When the weather turns chilly, few meals are more comforting than a warm bowl of soup. This Cheddar Garlic Herb Potato Soup is creamy, cheesy, and loaded with savory flavor from garlic and fresh herbs. It’s hearty enough to serve as a main dish but also works as a starter for a cozy dinner. With simple ingredients and bold flavors, it’s the kind of recipe you’ll want to make all season long.
What is Cheddar Garlic Herb Potato Soup?
Cheddar Garlic Herb Potato Soup is a variation of classic potato soup made with cheddar cheese, sautéed garlic, and a blend of fresh or dried herbs like thyme, rosemary, and parsley. It’s thick, rich, and satisfying while still being easy to prepare. Each spoonful combines creamy potatoes, melted cheese, and fragrant herbs for a comforting meal that feels both rustic and indulgent.
Cheddar Garlic Herb Potato Soup
Equipment
- large pot
- Cutting board
- Chef’s knife
- Immersion blender
- Whisk
- Measuring cups
Ingredients
- 4 cups russet or Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk (or half-and-half)
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- 0.5 cup sour cream
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
- Whisk in flour and cook for 1–2 minutes to remove raw taste.
- Stir in potatoes and broth. Bring to boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
- Stir in milk and simmer until slightly thickened. Use immersion blender to puree part of the soup, leaving some chunks for texture.
- Stir in cheddar cheese until melted. Add thyme, rosemary, parsley, and sour cream. Season with salt and pepper.
- Ladle soup into bowls and top with extra cheese, croutons, or herbs.
Notes
Ingredients You’ll Need
This recipe serves 6.
- 4 cups russet or Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk (or half-and-half for creamier soup)
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- ½ cup sour cream
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Optional toppings
- Extra shredded cheddar
- Croutons or toasted bread cubes
- Bacon crumbles
- Chopped green onions
Substitutions
- Lighter version: use skim milk and reduce cheese.
- Dairy-free: use plant-based milk, vegan cheddar, and dairy-free sour cream.
- Gluten-free: thicken with cornstarch instead of flour.
Step-by-Step Instructions
Step 1: Sauté aromatics
In a large pot, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
Step 2: Make roux
Whisk in flour and cook for 1–2 minutes to remove raw taste.
Step 3: Add potatoes and broth
Stir in potatoes and broth. Bring to boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
Step 4: Add milk and blend
Stir in milk and simmer until slightly thickened. Use immersion blender to puree part of the soup, leaving some chunks for texture.
Step 5: Add cheese, herbs, and sour cream
Stir in cheddar cheese until melted. Add thyme, rosemary, parsley, and sour cream. Season with salt and pepper.
Step 6: Serve
Ladle soup into bowls and top with extra cheese, croutons, or herbs.
Tips for the Best Potato Soup
- Use sharp cheddar for the best flavor.
- Fresh herbs add brightness, but dried herbs work in a pinch.
- Blend partially for a creamy yet chunky texture.
- Add toppings like bacon or croutons for crunch.
Variations
- Broccoli cheddar herb soup: Add steamed broccoli florets before serving.
- Spicy version: Add red pepper flakes or diced jalapeños.
- Loaded style: Top with bacon, green onions, and extra cheese.
- Slow cooker version: Cook potatoes, onion, garlic, broth, and herbs on low for 6–7 hours. Add milk, cheese, and sour cream at the end.
Storage and Reheating
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze up to 2 months (cheese may separate slightly—reheat gently).
- Reheating: Warm on stovetop over medium-low. Add splash of milk if too thick.
Serving Ideas
This soup pairs wonderfully with:
- Crusty bread or garlic knots
- A side salad with vinaigrette
- Roasted vegetables
- Grilled cheese sandwiches
Nutrition Breakdown
One serving has about 350–400 calories, 13 grams protein, 32 grams carbs, and 18 grams fat. Using lighter dairy reduces calories while keeping it hearty.
FAQs
Can I make this vegetarian?
Yes, just use vegetable broth instead of chicken broth.
Can I use pre-shredded cheese?
It works, but freshly grated cheddar melts more smoothly.
What herbs are best?
Thyme, rosemary, and parsley complement potatoes beautifully.
Can I make this ahead?
Yes, store in fridge up to 4 days and reheat gently.
Can I use sweet potatoes?
Yes, for a sweeter, more earthy flavor.
Conclusion
Cheddar Garlic Herb Potato Soup is a cozy, flavorful spin on classic potato soup. With creamy potatoes, sharp cheddar, fragrant garlic, and fresh herbs, it’s a bowl of comfort perfect for cold nights, family dinners, or weekend cooking. Once you try it, you’ll want to add it to your regular soup rotation.