When the days get chilly, nothing beats a creamy bowl of Cheddar Garlic Herb Potato Soup. I first made this soup on a rainy evening with just potatoes, garlic, and a block of sharp cheddar waiting to be used. The result was rich, comforting, and deeply satisfying. The roasted garlic and fresh herbs lift the flavor, while cheddar makes it indulgently cheesy. It’s hearty enough for dinner, yet simple enough for a quick weeknight meal. One spoonful and you’ll understand why it has become one of my go-to cozy recipes.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, roasted or minced
- 3 cups diced Yukon gold potatoes
- 3 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- ½ tsp rosemary
- ½ tsp oregano
- Salt and pepper, to taste
- Optional toppings: bacon bits, chives, extra cheese, sour cream
Instructions
- In a large pot, heat butter and olive oil. Add onion and cook until soft.
- Stir in garlic and cook 1 minute. Add potatoes, herbs, salt, and pepper. Mix well.
- Pour in broth. Bring to boil, then reduce heat and simmer until potatoes are tender (15–20 minutes).
- Blend half the soup with an immersion blender (or transfer half to a blender) for a creamy yet chunky texture.
- Stir in milk and cream. Add cheddar cheese gradually, mixing until melted.
- Taste, adjust seasoning, and serve hot with your favorite toppings.
Substitutions
- No heavy cream? Add more milk with a knob of butter.
- Vegan option: Use plant-based milk, vegan cheddar, and veggie broth.
- Herb swap: Basil or sage can be added for a twist.
- Want spice? Add cayenne or chili flakes.
Equipment
- Large soup pot or Dutch oven
- Immersion blender (or regular blender)
- Wooden spoon
- Knife and cutting board
- Ladle for serving
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions (without toppings) for up to 2 months.
Reheating: Warm gently on the stove; add broth or milk if too thick.
Top Tips
- Roast garlic first for a sweeter, deeper flavor.
- Yukon gold potatoes give a naturally creamy base.
- Always grate cheese from a block—it melts better.
- Don’t boil soup after adding cheese; simmer gently.
FAQ
Can I make this in a slow cooker?
Yes! Cook everything (except milk, cream, cheese) on low for 6 hours. Stir in dairy and cheese at the end.
What can I serve with this soup?
Crusty bread, garlic toast, or a simple green salad pair perfectly.
Is this recipe gluten-free?
Yes, naturally gluten-free as long as your broth and cheese are GF.
Can I make it ahead of time?
Absolutely—it tastes even better the next day as flavors deepen.