I cozy up to this creamy, savory potato soup when I want big comfort fast. I simmer tender cubes of potato with onion, garlic, thyme, and broth, then swirl in sharp cheddar and a splash of cream so every spoonful tastes rich, herby, and perfectly cheesy.

Why You’ll Love This Recipe

I use simple pantry staples, minimal prep, and one pot. I get a silky, creamy base without fuss, the cheddar melts into a velvety finish, and dried thyme brings gentle warmth. I can keep it chunky or blend it smooth, and I garnish with chives or parsley for freshness that balances the richness.

Ingredients

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

• 4 large potatoes (about 2 pounds), peeled and diced (Russet or Yukon Gold)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups low-sodium chicken or vegetable broth

• 1 cup shredded sharp cheddar cheese

• 1 cup heavy cream

• 2 tablespoons butter

• 1 teaspoon dried thyme

• salt and black pepper, to taste

For garnish

• chopped fresh parsley or chives

• extra shredded cheddar

Directions

1. I sauté the aromatics: I melt the butter in a large pot over medium heat. I cook the onion with a pinch of salt until translucent, about 5 minutes, then stir in the garlic for 30–60 seconds until fragrant.

2. I add potatoes and broth: I stir in the diced potatoes, then pour in the broth. I bring it to a boil, reduce to a gentle simmer, cover, and cook until the potatoes are tender, 15–20 minutes.

3. I choose my texture: I partially mash the potatoes with a masher for a hearty, rustic soup, or I blend with an immersion blender for extra creaminess (leaving a few chunks if I like).

4. I make it creamy and cheesy: I stir in the heavy cream, then gradually add the cheddar by handfuls over low heat, stirring until fully melted and smooth.

5. I finish and serve: I season with thyme, salt, and pepper to taste. I ladle into bowls and top with parsley or chives and a little extra cheddar.

Servings and timing

I plan on 6 servings. I set aside about 10 minutes to prep and 25–30 minutes to cook, for roughly 35–40 minutes total.

Variations

• I add protein with crisp bacon, diced ham, or shredded rotisserie chicken.

• I make it veg-forward with leeks instead of onion, or I stir in a cup of broccoli florets during the last 5–7 minutes.

• I lighten it by swapping half the cream for milk, then add an extra handful of cheese for body.

• I add a smoky note with a pinch of smoked paprika or a dash of hot sauce.

• I make it extra-silky by blending completely and finishing with a small knob of butter.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. I reheat gently over medium-low heat, stirring often; if it thickens, I loosen it with a splash of broth or milk. I freeze up to 2 months for best texture by freezing the soup before adding the cream and cheese; when I reheat, I stir in cream and cheddar off the heat to finish.

FAQs

Can I use milk instead of heavy cream?

I can replace some or all of the cream with whole milk; for extra richness I whisk in a small knob of butter or an extra handful of cheddar at the end.

How do I keep the cheese from clumping or turning grainy?

I take the pot off the boil, lower the heat, and add cheese gradually while stirring. I use freshly shredded cheddar (not pre-shredded) so it melts smoothly.

Which potatoes are best?

I reach for Yukon Gold for naturally creamy texture; Russets make a fluffier, lighter soup that’s great if I plan to mash or blend.

Can I make this ahead?

I can cook the soup through step 3, cool, and refrigerate. At serving, I reheat gently and stir in the cream and cheese so the texture stays velvety.

How can I thicken or thin the soup?

I thicken by mashing more potatoes or simmering a few extra minutes; I thin with warm broth or milk, adjusting salt afterwards.

Conclusion

I love how this cheddar garlic herb potato soup turns a handful of humble ingredients into a bowl of pure comfort. I build flavor with a quick sauté, simmer the potatoes until tender, and finish with cream and sharp cheddar for a silky, cozy soup that’s perfect for chilly nights or easy weeknight dinners.