Hey y'all! If you love creamy, cheesy, and flavor-packed soups that warm you from the inside out, this Cheddar Garlic Herb Potato Soup is about to become your new favorite comfort food. With velvety potatoes, sharp cheddar, and a blend of fresh herbs and garlic, it's the perfect meal for chilly nights, family dinners, or casual get-togethers. Let's get cooking!
Why You'll Love This Cheddar Garlic Herb Potato Soup
- Ultra-creamy texture from Yukon Gold potatoes and cheddar cheese.
- Rich, savory flavor thanks to fresh garlic and a medley of herbs.
- Simple one-pot preparation makes cleanup a breeze.
- Perfect for meal prep—leftovers taste even better the next day.
- Easily customizable for vegetarian and gluten-free diets.
Cheddar Garlic Herb Potato Soup Ingredients
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt (plus more to taste)
- Optional toppings: crispy bacon, extra cheddar, chopped chives
How to Make Cheddar Garlic Herb Potato Soup
Step 1: Sauté the Aromatics
In a large Dutch oven or heavy pot, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and sauté for 1 minute, until fragrant.
Step 2: Create the Roux
Sprinkle flour over the onion and garlic mixture. Stir continuously for 1-2 minutes to form a roux and cook off the raw flour taste.
Step 3: Add Potatoes and Simmer
Gradually whisk in chicken broth, ensuring no lumps remain. Add potatoes, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-18 minutes, or until potatoes are fork-tender.
Step 4: Blend and Add Dairy
For a creamy texture, use an immersion blender to puree about half the soup directly in the pot (or transfer 3 cups to a blender, blend until smooth, and return). Stir in milk and heavy cream; simmer for 3-4 minutes more.
Step 5: Stir in Cheddar and Herbs
Remove soup from heat. Gradually fold in shredded cheddar cheese, stirring until melted and silky. Finish with fresh parsley. Taste and adjust seasoning as needed.

Notes for Perfect Cheddar Garlic Herb Potato Soup
- Use quality sharp cheddar for the best flavor and melting—learn more about cheddar cheese varieties.
- For the creamiest texture, avoid overcooking the dairy after adding it.
- Yukon Gold potatoes provide a buttery texture, but Russet potatoes work in a pinch.
Cheddar Garlic Herb Potato Soup Variations
- Vegetarian: Use vegetable broth instead of chicken broth and skip bacon toppings.
- Loaded Potato: Top with crispy bacon, sour cream, and extra cheddar.
- Spicy Kick: Add ½ teaspoon red pepper flakes or diced jalapeño with the onions.
Required Equipment for Cheddar Garlic Herb Potato Soup
- Large Dutch oven or soup pot
- Immersion blender or regular blender
- Wooden spoon or spatula
- Cutting board and sharp knife
- Ladle
Cheddar Garlic Herb Potato Soup Storage Instructions
Let soup cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stove over low heat. Note: Soup may thicken when chilled; stir in a splash of broth or milk to loosen if needed. Not recommended for freezing as dairy can separate.
Pairings & Serving Recommendations
- Serve with crusty artisan bread or homemade sourdough.
- Add a crisp green salad for a complete meal.
- Pair with a light, citrusy white wine or classic iced tea.
Pro Tips for Cheddar Garlic Herb Potato Soup
- Shred your own cheese for smoother melting—pre-shredded cheese can be coated with anti-caking agents (read why here).
- For richer flavor, add a splash of white wine when sautéing onions.
- Garnish with extra herbs and a pinch of smoked paprika for a pop of color and taste.
Cheddar Garlic Herb Potato Soup FAQ
- Can I make this Cheddar Garlic Herb Potato Soup ahead of time?
- Absolutely! Prepare the soup up to 2 days in advance and reheat gently before serving.
- How do I make this potato soup gluten-free?
- Substitute the all-purpose flour with a gluten-free blend or cornstarch slurry.
- Can I freeze this soup?
- It's best enjoyed fresh or refrigerated, as freezing can cause the dairy to separate and change the soup's texture.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yields: 6 servings
Ingredients
- 2 lbs russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons chopped fresh chives (for garnish)
Instructions
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1In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
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2Add the diced potatoes, thyme, rosemary, salt, and pepper. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
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3Using an immersion blender, blend the soup until smooth, or leave some chunks for texture if desired.
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4Stir in the milk and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is creamy.
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5Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chives before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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