Cheddar Garlic Herb Potato Soup

Cheddar Garlic Herb Potato Soup brings together everything I love about comfort food in one delicious bowl. This creamy potato soup features sharp cheddar cheese, aromatic garlic, and fresh herbs that make every spoonful incredibly satisfying. It’s the kind of recipe that fills your kitchen with amazing aromas and warms you from the inside out.

I still remember making this soup one January evening when unexpected guests showed up during a snowstorm. I threw together potatoes, garlic, and the block of sharp cheddar I’d been saving, and everyone asked for the recipe before they left. What makes this cheddar garlic herb potato soup so special is how simple ingredients transform into something that tastes like you spent hours in the kitchen. The creamy texture from blended potatoes combined with melted sharp cheddar creates a rich, velvety base that’s naturally thickened without any flour. Plus, it comes together quickly, making it perfect for busy weeknights when you want homemade comfort food without the fuss.

What You’ll Need for This Creamy Potato Soup

I always make sure to use good quality sharp cheddar for this soup because it really makes a difference in flavor. The sharper the cheese, the more depth you’ll get in every spoonful. Pro tip: grate your own cheese instead of buying pre-shredded because pre-shredded varieties contain anti-caking agents that can make your soup grainy instead of silky smooth.

• 4 large Russet potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cloves garlic, minced (I prefer fresh over jarred for best flavor)
• 4 cups vegetable broth or chicken broth
• 2 cups shredded sharp cheddar cheese (freshly grated recommended)
• 1 cup heavy cream or milk for a lighter version
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 3 tablespoons butter for sautéing

My ingredient tip: I recommend Russet potatoes because their high starch content breaks down during cooking to create the creamiest consistency when blended. Yukon Gold works too if you prefer a slightly buttery flavor, but the texture won’t be quite as velvety. For the broth, I typically use low-sodium vegetable broth so I can control the salt level myself.

How to Make the Best Cheddar Garlic Herb Potato Soup

Step 1: Heat 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Once melted and slightly bubbling, add the chopped onion and minced garlic. Stir occasionally for about 5 minutes until the onions become translucent and fragrant. You’ll know they’re ready when the garlic releases its aroma and the onions soften but haven’t browned.

Step 2: Add the diced potatoes, broth, and dried thyme to the pot. Stir everything together, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes. The potatoes should be fork-tender and easily pierced. Pro tip: Cut your potatoes uniformly so they cook evenly. Uneven pieces mean some will be mushy while others stay hard.

Step 3: Remove the pot from heat for safety. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you’re using a countertop blender, carefully transfer the hot soup in batches (fill only halfway to prevent spillage). Place a kitchen towel over the lid and start with a few pulses before blending continuously. This prevents hot liquid from erupting out. Return blended soup to the pot.

Step 4: Return pot to low heat, then stir in the heavy cream and shredded cheddar cheese. Keep stirring constantly until the cheese melts completely, about 2-3 minutes. Constant stirring prevents the cheese from clumping or becoming grainy. The soup should look smooth and velvety. Season with salt and pepper to taste, remembering to start with less salt since the cheese and broth already contain sodium.

Step 5: Ladle the hot cheddar garlic herb potato soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar if desired. The fresh herbs add a beautiful pop of color and brighten up the rich, creamy flavors.

Troubleshooting tip: If your soup is too thick, add a splash of broth or cream to thin it out. If it’s too thin, let it simmer uncovered for a few more minutes to reduce, or add an extra handful of cheese. If the cheese looks grainy or separated, your heat was too high. Remove from heat and whisk vigorously to bring it back together.

Perfect Pairings for Your Potato Soup

This creamy soup pairs beautifully with crusty bread and fresh salads that add texture and brightness to the meal.

Homemade garlic bread: The crispy, buttery texture complements the smooth soup perfectly. Plus, it’s ideal for soaking up every last drop of that cheesy broth.

Caesar salad: The tangy, crisp romaine provides a refreshing contrast to the rich cheddar garlic herb potato soup and adds vegetables to round out the meal.

Crusty sourdough bread: A thick slice of tangy sourdough is perfect for dipping and adds a delightful chewy texture that balances the soup’s creaminess.

Roasted Brussels sprouts: These caramelized veggies add a slightly nutty, crispy element and work especially well in fall and winter when Brussels sprouts are at their peak.

Simple arugula salad: Peppery arugula dressed lightly with lemon vinaigrette cuts through the richness and adds a fresh, bright finish to your meal.

More Comforting Soup Recipes to Warm Your Soul

This creamy cheddar garlic herb potato soup pairs beautifully with other hearty soups that share its satisfying, comfort-food qualities. For protein-packed options that deliver similar warming flavors, try the smoky richness of White Bean Soup with Bacon or the earthy depth of French Lentil Bacon Soup. Both feature bacon’s savory notes that complement the sharp cheddar in this potato soup perfectly.

If you’re looking to expand your soup repertoire with lighter yet equally satisfying options, the Tuscan White Bean Soup offers rustic Italian flavors with creamy beans and aromatic herbs that echo the herb-forward profile of this potato soup. For a complete soup menu that covers different flavor profiles, serve this cheddar soup alongside the bright, lemony Creamy Tuscan White Bean Lemon Soup to give guests variety at your next gathering.

Storing and Reheating Your Soup

Store your cheddar garlic herb potato soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers taste even better the next day. For longer storage, freeze the soup in individual portions for up to 3 months.

When reheating, add a splash of broth or cream to restore the soup’s original creamy consistency. Dairy-based soups thicken as they sit, so this extra liquid helps bring back that silky texture. Heat gently over medium-low heat on the stovetop, stirring occasionally until it reaches 165°F or is steaming hot. You can also microwave in 1-minute intervals, stirring between each.

Pro tip: I recommend freezing portions in freezer-safe containers or bags, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator before reheating for best results. You can also add fresh toppings like extra cheese, bacon bits, or green onions when serving to refresh the flavors.

Common Questions About Cheddar Garlic Herb Potato Soup

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