need a cozy and satisfying meal.

Hearty Cheddar Garlic Herb Potato Soup Recipe

Print Recipe

★★★★★

4.8 from 4 reviews

Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish featuring tender Yukon Gold potatoes, sharp cheddar cheese, and fresh herbs. This rich and flavorful soup is perfect for cozy meals, blending a velvety texture with subtle garlic and herb notes, topped with optional garnishes like crispy bacon and sour cream for extra indulgence.

Author: Mila
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering, Sautéing, Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Potatoes

2.5 lbs (about 1.1 kg) 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 (helps thicken the soup)

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 (avoid pre-shredded for better melting)

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, 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

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: use an immersion blender to pulse about half to two-thirds of the soup until creamy, or carefully blend half the soup in a standard blender and return to the pot. Be cautious of hot splatters and steam when blending.
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 without boiling to prevent curdling.
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

Use Yukon Gold potatoes for the best texture and flavor; Russets will make the soup fluffier but less creamy.
Peeling and rinsing potatoes helps prevent a gummy soup texture.
Using freshly shredded sharp cheddar cheese ensures smooth melting and better flavor.
Adding cheese off the heat prevents graininess or separation.
Do not boil soup after adding milk and cream to avoid curdling.
For a vegetarian version, use vegetable broth instead of chicken broth.
You can omit heavy cream to reduce calories, but it may be less rich.
Use an immersion blender for easier partial blending, but a regular blender works if done with caution.
Adjust seasoning gradually since cheese adds saltiness.
Optional garnishes add texture and additional flavor layers.

Nutrition

Serving Size: 1 cup (about 240 ml)
Calories: 320
Sugar: 4 g
Sodium: 560 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 55 mg

Keywords: potato soup, cheddar garlic potato soup, creamy potato soup, cheesy potato soup, herb potato soup, comfort food, dinner soup