Introduction

Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Loaded with tender potatoes, sharp cheddar, and fragrant herbs, this soup is both simple to make and deeply satisfying.

A close-up of a bowl of creamy soup served in a white bowl with brown patterned edges. The soup has three visible layers: a smooth, pale yellow creamy base at the bottom, topped with tender slices of yellow potato, small bright green broccoli florets, and melted orange cheddar cheese sprinkled on top. Tiny bits of dark green herbs are scattered over the cheese, adding texture and color contrast. A silver spoon rests inside the bowl on the right side. The bowl is placed on a soft gray cloth on a white marbled surface. In the blurred background, there is a round wooden plate with bread slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large potatoes (about 2 pounds), peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese
2 tablespoons butter
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Step 2: Add the minced garlic and dried thyme, cooking for another minute until fragrant.
Step 3: Stir in the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Step 4: Using a potato masher or immersion blender, partially mash the potatoes to create a creamy texture while leaving some chunks for bite.
Step 5: Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup is smooth. Season with salt and pepper to taste.
Step 6: Simmer the soup for an additional 5 minutes to blend the flavors. Serve hot with extra cheese or fresh herbs if desired.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Add cooked bacon or ham for extra savory flavor.
Swap sharp cheddar for smoked gouda or Monterey Jack for a different cheese profile.
Top with chopped green onions or fresh parsley to brighten the dish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or cream to loosen the soup as it cools.

How to Serve

A bowl of creamy soup filled with thick slices of pale yellow potatoes floating in a smooth, light beige broth, topped with melted orange cheddar cheese and small green broccoli florets scattered throughout, with tiny bits of dark green herbs sprinkled on top. A metal spoon stands inside the bowl, which is white with a dark patterned rim. The bowl sits on a folded grey cloth against a white marbled surface, and blurred toast slices are visible in the soft background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the heavy cream with coconut milk or a plant-based cream, and use a dairy-free cheese alternative or omit cheese entirely.

Can I prepare this soup in advance?

Absolutely. Prepare the soup fully and store it in the fridge. Reheat it gently before serving, adding extra broth if it thickens too much.

Cheddar Garlic Herb Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 104 reviews

A rich and comforting Cheddar Garlic Herb Potato Soup featuring tender diced potatoes, minced garlic, and fragrant thyme, all simmered in a savory chicken or vegetable broth and finished with creamy heavy cream and sharp cheddar cheese for a luscious, flavorful meal perfect for chilly days.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Vegetables

4 large potatoes (about 2 pounds), peeled and diced
1 medium onion, diced
3 cloves garlic, minced

Liquids

4 cups chicken or vegetable broth
1 cup heavy cream

Dairy

1 cup shredded sharp cheddar cheese
2 tablespoons butter

Spices and Seasonings

1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Prepare the vegetables: Peel and dice the potatoes into small, even cubes. Dice the onion and mince the garlic cloves to get all ingredients ready for cooking.
Sauté aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic and cook until the onions are translucent and fragrant, about 3-5 minutes.
Add potatoes and broth: Add the diced potatoes to the pot along with the chicken or vegetable broth. Stir in the dried thyme, and season with salt and pepper to taste.
Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
Blend the soup (optional): For a creamier texture, use an immersion blender to partially puree the soup directly in the pot, or transfer half of the soup to a blender and blend until smooth. Alternatively, leave it chunky if preferred.
Add cream and cheese: Stir in the heavy cream and shredded sharp cheddar cheese until the cheese is melted and fully incorporated, enriching the soup with creamy texture and flavor.
Final seasoning and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot garnished with extra cheese or fresh herbs if desired.

Notes

You can substitute sharp cheddar with mild cheddar or a blend of cheeses for varying flavors.
For a vegetarian version, use vegetable broth instead of chicken broth.
Adding crispy bacon or green onions as a topping adds extra flavor and texture.
Leftover soup freezes well; thaw overnight in the fridge and reheat gently on the stovetop.
For a lower fat option, substitute heavy cream with half-and-half or whole milk.

Keywords: Cheddar garlic herb potato soup, creamy potato soup, cheesy garlic soup, comfort food, easy potato soup, homemade soup