A creamy, comforting potato soup flavored with sharp halal cheddar, garlic, and fresh herbs, this dish brings warmth and rich flavor to my table every time. It’s hearty enough to be a main meal or a satisfying starter. I love how the sharp cheese, aromatic herbs, and creamy base come together in every spoonful.

Halal Cheddar Garlic Herb Potato Soup

Why You’ll Love This Recipe

I always reach for this soup when I want something rich, cozy, and easy to make. The halal cheddar melts beautifully into the soup, giving it bold flavor, while garlic and herbs add freshness. I like how Yukon Gold potatoes create a naturally creamy texture—no need for extra thickening. It’s also easy to adapt for different diets, and I appreciate being able to make it fully halal without compromising taste.

ingredients

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

2.5 lbs (≈ 1.1 kg) Yukon Gold potatoes, peeled and cubed (½‑inch pieces)
4 tbsp unsalted butter (or 3 tbsp olive oil + 1 tbsp butter)
1 large yellow onion, finely chopped (≈ 1.5 cups)
5–6 cloves garlic, minced (≈ 2 tbsp)
¼ cup all‑purpose flour
4 cups low‑sodium halal chicken or vegetable broth
2 cups whole milk (or half‑and‑half)
½ cup heavy cream (optional)
2 cups (≈ 8 oz / 225 g) halal sharp cheddar cheese, freshly shredded
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp salt (or to taste)
½ tsp black pepper, freshly ground
Pinch of cayenne pepper or smoked paprika (optional)
Optional garnishes: halal beef or turkey bacon (crumbled), extra shredded cheddar, sour cream or Greek yogurt, extra herbs, croutons

directions

I start by peeling and cubing the Yukon Gold potatoes into ½-inch pieces, then rinse them under cold water and set aside.
In a large pot over medium heat, I melt the butter (or butter and olive oil combo). Once melted, I sauté the chopped onion for 5–7 minutes until soft and translucent.
I stir in the minced garlic and cook for 1–2 minutes until fragrant.
Then I sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux and eliminate the raw flour taste.
I gradually whisk in the broth, a little at a time, making sure the mixture stays smooth. I bring it to a simmer.
I add the potato cubes, stir, return to a gentle simmer, then reduce the heat to medium-low. I cover the pot and cook for 15–20 minutes until the potatoes are very tender.
To get the ideal texture, I partially blend the soup using an immersion blender—leaving some chunks—or I blend half of it in a blender and pour it back into the pot.
With the heat on low, I stir in the milk (and cream, if using). I add parsley, chives, and thyme, and let it warm gently for about 5 minutes—without letting it boil.
I remove the pot from the heat and slowly stir in the shredded halal cheddar cheese a handful at a time until fully melted and creamy.
I taste and season with salt, pepper, and a pinch of cayenne or paprika. I serve it hot with my favorite halal garnishes like beef bacon or fresh herbs.

Servings and timing

Yield: 6–8 servings
Prep Time: 20–25 minutes
Cook Time: 35–45 minutes
Total Time: ≈ 55 minutes to 1 hour 10 minutes

Variations

I switch things up depending on what I have. For a lighter version, I skip the cream and use just milk. For more texture, I add corn, peas, or spinach toward the end. To spice it up, I include a dash of chili flakes. And if I’m serving guests, I lay out toppings like croutons, sour cream, and halal turkey bacon so everyone can customize their bowl.

storage/reheating

If I have leftovers, I let the soup cool fully, then store it in an airtight container in the fridge for up to 4 days. I reheat it on low heat, stirring often and making sure it doesn’t boil to prevent the dairy from separating. If I want to freeze it, I do so before adding the milk and cheese. When I reheat, I stir in the dairy fresh for the best texture.

FAQs

Can I make this soup fully vegetarian?

Yes, I use vegetable broth and skip any meat-based garnish. Everything else stays the same and still tastes amazing.

Where can I find halal cheddar cheese?

I usually find halal-certified cheddar at halal grocery stores or in the international section of some supermarkets. I always check the label for non-animal rennet.

Can I leave the soup chunky instead of blending?

Absolutely. I like to blend just a portion of the soup to create creaminess while leaving some potato chunks for texture. It’s totally flexible.

What’s the best way to make it spicier?

I stir in cayenne pepper, red pepper flakes, or even a dash of hot sauce during the seasoning stage. I adjust slowly so it doesn’t overpower the soup.

Can I use non-dairy milk?

Yes. If I want a dairy-free version, I use unsweetened almond milk, oat milk, or coconut milk. I also use plant-based cream and vegan cheese to keep it halal and dairy-free.

Conclusion

This halal cheddar garlic herb potato soup is one of my favorite ways to warm up and indulge in something cozy. It’s easy to make, full of rich flavor, and perfect for customizing based on what I have in the kitchen. Whether I’m feeding the family or just craving a bowl of comfort, this soup always hits the mark.