Name: Hearty Cheddar Garlic Herb Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs Russet or Yukon Gold potatoes, peeled and diced; 1 medium onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 4 tbsp butter; 1/4 cup all-purpose flour; 4 cups chicken or vegetable broth; 2 cups milk or half-and-half; 2 cups sharp cheddar cheese, shredded; 1 tsp fresh or dried thyme; 1/2 tsp fresh or dried rosemary; 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 2 tbsp green onions or chives, chopped (optional, for garnish)

This hearty cheddar garlic herb potato soup is the kind of rich, satisfying meal that warms me from the inside out. Loaded with tender potatoes, sharp cheddar cheese, aromatic herbs, and just the right touch of garlic, it’s the kind of bowl I turn to when I want something cozy, creamy, and deeply comforting.

Hearty Cheddar Garlic Herb Potato Soup Recipe

Why I’ll Love This Recipe

I love how this soup combines creamy texture with layers of savory flavor. The garlic and herbs give it a homemade, rustic depth, while the cheddar brings that sharp, cheesy bite that makes every spoonful irresistible. It’s a simple recipe that feels like a hug in a bowl—perfect for cold nights or when I just want something cozy and filling without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon Gold potatoes, peeled and diced
Onion, chopped
Garlic, minced
Carrots, diced
Celery, diced
Butter
All-purpose flour
Chicken or vegetable broth
Milk or half-and-half
Sharp cheddar cheese, shredded
Fresh or dried thyme
Fresh or dried rosemary
Salt
Black pepper
Green onions or chives (optional, for garnish)

Directions

I start by melting butter in a large pot over medium heat.
I add the onions, carrots, and celery, and sauté for about 5–7 minutes until they soften.
I stir in the garlic, thyme, and rosemary, cooking for another minute until fragrant.
I sprinkle in the flour and stir constantly for 1–2 minutes to create a roux.
Slowly, I pour in the broth while stirring to avoid lumps.
I add the diced potatoes and bring the soup to a gentle boil.
I reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
I stir in the milk or half-and-half, then use a potato masher or immersion blender to mash some of the soup for a creamier texture (leaving chunks for heartiness).
I remove the pot from heat and stir in the shredded cheddar cheese until fully melted.
I season with salt and pepper to taste and garnish with chopped green onions or chives if I want a fresh touch.

Servings and Timing

This recipe serves 4–6 and takes about 45 minutes total—15 minutes of prep and 30 minutes of cooking.

Variations

I sometimes add crumbled cooked bacon for a smoky finish.
For a spicier version, I stir in a pinch of cayenne pepper or smoked paprika.
I’ve made it vegetarian by using veggie broth and skipping the bacon topping.
If I want an even richer soup, I add a splash of heavy cream at the end.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. It thickens as it sits, so I stir in a little broth or milk when reheating. I warm it on the stovetop over medium-low heat or in the microwave in 1-minute bursts, stirring in between. I don’t recommend freezing it, as the dairy and potatoes can separate and become grainy.

FAQs

Can I use red potatoes or other varieties?

Yes, I can use red potatoes or Yukon Golds. They hold their shape well and add a slightly different texture to the soup.

How do I keep the cheese from clumping?

I make sure to remove the soup from heat before stirring in the cheese. That way it melts smoothly without curdling or clumping.

Can I make this soup in advance?

Absolutely. I often make it a day ahead—the flavors deepen overnight. I just reheat gently with a splash of milk or broth.

Is it possible to make this dairy-free?

Yes, I can use plant-based butter, non-dairy milk (like oat or almond), and a dairy-free shredded cheese. The texture will be different, but still tasty.

Can I blend the whole soup smooth?

Definitely. If I want a completely creamy texture, I use an immersion blender or transfer it in batches to a regular blender—just be careful with hot liquid.

Conclusion

Hearty Cheddar Garlic Herb Potato Soup is a simple, comforting classic that always hits the spot. It’s rich, creamy, and full of flavor, yet still easy enough to throw together on a weeknight. Once I’ve made it once, it becomes one of those go-to recipes I return to again and again, especially when I want something cozy and satisfying in a bowl.