I remember the first time a bowl of potato soup felt like a real hug on a cold evening. The house smelled like caramelized onions and butter, and my kids came running from homework to ladle out seconds with bright eyes. In that moment I saved the recipe in my heart and in my notebook as the one to make when we needed comfort and a little celebration at the same time. Hearty Cheddar Garlic Herb Potato Soup Recipe is that kind of dish for me. It balances silky creaminess with tender potato pieces, a sharp cheddar sing, and a whisper of fresh herbs that makes every spoonful feel thoughtfully homemade. This post walks you through the tools, the ingredients, and gentle tips so you can make a pot of soup that becomes a family favorite.

Kitchen Essentials You’ll Need

A few trusty tools make this soup easy and reliable. A heavy-bottomed large pot or Dutch oven gives even heat so the potatoes cook without sticking. A good wooden spoon helps you feel the texture as you stir. A sturdy whisk is important when you add the flour and then the broth so lumps never form. A blender or immersion blender is optional but useful for creating a velvety base while leaving some chunks.

Large Dutch oven or heavy-bottomed pot
Whisk and wooden spoon
Chef’s knife and cutting board
Measuring cups and spoons
Blender or immersion blender
Box grater for shredding fresh cheddar

Why You’ll Love This Hearty Cheddar Garlic Herb Potato Soup Recipe

This soup is the kind of cooking that warms more than your hands. It hits comfort notes and practical ones at the same time. Imagine a spoon lifting up a swirl of creamy broth, flecked with bright green chives, punctuated by salty, tangy cheddar and the soft, pillowy bite of Yukon Gold. The aroma of sautéed onion and garlic fills the kitchen and pulls everyone to the table. The texture is my favorite part. It is lush and smooth from the blended portion, but still has tender potato cubes for heart and substance. It is convenient too. The ingredients are pantry-friendly and seasonally flexible. You can make a big pot for dinner and have lunch for days.

Deep, savory cheddar flavor that melts into the broth
Comforting creaminess with rustic potato chunks
Fresh herb brightness from chives, parsley, and thyme
Flexible for meat eaters and vegetarians by swapping broth

This recipe works for a cozy weeknight, a casual potluck, or a chilly weekend when you want a bowl that feels like home.

Hearty Cheddar Garlic Herb Potato Soup Recipe Ingredients

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

I keep the ingredient list simple and faithful to what works in my kitchen. Yukon Golds give a naturally buttery flavor and hold their shape. Freshly shredding the cheddar is a small step that makes a big difference. The flour creates a gentle roux so the soup has body without being gluey. Use low-sodium broth so you can control the salt. If you like it richer, add the heavy cream. If you prefer lighter, stick to whole milk. The optional garnishes are where the soup becomes personal.

Step-by-Step Instructions

Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch. You will notice the rinse water runs clearer as the starch washes away. Set the potatoes aside to drain while you prepare the base.
Place a large pot or Dutch oven over medium heat. Add the butter or the olive oil plus butter combination. Once the butter melts and looks glossy and fragrant, add the finely chopped yellow onion. Sauté for 5 to 7 minutes, stirring occasionally. The onions should become soft and translucent with sweet, golden edges but not browned.
Add the minced garlic and cook for another 1 to 2 minutes, stirring constantly. You will smell the garlic bloom. Watch closely so it does not brown, which makes it taste bitter.
Sprinkle the all-purpose flour over the onions and garlic. Stir continuously for 1 to 2 minutes until the flour becomes fragrant and picks up a pale golden color. This roux will thicken the soup and lose any raw flour taste.
Gradually whisk in the chicken or vegetable broth, adding a little at a time and scraping the bottom of the pot to release those brown bits. Keep whisking until the mixture is smooth. Bring the pot up to a simmer. The broth will take on a slightly glossy sheen.
Add the rinsed and drained potato cubes into the pot. Stir so the potatoes are coated and nestled in the broth. Bring the mixture back to a gentle simmer, then lower the heat to medium-low. Cover and cook for 15 to 20 minutes until the potatoes are very tender and a fork slides through easily.
Decide how creamy you want the texture. Carefully ladle about half of the soup, solids and liquid, into a standard blender. Hold the lid with a kitchen towel over the vent and blend until smooth. The blended portion should be velvety. Pour it back into the pot with the remaining chunky potatoes. Always be cautious with hot liquids.
Reduce the heat to low. Slowly stir in the whole milk and the heavy cream if you are using it. Add the fresh parsley, chives, and thyme. Let the soup warm through gently for about five minutes; avoid boiling to keep the dairy from separating.
Remove the pot from the heat. Gradually add the shredded sharp cheddar a handful at a time, stirring until each addition melts completely. Adding the cheese off the heat keeps it from becoming grainy.
Taste and adjust seasoning with salt and freshly ground black pepper. Add a pinch of cayenne or smoked paprika if you want a subtle warmth. Ladle into warm bowls and garnish with crumbled bacon, extra cheddar, a dollop of sour cream, fresh chives, or crunchy croutons. Serve immediately and enjoy the contrast of creamy and chunky textures.

Fun Variations You Can Try

Skillet bacon and shallot upgrade. Crisp chopped bacon first, remove it, then sauté shallots in the bacon fat for a smoky base. Stir in bacon at the end for texture.
Make it vegetarian. Use vegetable broth and omit bacon. Add a teaspoon of smoked paprika for depth.
Add roasted garlic. Swap regular garlic for slow-roasted garlic for a sweeter, mellow flavor.
Use different cheeses. Colby Jack or Gruyère give a softer, creamier melt. Blend a mix for complexity.
Spice it up. Stir in chipotle in adobo or a splash of hot sauce for a smoky kick.
Lighter version. Replace heavy cream with extra milk or a splash of plain Greek yogurt added off the heat.
Chunky potato-forward. Reserve more potatoes unblended and mash a portion with the back of a spoon for a rustic feel.

How I Love to Serve It

I like to think about how a bowl of soup will feel in someone’s hands and what will sit beside it on the table. For me, a crusty loaf of sourdough torn into rough pieces is perfect for scooping. A crisp green salad with a bright vinaigrette balances the creamy richness of the soup. On cold evenings, everyone gathers around the table with mismatched bowls and warm napkins. If I am feeding a crowd, I place bowls on a tray with little ramekins of garnishes so everyone can customize.

A late Sunday lunch calls for pickled red onions on the side and a dollop of Greek yogurt instead of sour cream. For a weeknight, I toss in a handful of quick-sauteed spinach to add a green boost. Little ramekins of chopped chives, extra cheddar, and crumbled bacon make serving feel special without extra effort.

Helpful Tips from My Kitchen

Use Yukon Gold potatoes. They offer a creamy texture without falling apart and have a naturally buttery taste.
Keep the heat gentle after adding milk and cream. High heat can make dairy separate and the texture less silky.
Shred your own cheddar. Pre-shredded cheese contains anti-caking agents that can make the cheese melt unevenly.
If the soup seems too thick, stir in a little extra broth or milk until you reach the consistency you prefer.
To make ahead, cook through the cheese step, cool, and refrigerate. Reheat gently and, if needed, add a splash of milk.
Taste for salt at the end. Cheese brings saltiness, so add seasoning gradually.
Use an immersion blender for less fuss and fewer transfers. Pulse gently to keep some potato texture.
If blending in a standard blender, never fill it more than half full and vent the lid with a towel to avoid steam explosions.

Important Cooking Reminders

Always be careful when blending hot liquids; vent the blender and blend in small batches.
Do not boil the soup after adding milk or cream to prevent curdling.
Store leftover soup in airtight containers in the refrigerator for up to 3 days.
To reheat, warm gently on the stove over low heat and stir in a splash of milk if the soup has thickened.
Freeze in meal-sized portions without the garnish for up to 3 months. Thaw overnight in the fridge before reheating.
Use low-sodium broth so you can control final seasoning.
Avoid pre-shredded cheese for best melting and texture.

Nutritional Information (Estimated)

A generous bowl of this soup is comforting and filling. Estimated per serving (assuming six servings): roughly 420 to 500 calories depending on whether heavy cream is used. Carbohydrates are around 30 to 40 grams from the potatoes and milk. Fat ranges from 20 to 30 grams mainly from butter, cheese, and cream. Protein is roughly 15 to 20 grams thanks to the cheddar and milk. These are rough estimates and will vary based on portion size and ingredient choices.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: About 6 generous bowls

Common Questions You Might Have

What kind of potato is best for this soup?

Yukon Gold is my top pick. Its waxy, buttery texture holds together under gentle simmering and gives the soup a naturally rich mouthfeel. Russets will break down more and create a fuller puree if you prefer a smoother, thicker texture.

Can I make this dairy-free or vegan?

Yes. Use a full-fat plant milk like oat or cashew milk and replace butter with olive oil or vegan butter. Swap sharp cheddar for a vegan melting cheese or nutritional yeast plus a little plant-based cream for richness. Use vegetable broth to keep it vegetarian.

How do I prevent the soup from getting gummy or grainy?

Rinse the cubed potatoes to remove excess starch before cooking. When adding flour, cook it briefly to lose the raw taste. Add dairy slowly and warm gently. Shred cheese fresh and add it off the heat to keep it from seizing. If the texture is too thick after chilling, stir in warm broth or milk when reheating.

Conclusion

This recipe is one of those cozy, everyday triumphs that warms a kitchen and fills bellies. I love how the blend of silky, blended potatoes and tender chunks creates a comforting contrast, and how sharp cheddar threads through every spoonful with a rich, tangy presence. The fresh chives and parsley keep it lively so each bowl feels balanced and inviting. Keep the techniques simple. Rinsing the potatoes, building a gentle roux, and adding cheese off the heat make all the difference. If you want to compare notes or see another home cook’s spin on this soup, I find inspiration in other recipes like Hearty Cheddar Garlic Herb Potato Soup | Orchids + Sweet Tea and Garlic Herb Potato Soup Recipe: Comfort Food which show how small tweaks change texture and flavor. I hope this Hearty Cheddar Garlic Herb Potato Soup Recipe becomes your go-to comfort pot when you crave something warm, simple, and deeply satisfying. Enjoy, and pass a bowl to someone you love.

Hearty Cheddar Garlic Herb Potato Soup

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and creamy potato soup with flavorful cheddar, garlic, and fresh herbs, perfect for chilly evenings.

Ingredients

Scale

2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces
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)
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)
Optional garnishes: cooked crumbled bacon, extra shredded cheddar cheese, sour cream or Greek yogurt, more fresh chives or parsley, croutons

Instructions

Peel and chop Yukon Gold potatoes into uniform ½-inch cubes. Rinse under cold water and set aside to drain.
In a large pot or Dutch oven over medium heat, melt butter or the olive oil plus butter combination. Add finely chopped onion and sauté for 5 to 7 minutes until soft and translucent.
Add minced garlic and cook for another 1 to 2 minutes, stirring constantly.
Sprinkle flour over onion and garlic, stirring continuously for 1 to 2 minutes until fragrant and lightly golden.
Gradually whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
Add rinsed potato cubes, stirring to coat. Lower heat to medium-low, cover, and cook for 15 to 20 minutes until potatoes are tender.
Carefully ladle half of the soup into a blender and blend until smooth. Return to the pot.
Reduce heat to low and stir in milk and cream. Add parsley, chives, and thyme, warming through for about five minutes.
Remove from heat and gradually add shredded cheddar, stirring until melted. Season with salt and pepper.
Serve immediately, garnished with optional toppings.

Notes

Use Yukon Gold potatoes for best texture. Keep dairy warm to prevent separation. Add garnishes according to preference.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 6g
Sodium: 700mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 18g
Cholesterol: 60mg

Keywords: potato soup, cheddar soup, creamy soup, comfort food