Last Updated on October 14, 2025 by Chef Josie
Few dishes feel as indulgent and comforting as a bowl of Cheddar Garlic Herb Potato Soup on a chilly evening. The first spoonful delivers a perfect blend of creamy potatoes, sharp cheddar, roasted garlic, and fresh herbs; rich enough to warm your soul, yet simple enough for a weeknight dinner.
If you love fall soups and stews or are hunting for new winter soup recipes, this one is a keeper. The stovetop method makes it easy to whip up a pot in about 40 minutes, and the flavor only gets better as it sits. Topped with crispy bacon, buttery croutons, and a sprinkle of chives, it’s everything you want in a cozy homemade soup: creamy, garlicky, and full of depth.
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Table of Contents
Cheddar Garlic Herb Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, garlicky potato soup blended with sharp cheddar and herbs. Perfect for cozy nights and easy stovetop dinners.
Ingredients
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4 medium potatoes, peeled and diced
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1 Tbsp butter
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½ onion, diced
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2 celery stalks, chopped
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3 garlic cloves, minced
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3 cups chicken or vegetable broth
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1 cup milk or cream
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1 cup shredded sharp cheddar cheese
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1 tsp fresh thyme (or ½ tsp dried)
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1 Tbsp chopped parsley or chives
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Salt and pepper, to taste
Optional toppings: crispy bacon bits, croutons, extra cheese
Instructions
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Sauté aromatics: In a large pot, melt butter over medium heat. Add onion, celery, and garlic; cook 4–5 minutes.
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Cook potatoes: Add diced potatoes and broth. Bring to a boil, then simmer 15–20 minutes until tender.
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Blend and thicken: Puree part or all of the soup for your desired texture.
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Add dairy and cheese: Stir in milk and cheddar until smooth and creamy.
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Finish: Season with herbs, salt, and pepper. Serve with bacon, croutons, or extra cheese.
Notes
Add cheese off heat to avoid curdling.
For vegetarian soup, skip bacon and use vegetable broth.
To make it thicker, mash some potatoes or simmer uncovered.
Store up to 4 days in the fridge or freeze (without dairy) up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Dish
Nutrition
- Calories: 420 kcal per serving
Why You’ll Love This Cheddar Garlic Herb Potato Soup
- Creamy and cheesy: Velvety texture meets bold cheddar flavor.
- Quick stovetop recipe: Ready in just 40 minutes.
- Full of fresh herbs and garlic: Aromatic and flavorful with simple ingredients.
- Customizable: Make it vegetarian, gluten-free, or add extra toppings.
- Perfect comfort food: Ideal for cold nights, family dinners, or weekend gatherings.
Ingredient Breakdown
Each ingredient plays an important part in building flavor and texture:
- Potatoes: Use Yukon golds or russets for a creamy base.
- Cheddar cheese: Sharp cheddar adds rich, tangy flavor.
- Garlic: Roasted or sautéed for a mellow, aromatic punch.
- Onion and celery: Add depth and balance.
- Butter and flour: Create a simple roux for thickening.
- Chicken or vegetable broth: The soup’s savory backbone.
- Milk or cream: For that perfect silky consistency.
- Herbs: Fresh thyme, parsley, and chives brighten the flavor.
- Salt and black pepper: Simple but essential.
Optional Toppings:
- Crispy bacon bits
- Homemade croutons
- Extra cheddar or fresh chives
Step-by-Step Instructions
1. Prepare the base
In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Sauté 4–5 minutes until softened and fragrant.
2. Add potatoes and broth
Stir in diced potatoes and pour in broth. Bring to a gentle boil, then reduce heat. Simmer 15–20 minutes until potatoes are tender.
3. Blend and thicken
Use an immersion blender to puree part or all of the soup until smooth. For a chunkier texture, leave some potato pieces intact.
4. Add dairy and cheese
Stir in milk or cream, then gradually add cheddar cheese. Stir until melted and creamy.
5. Season and finish
Add herbs, salt, and pepper to taste. Serve hot with bacon, croutons, and extra cheese.
Notes and Top Tips
- For a lighter version, use half milk and half broth instead of heavy cream.
- Add the cheese slowly off the heat to prevent curdling.
- Blend only part of the soup for a rustic, chunky texture.
- Fresh herbs make a big difference; don’t skip them.
- For vegetarian soup, omit the bacon and use vegetable broth.
Serving Suggestions and Variations
- Classic pairing: Serve with a side salad or crusty bread.
- Extra flavor: Add a pinch of smoked paprika or cayenne for gentle heat.
- Crockpot version: Combine all ingredients except cheese and dairy; cook on low for 6 hours. Stir in cheese and cream at the end.
- Loaded twist: Top with sour cream, green onions, and extra bacon for a “baked potato soup” vibe.
Storage and Reheating Tips
- Refrigerate: Store leftovers in airtight containers for up to 4 days.
- Freeze: Freeze cooled soup (without dairy) up to 2 months. Add milk and cheese when reheating.
- Reheat: Warm gently on the stovetop, stirring frequently. Avoid boiling to keep the texture smooth.
Closing
This Cheddar Garlic Herb Potato Soup is creamy, cozy, and bursting with homemade flavor, the ultimate bowl of comfort. Whether you’re looking for fall dinner ideas or need something hearty for a winter night, this soup will quickly become a family favorite.
If you try it, leave a comment and rating below to let others know how it turned out. Then check out my collection of easy soup recipes and healthy soup recipes for more cozy meal inspiration.
FAQs
1. Can I use pre-shredded cheese?
You can, but freshly grated cheddar melts better and creates a creamier texture.
2. How do I make it thicker?
Let the soup simmer uncovered for a few extra minutes, or mash a few potatoes directly into the pot.
3. Can I make it dairy-free?
Yes. Substitute plant-based milk and vegan cheddar. Add olive oil instead of butter.
4. Can I use leftover mashed potatoes?
Absolutely. Stir them in during step 3 for a quicker version with great texture.
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