Why You’ll Love This Recipe

I love how incredibly creamy and cheesy this soup is, with just the right hint of garlic and earthy herbs. It uses simple pantry ingredients and comes together in under an hour—perfect for a weeknight dinner or cozy treat. I can customize toppings however I like, and it’s filling enough to serve as a full meal.

ingredients

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gathered russet or Yukon Gold potatoes, chopped onion, minced garlic, broth (vegetable or chicken), butter, flour for thickening, milk and cream, shredded sharp cheddar, dried or fresh thyme, rosemary or parsley, salt and black pepper. Optional garnishes: extra cheese, bacon bits, chives, sour cream or herbs.

directions

I melt butter in a large pot over medium heat, add chopped onion and sauté until translucent (about 5 minutes), then stir in garlic just until fragrant.
I sprinkle in the flour and cook for a minute or two to make a roux, then whisk in broth until smooth.
I add diced potatoes and herbs (thyme, parsley, rosemary), bring to a boil, then simmer uncovered for about 20–25 minutes until potatoes are tender.
I partially mash or blend some of the soup—leaving chunks for texture—with an immersion blender or masher.
I stir in milk, heavy cream, and shredded cheddar, simmering gently another 5–7 minutes until cheese melts smoothly.
I taste and adjust seasoning with salt, pepper, and optional pinch of smoked paprika or cayenne.
I ladle into bowls and garnish as desired (extra cheddar, bacon bits, chives).

Servings and timing

Prep time: about 10–15 minutes
Cook time: about 30 minutes
Total time: around 45 minutes
Serves: 4 to 6 servings, depending on portion size. Some versions yield 4 servings with richer texture, others yield 6 .

Variations

For vegetarian version I use vegetable broth and skip bacon garnish.
For lighter version I substitute heavy cream with milk or plant‑based milk and reduce cheese.
To make it heartier I stir in cooked shredded chicken, sausage, or roasted vegetables toward the end.
Optionally I roast the potatoes and garlic beforehand for deeper flavor before adding to the broth.

storage/reheating

I let the soup cool completely before transferring to an airtight container. Refrigerated, it keeps well for up to 3–4 days. To reheat, I warm it gently over low heat, stirring often and adding a splash of broth or milk if it’s too thick. I can also freeze it (without dairy added) for up to 2–3 months; then I thaw overnight in the fridge, reheat, and stir in cream and cheese just before serving .

FAQs

How can I make this soup vegan?

I replace butter with vegan butter or oil, use dairy‑free milk or coconut milk, and swap cheddar for nutritional yeast or dairy‑free cheese shreds.

Can I freeze it?

Yes—I freeze it without the dairy added, since cheese and cream can change texture after thawing. When ready to serve, I reheat, stir in the cheese and cream off‑heat until creamy.

What potato is best to use?

I prefer russet or Yukon Gold potatoes. Russets break down a bit for natural thickness, and Yukon hold some chew for texture.

How can I adjust thickness?

If the soup is too thin, I simmer it longer to reduce, or mash more potato. If it’s too thick after storing, I just add a little milk or broth when reheating.

Can I make it ahead of time?

Absolutely. I prepare it fully, refrigerate for up to 3 days, then reheat gently. The flavors meld beautifully—it often tastes better the second day.

Conclusion

I’m always reaching for this Hearty Cheddar Garlic Herb Potato Soup recipe during cooler evenings. It’s warm, savory, cheesy, and herb-studded—everything I want in a comforting bowl. Simple yet satisfying, it’s become a go-to for cozy meals. I hope it becomes one of your favorites too.