Hearty Cheddar Garlic Herb Potato Soup is a creamy, savory potato soup made with sharp cheddar, roasted garlic, fresh herbs, and tender potatoes – a cozy bowl of comfort that satisfies on chilly nights.
Hearty Cheddar Garlic Herb Potato Soup brings together simple pantry ingredients and hands-on techniques for a rich, velvety texture and bold flavor. Whether you want a weeknight family meal or a make-ahead dinner to reheat, this Hearty Cheddar Garlic Herb Potato Soup delivers hearty flavor and simple prep.
If you enjoy slow-simmered comfort soups, try a different take with this crock pot crack potato soup for an easier hands-off option. This Hearty Cheddar Garlic Herb Potato Soup is straightforward to make and freezes well for busy weeks.
Table of Contents
Why this recipe works
This recipe balances creamy dairy and sharp cheddar with roasted garlic and herbs for layered flavor. The potatoes are cooked until tender then partially mashed for body – no heavy cream needed to achieve a silky mouthfeel. Browning the aromatics before simmering unlocks deeper savory notes, and finishing with fresh chives and extra cheddar adds brightness and texture.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 pounds russet potatoes, peeled and diced into 1-inch cubes
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives, for garnish
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Potato masher or immersion blender
- Measuring cups and spoons
- Cheese grater
Prep (not counted as Step 1)
Prep: Peel and cube the potatoes, shred the cheese, and finely chop the onion and chives. Measure out the herbs and dairy so everything is ready to go.
Step 1 – Sauté the aromatics
Cook: In the large pot over medium heat, melt the butter. Add the diced onion and cook 5-7 minutes until softened and translucent. Stir in the garlic and cook 30 seconds until fragrant.
Step 2 – Make the roux and add broth
Thicken: Sprinkle the flour over the softened onions and garlic and cook 1-2 minutes, stirring constantly to remove the raw flour taste. Gradually whisk in the broth to avoid lumps.
Step 3 – Simmer the potatoes
Simmer: Add the diced potatoes, dried thyme, and dried parsley. Bring to a gentle simmer, cover, and cook 15-20 minutes until the potatoes are tender when pierced with a fork.
Step 4 – Mash and enrich
Texture: Using a potato masher or immersion blender, mash about one-third of the potatoes in the pot to create body while leaving some chunks for texture. Stir in the milk and heat through – do not boil.
Step 5 – Finish with cheese and seasonings
Finish: Remove the pot from heat and stir in the shredded sharp cheddar a handful at a time until melted and smooth. Taste and adjust salt and pepper as needed.
Step 6 – Garnish and serve
Serve: Ladle the soup into bowls and top with chopped fresh chives and an extra sprinkle of cheddar if desired. Serve hot with crusty bread or a simple green salad.
Tips for success
- Use russet potatoes for the best creamy texture – waxy potatoes will stay firmer.
- Shred your own cheddar from a block for smoother melting.
- For a lighter soup, substitute half-and-half for whole milk, keeping temperatures low to prevent curdling.
- Make it in advance – flavors deepen after a day in the fridge. For a party, keep bowls warm in the oven on low. Also check this fun appetizer idea for parties: cranberry cream cheese crescent bites.
Serving suggestions
- Pair with crusty bread or garlic toast and a crisp green salad.
- Top with extra shredded cheddar, crumbled bacon, or a dollop of sour cream for richness.
- This Hearty Cheddar Garlic Herb Potato Soup also goes well with a light white wine or a hoppy beer for contrast and makes an impressive first course for dinner parties.
Storage
- Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring to recombine.
- To freeze, cool completely and freeze in portioned containers for up to 3 months – thaw overnight in the fridge before reheating.
Nutrition (per serving – approximate)
- Calories: 360
- Fat: 18 g
- Carbohydrates: 32 g
- Protein: 14 g
- Fiber: 3 g
- Sodium: varies with broth and added salt
Food safety
- Cool soup to room temperature no longer than 2 hours before refrigerating.
- Reheat to at least 165°F (74°C) before serving.
- Use pasteurized dairy products and keep cooked soup refrigerated to prevent bacterial growth.
FAQs
Q: Can I make this dairy-free?
A: Yes – use unsweetened almond or oat milk and a dairy-free cheddar alternative, but the texture and flavor will be slightly different.
Q: Can I use frozen potatoes?
A: Fresh potatoes are best. Frozen diced potatoes can become watery when thawed.
Q: How do I make it thicker?
A: Mash more potatoes in the pot or simmer uncovered to reduce the liquid slightly.
Conclusion
For the original inspiration and a full printable version, see the source recipe: Hearty Cheddar Garlic Herb Potato Soup. Enjoy this comforting bowl of Hearty Cheddar Garlic Herb Potato Soup as a cozy meal any night of the week.
Hearty Cheddar Garlic Herb Potato Soup
Ingredients
Method
- Peel and cube the potatoes, shred the cheese, and finely chop the onion and chives. Measure out the herbs and dairy so everything is ready to go.
- In the large pot over medium heat, melt the butter. Add the diced onion and cook for 5-7 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the softened onions and garlic and cook for 1-2 minutes, stirring constantly to remove the raw flour taste. Gradually whisk in the broth to avoid lumps.
- Add the diced potatoes, dried thyme, and dried parsley. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Using a potato masher or immersion blender, mash about one-third of the potatoes in the pot to create body while leaving some chunks for texture. Stir in the milk and heat through – do not boil.
- Remove the pot from heat and stir in the shredded sharp cheddar a handful at a time until melted and smooth. Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls and top with chopped fresh chives and an extra sprinkle of cheddar if desired. Serve hot with crusty bread or a simple green salad.
