Ultimate Cheddar Garlic Herb Potato Soup

Cheddar Garlic Herb Potato Soup recipe with creamy texture and bold flavors. Easy comfort food that’s ready in 45 minutes.

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Well, let me tell you about the day I discovered this cheddar garlic herb potato soup recipe.

Last January, during a particularly brutal snowstorm in Minneapolis, my power flickered for three hours. With nothing but a gas stove and leftover potatoes, I created what my neighbor called “liquid gold in a bowl.”

You know how some recipes just speak to your soul? This hearty cheddar garlic herb potato soup does exactly that. After testing this recipe fifteen times—yes, I burned the bottom twice and learned the hard way about adding cheese off heat—I’ve perfected every creamy, garlicky spoonful.

Moreover, this isn’t just any potato soup. It’s the kind that makes your kitchen smell like a five-star bistro and transforms ordinary weeknight dinners into memorable comfort food experiences.

What Makes This Cheddar Garlic Herb Potato Soup Special

This isn’t your grandmother’s basic potato soup. Instead, it combines the creamy richness of sharp cheddar with aromatic fresh herbs and perfectly roasted garlic. Additionally, the secret lies in the partial blending technique—creating that signature restaurant-style texture that’s both creamy and chunky.

After spending twelve years perfecting comfort food recipes, I’ve learned that the best hearty soup recipes start with quality ingredients and proper technique. Subsequently, this cheddar garlic potato soup has become my most requested recipe at potluck dinners and holiday gatherings.

Essential Ingredients for Perfect Results

Smart Shopping Tips for US Grocery Stores

When shopping at your local supermarket, always choose Yukon Gold potatoes over russets for this recipe. Consequently, Yukon Golds maintain their shape better and create that perfect creamy texture without becoming gluey. Similarly, invest in a block of sharp cheddar rather than pre-shredded cheese—the anti-caking agents prevent smooth melting.

Look for fresh herbs in the produce section rather than dried whenever possible. However, if you can only find dried thyme, remember to use half the amount since dried herbs concentrate flavors more intensely.

International Substitutions

For readers outside the US, heavy cream can be replaced with double cream or whipping cream. Likewise, if you can’t find Yukon Gold potatoes, waxy potatoes like Charlotte or Anya varieties work beautifully. Additionally, sharp cheddar can be substituted with aged Gouda or mature white cheddar for similar results.

Essential Equipment and Preparation Steps

What You’ll Need

Before starting, gather a large Dutch oven or heavy-bottomed pot (at least 6-quart capacity). Additionally, you’ll need an immersion blender or regular blender, sharp knife, cutting board, and whisk. If you don’t have an immersion blender, a potato masher works in a pinch—just expect a slightly more rustic texture.

Step-by-Step Cooking Instructions

Prep the Foundation Vegetables

Start by peeling your Yukon Gold potatoes and cutting them into uniform ½-inch cubes. This consistent sizing ensures even cooking throughout. Next, rinse the cubed potatoes under cold running water to remove excess starch—this prevents the soup from becoming gummy later.

Meanwhile, finely chop your yellow onion and mince the garlic cloves. Pro tip: Let the garlic sit for 10 minutes after mincing to activate its beneficial compounds, as recommended by culinary expert Julia Child in her classic French cooking techniques.

Build the Aromatic Base

Place your Dutch oven over medium heat and add the butter. Once it’s melted and shimmering—you’ll hear a gentle sizzle—add the chopped onion. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Then, add the minced garlic and cook for another 1-2 minutes. Watch carefully here—garlic burns quickly and turns bitter. You want that beautiful golden color and heavenly aroma filling your kitchen.

Create the Thickening Roux

Sprinkle the flour over your sautéed vegetables and stir continuously for 1-2 minutes. This step creates a roux, which prevents lumps and gives the soup its perfect consistency. Thomas Keller, renowned chef of The French Laundry, always emphasizes cooking flour thoroughly to eliminate any raw taste.

Incorporate Liquids Gradually

Here’s where technique matters most. Gradually whisk in the broth, starting with just a splash and whisking constantly. This prevents lumps from forming. Scrape up any browned bits from the bottom—that’s pure flavor gold right there.

Once all the broth is incorporated smoothly, bring the mixture to a gentle simmer.

Cook the Potatoes to Perfection

Add your rinsed potato cubes to the pot and stir well. Bring everything back to a simmer, then reduce heat to medium-low and cover. Cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.

Oops! Here’s where I made my biggest mistake the first time—I cooked the potatoes on too high heat and they fell apart completely. Keep that heat gentle and low for the best texture.

Blend for Restaurant-Style Creaminess

Now comes the magic moment. Using an immersion blender, carefully pulse the soup until about two-thirds is smooth while leaving some chunky potato pieces. This creates that perfect restaurant-style texture that’s both creamy and satisfying.

If using a regular blender, work in batches and never fill more than halfway with hot liquid. Always remove the center cap and cover with a kitchen towel to prevent dangerous pressure buildup.

Add Dairy and Fresh Herbs

Reduce heat to low and slowly stir in the milk and cream. Add the fresh parsley, chives, and thyme. Let the soup heat through gently for about 5 minutes—never let it boil after adding dairy, or it might curdle.

Melt the Cheese Perfectly

Remove the pot from heat completely. This is crucial for smooth cheese incorporation. Add the shredded cheddar gradually, one handful at a time, stirring until each addition melts completely before adding more.

Season and Serve

Taste and season generously with salt, freshly ground black pepper, and a pinch of cayenne if desired. Remember, the cheese adds saltiness, so season gradually and taste as you go.

Expert Tips and Creative Variations

Professional Secrets for Best Results

First, always remove the pot from heat before adding cheese—this prevents graininess and ensures silky smooth melting. Additionally, freshly shredded cheese melts far better than pre-packaged varieties.

Second, the partial blending technique creates superior texture compared to fully smooth or completely chunky soups. Furthermore, using Yukon Gold potatoes instead of russets provides better consistency and flavor.

Regional American Variations

New England Style: Add crispy bacon bits and substitute half the broth with clam juice for a coastal twist.

Southern Comfort: Incorporate jalapeño peppers and pepper jack cheese for a spicy kick that’ll warm you from the inside out.

Midwest Hearty: Stir in corn kernels and diced ham for a more substantial meal that satisfies even the heartiest appetites.

California Fresh: Top with avocado slices and fresh cilantro for a modern, health-conscious approach.

Holiday Special: Add roasted butternut squash cubes and sage for a festive Thanksgiving-worthy variation.

Storage and Make-Ahead Instructions

This cheddar garlic herb potato soup actually improves in flavor after sitting overnight. However, you might need to thin it slightly with additional milk when reheating, as it thickens naturally.

Perfect Pairing Suggestions

Serve this hearty soup alongside crusty artisan bread rolls for dipping. Similarly, a crisp green salad with vinaigrette cuts through the richness beautifully. For heartier appetites, pair with our famous sweet chili chicken for a complete comfort food feast.

During the holidays, this soup makes an elegant starter before our show-stopping white chocolate raspberry dream cake. Additionally, it pairs wonderfully with a glass of Chardonnay or crisp Sauvignon Blanc.

Cheddar Garlic Herb Potato Soup FAQs

Transform Your Kitchen Into a Comfort Food Haven

Man, oh man, there’s something magical about ladling this creamy, aromatic soup into bowls on a cold winter evening. The steam rises like morning mist, carrying those incredible garlic and herb aromas that make everyone gather around the kitchen island.

This ultimate cheddar garlic herb potato soup recipe has become my go-to comfort food for good reason. Not only does it satisfy every craving for rich, warming food, but it also creates those special family moments that last long after the last spoonful.

Try serving it with our incredible apple crisp recipe for the perfect winter dessert combination. Furthermore, consider making a double batch—this soup disappears faster than snow in spring sunshine.

What variations will you try first? Will you go bold with the Southern jalapeño version, or keep it classic with extra bacon bits? Share your creations and tag us on social media—we love seeing how you make this recipe your own.

Because ultimately, the best hearty soup recipes aren’t just about feeding bodies—they’re about nurturing souls and creating memories that warm hearts long after winter ends.

Cheddar Garlic Herb Potato Soup

A creamy, comforting cheddar garlic herb potato soup made with Yukon Gold potatoes, sharp cheddar cheese, roasted garlic, and fresh herbs. Ready in just 45 minutes, this hearty soup is perfect for cozy winter dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 340 kcal

Equipment

• Dutch oven
• Immersion Blender
• Whisk
• Cutting board
• Knife

Ingredients

  

Base Vegetables

• 2.5 lbs Yukon Gold potatoes Cubed ½-inch pieces
• 1 large Yellow onion Finely chopped
• 5-6 cloves Fresh garlic Minced

Fat & Thickener

• 4 tbsp Unsalted butter Or 3 tbsp olive oil + 1 tbsp butter
• ¼ cup All-purpose flour Creates the roux base

Liquid Base

• 4 cups Low-sodium broth Chicken or vegetable
• 2 cups Whole milk Half-and-half works too
• ½ cup Heavy cream Optional but recommended

Bold Add-ins

• 2 cups Sharp cheddar cheese Freshly shredded only
• 1 tbsp Fresh parsley Chopped
• 1 tbsp Fresh chives Chopped
• 1 tsp Fresh thyme leaves Or ½ tsp dried

Instructions

 

• Peel and cube potatoes into ½-inch pieces. Rinse under cold water to remove excess starch.
• Finely chop the onion and mince garlic. Set aside.
• In a Dutch oven over medium heat, melt butter. Add onion and sauté 5-7 minutes until translucent. Stir in garlic and cook 1-2 minutes.
• Sprinkle flour over vegetables and stir for 1-2 minutes to create a roux.
• Gradually whisk in broth, scraping up any browned bits. Bring to a simmer.
• Add potatoes and simmer gently 15-20 minutes until tender.
• Partially blend with immersion blender, leaving some chunks for texture.
• Reduce heat to low. Stir in milk, cream, parsley, chives, and thyme. Heat gently 5 minutes.
• Remove from heat. Add cheddar cheese gradually, stirring until melted smoothly.
• Season with salt, pepper, and a pinch of cayenne if desired. Serve hot.

Notes

For extra flavor, try adding bacon bits, corn, or jalapeño for regional twists. Always remove from heat before adding cheese to prevent graininess.

Keyword cheddar, garlic herb, potato soup