Name: Hearty Cheddar Garlic Herb Potato Soup Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2.5 lb Yukon Gold potatoes, peeled and cubed into ½‑inch pieces (about 6–7 medium); 4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter; 1 large yellow onion, finely chopped (about 1½ cups); 5–6 garlic cloves, minced (about 2 tbsp); ¼ cup all‑purpose flour; 4 cups low‑sodium chicken or vegetable broth; 2 cups whole milk (or half‑and‑half for extra richness); ½ cup heavy cream (optional); 2 cups sharp cheddar cheese, freshly shredded; 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh chives, finely chopped; 1 tsp fresh thyme leaves (or ½ tsp dried thyme); 1 tsp fine salt, to taste; ½ tsp freshly ground black pepper, to taste; Pinch cayenne or smoked paprika (optional); Optional garnishes: cooked crumbled bacon, extra cheddar, sour cream or Greek yogurt, more chives/parsley, croutons

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I lean on this cozy, creamy potato soup whenever I want a bowl that eats like a hug. I build layers with sautéed onion and plenty of garlic, swirl in milk and a little cream for lush body, and finish with sharp cheddar and fresh herbs so every spoonful tastes bright, savory, and deeply comforting.

Hearty Cheddar Garlic Herb Potato Soup Recipe

Why You’ll Love This Recipe

I love how hearty this soup is without being fussy. I get silky richness from a quick roux and a partial blend, big flavor from sharp cheddar and garlic, and fresh lift from chives, parsley, and thyme. I can make it on a weeknight, scale it up for company, and customize it with toppings—from bacon to croutons—so it always feels special.

ingredients

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

2.5 lb Yukon Gold potatoes, peeled and cubed into ½‑inch pieces (about 6–7 medium)
4 tbsp unsalted butter or 3 tbsp olive oil + 1 tbsp butter
1 large yellow onion, finely chopped (about 1½ cups)
5–6 garlic cloves, minced (about 2 tbsp)
¼ cup all‑purpose flour
4 cups low‑sodium chicken or vegetable broth
2 cups whole milk (or half‑and‑half for extra richness)
½ cup heavy cream (optional, for ultra‑creamy texture)
2 cups sharp cheddar cheese, freshly shredded
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp fine salt, to taste
½ tsp freshly ground black pepper, to taste
Pinch cayenne or smoked paprika (optional)
Optional garnishes: cooked crumbled bacon, extra cheddar, sour cream or Greek yogurt, more chives/parsley, croutons

directions

I prep the potatoes first: I peel and cut them into even ½‑inch cubes and rinse briefly to remove excess starch.
I set a large pot over medium heat and melt the butter (or the oil + butter). I sauté the onion for 5–7 minutes until soft and translucent, then I stir in the garlic for 1–2 minutes until fragrant.
I sprinkle in the flour and cook, stirring, for 1–2 minutes to form a light roux.
I whisk in the broth gradually, scraping up any browned bits, and bring it to a gentle simmer.
I add the potatoes, cover, and simmer on medium‑low for 15–20 minutes until very tender.
For a creamy‑but‑chunky texture, I blend about half the pot (immersion blender pulses or carefully in a standard blender) and return it to the pot.
I reduce the heat to low and stir in the milk and the cream (if using). I add parsley, chives, and thyme and warm gently—no boiling after dairy.
I take the pot off the heat and add the cheddar by handfuls, stirring until smooth. I taste and season with salt, pepper, and a pinch of cayenne or smoked paprika.
I ladle into bowls and top with my favorite garnishes. I serve immediately.

Servings and timing

I get about 6–8 servings. I plan 20–25 minutes for prep and 35–45 minutes for cooking, for a total of roughly 55 minutes to 1 hour 10 minutes.

Variations

Vegetarian or vegan: I use vegetable broth for vegetarian. For vegan, I swap in olive oil, a creamy unsweetened plant milk (like oat or soy), full‑fat coconut milk or vegan cream, and a good melting dairy‑free cheddar.
Gluten‑free: I skip the flour and thicken with a cornstarch slurry (1 tbsp cornstarch whisked with 2 tbsp cold water) added before the dairy, or I rely on blending more of the potatoes.
Smoky bacon: I render diced bacon first, sauté the onion/garlic in some of the drippings, and use the crisp bacon as a topping.
Broccoli‑cheddar twist: I stir in small broccoli florets for the last 5–7 minutes of simmering before blending.
Spicy kick: I bloom a pinch of cayenne, smoked paprika, or red pepper flakes with the aromatics.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. I reheat gently on the stovetop over low to medium‑low heat, adding a splash of milk or broth if it thickens. I avoid boiling after dairy to keep the texture silky. For freezing, I cool completely, pack in freezer‑safe containers with headspace, and freeze up to 2–3 months; when reheating, I thaw overnight and whisk in a bit of milk or cream to restore smoothness.

FAQs

Can I use russet potatoes instead of Yukon Gold?

I can—russets work well but can turn gummy if over‑blended. I blend less aggressively and keep some chunks for the best texture.

How do I prevent curdling after adding dairy?

I keep the heat low, avoid boiling once milk or cream is in, and add cheese off the heat. Gentle warming keeps everything smooth.

How can I make the soup thicker (or thinner)?

I simmer a bit longer before adding dairy to reduce, or I stir in a cornstarch slurry before the dairy. If it’s too thick, I whisk in warm broth or milk until it’s just right.

Can I make it ahead?

I can cook the soup a day or two ahead, cool it completely, and refrigerate. I reheat gently, thinning with a splash of milk or broth as needed, and I add a handful of fresh herbs right before serving for brightness.

Why did my cheese turn grainy?

I likely added pre‑shredded cheese (which has anti‑caking agents) or added cheese over high heat. I shred from a block and fold it in off the heat for a velvety finish.

Conclusion

I return to this Hearty Cheddar Garlic Herb Potato Soup whenever I’m craving comfort with character. It’s rich, perfectly garlicky, and herb‑fresh—exactly the kind of simple, satisfying cooking I love to share.