When the temperature drops and you’re craving something warm and comforting, nothing beats a bowl of hearty cheddar garlic herb potato soup. This soul-warming recipe combines tender chunks of potato with rich, melted cheddar cheese and aromatic herbs to create the perfect comfort food experience. Whether you’re looking for a satisfying weeknight dinner or planning a cozy weekend meal, this creamy potato soup delivers everything you want in a bowl.

The beauty of this hearty cheddar garlic herb potato soup lies in its simplicity and incredible flavor profile. Each spoonful offers a perfect balance of creamy cheese, fragrant herbs, and tender potatoes that melt in your mouth. The garlic adds depth and warmth, while fresh herbs like rosemary and thyme bring an earthy freshness that elevates the entire dish.

What makes this soup truly special is how it transforms simple, everyday ingredients into something extraordinary. The potatoes break down slightly during cooking, naturally thickening the soup while maintaining some delightful chunks for texture. The sharp cheddar cheese melts beautifully into the base, creating that irresistible golden color and rich, tangy flavor that makes this soup absolutely addictive.

This recipe is incredibly versatile and forgiving, making it perfect for both beginner and experienced cooks. You can adjust the consistency by adding more broth for a thinner soup or letting it simmer longer for a thicker, more substantial meal. The herbs can be customized to your preference – try adding sage for an autumn twist or oregano for a more Mediterranean flavor.

The preparation process is straightforward and doesn’t require any special techniques or equipment. Everything comes together in one pot, making cleanup easy and the cooking process stress-free. The soup comes together in about 45 minutes from start to finish, with most of that time being hands-off simmering.

One of the best aspects of this hearty cheddar garlic herb potato soup is how well it stores and reheats. Make a big batch on Sunday and enjoy it throughout the week. The flavors actually improve after a day or two, as the herbs have more time to infuse throughout the soup. It freezes beautifully too, making it an excellent meal prep option for busy households.

The nutritional profile of this soup is impressive, packed with vitamin C from the potatoes, calcium from the cheese, and various antioxidants from the fresh herbs. While it’s certainly a comfort food, it’s also providing your body with essential nutrients and energy. The protein from the cheese and the complex carbohydrates from the potatoes make it a satisfying meal that will keep you full for hours.

This soup pairs wonderfully with crusty bread, crackers, or even a simple green salad for a complete meal. It’s elegant enough to serve to guests but comforting enough for a quiet night at home. Children love the mild, cheesy flavor, while adults appreciate the sophisticated herb blend and rich depth of flavor.

The aroma alone will fill your kitchen with the most incredible scent – garlic sautéing, herbs releasing their oils, and cheese melting into creamy perfection. It’s the kind of smell that brings everyone to the kitchen, wondering when dinner will be ready.

Ingredients

3 lbs russet potatoes, peeled and cubed
4 cloves garlic, minced
1 large onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
2 cups whole milk
2 cups sharp cheddar cheese, shredded
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons olive oil
1/2 cup sour cream
2 green onions, chopped for garnish

Instructions

Heat olive oil and butter in a large pot over medium heat until butter is melted and mixture is hot.

Add diced onion to the pot and sauté for 5-6 minutes until softened and translucent, stirring occasionally.

Stir in minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

Sprinkle flour over the onion and garlic mixture, stirring constantly for 2 minutes to create a roux.

Gradually pour in chicken broth while whisking continuously to prevent lumps from forming.

Add cubed potatoes to the pot along with salt, pepper, and paprika, stirring to combine.

Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until potatoes are tender.

Using a potato masher or immersion blender, partially mash some potatoes to thicken the soup while leaving chunky pieces.

Stir in milk and fresh herbs (rosemary and thyme), simmering for another 5 minutes.

Remove pot from heat and gradually add shredded cheddar cheese, stirring until completely melted and smooth.

Fold in sour cream and adjust seasoning with additional salt and pepper if needed.

Serve hot in bowls, garnished with chopped green onions and extra herbs if desired.

Hearty Cheddar Garlic Herb Potato Soup

Creamy, comforting potato soup loaded with sharp cheddar cheese, aromatic garlic, and fresh herbs – perfect for cold weather meals.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 bowls

Course: Main Dish, Soup

Cuisine: American, Comfort Food

Calories: 385

Ingredients Equipment Method Notes

Ingredients

Soup Base

3 lbs russet potatoes peeled and cubed
4 cloves garlic minced
1 large onion diced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
2 cups whole milk
2 tablespoons olive oil

Cheese and Seasonings

2 cups sharp cheddar cheese shredded
2 tablespoons fresh rosemary chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt
0.5 teaspoon black pepper
0.25 teaspoon paprika
0.5 cup sour cream
2 green onions chopped for garnish

Equipment

Large pot or Dutch oven
Potato masher or immersion blender
Whisk
Cutting board and knife

Method

Heat olive oil and butter in a large pot over medium heat until butter is melted and mixture is hot.
Add diced onion to the pot and sauté for 5-6 minutes until softened and translucent, stirring occasionally.
Stir in minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Sprinkle flour over the onion and garlic mixture, stirring constantly for 2 minutes to create a roux.
Gradually pour in chicken broth while whisking continuously to prevent lumps from forming.
Add cubed potatoes to the pot along with salt, pepper, and paprika, stirring to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until potatoes are tender.
Using a potato masher or immersion blender, partially mash some potatoes to thicken the soup while leaving chunky pieces.
Stir in milk and fresh herbs (rosemary and thyme), simmering for another 5 minutes.
Remove pot from heat and gradually add shredded cheddar cheese, stirring until completely melted and smooth.
Fold in sour cream and adjust seasoning with additional salt and pepper if needed.
Serve hot in bowls, garnished with chopped green onions and extra herbs if desired.

Notes

For extra richness, substitute half the milk with heavy cream. The soup can be made ahead and reheats beautifully. Add more broth if soup becomes too thick upon reheating.

Chef’s Tips and Variations

For an extra layer of flavor, try roasting the garlic beforehand or adding a splash of white wine when sautéing the onions. You can substitute different cheeses like Gruyère or fontina for unique flavor profiles. If you prefer a completely smooth soup, blend everything after step 8 using an immersion blender.

Storage and Reheating

This soup keeps in the refrigerator for up to 5 days and can be frozen for up to 3 months. When reheating, add a splash of milk or broth to restore the creamy consistency. Reheat gently over low heat, stirring frequently to prevent the cheese from separating.

The Ultimate Hearty Cheddar Garlic Herb Potato Soup Recipe

Ingredients

Instructions