A cozy welcome to this creamy potato soup
This Hearty Cheddar Garlic Herb Potato Soup is warm, filling, and easy to make. It blends soft Yukon Gold potatoes, sharp cheddar, garlic, and fresh herbs for a bowl that feels like a hug. If you love rich comfort food, this soup will fit right into weeknight dinners or a lazy weekend lunch. For another creamy, bacon-forward option you might enjoy, check out this bacon-cheddar gnocchi soup: https://pauloans.com/bacon-cheddar-gnocchi-soup/.
Why you’ll want to make this recipe
- It’s quick to pull together with everyday ingredients.
- The texture is smooth but still chunky and satisfying.
- It’s easy to customize — add bacon, extra herbs, or swap dairy for lighter choices.
- It feeds a small crowd and reheats well for leftovers.
Step-by-step: how to make Hearty Cheddar Garlic Herb Potato Soup
- Peel the Yukon Gold potatoes and cut into ½-inch cubes. Rinse under cold water to remove excess starch. Set aside.
- Heat a large pot or Dutch oven over medium. Add 4 tablespoons unsalted butter (or 3 tbsp olive oil + 1 tbsp butter). When the butter shimmers, add the chopped yellow onion. Sauté 5–7 minutes until soft and translucent, not browned.
- Add the minced garlic and cook 1–2 minutes until fragrant, stirring so it doesn’t burn.
- Sprinkle ¼ cup all-purpose flour over the onion and garlic. Stir and cook 1–2 minutes to make a roux and remove the raw flour taste.
- Gradually whisk in 4 cups low-sodium chicken or vegetable broth, a little at a time, scraping the bottom of the pot to loosen any browned bits. Keep whisking to avoid lumps and bring to a simmer.
- Add the rinsed potato cubes. Stir, bring back to a gentle simmer, then reduce heat to medium-low. Cover and cook 15–20 minutes until potatoes are very tender. Stir occasionally.
- For a creamy but chunky texture, choose one:
- Ladle about half the soup (solids and liquid) into a blender. Remove the center cap and cover with a towel to let steam escape. Blend until smooth, then return to the pot with the remaining chunky soup. (Blend hot liquids with care.)
- Or use an immersion blender and pulse until you reach the texture you like, leaving some chunks.
- Reduce heat to low. Slowly stir in 2 cups whole milk (or half-and-half) and ½ cup heavy cream if using. Add 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh chives, and 1 teaspoon fresh thyme leaves (or ½ tsp dried). Heat gently for about 5 minutes — do not boil after adding dairy.
- Remove the pot from heat. Gradually add 2 cups shredded sharp cheddar, a handful at a time, stirring until each addition melts before adding more. This keeps cheese smooth.
- Taste and season with 1 teaspoon salt, ½ teaspoon freshly ground black pepper, and a pinch of cayenne or smoked paprika if you want a little warmth. Remember the cheese adds salt, so add carefully.
- Serve hot with your favorite toppings like crumbled bacon, extra cheddar, sour cream, or chives.
What goes into this soup (Ingredients)
- Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold, peeled and cubed into ½-inch pieces (about 6–7 medium)
- 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: ¼ cup all-purpose flour (for thickening)
- 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); ½ cup (4 fl oz / 120 ml) heavy cream (optional)
- Cheese: 2 cups (about 8 oz / 225 g) sharp cheddar, freshly shredded
- Herbs: 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh chives, finely chopped; 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- Seasoning: 1 teaspoon salt (or to taste); ½ teaspoon black pepper; pinch of cayenne or smoked paprika (optional)
- Optional garnish: cooked crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, more chives or parsley, croutons
How to serve your Hearty Cheddar Garlic Herb Potato Soup
Ladle into warm bowls and top with crispy bacon, extra cheddar, a dollop of sour cream, or fresh chives. For a crunchy contrast, add croutons or serve with a slice of crusty bread. If you like garlic bread with soup, try pairing with this cheesy garlic bread recipe: https://pauloans.com/best-cheesy-garlic-bread-recipe/.
How to store leftovers
- Refrigerator: Cool to room temperature, transfer to an airtight container, and store up to 3–4 days. Reheat gently on the stove over low heat, stirring often. Add a splash of milk if it thickened too much.
- Freezer: This soup freezes okay but texture changes slightly because of dairy. Cool fully, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly on low heat.
Helpful tips for the best results
- Rinse potato cubes to remove extra starch — this prevents gummy soup.
- Use freshly shredded cheddar for the smoothest melt and best flavor.
- Don’t boil after adding milk or cheese; heat gently to avoid curdling or grainy cheese.
- Blend only part of the soup if you want creaminess with chunks.
- For a lighter version, use half-and-half or skip the heavy cream and reduce cheese slightly.
Simple variations you can try
- Bacon-Cheddar: Stir in cooked crumbled bacon and top with more bacon.
- Vegetarian: Use vegetable broth and omit bacon. Add sautéed mushrooms for extra umami.
- Cheesy Potato-Leek: Swap the onion for leeks for a milder, sweeter flavor.
- Spicy Smoky: Add smoked paprika and a little chipotle for a smoky heat.
Nutrition snapshot (approximate per 1.5-cup serving)
- Calories: ~420 kcal
- Fat: ~28 g
- Carbohydrates: ~28 g
- Protein: ~18 g
- Sodium: varies widely depending on broth and cheese; season to taste
Ideas to serve for the family
- Serve with green salad and warm rolls for a full dinner.
- Let kids top their bowls with cheese or croutons to make mealtime fun.
- Scoop into mason jars for an easy packed lunch that reheats well.
What pairs well with this soup
- A crisp green salad or steamed green beans balance the richness.
- Hearty sandwiches like grilled cheese or roast beef work nicely. For a comfort-food pairing, try this Salisbury steak with garlic-herb mashed potatoes: https://pauloans.com/salisbury-steak-meatballs-with-garlic-herb-mashed-potatoes/.
- Light white wines (Pinot Grigio) or a malty beer match the cheese and potato flavors.
Frequently asked questions
Q: Can I use russet potatoes instead of Yukon Gold?
A: Yes. Yukon Golds give a creamier, buttery texture, but russets work fine. Rinse them well to remove starch.
Q: What if my soup is too thick after cooling?
A: Thin with a little milk or broth while reheating until you reach the desired consistency.
Q: Can I skip the flour and still thicken the soup?
A: You can use a potato-only mash or add an extra blended portion of potato to thicken. The flour roux helps make a stable creamier base.
Q: Can I make this dairy-free?
A: Swap milk and cream for unsweetened oat or almond milk and use a dairy-free cheddar alternative. Texture and flavor will be different.
Q: How do I reheat without the cheese becoming grainy?
A: Reheat over low heat and stir frequently. Add a splash of milk and remove from heat as soon as it’s warmed through.
Conclusion
If you want a reliable, cozy soup to make any night, this Hearty Cheddar Garlic Herb Potato Soup is a great pick. For a version with the original inspiration and full recipe details, see Hearty Cheddar Garlic Herb Potato Soup | Orchids + Sweet Tea (Hearty Cheddar Garlic Herb Potato Soup | Orchids + Sweet Tea). For another take and more comfort-food notes, check Garlic Herb Potato Soup Recipe: Comfort Food (Garlic Herb Potato Soup Recipe: Comfort Food). If you want to compare a few recipe versions and tips, visit Hearty Cheddar Garlic Herb Potato Soup – Gourmet Martha (Hearty Cheddar Garlic Herb Potato Soup – Gourmet Martha).
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Vegetables and Aromatics
- 2.5 lbs Yukon Gold potatoes, peeled and cubed About 6–7 medium potatoes
- 1 large yellow onion, finely chopped About 1.5 cups
- 5-6 cloves garlic, minced About 2 tablespoons
Fats
- 4 tablespoons unsalted butter Or 3 tablespoons olive oil + 1 tablespoon butter
Thickening Agent
- ¼ cup all-purpose flour For thickening
Liquids
- 4 cups low-sodium chicken or vegetable broth Equivalent to 32 fl oz / 950 ml
- 2 cups whole milk Or half-and-half
- ½ cup heavy cream Optional
Cheese
- 2 cups sharp cheddar, freshly shredded About 8 oz / 225 g
Herbs and Seasoning
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves Or ½ teaspoon dried thyme
- 1 teaspoon salt Or to taste
- ½ teaspoon black pepper Freshly ground
- a pinch cayenne or smoked paprika Optional for heat
Optional Garnishes
- cooked crumbled bacon To top the soup
- extra shredded cheddar To top the soup
- sour cream or Greek yogurt To top the soup
- more chives or parsley To top the soup
- croutons To add crunch
Instructions
Preparation
- Peel the Yukon Gold potatoes and cut them into ½-inch cubes. Rinse under cold water to remove excess starch. Set aside.
Cooking
- Heat a large pot or Dutch oven over medium heat. Add the butter (or olive oil + butter). When the butter shimmers, add the chopped onion. Sauté for 5–7 minutes until soft and translucent.
- Add the minced garlic and cook for 1–2 minutes until fragrant, stirring to avoid burning.
- Sprinkle the flour over the onion and garlic. Stir and cook for 1–2 minutes to make a roux.
- Gradually whisk in the broth, scraping the bottom to loosen any browned bits. Bring to a simmer.
- Add the rinsed potato cubes. Stir, then reduce heat to medium-low, cover, and cook for 15–20 minutes until potatoes are very tender, stirring occasionally.
- For a creamy but chunky texture, ladle about half the soup into a blender and blend until smooth. Return to the pot. Alternatively, use an immersion blender in the pot until reaching your desired texture.
- Reduce heat to low. Slowly stir in the milk and cream (if using). Add the herbs and heat gently for about 5 minutes without boiling.
- Gradually add the cheddar, stirring until melted before adding more.
- Taste and season with salt, pepper, and optional cayenne or paprika.
Serving
- Serve hot with your favorite toppings like crumbled bacon, extra cheese, sour cream, or chives.
