Hearty Cheddar Garlic Herb Potato Soup

Cozy, Creamy & Comforting in Every Bite

This cheddar garlic herb potato soup is the perfect one-pot comfort meal for busy weeknights. Rich, creamy, and infused with aromatic herbs, it’s a soul-warming dish that feels cozy yet comes together without fuss. Whether you’re serving it as a main course with crusty bread or as a starter for family dinners, this soup balances hearty flavors with a velvety texture that makes it irresistible.

With make-ahead and freezer-friendly options, it’s a true lifesaver for meal prep. Plus, you’ll love that it uses simple pantry staples without requiring special equipment. A bowl of this goodness will keep everyone asking for seconds!

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

📝 Ingredients List

• 2.5 lbs Yukon Gold potatoes (about 6–7 medium), peeled and cubed
• 4 tbsp unsalted butter OR 3 tbsp olive oil + 1 tbsp butter
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 5–6 cloves garlic, minced (about 2 tbsp)
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 2 cups whole milk (or half-and-half for richness)
• 1/2 cup heavy cream (optional for extra creaminess)
• 2 cups sharp cheddar cheese, freshly shredded
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• Pinch of cayenne pepper or smoked paprika (optional)
• Garnishes: crispy beef bacon crumbles, extra cheese, sour cream, chives, or croutons

 Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large pot or Dutch oven
• Large skillet (for beef bacon garnish, optional)
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Mixing bowls
• Wooden spoon or spatula
• Immersion blender or standard blender

Step-by-Step Beginner-Friendly Instructions

1. Prep potatoes : Peel and cube your Yukon Gold potatoes into ½-inch pieces. Rinse under cold water to prevent gumminess.
2. Sauté aromatics: In a large pot over medium heat, melt butter. Add onion and cook 5–7 minutes until soft and translucent.
3. Add garlic: Stir in minced garlic; cook 1–2 minutes until fragrant.
4. Make roux: Sprinkle in flour, stirring constantly for 1–2 minutes to remove raw flour taste.
5. Add liquids: Slowly whisk in broth. Bring to a gentle simmer while whisking smooth.
6. Cook potatoes: Add cubed potatoes and simmer 15–20 minutes until tender. Stir occasionally.
7. Blend for creaminess: Use immersion blender to puree half the soup (or transfer to blender carefully), leaving some chunks for texture.
8. Add dairy & herbs : Stir in milk, cream, parsley, chives, and thyme. Cook gently without boiling for 5 minutes.
9. Melt cheese: Off heat, gradually stir in cheddar until melted and silky.
10. Final seasoning: Taste and adjust salt, pepper, and optional cayenne or paprika.
11. Serve & garnish : Ladle into bowls and top with crispy beef bacon, sour cream, croutons, or extra cheese.

💡 Pro Tips

• Storage: Keeps in fridge up to 4 days. Reheat gently; do not boil.
• Freezing: Freeze in airtight containers up to 2 months. Thaw overnight before reheating.
• Substitutions: Use turkey or chicken bacon if beef bacon isn’t available. For a vegetarian version, use vegetable broth.
• Serving idea: Pair with a fresh green salad or warm crusty bread.

📊 Nutrition Table

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Cheddar Garlic Herb Potato Soup

This creamy cheddar herb potato soup is hearty, flavorful, and vegetarian-approved. Perfect comfort food for busy weeknights, ready in 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 lbs Yukon Gold potatoes about 6–7 medium, peeled and cubed
• 4 tbsp unsalted butter OR 3 tbsp olive oil + 1 tbsp butter
• 1 large yellow onion finely chopped (about 1.5 cups)
• 5 –6 cloves garlic minced (about 2 tbsp)
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 2 cups whole milk or half-and-half for richness
• 1/2 cup heavy cream optional for extra creaminess
• 2 cups sharp cheddar cheese freshly shredded
• 1 tbsp fresh parsley finely chopped
• 1 tbsp fresh chives finely chopped
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 tsp salt or to taste
• 1/2 tsp freshly ground black pepper
• Pinch of cayenne pepper or smoked paprika optional
• Garnishes: crispy beef bacon crumbles extra cheese, sour cream, chives, or croutons

Equipment

• Large pot or Dutch oven
• Large skillet (for beef bacon garnish, optional)
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Mixing bowls
• Wooden spoon or spatula
• Immersion blender or standard blender

Method

 

1. Prep potatoes : Peel and cube your Yukon Gold potatoes into ½-inch pieces. Rinse under cold water to prevent gumminess.
2. Sauté aromatics: In a large pot over medium heat, melt butter. Add onion and cook 5–7 minutes until soft and translucent.
3. Add garlic: Stir in minced garlic; cook 1–2 minutes until fragrant.
4. Make roux: Sprinkle in flour, stirring constantly for 1–2 minutes to remove raw flour taste.
5. Add liquids: Slowly whisk in broth. Bring to a gentle simmer while whisking smooth.
6. Cook potatoes: Add cubed potatoes and simmer 15–20 minutes until tender. Stir occasionally.
7. Blend for creaminess: Use immersion blender to puree half the soup (or transfer to blender carefully), leaving some chunks for texture.
8. Add dairy & herbs : Stir in milk, cream, parsley, chives, and thyme. Cook gently without boiling for 5 minutes.
9. Melt cheese: Off heat, gradually stir in cheddar until melted and silky.
10. Final seasoning: Taste and adjust salt, pepper, and optional cayenne or paprika.
11. Serve & garnish : Ladle into bowls and top with crispy beef bacon, sour cream, croutons, or extra cheese.

Notes

Storage: Keeps in fridge up to 4 days. Reheat gently; do not boil.
Freezing: Freeze in airtight containers up to 2 months. Thaw overnight before reheating.
Substitutions: Use turkey or chicken bacon if beef bacon isn’t available. For a vegetarian version, use vegetable broth.
Serving idea: Pair with a fresh green salad or warm crusty bread.
📊 Nutrition
Protein:18g
Carbs:35g
Fat:22g
Fiber:4g
Sugar:6g

Frequently Asked Questions