When chilly evenings roll in, there’s nothing better than a bowl of Cheddar Garlic Herb Potato Soup. Creamy, cheesy, and infused with fresh herbs and roasted garlic, this soup delivers comfort in every spoonful. It’s a quick, hearty dinner that pairs perfectly with warm bread.
Why You’ll Love This Recipe
- Ultra-creamy with sharp cheddar cheese and roasted garlic
- Hearty and filling — perfect as a main course or starter
- Fresh herbs add a fragrant, savory depth
- Budget-friendly using simple pantry ingredients
- One-pot recipe that’s ready in under an hour
Ingredients
- 2 lbs russet or Yukon gold potatoes, peeled and diced
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced (or roasted for richer flavor)
- 4 cups vegetable broth (or chicken broth)
- 1 cup whole milk (or half-and-half for creamier texture)
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- 1/2 teaspoon rosemary (optional)
- Salt and black pepper, to taste
- Extra shredded cheese and herbs, for garnish
Step-by-Step Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add onion and garlic, sauté until softened and fragrant.
- Stir in diced potatoes and cook for 2–3 minutes.
- Pour in broth, add herbs, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes, until potatoes are tender.
- Use an immersion blender (or transfer half to a blender) for a creamy texture, leaving some chunks.
- Stir in milk and shredded cheddar until smooth and creamy.
- Taste and adjust seasoning.
- Serve hot, garnished with extra cheese, herbs, or crusty bread.
Tips & Variations
- Make it extra rich: Use heavy cream instead of milk.
- Vegetarian option: Use vegetable broth.
- Add protein: Stir in cooked chicken, bacon, or white beans.
- Spicy kick: Add a pinch of cayenne or red pepper flakes.
- Chunky style: Blend less for a rustic texture.
Storage & Freezer Instructions
- Store leftovers in the refrigerator for up to 4 days.
- Freeze in airtight containers for up to 2 months. Thaw overnight and reheat on the stove.
- Add a splash of broth or milk when reheating to restore creaminess.
Serving & Pairing Ideas
- Serve with warm crusty bread or garlic knots.
- Pair with a fresh green salad for a lighter dinner.
- Top with croutons, shredded cheese, or fresh chives.
- Enjoy with a grilled cheese sandwich for the ultimate comfort meal.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Store in the fridge for up to 4 days and reheat before serving.
What cheese works best?
Sharp cheddar gives the best flavor, but you can also use gouda, mozzarella, or a blend.
Can I make it dairy-free?
Yes — substitute plant-based milk and vegan cheddar cheese.
Do I need to peel the potatoes?
Not required! Leaving the skin adds texture and nutrients.
Ready to Make It?
This Cheddar Garlic Herb Potato Soup is warm, cheesy, and packed with flavor. Whether for a weeknight dinner or cozy weekend meal, it’s a recipe worth saving to your Pinterest boards and sharing with friends.
You Might Also Like
- Sweet Potato Cornbread – Soft and naturally sweet, perfect with soup.
- Pumpkin Cobbler – A cozy fall dessert with spiced filling and golden topping.
- Pumpkin Pecan Pie – Classic pie with a crunchy, nutty twist.
- Cranberry Turkey Stuffing Balls – Savory mini stuffing bites with cranberry and turkey—perfect side or appetizer.
Cheddar Garlic Herb Potato Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy Cheddar Garlic Herb Potato Soup with sharp cheddar, fresh herbs, and roasted garlic. A cozy and hearty dinner soup ready in under an hour.
Ingredients
2 lbs russet or Yukon gold potatoes, peeled and diced
1 medium onion, chopped
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup whole milk (or half-and-half)
1 1/2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme (or 1 tbsp fresh thyme)
1 teaspoon dried parsley (or 1 tbsp fresh parsley)
1/2 teaspoon rosemary (optional)
Salt and black pepper, to taste
Extra shredded cheese and herbs, for garnish
Instructions
1. Heat butter and olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened.
3. Stir in diced potatoes and cook 2–3 minutes.
4. Pour in broth; add herbs, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer 20–25 minutes until potatoes are tender.
6. Blend with immersion blender (or partially blend) for creamy texture.
7. Stir in milk and shredded cheddar until smooth and creamy.
8. Adjust seasoning; serve hot with toppings.
Notes
Use heavy cream for extra richness.
Make it vegetarian with vegetable broth.
Add bacon, chicken, or beans for protein.
Blend less for chunkier texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 510mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 40mg