Hearty Cheddar Garlic Herb Potato Soup is a warm, creamy bowl packed with tender potatoes, sharp cheddar cheese, and a mix of fresh herbs. The garlic adds a flavorful kick, making each spoonful comforting and satisfying. This soup feels like a big, cozy hug on a chilly day.
I love making this recipe when I want something simple but special. The combination of melted cheddar and garlic is one of those classic flavors that everyone seems to enjoy. I always add a pinch of my favorite herbs to brighten it up, and it brings everything together in such a nice way.
My favorite way to serve this soup is with a slice of crusty bread on the side for dipping. It’s perfect for a quick lunch or an easy dinner, especially when the weather is cold or when I just want a little something to feel good about. This soup never fails to make me feel warm and full.
Key Ingredients & Substitutions
Russet potatoes: These are great for soup because they break down a bit and create a creamy texture. If you only have other potatoes, Yukon Gold works well too—it’s a bit waxier but still tasty.
Cheddar cheese: Sharp cheddar brings that classic tangy flavor. You can swap it with mild cheddar for a gentler taste or even use Colby or Monterey Jack if you want a smoother melt.
Herbs: Thyme and chives add fresh, herbal notes. If you don’t have fresh herbs handy, dried ones work fine—just use a bit less since they’re more concentrated.
Chicken broth: Using vegetable broth makes this recipe vegetarian-friendly. Homemade or store-bought both work, just pick one with good flavor.
Heavy cream: This makes the soup rich and silky. For a lighter option, try half-and-half or whole milk, but the soup will be less thick and creamy.
How Do You Get the Perfect Creamy Texture in Potato Soup?
The texture is key for this soup, and there are two main ways to get it just right:
- Partially mash the potatoes: When potatoes are cooked, use a potato masher or an immersion blender. Don’t overdo it—leave some chunks so the soup has nice, varied texture instead of being totally smooth.
- Slowly melt in the cheese: Add shredded cheddar off the heat or on very low heat. High heat can cause cheese to clump or become grainy. Stir gently until it melts into the soup.
Also, keep stirring as the soup simmers after adding cream and cheese to prevent it from sticking to the pot or burning. This helps keep the texture smooth and creamy.
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it heats evenly and prevents sticking as the soup cooks.
- Wooden spoon or spatula – perfect for stirring and mashing the potatoes smoothly.
- Immersion blender or potato masher – helps you blend the soup to the desired creaminess.
- Measuring cups and spoons – for accurate ingredient amounts.
- Knife and chopping board – for preparing potatoes, onion, garlic, and herbs.
- Grater – to shred the cheddar cheese easily.
- Garnish bowls and spoons – for adding fresh herbs on top.
Flavor Variations & Add-Ins
- Use different cheeses: Swap cheddar with Monterey Jack or Gruyère for a different flavor profile.
- Add cooked bacon or sausage: For extra meatiness and savory richness.
- Mix in vegetables: Sautéed mushrooms, cooked spinach, or roasted carrots can add more texture and flavor.
- Spice it up: Add a pinch of cayenne pepper or smoked paprika for a bit of heat and smokiness.
Hearty Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Soup Base:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
Flavor and Garnishes:
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 1 teaspoon dried chives (or 2 tablespoons fresh chives, chopped)
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs and chopped chives for garnish
- Optional: Pinch of smoked paprika or cayenne pepper for extra warmth
- Olive oil or butter for sautéing
How Much Time Will You Need?
This hearty soup takes about 10 minutes of prep time and 30 minutes to cook. In total, you’ll spend around 40 minutes from start to finish—perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent—about 5 minutes. Then add the minced garlic and cook for another 1 to 2 minutes until fragrant, but be careful not to burn it.
2. Cook the Potatoes:
Add the diced potatoes to the pot and stir everything together. Pour in the chicken broth, just enough to cover the potatoes (about 4 cups). Bring to a boil, then reduce the heat to a gentle simmer. Let it cook for about 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
3. Partially Mash and Add Cream and Cheese:
Use a potato masher or an immersion blender to mash the potatoes directly in the pot. Leave some chunks for a nice texture—you want it creamy but still hearty. Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely and the soup is smooth and creamy.
4. Season and Simmer:
Add the thyme and chives, stirring well. Season with salt and freshly ground black pepper to taste. If you want a bit of a smoky kick, add a pinch of smoked paprika or cayenne pepper. Let the soup simmer gently on low heat for about 5 minutes to allow the flavors to blend, stirring occasionally to keep it from sticking.
5. Serve and Garnish:
Ladle the hot soup into bowls. Garnish with fresh thyme sprigs and chopped chives for a burst of color and freshness. For a little extra richness, drizzle some olive oil or melted butter on top if you like. Serve with crusty bread or warm rolls for a comforting meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just make sure to thaw them completely before cooking to ensure even cooking and avoid extra water in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the simmering step, then cool it quickly and refrigerate for up to 2 days. Reheat gently on the stove before adding cream and cheese to keep the texture smooth.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. You may need to add a splash of broth or cream to loosen it up if it thickens too much.
What Can I Use Instead of Heavy Cream?
If you want a lighter version, substitute heavy cream with half-and-half or whole milk. Just keep in mind the soup will be less rich and creamy, so adjust seasoning and thickness accordingly.