Cheddar Garlic Herb Potato Soup has saved me so many times. Like, those chilly nights when you just want comfort food that comes together without a whole production? Yeah, this is the soup I always end up making.
Sometimes I find myself standing in the kitchen, fridge open, searching for literally anything—and then remember I’ve got the stuff for potato soup.
Want a simpler way to warm up your week than this bowl of cheesy goodness? By the way, if you’re interested in other tasty potato ideas, check out this spot for the best loaded baked potato soup recipe.
Why You’ll Love This Cheddar Garlic Herb Potato Soup
Let me just say—I’ve slurped down my fair share of potato soups, but this one knocks it out of the park. There’s something about the combo of sharp cheddar, zingy garlic, and fresh herbs that just works. You get that perfect balance of creamy and hearty. Nothing fancy or fussy, just huge flavor.
The magic is honestly in the simplicity. It’s not one of those recipes that takes ninety steps. Sometimes you just want to throw everything in a pot and let it do its thing (especially after a headache day). And believe me, your house will smell off-the-charts amazing thanks to the fresh herbs mingling with buttery potatoes and toasted garlic.
Texture is a big deal to me with soups—it needs thickness, not runny like a sad cup of cafeteria broth. And cheddar brings a creamy body without needing a bunch of heavy cream. Trust me, this is five-star restaurant flavor, right from your own stove.
My friend Sarah, who swore she’d never like potato soup, tried this and her words were,
“I’m shocked. This is not at all what I thought potato soup tasted like—more like a loaded baked potato in a bowl. You win.”
Cheddar Garlic Herb Potato Soup
How to Make Cheddar Garlic Herb Potato Soup
First up, you’ll want to grab the best potatoes you can get your hands on. Russets are solid—nothing fancy. Peel and chop about six of them, but honestly, if you leave the skins on, I won’t judge.
Sauté a chopped onion and a few minced garlic cloves in some butter, nice and gentle, ‘til everything’s soft but not brown. Stir in your potatoes and pour in chicken broth (or veggie, for my vegetarian pals). Let them simmer away—about twenty minutes, or until you can poke them with a fork like butter.
Here’s where the fun is: add a big heap of grated cheddar. Don’t buy the pre-shredded bag stuff if you can avoid it, it just doesn’t melt the same. Add a splash (or glug, no judging) of milk, salt, pepper, and your favorite chopped herbs. I love thyme and parsley, but you do you.
Once the cheese is all cozy and melted, I grab my potato masher and smash some of the soup right in the pot. Not picky, just enough to thicken it up and leave some chunks. That’s totally up to you. Some people go full-on purée, some barely smash—no wrong answers here, promise.
Taste it. Add more salt, more pepper. Ladle it up while steaming hot, and that, my friend, is soup glory.
Cheddar Garlic Herb Potato Soup
Can I Make This Ahead or Freeze It?
So here’s the real talk: Cheddar Garlic Herb Potato Soup is pretty forgiving. If somehow you don’t inhale the whole pot the first night, leftovers are even better. The flavors settle in, mellow out, and kind of get even tastier.
Making it ahead? Totally works. Just cool it down, cover, and stick it in the fridge. I reheat on the stove, stirring well as sometimes the cheese can settle or thicken too much. If it seems too gloopy (real technical term), just add a splash of broth or milk.
Freezing is doable, but be ready for a bit of texture change. Potato soups can get a tad gritty once thawed—nothing life-ruining, just a warning. I cool completely, portion into freezer containers, and freeze up to three months. To thaw, defrost in the fridge overnight, then warm slowly on the stove, stirring a lot. Add liquid if it’s too thick.
Oh, and always re-season after freezing—cheese flavor fades a little over time. Not my fault if you eat the leftovers cold straight from the container, though. No judgment.
Cheddar Garlic Herb Potato Soup
Serving Suggestions for This Creamy Potato Soup
Not to be dramatic, but Cheddar Garlic Herb Potato Soup goes with basically everything. But if you’re looking for ways to jazz it up, let me throw out a few ideas—
- Pile on crispy bacon or green onions (classic, right?).
- Serve with crusty bread or dinner rolls for maximum dipping.
- Ladle into bread bowls—ridiculously good and a little show-offy.
Extra shredded cheddar on top never hurt anybody, and hey, maybe a dollop of sour cream if you’re feeling wild.
How to Thicken Cheddar Garlic Herb Potato Soup
I get a lot of questions about the best way to thicken this soup. Some people like it thin, but if you crave a real stick-to-your-ribs soup, here’s what works. First off, the potatoes themselves already help—they break down and thicken everything as they cook, especially if you mash them a bit.
But if you need more heft, take out a cup or so of soup, blend until smooth, then stir back in. This trick works wonders. If you’re in a hurry, tossing in a little bit of instant potato flakes does the job (don’t @ me, it totally works). Or add a mix of cornstarch and water—just a little, then let it cook a few extra minutes.
Don’t go crazy though. You want creamy, dreamy, not gluey. Taste as you go. Sometimes it looks a little thin when it’s bubbling, but thickens up as it cools off. Trust yourself on this one.
Wrapping up, if there’s one soup recipe I shove at people every single winter, it’s Cheddar Garlic Herb Potato Soup. It’s easy to adapt. It feeds a crowd. And—most importantly—it just makes you feel good. If you want more recipe inspiration, take a look at this fantastic Hearty Cheddar Garlic Herb Potato Soup guide and see how others are putting their own delicious spins on it.
Hope you try it soon, and let me know if you discover any wild new toppings (I’m always game for another excuse to make soup).
Cheddar Garlic Herb Potato Soup
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Cheddar Garlic Herb Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and hearty potato soup filled with sharp cheddar, garlic, and fresh herbs—perfect for chilly nights.
Ingredients
- 6 large Russet potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups grated sharp cheddar cheese
- 1 cup milk
- Salt, to taste
- Pepper, to taste
- Fresh thyme, chopped
- Fresh parsley, chopped
- 2 tablespoons butter
Instructions
- Sauté chopped onion and minced garlic in butter until soft but not brown.
- Add the chopped potatoes and pour in the broth. Simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the cheddar cheese, milk, salt, pepper, and herbs, mixing until the cheese is melted.
- Use a potato masher to mash some of the soup to achieve desired thickness.
- Taste and adjust seasoning as needed. Serve hot.
Notes
Soup can be made ahead and stored in the fridge or frozen for up to three months. Always re-season after freezing as flavors may fade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg