Name: Hearty Cheddar Garlic Herb Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2.5 lb Yukon Gold potatoes (about 6–7 medium), peeled and cut into ½-inch cubes; 4 Tbsp unsalted butter (or 3 Tbsp olive oil + 1 Tbsp butter); 1 large yellow onion, finely chopped (≈ 1½ cups); 5–6 cloves garlic, minced (≈ 2 Tbsp); ¼ cup all-purpose flour; 4 cups low-sodium chicken or vegetable broth; 2 cups whole milk (or half-and-half); ½ cup heavy cream (optional); 2 cups (≈ 8 oz / 225 g) sharp cheddar, freshly shredded; 1 Tbsp fresh parsley, finely chopped; 1 Tbsp fresh chives, finely chopped; 1 tsp fresh thyme leaves (or ½ tsp dried thyme); Salt (≈ 1 tsp, to taste); ½ tsp freshly ground black pepper (to taste); Pinch of cayenne pepper or smoked paprika (optional)

I crafted this soup to feel like a warm, savory embrace, with creamy potatoes, sharp cheddar, garlic, and fragrant herbs all mingling in a rich, hearty base. Hearty Cheddar Garlic Herb Potato Soup Recipe

Why You’ll Love This Recipe

I adore how this soup delivers comfort in every spoonful—its smooth, cheesy texture, aromatic garlic, and herbaceous freshness all wrapped into one. It’s simple to prepare, yet satisfying enough to serve as a main dish, and it’s versatile enough to welcome extra toppings or tweaks to suit my mood.

Ingredients

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

Potatoes: 2.5 lb (about 6–7 medium Yukon Gold), peeled and cut into ½‑inch cubes
4 Tbsp unsalted butter—or swap in 3 Tbsp olive oil + 1 Tbsp butter if preferred
1 large yellow onion, finely chopped (≈ 1½ cups)
5–6 cloves garlic, minced (≈ 2 Tbsp)
¼ cup all-purpose flour
4 cups low‑sodium chicken or vegetable broth
2 cups whole milk (or use half‑and‑half for extra richness)
½ cup heavy cream (optional, but I highly recommend for creaminess)
2 cups (≈ 8 oz / 225 g) sharp cheddar, freshly shredded (I avoid pre‑shredded for better melting)
1 Tbsp fresh parsley, finely chopped
1 Tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Salt (≈ 1 tsp, to taste)
½ tsp freshly ground black pepper (to taste)
Pinch of cayenne pepper or smoked paprika (optional, for a gentle kick)

Optional garnishes:
Extra cheddar, sour cream or Greek yogurt, fresh chives or parsley, or croutons.

Directions

I peel and cube the Yukon Gold potatoes into ½‑inch pieces, then rinse them under cold water to remove excess starch.
In a large pot or Dutch oven over medium heat, I melt the butter (or blend of olive oil and butter). I add the chopped onion and sauté for about 5–7 minutes until it softens and becomes translucent.
I stir in the minced garlic and cook for another 1–2 minutes until fragrant—being careful not to let it burn.
I sprinkle in the flour, stirring constantly for 1–2 minutes to form a roux and remove the raw flour taste.
I gradually whisk in the broth, stirring to smooth out any lumps and scrape any flavorful bits from the bottom of the pot.
Once the liquid is smooth and simmering, I add the rinsed potatoes, bring it back to a gentle simmer, then lower the heat to medium-low. I cover the pot and let it cook for 15–20 minutes, or until the potatoes are fork-tender, stirring occasionally.
I stir in the milk, heavy cream (if using), and shredded cheddar. I let the soup simmer on low for another 5–7 minutes until the cheese melts completely and the soup turns rich and velvety.
I adjust seasoning with salt, pepper—and if I want a touch of warmth, a pinch of cayenne or smoked paprika. Finally, I stir in the fresh parsley, chives, and thyme.

Servings and timing

This recipe yields 6 hearty servings.
Prep time: about 15 minutes
Cook time: 25–30 minutes (sautéing, simmering, and finishing)
Total time: roughly 40–45 minutes

Variations

I often tweak this recipe by swapping in half‑and‑half instead of milk for ultra-rich texture, or using veggie broth to make it vegetarian. If I want to lighten it up, I skip the cream and use almond milk. For extra heartiness, I sometimes stir in shredded cooked chicken or chopped sausage just before serving.

storage/reheating

I let the soup cool completely before transferring it to an airtight container. I refrigerate it for up to 4 days—and in my experience, the flavors deepen overnight. If it thickens too much upon chilling, I simply stir in a splash of milk while reheating on the stove until it reaches that perfect creamy consistency.

FAQs

Q1: Can I make this soup ahead of time?

I prepare it ahead all the time—it actually tastes richer the next day when the flavors meld during refrigeration.

Q2: Can I freeze this soup?

I do freeze it occasionally. Just be aware that the dairy may separate slightly, so I thaw it in the fridge overnight and stir it gently while reheating to restore creaminess.

Q3: Can I make this soup without dairy?

I’ve done it by using plant-based milk, vegan cheese, and olive oil instead of butter. It still delivers great flavor, though the texture is a bit lighter.

Q4: What’s the best way to thicken the soup if needed?

I rely on the starchiness of Yukon Gold potatoes and partially mash them to naturally thicken the soup. If I want it extra thick, I whisk a slurry of a little flour or cornstarch with water into the simmering soup until it reaches my ideal texture.

Q5: Can I adapt this for slow cooking?

Absolutely. I sauté the onions and garlic first, then add everything (except the dairy and cheese) to a slow cooker. I cook on low for 6–8 hours, then stir in milk, cream, and cheddar near the end until melted and creamy.

Conclusion

I always feel comforted by this soup the moment I take my first spoonful—it’s creamy, cheesy, aromatic, and unexpectedly easy to make. Whether I’m looking to warm up after a long day or feed a cozy gathering, this Cheddar Garlic Herb Potato Soup never fails. I hope it becomes a staple in your kitchen too.