There’s just something cozy about a bowl of creamy, cheesy potato soup especially when it’s packed with garlic and herbs. This one’s rich, hearty, and full of flavor without being fussy. I make it on chilly evenings when I want something comforting but easy enough to pull together after a long day. You’ll love how simple it is and how the house smells while it’s cooking buttery, garlicky, and warm.
Servings: 6 bowls
Total Time: 40 minutes
Why I Love This Recipe
This soup reminds me of the kind of meal that makes everyone stop and say, “Whoa, that smells amazing!” I first made it on a rainy weekend when I had leftover potatoes and cheddar in the fridge. By the end of dinner, it was officially in the “make again soon” rotation.
It’s thick, creamy, and cheesy without being heavy.
The garlic and herbs give it real depth and flavor.
It’s super forgiving use whatever potatoes or herbs you’ve got.
It tastes even better the next day.
What You’ll Need
4 medium russet potatoes, peeled and diced
4 cups low-sodium chicken broth
1 cup whole milk
1 cup shredded sharp cheddar cheese
3 cloves garlic, minced
1 small onion, diced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp dried thyme
½ tsp dried parsley
½ tsp salt (plus more to taste)
¼ tsp black pepper
2 tbsp all-purpose flour
¼ cup heavy cream (optional, for extra creaminess)
Fresh parsley, chopped (for garnish)
Why This Recipe Works (Quick Science)
Potatoes naturally release starch as they cook, which helps thicken the soup. Adding a small amount of flour early on builds a light roux that gives the soup body. The cheddar cheese melts smoothly into the hot liquid, creating that silky texture. Garlic and herbs add aromatic depth, balancing the richness of the dairy.
Tools You’ll Need
Large pot or Dutch oven
Wooden spoon
Ladle
Chef’s knife
Cutting board
Measuring cups and spoons
Potato masher (optional)
Pro Tips
Shred your own cheddar pre-shredded cheese doesn’t melt as smoothly.
Cut potatoes evenly so they cook at the same rate.
If you like it thicker, mash some of the potatoes before adding the cheese.
Stir constantly when adding cheese to prevent it from clumping.
Add cream at the end for the smoothest texture.
Substitutions and Variations
Broth Use vegetable broth for a vegetarian version.
Cheese Try smoked gouda or Monterey Jack.
Herbs Swap thyme for rosemary or Italian seasoning.
Dairy-free Use plant-based milk and vegan cheddar.
Make-Ahead Tips
Make the soup up to 2 days in advance and store it in the fridge. Reheat gently over low heat, stirring often. If it thickens too much, just add a splash of broth or milk.
Instructions
Step 1: Sauté onion and garlic
Heat 2 tbsp butter and 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Cook for 3–4 minutes until fragrant and soft.
Step 2: Make the roux
Sprinkle in 2 tbsp all-purpose flour. Stir constantly for 1 minute until it forms a smooth paste and smells slightly nutty.
Step 3: Add potatoes and broth
Add 4 cups chicken broth and 4 diced russet potatoes. Stir to combine, scraping the bottom to loosen any bits. Bring to a boil, then lower to a simmer. Cook 15–20 minutes, until potatoes are tender.
Step 4: Add herbs and milk
Stir in 1 tsp dried thyme, ½ tsp dried parsley, ½ tsp salt, ¼ tsp black pepper, and 1 cup milk. Simmer 5 more minutes, stirring occasionally.
Step 5: Add cheese and cream
Turn heat to low. Stir in 1 cup shredded cheddar cheese until melted and smooth. Add ¼ cup heavy cream (optional). Taste and adjust seasoning.
Step 6: Garnish and serve
Ladle soup into bowls, top with extra cheese and chopped parsley. Serve warm with crusty bread.
Common Mistakes
Boiling too hard makes potatoes fall apart too soon.
Adding cheese to very hot soup can cause it to separate or turn grainy.
Not seasoning enough potatoes absorb salt taste as you go.
Using pre-shredded cheese it contains anti-caking agents that affect texture.
What to Serve With
Garlic bread or baguette
Simple green salad
Crispy bacon bits for topping
Roasted veggies on the side
Leftovers and Storage
Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring often. Avoid freezing the dairy can separate.
Macros (Per Serving)
Calories 320
Protein 10g
Carbs 35g
Fat 16g
Fiber 3g
FAQ
Can I use red potatoes instead?
Yes! They hold their shape better and give a slightly different texture.
How do I make it thicker?
Mash some of the potatoes right in the pot or add a bit more flour next time.
Can I use low-fat milk?
Sure it’ll be a bit lighter but still tasty.
Can I make it in a slow cooker?
Yes. Sauté the onion and garlic first, then cook on low for 6–7 hours before adding cheese and milk at the end.
Conclusion
This Cheddar Garlic Herb Potato Soup is the perfect comfort food rich, creamy, and so satisfying. Whether you’re cooking for a cozy dinner or meal-prepping for the week, it’s one you’ll want to keep in your regular rotation. Try it out, then come back and tell me how it turned out I love hearing your tweaks and ideas!
