Name: Cheddar Garlic Herb Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs Yukon gold or russet potatoes, peeled and diced; 1 medium onion, chopped; 3 cloves garlic, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 4 cups vegetable or chicken broth; 1 1/2 cups whole milk or half-and-half; 1 1/2 cups sharp cheddar cheese, shredded; 1 teaspoon fresh thyme or rosemary, chopped; Salt, to taste; Black pepper, to taste; Fresh parsley or chives, chopped (optional, for garnish)

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Cheddar Garlic Herb Potato Soup is one of those rich, creamy, and comforting soups that I love making when the weather gets chilly or I just want a cozy bowl of something satisfying. It’s loaded with tender potatoes, sharp cheddar cheese, fresh herbs, and a hint of garlic that brings the whole thing together. Every spoonful is creamy, flavorful, and incredibly warming.

Why You’ll Love This Recipe

I love this soup because it’s hearty enough to serve as a full meal, especially when I pair it with crusty bread or a side salad. The cheesy, garlicky base is smooth and full of flavor, and the herbs make it feel fresh without being overpowering. It’s also easy to make in one pot, and I can have it on the table in under an hour. Whether I’m feeding a group or making lunch for myself, it always hits the spot. Cheddar Garlic Herb Potato Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon gold or russet potatoes, peeled and diced
Onion, chopped
Garlic cloves, minced
Butter
All-purpose flour
Vegetable or chicken broth
Whole milk or half-and-half
Sharp cheddar cheese, shredded
Fresh thyme or rosemary, chopped
Salt
Black pepper
Fresh parsley or chives (optional, for garnish)

Directions

I start by melting butter in a large pot over medium heat, then I sauté the onions until soft.
I stir in the minced garlic and cook for about 30 seconds until fragrant.
I add the flour and whisk it into the butter to create a roux, cooking it for a minute or two.
Slowly, I pour in the broth while whisking to avoid lumps.
I add the diced potatoes, salt, pepper, and herbs, then bring the soup to a boil.
I reduce the heat and let it simmer until the potatoes are fork-tender—usually about 15 to 20 minutes.
Once the potatoes are cooked, I stir in the milk and shredded cheddar cheese, mixing until smooth and creamy.
I adjust the seasoning if needed, then garnish with fresh herbs before serving.

Servings and timing

This soup makes 4 to 6 servings and takes about 15 minutes of prep time and 30 minutes to cook. I can have it ready in 45 minutes total, making it a great option for a weeknight dinner.

Variations

Sometimes I blend part of the soup to make it extra creamy while still leaving some chunky potato texture. I’ve also added a pinch of cayenne pepper or smoked paprika when I want a subtle kick. For a vegetarian version, I use veggie broth and skip any meat-based add-ins. Cheddar Garlic Herb Potato Soup

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove over low heat, stirring often. If the soup thickens too much, I just add a splash of milk or broth to bring it back to a smooth consistency. It can also be reheated in the microwave in short intervals, stirring between each one.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance. It reheats beautifully and the flavors deepen as it sits overnight.

What’s the best type of potato to use?

I usually go with Yukon gold for their buttery texture, but russet potatoes also work well if I want a fluffier consistency.

Can I freeze this soup?

I avoid freezing dairy-based soups like this one because the texture can become grainy. It’s best enjoyed fresh or stored in the fridge.

How can I make it thicker?

If I want a thicker soup, I mash some of the potatoes directly in the pot or use an immersion blender to partially blend the mixture.

Is it possible to make this soup gluten-free?

Yes, I just substitute the flour with a gluten-free flour blend or thicken the soup by blending some of the potatoes instead of using a roux.

Conclusion

Cheddar Garlic Herb Potato Soup is one of those recipes that feels like a warm hug in a bowl. It’s creamy, cheesy, and full of comforting flavors that make it perfect for a relaxing dinner or lunch. I love how easy it is to make and how customizable it is depending on what I have in the kitchen. It’s definitely a recipe I’ll keep coming back to all year round.