Cheddar Garlic Herb Potato Soup is a rich, velvety bowl of comfort that combines creamy potatoes with sharp cheddar cheese, fresh herbs, and aromatic garlic. I love how this soup brings warmth to any chilly day and fills the kitchen with mouthwatering smells. Whether I’m making it for a cozy night in or meal prepping for the week, it’s a hearty and satisfying dish every time.

Why I’ll Love This Recipe

I love this soup for how comforting and flavorful it is. The sharp cheddar gives it that tangy depth I crave, while the garlic and herbs layer in a savory, homey aroma that fills the house. It’s incredibly simple to throw together, but tastes like it simmered all day. Plus, it’s super versatile—I can blend it smooth or keep it chunky depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (Yukon Gold or Russet work great)
Cheddar cheese (sharp cheddar gives the best flavor)
Garlic (fresh, minced)
Onion
Fresh or dried herbs (thyme, rosemary, parsley)
Butter
Flour (for thickening)
Chicken or vegetable broth
Milk or cream
Salt and black pepper

Directions

Step 1: Prep the Vegetables
I start by peeling and dicing the potatoes, chopping the onion, and mincing the garlic.

Step 2: Sauté the Aromatics
In a large soup pot, I melt butter over medium heat. I add the onion and cook until softened, then stir in the garlic and herbs, letting them sauté until fragrant.

Step 3: Build the Soup Base
I sprinkle in the flour and stir for about a minute to create a roux. Then I slowly whisk in the broth, making sure it’s smooth and lump-free.

Step 4: Add Potatoes and Simmer
Next, I add the diced potatoes, bring everything to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender (about 15-20 minutes).

Step 5: Add Cheese and Cream
Once the potatoes are soft, I stir in the milk or cream and the shredded cheddar. I keep stirring until the cheese is fully melted and the soup is creamy and thick.

Step 6: Blend or Serve As-Is
Sometimes I blend part of the soup for a creamy base with a few chunks left, or I leave it all chunky for texture. I finish with a sprinkle of fresh herbs before serving.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Loaded Style: I top each bowl with green onions, and a dollop of sour cream.
Vegetarian: I use vegetable broth instead of chicken broth and skip any meat-based toppings.
Spicy Kick: I stir in a pinch of cayenne pepper or add diced jalapeños with the garlic for a bit of heat.
Extra Creamy: For a richer soup, I swap in half-and-half or heavy cream instead of milk.
Cheese Swap: I’ve used smoked Gouda or pepper jack instead of cheddar for a different flavor twist.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: This soup freezes well! I cool it completely, portion it out, and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.
Reheating: I reheat it gently over low heat on the stove, adding a splash of broth or milk if it thickens too much.

FAQs

Can I use red potatoes instead of Yukon Gold or Russet?

Yes, I can use red potatoes, though they hold their shape more. If I want a creamier soup, I stick to Yukon Gold or Russet.

How do I make it gluten-free?

I skip the flour and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the soup instead.

Can I make this in a slow cooker?

Absolutely. I sauté the onion and garlic first, then add everything (except the cheese and milk) to the slow cooker. I cook on low for 6–7 hours or high for 3–4 hours, then stir in the cheese and milk before serving.

Can I make it ahead of time?

Yes, this soup actually tastes better the next day. I make it in advance and reheat it slowly, adjusting the consistency with a bit of broth or milk.

What cheese works best in this soup?

I love using sharp cheddar for the bold flavor, but I’ve also enjoyed it with mild cheddar, smoked cheeses, or even a blend of cheddar and Monterey Jack.

Conclusion

Cheddar Garlic Herb Potato Soup is everything I want in a comforting meal—warm, creamy, flavorful, and easy to make. Whether I serve it on its own or with crusty bread, it’s a dish that always satisfies. It’s the kind of soup I turn to again and again during colder months, and it never disappoints.