Cheddar Garlic Herb Potato Soup

There’s something irresistibly cozy about a bowl of hot potato soup, especially when it’s rich with cheddar, bursting with garlic, and layered with earthy herbs. I’ve made countless versions of potato soup, but this Cheddar Garlic Herb Potato Soup is my go-to comfort bowl every time the air turns crisp. It’s creamy without being too heavy, cheesy without being over the top, and the herbs round out the flavor with just the right amount of warmth.

I love this recipe not just for its taste but for its simplicity. It’s the kind of meal you can throw together on a quiet evening and still feel like you’re eating something special. It pairs beautifully with a slice of crusty bread and, honestly, I could eat it every week through the fall and winter. Whether you’re serving it to guests or warming up on your own, this soup is the kind of dish that feels like a hug in a bowl.

Why You’ll Love This Cheddar Garlic Herb Potato Soup

• It’s incredibly easy to make and uses simple, pantry-friendly ingredients.
• The blend of sharp cheddar and aromatic garlic makes it both comforting and flavorful.
• The fresh herbs give it a homey, rustic twist that takes it to the next level.
• It’s perfect for meal prep or weeknight dinners.
• Naturally gluten-free and easily adaptable for vegetarian needs.

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What Kind of Potatoes Should I Use?

I always reach for Yukon Gold potatoes for this soup. They’re naturally creamy and buttery, which adds to the velvety texture without needing loads of cream. If you don’t have those on hand, Russets will do the trick too — just be sure to peel them, as their skin is thicker. Red potatoes can work in a pinch, but they hold their shape more and won’t give you that melt-in-the-mouth texture.

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Options for Substitutions

• Cheddar Cheese: Feel free to swap in Monterey Jack, Colby, or even a smoked cheese for a different flavor profile.
• Cream: If you want to lighten it up, use half-and-half or even whole milk instead of heavy cream.
• Garlic: Garlic powder works if you’re out of fresh cloves, though fresh will always give you a deeper, richer flavor.
• Vegetable Broth: You can use chicken broth if you’re not keeping it vegetarian.
• Herbs: Thyme and parsley are my favorites here, but rosemary or oregano can be wonderful alternatives.

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Ingredients for this Cheddar Garlic Herb Potato Soup

• Yukon Gold Potatoes – These give the soup its creamy texture and slightly buttery flavor. They break down just enough to create a smooth base without losing all structure.
• Sharp Cheddar Cheese – The key flavor in this soup. It melts beautifully and adds a rich, savory depth.
• Fresh Garlic – Garlic brings aromatic sharpness and warmth to every spoonful.
• Onion – A foundational flavor that adds sweetness and depth when sautéed.
• Vegetable Broth – Acts as the flavorful liquid base. It’s lighter than cream and helps blend the ingredients seamlessly.
• Heavy Cream – Adds richness and helps create that luxurious, velvety consistency.
• Butter – Used to sauté the aromatics and add a silky mouthfeel.
• Fresh Thyme – Offers earthy, herbaceous notes that complement the potatoes and cheese.
• Parsley – A fresh finishing herb that brightens the dish right before serving.
• Salt & Black Pepper – Essential seasoning to balance and bring out all the flavors.

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Step 1: Prepare Your Ingredients

Peel and dice the potatoes into small, even chunks. Mince the garlic and chop the onion finely. Grate the cheddar cheese and set it aside to come to room temperature — this helps it melt more smoothly into the soup.

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Step 2: Sauté the Aromatics

In a large soup pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

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Step 3: Add Potatoes and Broth

Add the diced potatoes to the pot, then pour in the vegetable broth. Add the thyme sprigs (you can remove them later). Bring to a boil, then reduce heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender.

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Step 4: Blend for Creaminess (Optional)

If you like a creamier soup, use an immersion blender to blend part of the soup directly in the pot. You can also scoop out a few cups and blend them in a blender, then return to the pot. This step adds thickness without losing all the potato chunks.

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Step 5: Add Cream and Cheese

Stir in the heavy cream, then gradually add the grated cheddar cheese, stirring constantly until melted and smooth. Keep the heat on low to prevent curdling. Taste and season with salt and black pepper to your liking.

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Step 6: Finish with Fresh Herbs

Remove the thyme stems. Stir in freshly chopped parsley just before serving. If you like, add a final sprinkle of black pepper and a few cheese shreds on top for garnish.

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Step 7: Serve Hot

Ladle the soup into bowls, pair it with a slice of crusty bread, and enjoy the warm, cheesy comfort. This soup is best served hot while the cheese is still melty and the herbs are vibrant.

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How Long to Prepare the Cheddar Garlic Herb Potato Soup

This soup is a wonderful choice when you want something hearty but don’t want to spend all night cooking.

Prep Time: Most of the prep is straightforward — peeling and chopping potatoes, grating cheese, and mincing garlic. This should take around 15–20 minutes.

Cook Time: The soup simmers for about 20 minutes, and you’ll need an extra 10 minutes for the final stirring and blending. All in all, you’re looking at 35–45 minutes from start to finish.

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Tips for Perfect Cheddar Garlic Herb Potato Soup

• Use freshly grated cheese instead of pre-shredded — it melts better and avoids the clumpy texture.
• Let the cheese come to room temperature before stirring it into the soup.
• Don’t rush the sautéing step. Allowing the onions and garlic to cook slowly builds a flavor foundation.
• Blend only a portion of the soup to keep the best of both worlds: creaminess and texture.
• Always taste and adjust seasoning at the end, especially after adding the cheese.

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Watch Out for These Mistakes While Cooking

• Adding cheese over high heat – It can cause the cheese to seize or become gritty. Lower heat is key.
• Skipping the fresh herbs – Dried herbs don’t give the same freshness and can make the soup feel flat.
• Overcooking the potatoes – They can become mushy and dissolve too much into the broth.
• Not blending enough – If the soup is too chunky, it may lack the smooth, velvety feel this recipe is known for.
• Under-seasoning – Cheese adds salt, but you still need to taste and balance with pepper and salt.

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What to Serve With Cheddar Garlic Herb Potato Soup?

1. Crusty Artisan Bread

Perfect for dipping and soaking up every last drop of soup.

2. Side Salad with Vinaigrette

A crisp green salad with a tangy vinaigrette balances the richness of the soup.

3. Roasted Vegetables

Add a side of oven-roasted carrots, Brussels sprouts, or broccoli to round out the meal.

4. Grilled Cheese Sandwich

A classic pairing — melty cheese on crunchy bread and warm potato soup? Unbeatable.

5. Garlic Parmesan Breadsticks

Elevate your carb game with garlicky breadsticks to echo the flavors in the soup.

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Storage Instructions

Refrigerator: Store leftover soup in an airtight container for up to 4 days. Reheat gently over the stove or in the microwave. Add a splash of broth or cream if it thickens too much.

Freezer: Cream-based soups don’t always freeze perfectly, but you can freeze this one before adding the cream and cheese. Let it cool completely, store it in freezer-safe containers for up to 2 months. When reheating, add the dairy ingredients fresh for best results.

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Estimated Nutrition (Per Serving)

• Calories: ~350
• Protein: 11g
• Carbohydrates: 28g
• Fat: 22g
• Saturated Fat: 12g
• Fiber: 3g
• Sugar: 3g
• Sodium: 620mg
• Cholesterol: 60mg

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Frequently Asked Questions

Can I make this soup vegetarian?

Yes! Just be sure to use vegetable broth and double-check your cheese is rennet-free.

What’s the best cheese substitute?

If you want something milder, try Monterey Jack or Colby. For a smoky twist, smoked gouda works beautifully.

How can I make it thicker?

Blend more of the soup or add a tablespoon of flour or cornstarch slurry before adding the cream.

Is this soup spicy?

No, but if you like a little heat, a pinch of red pepper flakes or cayenne can kick it up a notch.

Can I make it in advance?

Absolutely. It tastes even better the next day as the flavors deepen. Just reheat slowly and stir often.

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Conclusion

Cheddar Garlic Herb Potato Soup is the perfect bowl of comfort that feels gourmet without being fussy. With its rich, cheesy base and the fresh aroma of garlic and herbs, it’s a simple way to bring warmth to your table any day of the week. Whether you’re feeding a family, meal-prepping for yourself, or entertaining guests, this soup never fails to impress. Make it once, and you’ll be craving it again and again.

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