Hearty Cheddar Garlic Herb Potato Soup is a cozy, creamy bowl loaded with tender potatoes, melted cheddar, and fresh herbs that tastes like a hug on a chilly day. This version is weeknight easy, pantry friendly, and fully crowd pleasing without fussy steps or fancy tools.
Table of Contents
Why this soup wins
- Creamy without being heavy, thanks to a simple roux that locks in velvety texture and lets cheddar shine through every spoonful.
- Garlic and fresh herbs add layered flavor, while a splash of milk keeps things smooth and comforting for everyday cooking.
Ingredients
- Yukon gold potatoes peeled and diced for tenderness and natural creaminess that blends beautifully with cheddar in a short simmer window.
- Sharp cheddar freshly grated so it melts clean without clumps and delivers bold flavor in small amounts.
- Garlic and onion sautéed to sweet and savory base notes that carry the dairy and herbs gracefully.
- Unsalted butter and all purpose flour for a quick roux that thickens reliably without extra cream.
- Low sodium chicken or vegetable broth to control salt and let cheddar lead the finish.
- Whole milk or lactose free whole milk warmed before adding to prevent curdling and keep the soup glossy.
- Fresh parsley and chives finely chopped for bright herbal lift at the end plus optional thyme in the simmer.
- Kosher salt black pepper and a pinch of smoked paprika for gentle warmth that complements cheddar.
Step by step
- Sauté aromatics Melt butter in a heavy pot over medium heat add onion and sauté until translucent then stir in garlic for 30 seconds until fragrant to build a balanced base.
- Make the roux Sprinkle flour over the onion garlic mix whisk and cook 1 to 2 minutes until the raw flour smell fades which ensures smooth thickening later no lumps allowed.
- Add liquids Gradually whisk in warm broth to dissolve the roux bring to a gentle simmer then add diced potatoes and thyme simmer until fork tender 12 to 15 minutes.
- Finish creamy Warm milk separately then stir it in low and slow reduce heat to low add smoked paprika and season with salt and pepper to taste.
- Melt the cheese Off heat fold in freshly grated cheddar by handfuls stirring until just melted silky and glossy avoid boiling to keep it smooth not grainy.
- Herb and serve Stir in parsley and chives ladle into bowls top with extra cheddar herbs and cracked pepper bonus points for buttery toasted bread on the side.
Pro tips
- Grate cheese fresh Bagged shreds have starches that resist melting smoothness fresh grating wins every time for a velvety finish.
- Control heat Keep it below a simmer when adding milk and cheese so proteins do not break and the soup stays satin smooth.
- Texture tweak For extra thick soup mash a few potatoes in the pot or blend one cup then return for a richer body without more flour.
- Make it vegetarian Use vegetable broth and the same dairy base the flavor stays big and satisfying without meat stock.
Simple swaps
- Dairy free creamy Use a barista style oat milk and a good melting dairy free cheddar keep heat low for best texture and finish with extra herbs.
- Different potatoes Russets will work but release more starch and can thicken faster so watch consistency and thin with broth if needed.
- Extra veg Add small diced celery or carrots with the onion for a classic soup base just sauté until slightly tender before the roux.
Storage and reheating
- Chill and store Cool completely then refrigerate airtight up to 3 days or freeze up to 2 months leaving headspace for expansion.
- Reheat gently Warm on low adding splashes of broth or milk to loosen avoid boiling to keep cheese from separating and texture from turning grainy.
Hearty Cheddar Garlic Herb Potato Soup
Cozy, creamy potato soup with sharp cheddar, garlic, and fresh herbs—weeknight easy, pantry friendly, and fully crowd pleasing without fussy steps or fancy tools.
Ingredients
Equipment
Method
- Sauté aromatics: Melt butter in a heavy pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle flour over the onions and garlic, whisk and cook 1–2 minutes until the raw flour smell fades.
- Add liquids and potatoes: Gradually whisk in warm broth until smooth. Bring to a gentle simmer, add diced potatoes and thyme, and simmer until fork tender, 12–15 minutes.
- Finish creamy: Reduce heat to low. Stir in warmed milk slowly, add smoked paprika, and season with salt and pepper to taste. Keep below a simmer.
- Melt the cheese: Remove from heat. Fold in cheddar by handfuls, stirring until just melted and glossy. Do not boil.
- Herb and serve: Stir in parsley and chives. Ladle into bowls and top with extra cheddar, herbs, and cracked pepper. Serve with buttery toasted bread.
- Pro tips: Grate cheese fresh; keep heat low when adding milk and cheese; mash some potatoes or blend 1 cup for thicker texture; use vegetable broth for a vegetarian version.
- Simple swaps: Use barista-style oat milk and dairy-free cheddar for dairy-free; russets work but may thicken faster—thin with broth as needed; add diced celery or carrots with the onion.
- Storage & reheating: Cool completely, refrigerate up to 3 days or freeze up to 2 months. Reheat gently on low, adding splashes of broth or milk; avoid boiling.
Notes
Creamy without heaviness thanks to a quick roux; layered garlic and herbs; glossy finish by adding warmed milk and melting cheddar off heat. Built with clear headings and scannable steps for search-friendly structure.
