Cheddar Garlic Herb Potato Soup

I’m just going to say it: this is the kind of soup that makes me feel like I’ve got my life together, even on days when I definitely don’t. There’s something about creamy potatoes, melty cheddar, and that warm swirl of garlic and herbs that just hits in a way no store-bought soup ever could. Every time I make it, I end up hovering over the pot, “just tasting,” like I’m doing important research. And honestly? You’re about to do the same.

Before we dive in, here’s the quick vibe check of this recipe. It’s cozy. It’s hearty. It’s deeply satisfying without being fussy. Think of it as the kind of soup you make when you want something comforting but still want to feel like you cooked something legit.

What makes this one special isn’t just the flavor. It’s the layering—the garlic softening into sweetness, the herbs blooming in butter, the potatoes breaking down into silky richness, and the sharp cheddar tying everything together. The result is a bowl that feels familiar but somehow better than you remember.

Why You’ll Love This Recipe

• Rich cheesy flavor without being heavy or greasy
• Easy ingredients you probably already have
• Cozy, herby aroma that fills your whole kitchen
• Quick enough for weeknights, but special enough for weekends
• Naturally vegetarian and easy to adapt
• Perfect for meal prep and reheats beautifully

What You’ll Need (Tools)

Here’s the gear I actually pull out when making this soup. Nothing fancy—just the usual kitchen friends.

• Large heavy pot or Dutch oven (5–6 quart): Keeps the heat even so your potatoes cook perfectly and nothing scorches on the bottom.
• Wooden spoon: Great for stirring so you don’t scratch your pot.
• Sharp chef’s knife: You’ll be chopping potatoes and herbs, so you want something that doesn’t fight back.
• Cutting board: The place where all the potato magic begins.
• Ladle: Makes serving so much easier (and way less messy).
• Measuring cups/spoons: For those moments where eyeballing would go very wrong—looking at you, garlic and salt.
• Immersion blender (optional): If you want a super smooth soup, this is your best friend. If you like chunks, skip it.

Ingredients (US + Metric)

For the Soup

• 3 tbsp unsalted butter (42 g)
• 1 medium onion, diced (about 1 cup / 150 g)
• 4 garlic cloves, minced (or more… I won’t stop you)
• 2 lbs potatoes, peeled and diced (900 g), Yukon Gold or russet
• 1 tsp dried thyme or 1 tbsp fresh thyme
• 1 tsp dried parsley or 1 tbsp fresh parsley
• 1 tsp dried rosemary or 1/2 tbsp fresh
• 4 cups vegetable or chicken broth (960 ml)
• 1 cup milk or cream (240 ml)
• 2 cups shredded sharp cheddar (200 g)
• Salt and black pepper to taste
• Optional: pinch of smoked paprika or cayenne for warmth

For Serving (Optional)

• Extra cheddar
• Fresh herbs
• Croutons
• Crumbled bacon
• A swirl of cream

How to Make Cheddar Garlic Herb Potato Soup

1. Melt the butter and soften the aromatics

Heat your pot over medium and melt the butter. Once it’s bubbling, toss in the onion and let it soften until it smells sweet and mellow—about 5 minutes. Add the garlic and give it a quick stir. When your kitchen smells amazing, you’re doing it right.

2. Add the herbs and potatoes

Stir in the thyme, parsley, and rosemary. Let them warm in the butter for 30 seconds so the flavor wakes up. Add the diced potatoes and coat them in all that herby goodness.

3. Pour in the broth and simmer

Add the broth and stir everything together. Bring it to a gentle boil, then reduce the heat and cover. Let it simmer for 15–20 minutes or until the potatoes are tender enough to mash with a spoon. If they break apart easily, you’re golden.

4. Blend (if you want)

You can leave it chunky, blend half, or blend all of it. I usually blend about half because I like that creamy-but-still-potato-y texture. An immersion blender makes this easy, but a regular blender works too—just do small batches and vent the lid.

5. Add the dairy and cheddar

Turn the heat to low. Pour in the milk or cream and gently stir. Now sprinkle in the cheddar a handful at a time. Let each addition melt before you add more. Don’t rush it—this keeps the soup smooth instead of grainy.

6. Taste and adjust

Season with salt, pepper, and any extras like smoked paprika. Taste it again. Seriously. This step matters.

7. Serve and enjoy

Ladle it into bowls and top with herbs, cheddar, or whatever makes your soup-loving heart happy.

Serving Ideas

• Serve with crusty bread or garlic toast
• Add crispy bacon on top for extra richness
• Stir in sautéed mushrooms or spinach for extra texture
• Pair with a simple green salad if you want balance
• Make it a full meal with grilled chicken on the side

Variations and Customization

• Make it smokier: Add smoked paprika or a splash of liquid smoke
• Make it extra creamy: Use half cream, half milk
• Make it lighter: Use low-fat milk and less cheddar
• Add heat: A pinch of cayenne or red pepper flakes
• Add protein: Stir in shredded chicken or white beans
• Make it gluten-free: The recipe is naturally gluten-free already

Storage and Make-Ahead

• Refrigerator: Keeps 3–4 days in an airtight container
• Freezer: Freeze up to 2 months (cheese may make it slightly grainy but still delicious)
• Reheating: Warm gently on the stove with a splash of broth or milk to loosen
• Make-ahead: The flavors deepen overnight, making it even better the next day

Pro Tips and Mistakes to Avoid

• Add cheese slowly so it melts smoothly
• Don’t boil the soup after adding dairy—this prevents curdling
• Cut potatoes evenly so they cook at the same speed
• Don’t oversalt early; the cheddar brings salt too
• Blend to your preferred texture—there’s no wrong choice here
• If the soup gets too thick, add broth until it’s perfect for you

Recipe Info

• Yield: 4 hearty servings
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Nutrition (Per Serving, Approx.)

• Calories: 380
• Protein: 15 g
• Fat: 20 g
• Carbs: 35 g
• Fiber: 3 g
• Sodium: varies depending on broth and cheese

Final Thoughts

If you try this Cheddar Garlic Herb Potato Soup, I’d genuinely love to hear how it turned out for you. It’s one of those recipes I come back to again and again because it just feels comforting in all the right ways. Share it with someone who needs a warm bowl of goodness, or drop a comment about your twist on it—I always love hearing what you do with it.