Few things say “comfort food” like a steaming bowl of Cheddar Garlic Herb Potato Soup. I discovered this cozy recipe on a chilly fall afternoon when all I had were pantry staples and a craving for something cheesy and warm. The first spoonful made me feel like I was wrapped in a blanket. This soup is rich, creamy, and loaded with flavor thanks to sharp cheddar, roasted garlic, and a medley of fresh herbs. Ready in under an hour, it’s the kind of meal you’ll want to make all season long.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced or roasted
- 3 cups diced Yukon gold potatoes
- 3 cups vegetable or chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp thyme (fresh or dried)
- ½ tsp rosemary
- ½ tsp oregano
- Salt & black pepper to taste
- Optional toppings: sour cream, chives, crumbled bacon, extra cheddar
Instructions
- In a large pot, heat butter and olive oil. Sauté onion until soft.
- Stir in garlic and cook for 1 minute. Add potatoes and herbs; season with salt and pepper.
- Pour in broth and bring to a boil. Reduce heat and simmer until potatoes are tender (15–20 mins).
- Use an immersion blender to blend half the soup (or transfer half to a blender), leaving some chunks.
- Stir in milk and cream, then add shredded cheddar. Mix until melted and creamy.
- Adjust seasoning. Serve hot with your favorite toppings.
Substitutions
- No cream? Use more milk and a bit of butter for richness.
- Lactose-free? Try plant-based milk and vegan cheddar.
- No fresh herbs? Use ½ tsp of each dried herb.
- Want it spicy? Add a pinch of cayenne or chili flakes.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Immersion blender (or standard blender)
- Ladle
- Cutting board & knife
- Cheese grater
Storage
Refrigerator: Keeps well in an airtight container for up to 4 days.
Freezer: Freeze without toppings for up to 2 months. Reheat gently on the stove.
Reheating Tip: Stir while reheating to prevent curdling. Add a splash of broth if needed.
Top Tips
- Roast your garlic beforehand for a deeper, sweeter flavor.
- Use Yukon gold potatoes for a naturally creamy texture.
- Grate cheese from a block—it melts better than pre-shredded.
- Don’t boil after adding cream—simmer gently to avoid separation.
FAQs
Can I make this soup vegetarian?
Yes, just use vegetable broth and skip bacon toppings.
Is this soup gluten-free?
It is naturally gluten-free if your broth and cheese are GF-friendly.
Can I add protein?
Absolutely. Add cooked shredded chicken or white beans for more substance.
How do I make the soup thicker?
Mash more of the potatoes or simmer uncovered to reduce the liquid.