Introduction

This Cheddar Garlic Herb Potato Soup is a comforting classic perfect for cozy meals. Packed with tender potatoes, sharp cheddar, and aromatic herbs, it delivers rich flavor in every spoonful.

A close-up of a bowl filled with creamy, thick soup showing round slices of pale yellow potato floating in a white broth, topped with melted golden-orange cheddar cheese and small pieces of bright green broccoli florets scattered on the surface, with tiny green herb flecks sprinkled over the top. A silver spoon rests inside the bowl. The bowl is dark patterned but sits on a white plate, all placed on a white marbled texture. In the blurred background, there is a wooden plate with toasted bread pieces. 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 2 tablespoons of butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Step 2: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 3: Partially mash the potatoes with a potato masher for a chunky texture or use an immersion blender for a smoother soup.
Step 4: Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Season with dried thyme, salt, and pepper to taste.
Step 5: Ladle the soup into bowls and garnish with fresh herbs or extra cheese if desired. Serve warm.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Add cooked bacon bits or chopped green onions as a garnish for extra flavor.
Use a combination of cheeses like Gruyère or Monterey Jack for a different twist.
If you prefer a thicker soup, reduce the broth slightly or add a tablespoon of flour when sautéing onions.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You may need to add a little extra broth or cream to loosen the soup after cooling.

How to Serve

A close-up of a creamy soup served in a white bowl with a green leaf pattern around the rim. The soup is light yellow and thick, filled with chunky potato pieces that are soft and pale yellow. Fresh green herb sprigs, likely thyme, float on top along with a sprinkling of black pepper, adding texture and color. A metal spoon rests inside the bowl on the right side. The bowl sits on a gray cloth over a white marbled surface, with a blurred window and wooden window frame in the 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 a dairy-free alternative such as coconut cream or cashew cream, and use a dairy-free cheese or omit it altogether.

Can I freeze Cheddar Garlic Herb Potato Soup?

Freezing is possible but not ideal because the cream and cheese may separate upon thawing. If you do freeze it, use a freezer-safe container and consume within 1 month. Thaw slowly in the refrigerator and reheat gently while stirring.

Cheddar Garlic Herb Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

This Cheddar Garlic Herb Potato Soup is a comforting and creamy dish made with tender potatoes, sharp cheddar cheese, and fragrant garlic and herbs. Perfectly seasoned and rich, this soup is an ideal warm meal on chilly days, combining simplicity and delicious flavors in every spoonful.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 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 & Dairy

4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons butter
1 cup shredded sharp cheddar cheese

Seasonings

1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Sauté Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant. Then, stir in the minced garlic and cook for an additional minute to release its aroma without burning.
Add Potatoes and Broth: Add the diced potatoes along with 4 cups of chicken or vegetable broth to the pot. Bring the mixture to a boil, then lower the heat and simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender.
Blend or Mash: For a creamy texture, partially mash the potatoes directly in the pot using a potato masher for some texture, or blend with an immersion blender until smooth according to preference.
Stir in Cream and Cheese: Pour in the heavy cream and add shredded sharp cheddar cheese, stirring continuously until the cheese is melted and the soup is smooth and creamy. Season with dried thyme, salt, and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh herbs or additional cheddar cheese if desired. Serve warm for the best comforting experience.

Notes

Use a mix of chicken or vegetable broth depending on dietary preferences.
For a vegan version, substitute heavy cream with coconut milk and use vegan cheese alternatives, and vegetable broth.
Adding crispy bacon or chives as toppings can enhance flavor and texture.
To save time, you can prepare the soup base ahead and add cheese and cream just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: potato soup, cheddar garlic soup, creamy potato soup, comfort food soup, easy potato soup