Cheddar Garlic Herb Potato Soup – Cozy & Creamy Comfort Food

There’s nothing quite as comforting as a bowl of Cheddar Garlic Herb Potato Soup on a chilly day. Rich, creamy, and loaded with tender potatoes, sharp cheddar cheese, fragrant garlic, and fresh herbs, this hearty soup wraps you in warmth with every spoonful.

Perfect for busy weeknights, lazy Sundays, or cozy gatherings, this soup comes together in one pot and makes your kitchen smell like a dream. Whether you serve it with crusty bread or a crisp green salad, it’s satisfying enough to stand alone or shine as a side.

The garlic brings depth, the herbs add freshness, and the cheddar melts into silky perfection — it’s the ultimate bowl of comfort.

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Ingredients Overview

This soup uses humble pantry ingredients transformed by the magic of cheese, herbs, and a good simmer.

Main Ingredients:

• Russet or Yukon Gold Potatoes: The heart of the soup. Yukon Golds yield a creamier texture, while russets break down more for a thicker result.

• Cheddar Cheese: Use sharp or extra-sharp cheddar for bold flavor. Always grate fresh for better melting.

• Garlic: Sautéed until fragrant to form the aromatic base. Go heavy for flavor!

• Onion: Diced yellow or sweet onion adds savory depth.

• Butter & Flour: Used to create a roux for thickening.

• Milk & Broth: Whole milk and low-sodium chicken or vegetable broth form the creamy base.

• Fresh Herbs: Think thyme, parsley, and a touch of rosemary — they lift the richness with brightness.

Optional Additions:

• Cream Cheese: For extra richness and tang.

• Bacon Bits: For smoky crunch.

• Chives or Green Onions: As garnish.

• Hot Sauce: A dash balances the richness.

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Step-by-Step Instructions

1. Sauté the Aromatics

• In a large Dutch oven or heavy pot, melt 3 tbsp butter over medium heat.

• Add 1 chopped onion and cook until translucent (about 4–5 minutes).

• Add 4–5 minced garlic cloves, and cook another 1–2 minutes until fragrant.

2. Make the Roux

• Sprinkle in ¼ cup all-purpose flour and stir constantly for 1–2 minutes until golden and smooth.

• This step helps thicken the soup later without lumps.

3. Add Liquids & Potatoes

• Slowly whisk in 4 cups chicken or vegetable broth, followed by 2 cups whole milk.

• Stir in 2½ lbs diced potatoes, peeled and cubed.

• Add 1½ tsp salt, ½ tsp black pepper, and 1 tsp chopped fresh thyme.

4. Simmer Until Tender

• Bring to a gentle boil, then reduce to a simmer.

• Cover and cook for 20–25 minutes, or until the potatoes are fork-tender.

• Stir occasionally to prevent sticking.

5. Blend for Texture

• Use a potato masher to partially mash the soup for a thicker texture with chunks.

• For a silky finish, blend half the soup with an immersion blender, then stir to combine.

6. Add Cheese and Herbs

• Stir in 2 cups freshly grated sharp cheddar cheese and ½ cup chopped fresh parsley.

• Optional: Add 4 oz cream cheese for extra creaminess.

• Stir until cheese is fully melted and smooth.

7. Finish & Serve

• Taste and adjust seasoning — add more salt, pepper, or a splash of lemon juice if desired.

• Ladle into bowls and top with more cheese, herbs, or bacon if using.

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Tips, Variations & Substitutions

Pro Tips:

• Grate cheese fresh — pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.

• Don’t boil after adding cheese — it may break or become grainy.

• Make it thicker by blending more of the soup or reducing broth.

Variations:

• Loaded Potato Soup: Top with sour cream, crispy bacon, scallions, and extra cheese.

• Vegetarian: Use vegetable broth and skip bacon toppings.

• Spicy Kick: Add a diced jalapeño or red pepper flakes while sautéing the onions.

Substitutions:

• Dairy-Free: Use unsweetened almond or oat milk and dairy-free cheddar-style shreds.

• Gluten-Free: Use cornstarch or a gluten-free flour blend instead of all-purpose flour.

• No Herbs? Use Italian seasoning or a pinch of dried thyme and parsley.

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Serving Ideas & Occasions

This soup is perfect for:

• Cold winter nights by the fire

• Fall gatherings or Friendsgiving

• Lunch meal prep — it reheats beautifully

• Weeknight dinners with minimal cleanup

Pair it with:

• Crusty bread or garlic toast

• Grilled cheese sandwiches

• A simple green salad with vinaigrette

Serve in mugs for casual meals or bowls for dinner — it’s cozy, hearty, and comforting every time.

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Nutritional & Health Notes

This is a rich comfort food, but still offers nutrition:

• Potatoes provide potassium, fiber, and complex carbs.

• Cheese and milk add calcium and protein.

• Fresh herbs contribute antioxidants and bright flavor.

To make it lighter:

• Use low-fat milk or half milk, half broth

• Reduce cheese to 1½ cups

• Skip cream cheese or bacon garnish

Estimated per 1½ cup serving:

• Calories: ~400

• Protein: ~12g

• Carbs: ~40g

• Fat: ~22g

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FAQs

Q1: Can I make this soup ahead of time?

A1: Yes! It keeps well in the fridge for up to 4 days. Reheat gently on the stovetop to avoid separating the dairy.

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Q2: Can I freeze this potato soup?

A2: It’s best fresh. Dairy-based soups may separate when frozen. If you do freeze, reheat slowly and stir well.

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Q3: What’s the best type of potato to use?

A3: Yukon Golds yield a creamy texture and hold their shape. Russets work well if you prefer a slightly thicker, mashable soup.

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Q4: Can I use pre-shredded cheese?

A4: It’s not ideal. Pre-shredded cheese contains starches that affect the soup’s smoothness. Fresh-grated cheddar melts best.

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Q5: Can I make this in a slow cooker?

A5: Yes. Add everything except the cheese and herbs, cook on low 6–7 hours, mash, then stir in cheese and herbs before serving.

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Q6: How do I thicken the soup more?

A6: Blend more of the potatoes, or stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer briefly.

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Q7: Is this soup gluten-free?

A7: Not by default, but you can make it gluten-free by replacing flour with a GF flour blend or cornstarch.

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