There’s nothing quite like a bowl of rich, creamy soup to warm you up from the inside out. This Cheddar Garlic Herb Potato Soup is the ultimate comfort food, blending earthy potatoes, sharp cheddar, savory garlic, and a medley of fresh herbs into a velvety masterpiece. It’s a simple recipe that delivers complex, satisfying flavor, making it perfect for a cozy weeknight dinner or a comforting lunch. Forget canned soup—this homemade version is incredibly easy and tastes a million times better.
Why You’ll Love This Cheddar Garlic Herb Potato Soup
This isn’t just another potato soup recipe; it’s a dish designed to be a standout favorite. It’s thick and creamy without being heavy, and the flavor combination is simply irresistible.
- Incredibly Flavorful: The combination of sharp cheddar, roasted garlic, and fresh herbs creates a depth of flavor that is both comforting and sophisticated.
- Simple, Wholesome Ingredients: Made with everyday ingredients, this recipe proves you don’t need fancy items to create a spectacular meal.
- Perfectly Creamy Texture: We use a simple technique to achieve a luxurious, velvety texture every single time, with satisfying chunks of tender potato throughout.
- Versatile and Customizable: This recipe is a fantastic base for your own creations. Add bacon, serve it in a bread bowl, or top it with your favorite fixings!
Key Ingredients for the Perfect Potato Soup
The magic of this Cheddar Garlic Herb Potato Soup lies in its simple, high-quality ingredients. Each element plays a crucial role in building the rich, layered flavor profile.
Choosing the Right Potatoes
For a creamy soup with a bit of texture, the potato choice is key. I recommend using Yukon Gold potatoes. They are naturally buttery and have a medium starch content, which means they break down enough to thicken the soup while still holding their shape. Russet potatoes also work, but they can become grainy if overcooked. Red potatoes are waxier and will hold their shape more, which is great if you prefer a chunkier soup.
The Perfect Blend of Herbs and Aromatics
The aromatics are the heart of this soup’s flavor. We start with a base of yellow onion, celery, and carrots (a classic mirepoix) to build depth. The star, of course, is garlic—and plenty of it! For the herbs, a combination of fresh thyme, rosemary, and chives provides an earthy, savory backbone that complements the sharp cheddar perfectly.
How to Make Cheddar Garlic Herb Potato Soup Step-by-Step
This recipe is straightforward and perfect for cooks of all skill levels. Follow these simple steps for a flawless, creamy soup.
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes. Add the minced garlic and fresh thyme and cook for another minute until fragrant.
- Cook the Potatoes: Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Create the Creamy Base: Once the potatoes are tender, reduce the heat to low. Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, you can carefully transfer about one-third of the soup to a regular blender, blend until smooth, and return it to the pot.
- Add Dairy and Cheese: Stir in the heavy cream and shredded cheddar cheese. Continue to stir gently over low heat until the cheese is completely melted and the soup is smooth. Do not let the soup boil after adding the dairy, as it can cause it to curdle.
- Finish and Serve: Stir in the fresh chives and season generously with salt and black pepper to taste. Serve hot, garnished with extra cheese, chives, and crispy bacon bits if desired.
Pro Tips for the Creamiest, Most Flavorful Soup
Take your cheesy potato soup from great to unforgettable with these simple tips.
- Shred Your Own Cheese: Pre-shredded cheese is often coated with anti-caking agents that can prevent it from melting smoothly. For the creamiest texture, always buy a block of sharp cheddar and shred it yourself.
- Use Room Temperature Dairy: Adding cold heavy cream to a hot soup can sometimes cause it to curdle. Let your cream sit out for about 20-30 minutes before adding it to the pot for a smoother consistency.
- Don’t Over-Blend: The beauty of this soup is the contrast between the creamy base and the tender potato chunks. Whether using an immersion or countertop blender, blend just enough to thicken the soup while leaving plenty of texture.
Delicious Variations and Substitutions
One of the best things about this Cheddar Garlic Herb Potato Soup is how easy it is to customize. Here are a few ideas to get you started:
- Make it Loaded: Top your soup with crispy bacon, a dollop of sour cream, and extra green onions for a loaded baked potato experience.
- Add a Veggie Boost: Feel free to add other vegetables like corn, leeks, or cauliflower along with the potatoes. For a great fall flavor, try this roasted butternut squash recipe and stir the cubes in at the end.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little background heat.
What to Serve with Your Potato Soup
This soup is a hearty meal on its own, but it pairs beautifully with a few classic sides. A crusty piece of bread for dipping is a must—our olive oil bread dip is a perfect companion. For a lighter pairing, a simple green salad with a vinaigrette works wonderfully. For a truly comforting meal, pair it with a savory main course like our garlic butter roast chicken.
Storage, Freezing, and Reheating Instructions
This soup makes for fantastic leftovers! Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid microwaving, as it can cause the texture to become grainy.
While you can freeze potato soup, be aware that dairy-based soups can sometimes separate upon thawing. If you plan to freeze it, you may want to hold off on adding the cream and cheese. Freeze the potato base, and then add the dairy and cheese during reheating for the best results.
Frequently Asked Questions
Yes, but with a slight modification for best results. Soups with a lot of dairy can separate when thawed. We recommend freezing the soup base *before* adding the heavy cream and cheese. When you’re ready to eat, thaw the soup, reheat it on the stove, and then stir in the cream and cheese until smooth.
Absolutely! Sauté the aromatics on the stovetop first, then transfer everything except the dairy and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender. Blend partially, then stir in the cream and cheese until melted before serving.
To thicken your soup, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisking it into the simmering soup. Alternatively, simply blend a larger portion of the soup until smooth, as the starch from the potatoes is a natural thickener.
Stored in an airtight container, this potato soup will last for up to 4 days in the refrigerator. Reheat it gently on the stovetop for the best texture.
Yukon Gold potatoes are ideal for a creamy soup because their medium starch content helps thicken the base while the potatoes still hold some of their shape. Russet potatoes also work well but can become mealy if overcooked.
More Cozy Recipes to Try
If you loved this comforting soup, you’ll be sure to enjoy our homemade chicken noodle soup (coming soon) or our hearty easy lasagna recipe.
The Best Cheddar Garlic Herb Potato Soup Recipe
Cheddar Garlic Herb Potato Soup: The Ultimate Creamy Recipe
Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and fresh thyme, and cook for another minute until fragrant.
- Add the cubed potatoes and broth to the pot. Increase the heat to bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Reduce the heat to low. Use an immersion blender to partially blend the soup until it reaches your desired consistency, leaving some potato chunks for texture.
- Gradually stir in the heavy cream and the shredded cheddar cheese. Continue stirring gently over low heat until the cheese is completely melted. Do not let the soup boil.
- Remove from heat and stir in the fresh chives. Season with salt and black pepper to taste. Serve hot.
Notes
Tip 2: Use room temperature cream to prevent the soup from curdling.
Tip 3: Garnish with extra cheese, crispy bacon, and a dollop of sour cream for a loaded potato soup experience.
We Love Hearing From You!
If you tried this Cheddar Garlic Herb Potato Soup recipe, please leave a comment below and let us know how it turned out! We’d love to see your creations on Pinterest, so be sure to snap a photo and share it.
