This Cheddar Garlic Herb Potato Soup is the ultimate comfort in a bowl, a creamy and hearty meal perfect for a chilly evening. It’s a simple, rustic soup packed with the classic flavors of sharp cheddar, fragrant garlic, and tender potatoes.
My dad, was a man of simple tastes and profound warmth. He believed a pot of soup could fix just about anything, from a scraped knee to a gloomy Sunday afternoon. I remember him standing over the stove on rainy days, the windows fogged with steam, methodically dicing onions and potatoes. He never measured the herbs, just shook them into the pot until, as he’d say, “it smelled right.” This soup tastes like those safe, quiet afternoons, filled with the gentle simmer of the pot and the feeling that everything was going to be okay.
A Few Things to Keep in Mind
- Texture is Key: Mashing some of the potatoes directly in the pot creates a naturally creamy thickness without needing extra flour or cornstarch.
- Low Heat for Cheese: When adding the milk and cheese, keep the heat low to prevent the cheese from becoming grainy and ensure a smooth, velvety finish.
- Flavor Foundation: Sautéing the onions until they are soft and translucent is the first and most important step in building a deep, savory flavor base.
What You’ll Need
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups diced potatoes (Yukon Gold or russet)
- 4 cups vegetable broth or low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
How to Bring It All Together
Step 1: Building That Flavor Base
In a large pot over medium heat, melt the butter or heat the oil. Add the onion and sauté for 5–6 minutes, until softened and translucent. My dad always said to be patient with this step; this is where the first layer of gentle, sweet flavor comes from.
Step 2: Waking Up the Herbs
Stir in the garlic, thyme, oregano, and paprika. Cook for just a minute until you can smell them filling your kitchen. It’s one of my favorite moments in cooking, that fragrant little promise of the delicious meal to come.
Step 3: Letting the Potatoes Soften
Add the diced potatoes and pour in the broth. Bring everything to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes. You’ll know the potatoes are ready when a fork slides into them with no resistance.
Step 4: The Secret to a Creamy Texture
This is the clever part! Lightly mash about half the potatoes right in the pot. I like to use the back of a wooden spoon. This helps thicken the soup beautifully while leaving some wonderful, hearty chunks for texture.
Step 5: Stirring in the Good Stuff
Stir in the milk and shredded cheddar cheese. Keep the heat low and stir constantly until the cheese is completely melted and the soup looks creamy and inviting. It’s so important not to rush this, as high heat can make the cheese separate.
Step 6: Seasoning with Your Heart
Now is the time to season with salt and pepper. Give it a taste and adjust as needed. Sometimes all it needs is a tiny bit more salt to make all the other flavors sing.
Step 7: Time to Serve
Remove the pot from the heat and let the soup rest for a few minutes. Serve it up nice and hot, with a sprinkle of fresh herbs on top. A thick slice of crusty bread is practically a requirement in our house!
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities you use. The values are calculated per serving for your general guidance.
Ways to Lighten It Up
- Lighter Creaminess: For a lower-fat version, you can swap the whole milk or half-and-half with 2% milk or even unsweetened almond milk. You can also use a reduced-fat sharp cheddar.
- Add More Veggies: Feel free to bulk up the soup with more vegetables. A cup of diced carrots or celery, added along with the onions, will add extra nutrients and flavor.
- Lean on Herbs: Instead of adding more salt, boost the flavor with more fresh herbs. A little extra parsley or chives at the end adds a wonderful freshness.
How We Love to Serve It
- Loaded Potato Style: Top each bowl with a dollop of sour cream or Greek yogurt, a sprinkle of crumbled bacon, and extra chopped chives.
- In a Bread Bowl: For an extra special and rustic meal, serve the soup inside a hollowed-out crusty bread bowl. It’s a meal and a dish all in one!
- With a Simple Salad: Pair a warm bowl of this soup with a simple green salad tossed in a light vinaigrette for a perfectly balanced and comforting dinner.
A Few Gentle Reminders
- Overheating the Cheese: Adding the cheese when the soup is boiling can cause it to curdle and become grainy. Always lower the heat before stirring in the cheese for a smooth, creamy texture.
- Overcooking the Potatoes: While you want the potatoes to be tender, boiling them too aggressively or for too long can cause them to completely fall apart, leaving you with a pasty texture instead of nice, tender chunks.
- Under-seasoning: A potato-based soup needs a good amount of seasoning to come alive. Be sure to taste the soup before serving and add salt and pepper as needed.
Saving Some for Later
This soup stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk or broth to thin it back to your desired consistency.
From My Kitchen to Yours
This soup is more than just a recipe; it’s a bowl full of warmth and memory. It’s the simple, honest kind of cooking that brings people together and makes a house feel like a home. I hope that when you make it, you feel that same sense of comfort and that it helps you create your own wonderful memories around the table.
A Few Questions You Might Have
Can I use a different kind of cheese in this soup?
Absolutely! While sharp cheddar is classic, you could also try a smoked gouda for a smoky flavor, or a Monterey Jack for a milder, extra-melty cheese.
Is this soup gluten-free?
This recipe is naturally gluten-free! Just be sure to double-check that your vegetable or chicken broth is certified gluten-free, and of course, serve it with your favorite gluten-free bread.
Does this soup keep well for the next day?
Yes, this is a great soup to make ahead. The flavors actually meld and deepen overnight. Simply follow the storage instructions and reheat it gently on the stove when you’re ready to eat.
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Cheddar Garlic Herb Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cheddar Garlic Herb Potato Soup is the ultimate comfort in a bowl—creamy, cozy, and loaded with sharp cheddar, garlic, and tender potatoes. Inspired by rainy day memories with my dad, it’s a nostalgic and hearty meal.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups diced potatoes (Yukon Gold or russet)
- 4 cups vegetable broth or low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Instructions
- In a large pot over medium heat, melt the butter or heat the oil. Add the onion and sauté for 5–6 minutes, until softened and translucent.
- Stir in the garlic, thyme, oregano, and paprika. Cook for 1 minute until fragrant.
- Add the diced potatoes and broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
- Lightly mash about half of the potatoes in the pot to thicken the soup naturally.
- Stir in the milk and shredded cheddar cheese. Keep heat low and stir until cheese is fully melted and soup is creamy.
- Season with salt and pepper to taste.
- Remove from heat, let rest a few minutes, then serve hot with fresh herbs on top. Enjoy with crusty bread if desired!
Notes
For a lighter version, use reduced-fat milk and cheese. This soup keeps well—store in the fridge for up to 4 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
Keywords: potato soup, cheddar, garlic, herb, comfort food