This cheddar garlic herb potato soup has become my go-to recipe when it’s cold outside and I need something that feels like a warm hug in a bowl. I’ve made it so many times that I don’t even measure the garlic anymore (which my husband says is dangerous, but whatever).
The first time I tried making this, I used pre-shredded cheese from a bag. Big mistake. It turned into this weird, grainy mess that wouldn’t melt properly. Something about the anti-caking agents they coat it with—it just doesn’t work the same. Now I always buy a block of sharp cheddar and shred it myself. Takes an extra five minutes but totally worth it.
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Why This Cheddar Garlic Herb Potato Soup is Different
Look, there are a million potato soup recipes out there. But here’s what makes this one special—the GARLIC. I’m talking like six cloves minimum. My neighbor thinks I’m crazy, but the roasted, mellow garlic flavor that develops as it simmers with the potatoes is what makes people ask for seconds.
And the fresh herbs? Game changer. I used to think dried herbs were fine (and they are, honestly, if that’s what you have), but fresh thyme, chives, and parsley make this soup taste like you ordered it from some fancy restaurant instead of throwing it together on a Wednesday night after work.
The creaminess comes from a combination of blending some of the potatoes and adding actual cream and cheese. So you get this thick, velvety texture with chunks of tender potato throughout. Perfect.
What You’ll Need for the Best Cheddar Garlic Herb Potato Soup
Shopping for this is pretty straightforward. I usually grab everything at my regular grocery store during my weekly run. The only thing that sometimes trips me up is finding fresh thyme—my store randomly runs out, and when that happens, I just use dried. The soup police won’t come arrest you, I promise.
Main Ingredients:
- 2½ pounds Yukon Gold potatoes, peeled and cubed (that’s about 6-7 medium potatoes)
- 4 tablespoons butter (half a stick)
- 1 large yellow onion, diced
- 6 cloves garlic, minced (use more if you’re like me)
- ¼ cup all-purpose flour
- 4 cups chicken broth (I use the low-sodium kind)
- 2 cups whole milk
- ½ cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Pinch of cayenne pepper (optional, but I always add it)
About those potatoes: Yukon Golds are my favorite for this because they’re naturally buttery and creamy. I’ve tried russets (they work fine, just a bit mealier), and I’ve tried red potatoes once when that’s all I had. The red ones were… okay. Not great. Stick with Yukon Golds if you can.
And please, for the love of all things holy, shred your own cheese. I already told you about my pre-shredded disaster. Don’t be like first-attempt me.
How to Make This Creamy Cheddar Potato Soup
Step 1: Prep Everything First
Peel and cube your potatoes into roughly 1-inch pieces. Try to keep them similar in size so they cook evenly. I learned this after making a batch where half the potatoes were mush and the other half were still hard. Not ideal.
Dice your onion, mince your garlic, and chop your fresh herbs. Having everything ready before you start cooking makes the whole process so much smoother. My kitchen is tiny, so I prep everything in bowls on the counter first. Otherwise, I’m tripping over myself trying to chop garlic while the onions burn.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven (I use my 6-quart Le Creuset that I got on sale—best purchase ever), melt the butter over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it’s soft and translucent.
Add the minced garlic and cook for another minute or so. Here’s the thing—garlic burns FAST. Like, you turn your back for 30 seconds to answer a text, and suddenly it’s brown and bitter. Stay close during this step. (Yes, I’ve burned the garlic. Multiple times. It’s a learning process.)
Step 3: Make the Roux
This is where it gets slightly fancy but is actually super easy. Sprinkle the flour over the butter, onion, and garlic mixture. Stir it around with a wooden spoon for about 2-3 minutes. You’re cooking out the raw flour taste and creating a base that’ll thicken your soup beautifully.
It’ll look like a weird paste. That’s exactly what you want. Don’t panic.
Step 4: Add Broth and Potatoes
Slowly pour in the chicken broth while stirring constantly. This prevents lumps from forming. I learned this the hard way after dumping all four cups in at once and ending up with flour clumps floating around like little flavor-less dumplings. Not cute.
Add your cubed potatoes, stir everything together, and bring it to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. You’ll know it’s done when you can easily pierce the potatoes with a fork.
Stir it every now and then so nothing sticks to the bottom. I set a timer for 10 minutes as a reminder to check on it because otherwise, I’ll get distracted by literally anything and forget it’s on the stove.
Step 5: Blend It (Sort Of)
This is my favorite part. Take an immersion blender and blend about half the soup right in the pot. If you don’t have an immersion blender, scoop out about 2-3 cups of soup, blend it in a regular blender (be careful—hot soup can explode if you don’t vent the lid), then pour it back in.
The blending creates this amazing creamy texture while still leaving chunks of potato for texture. Some people like their potato soup completely smooth, but I think that’s boring. Texture is where it’s at.
Step 6: Add the Good Stuff
Turn the heat down to low. Stir in the milk and heavy cream. Let it heat through for a few minutes—don’t let it boil or it might curdle. Then add the shredded cheddar cheese, stirring until it’s completely melted and incorporated.
Remove the pot from the heat and stir in the fresh parsley, chives, and thyme. Taste it and season with salt and pepper. I usually need to add about a teaspoon of salt and half a teaspoon of pepper, but it depends on how salty your broth was.
If you like a little kick (and I do), add a pinch of cayenne pepper. It doesn’t make it spicy, just adds a subtle warmth that’s really nice.
Tips I Wish Someone Had Told Me
Temperature control matters. Once you add the dairy (milk and cream), keep the heat LOW. High heat can cause the dairy to separate or curdle, and nobody wants that weird texture.
This soup thickens as it sits. By the time you serve it and come back for seconds, it’ll be noticeably thicker. This is totally normal. If you’re reheating leftovers, just add a splash of milk or broth to thin it out.
Fresh herbs go in at the END. I once added them at the beginning, and by the time the soup was done, they were brown and sad-looking. Add them after you remove the pot from heat so they stay bright and flavorful.
Customize your toppings. We usually top ours with extra shredded cheese, a dollop of sour cream, some crispy bacon bits, and more fresh chives. Sometimes I’ll add croutons for crunch. My kids like to stir in Goldfish crackers, which is weird but apparently delicious according to them.
Make it vegetarian. Just swap the chicken broth for vegetable broth. Easy. The flavor is slightly different but still really good.
What to Serve with Cheddar Garlic Herb Potato Soup
Crusty bread. That’s it. That’s the answer.
Okay fine, sometimes I make a simple side salad to feel like a functioning adult who eats vegetables, but honestly, this soup is so hearty and filling that it’s a complete meal on its own. We usually just have it with some good sourdough bread for dipping.
Grilled cheese sandwiches are also amazing with this. Soup and grilled cheese is basically the ultimate comfort food combo. My husband makes this ridiculous grilled cheese with three types of cheese, and dunking it in this soup is… chef’s kiss.
Storage and Leftovers
This soup keeps in the fridge for about 4-5 days in an airtight container. Like I mentioned, it gets thicker as it sits, so add extra liquid when reheating. I usually microwave individual portions and add a couple tablespoons of milk to thin it out.
You can freeze this soup, but I’d recommend freezing it BEFORE adding the cream and cheese. Dairy can get weird when frozen and thawed—sometimes it separates and gets grainy. Freeze the base (potatoes, broth, aromatics) for up to 3 months, then thaw it and add the dairy and cheese fresh when you reheat it.
Why This Recipe Works Every Single Time
I think the reason this homemade potato soup with cheddar is so reliably good is because it’s hard to mess up (says the person who burned the garlic twice and used pre-shredded cheese). But really, the combination of buttery Yukon Gold potatoes, loads of garlic, fresh herbs, and sharp cheddar cheese is just a winning formula.
It’s comfort food without being too heavy. It’s fancy enough to serve to guests but easy enough to make on a random weeknight. And it uses ingredients you probably already have on hand.
My mom made a version of this when I was growing up, but hers didn’t have nearly enough garlic (sorry, Mom). I’ve tweaked it over the years to get it exactly how I like it—garlicky, cheesy, herby, and ridiculously creamy.
Wait, I almost forgot—if you really want to take this over the top, roast the garlic first before adding it. Roasted garlic has this sweet, mellow, caramelized flavor that’s incredible. Just wrap a whole head of garlic in foil, roast it at 400°F for about 30-40 minutes, then squeeze out the soft cloves and add them to the soup. It’s extra work, but for special occasions? Worth it.
Anyway, try this creamy cheddar potato soup and let me know what you think! Seriously, I want to know if you add more garlic like I do or if you think I’m insane. Drop a comment!
Happy cooking! (And may your garlic never burn.) 🧄🧀
