Cheddar Garlic Herb Potato Soup: Your Top 1 Comfort Food

There’s nothing quite like the comforting embrace of a warm, creamy soup on a chilly evening, and few recipes hit that sweet spot like a robust potato soup. I’ve always found myself drawn to dishes that feel like a hug in a bowl, and this Cheddar Garlic Herb Potato Soup truly delivers. It’s the kind of meal that instantly makes you feel cozy, bringing a sense of nostalgia and pure satisfaction with every spoonful. Forget complicated ingredients or fancy techniques; this recipe is about simple, wholesome goodness that everyone at the table will adore.

Why You’ll Love This Dish

This isn’t just any potato soup; it’s a culinary masterpiece that combines the humble potato with rich cheddar, aromatic garlic, and fresh herbs to create something truly extraordinary. It’s the ultimate comfort food, perfect for those brisk autumn evenings or when you just need a little warmth from the inside out. My family always cheers when they hear this is on the menu, and truthfully, it’s become a go-to for quick weeknight dinners because it’s so straightforward to prepare yet feels incredibly indulgent. It’s budget-friendly, largely uses pantry staples, and tastes like it took hours, even though it comes together relatively quickly.

> “I made this Cheddar Garlic Herb Potato Soup last week and my kids devoured it! Even my picky eater asked for seconds. The flavors are just perfect, and it’s so creamy without being too heavy. Definitely a new family favorite!”

The Cooking Process Explained

Making this Cheddar Garlic Herb Potato Soup is a wonderfully straightforward process, even if you’re new to soup-making. You’ll start by sautéing some aromatics like onions and garlic to build a flavorful base. Then, the star ingredient — potatoes — are added along with broth to simmer until tender. Once cooked, a little mashing helps to thicken the soup, and finally, the creamy elements and cheesy goodness are stirred in, followed by those fresh, vibrant herbs. It’s a series of simple steps that consistently leads to a delicious and satisfying result.

Gather These Items

Here’s what you’ll need to create this comforting bowl of deliciousness:

• Potatoes: About 2-2.5 lbs, peeled and diced (Russets or Yukon Golds work best for their starchiness)
• Butter: 3 tablespoons (unsalted is preferred)
• Onion: 1 medium, chopped
• Garlic: 4-5 cloves, minced (or more, if you’re a garlic lover!)
• All-purpose flour: 1/4 cup
• Chicken or Vegetable Broth: 6 cups
• Milk: 1 cup (whole milk or 2% for creaminess)
• Heavy Cream: 1/2 cup (optional, but adds luscious richness)
• Cheddar Cheese: 1.5 cups shredded, sharp or medium
• Fresh Herbs: 2 tablespoons chopped (chives, parsley, or a mix of both)
• Salt and Black Pepper: To taste

Directions to Follow

Let’s get cooking! Follow these simple steps for a perfect Cheddar Garlic Herb Potato Soup:

1. Prep the Veggies: Start by peeling and dicing your potatoes into roughly 1/2-inch pieces. Chop your onion and mince your garlic.
2. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Create a Roux: Sprinkle the flour over the softened onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux. This will help thicken your soup.
4. Add Liquids & Potatoes: Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
5. Mash & Thicken: Once the potatoes are cooked, use a potato masher or the back of a large spoon to mash about half of the potatoes directly in the pot. This will thicken the soup and give it a lovely rustic texture.
6. Stir in Dairy & Cheese: Pour in the milk and heavy cream (if using). Stir well. Gradually add the shredded cheddar cheese, stirring until it’s completely melted and smooth.
7. Season & Finish: Stir in the fresh chopped herbs. Season the soup generously with salt and freshly ground black pepper to taste.
8. Serve: Ladle hot soup into bowls and garnish with extra cheese and herbs, if desired.

Best Ways to Enjoy It

This Cheddar Garlic Herb Potato Soup is a meal in itself, but it truly shines with a few thoughtful additions. I love serving it with a crusty baguette or some warm, buttered rolls—perfect for soaking up every last bit of that creamy goodness. A simple side salad with a vinaigrette dressing offers a refreshing contrast to the richness of the soup. For an extra touch, consider topping each bowl with a sprinkle of crispy bacon bits, a dollop of sour cream, or extra fresh chives. It’s also surprisingly good alongside a grilled cheese sandwich or a light sandwich for a heartier lunch.

Storage and Reheating Tips

One of the best things about this soup is how well it stores, meaning you can enjoy it for days!

• Cooling: Allow the soup to cool completely before storing. This prevents condensation and helps maintain freshness.
• Refrigeration: Transfer the cooled soup to an airtight container and store it in the refrigerator for up to 3-4 days.
• Freezing: While potato soups can sometimes change texture slightly after freezing (the potatoes can become a bit grainy), this soup generally freezes quite well thanks to the cream and cheese. Store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally, until warmed through. If it’s too thick, you can add a splash of milk or broth to reach your desired consistency. Avoid boiling, especially after adding milk and cheese, as it can cause separation.

Helpful Cooking Tips

• Potato Choice: Starchy potatoes like Russets break down beautifully, adding to the soup’s creamy texture. Yukon Golds also work well, offering a slightly richer, buttery flavor.
• Don’t Over-Mash: While some mashing is essential for thickening, avoid pureeing the entire soup unless you prefer a completely smooth texture. Leaving some potato chunks adds wonderful body and a rustic feel.
• Cheese Quality: Use real block cheddar that you shred yourself. Pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts, sometimes leading to a less creamy texture.
• Seasoning in Layers: Remember to season not just at the end, but also lightly when sautéing the onions. This builds depth of flavor throughout the cooking process.
• Fresh Herbs Make a Difference: While dried herbs can be used, fresh herbs like chives and parsley add a vibrant, fresh burst of flavor that truly elevates this soup. Stir them in at the very end to preserve their bright taste and color.

Creative Twists

Want to put your own spin on this comforting classic? Here are a few ideas:

• Spicy Kick: Add a pinch of red pepper flakes with the garlic, or a dash of hot sauce at the end for a little heat.
• Smoky Flavor: A smoked paprika (sweet or hot) can add a lovely depth when sautéing the onions. You could also stir in some liquid smoke (just a drop or two!) or use smoked cheddar cheese.
• Veggie Boost: Stir in some finely diced carrots or celery with the onions, or add a handful of fresh spinach at the very end to wilt.
• Bacon Lover’s Delight: Fry up some bacon, crumble it, and stir some into the soup while reserving some for garnish. The rendered bacon fat can also be used in place of some of the butter for sautéing the aromatics.
• Different Cheeses: While cheddar is classic, try a blend of Gruyère and white cheddar for a more gourmet twist, or a Monterey Jack for extra meltiness.
• Gourmet Garnish: Top with finely diced green onions, toasted croutons, or even a drizzle of truffle oil for an elevated experience.

Your Questions Answered

Can I make this soup dairy-free?

A: It’s challenging to make this specific recipe completely dairy-free while maintaining the same flavor and creamy texture, as cheese, milk, and cream are central to its profile. However, you could experiment with plant-based milks (like unsweetened cashew or oat milk), vegan butter, and high-quality dairy-free shredded cheddar alternatives. The texture and taste will certainly differ.

My soup is too thin/too thick. How can I fix it?

A: If your soup is too thin, you can try simmering it uncovered for a bit longer to reduce it, or create a quick slurry with a tablespoon of cornstarch mixed with a tablespoon of cold water, then whisk it into the simmering soup and cook for another minute. If it’s too thick, simply add a splash of warm milk or broth until it reaches your desired consistency.

What kind of potatoes are best for potato soup?

A: Starchy potatoes like Russets (often labeled baking potatoes) are excellent as they break down easily and create a wonderfully creamy texture. Yukon Golds are also a great choice; they’re less starchy and offer a slightly firmer texture and a naturally buttery flavor, but still contribute to the soup’s thickness. Waxy potatoes like red or new potatoes tend to hold their shape more, which might not give you the desired creamy melt-in-your-mouth feel for this particular soup, but they can be used if you prefer more defined potato chunks.