This Hearty Cheddar Garlic Herb Potato Soup is the ultimate comfort food—creamy, rich, and packed with bold flavor from cheddar cheese, fresh garlic, and fragrant herbs. It’s a cozy bowl of warmth that I love to make during the colder months or anytime I’m craving something filling and satisfying. The combination of tender potatoes and melted cheese in a velvety broth makes this soup a timeless favorite.

Why You’ll Love This Recipe

I love how this soup is both rustic and indulgent. It uses simple ingredients I usually have in my kitchen, but the result tastes like something from a cozy café. The garlic and herbs bring layers of depth, while the sharp cheddar adds a creamy richness that takes the soup to the next level. Whether I serve it as a main dish with crusty bread or as a starter, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon gold potatoes (peeled and diced)

• Yellow onion (chopped)

• Fresh garlic (minced)

• Butter

• All-purpose flour (for thickening)

• Chicken broth or vegetable broth

• Heavy cream or whole milk

• Sharp cheddar cheese (shredded)

• Fresh thyme and parsley (chopped)

• Salt and black pepper

• Optional toppings: extra cheese, chopped bacon, green onions, sour cream

Directions

1. I start by melting butter in a large pot over medium heat. I sauté the chopped onions and garlic until soft and fragrant, about 3–4 minutes.

2. I stir in the flour to make a roux and cook it for 1–2 minutes to remove the raw taste.

3. Slowly, I whisk in the broth and bring the mixture to a gentle boil.

4. I add in the diced potatoes, fresh thyme, salt, and pepper, then reduce the heat and simmer for 15–20 minutes until the potatoes are tender.

5. Once the potatoes are soft, I stir in the cream and shredded cheddar cheese, allowing it to melt smoothly into the soup.

6. I adjust the seasoning as needed and let the soup simmer a few more minutes to thicken.

7. Right before serving, I stir in fresh parsley and ladle the soup into bowls, topping with extra cheese or any of my favorite garnishes.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes

Variations

• I sometimes blend half the soup for a creamier texture, leaving some chunks for heartiness.

• For a smoky flavor, I add cooked, crumbled bacon either in the soup or on top.

• A sprinkle of cayenne or smoked paprika adds a little heat.

• I’ve made it vegetarian by using vegetable broth and skipping the bacon garnish.

storage/reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of broth or milk to loosen it up. I avoid boiling it again, as that can cause the cheese to separate.

FAQs

Can I freeze this soup?

Yes, but I do it without the cream and cheese. I freeze the base, then add the dairy ingredients after thawing and reheating for best texture.

What’s the best cheese for this soup?

I prefer sharp cheddar because it adds the most flavor, but mild cheddar, gouda, or even a mix of cheeses work great too.

Can I make this in a slow cooker?

Yes. I cook the onion and garlic in a pan first, then transfer everything except the cheese and cream to the slow cooker. I cook on low for 6–7 hours, then stir in the cream and cheese at the end.

How do I make it thicker?

I mash some of the potatoes right in the pot or add a cornstarch slurry if I want it extra thick and creamy.

Can I use pre-shredded cheese?

I prefer freshly shredded cheese for better melting, but pre-shredded works in a pinch. I just make sure it doesn’t have too much anti-caking powder, which can affect texture.

Conclusion

This Hearty Cheddar Garlic Herb Potato Soup is everything I want in a comforting meal—creamy, flavorful, and loaded with wholesome ingredients. It’s easy to make, endlessly customizable, and always satisfying. Whether I’m warming up on a cold day or feeding a hungry family, this recipe never fails to bring comfort and smiles to the table.