Cheddar Garlic Herb Potato Soup | Cozy & Creamy Comfort Food

Introduction

When chilly weather calls for something rich, warming, and soul-satisfying, few things hit the spot like a steaming bowl of Cheddar Garlic Herb Potato Soup. With its velvety texture, savory depth, and the irresistible combination of sharp cheddar, fragrant herbs, and tender potatoes, this comforting soup is a cozy classic for a reason.

Inspired by traditional loaded baked potato soup, but elevated with a savory twist of fresh garlic and garden herbs, this version feels both rustic and indulgent. It’s the kind of meal that fills your kitchen with a buttery, garlicky aroma and keeps you coming back for seconds.

Perfect for weeknight dinners, lazy weekends, or make-ahead lunches, this creamy soup is hearty enough to serve as a full meal — especially with crusty bread or a crisp green salad on the side.

Ingredients Overview

Each ingredient in this potato soup contributes to its thick, creamy consistency and balanced, comforting flavor.

Potatoes

The star of the show. Yukon Gold potatoes are best — their natural creaminess and buttery flavor make for a silky texture when blended. Russets also work well and break down easily, but be prepared for a slightly starchier result.

Pro Tip: Peel the potatoes for a smooth finish, or leave the skins on for a more rustic version.

Cheddar Cheese

Sharp cheddar adds tang, richness, and body to the soup. Use freshly grated cheese for best melting quality — pre-shredded varieties often contain anti-caking agents that affect texture.

Variations: A mix of white and yellow cheddar adds visual depth, or try smoked cheddar for extra flavor.

Garlic

Fresh garlic cloves, sautéed until golden, lend a warm and aromatic undertone that complements the cheese and herbs beautifully.

Avoid garlic powder here — you want that authentic, slow-cooked flavor only fresh garlic delivers.

Fresh Herbs

A blend of thyme, rosemary, and parsley creates a complex, savory base. These earthy herbs pair wonderfully with potatoes and cheese, adding freshness and depth.

Tip: Add delicate herbs like parsley at the end to preserve their brightness.

Onion and Celery

These classic aromatics provide a flavorful foundation. They melt into the soup as it simmers, adding savory notes without overpowering.

Butter and Flour (for Roux)

A simple roux of butter and flour helps thicken the soup without heavy cream. It also creates a silky, luxurious base for the cheese to melt into.

Gluten-Free Tip: Use a 1:1 gluten-free flour blend if needed.

Milk or Half-and-Half

Milk or half-and-half gives the soup its creaminess. Whole milk offers great body, while half-and-half takes it to an indulgent level.

Lighter Option: Use unsweetened oat milk or almond milk and skip the roux for a dairy-light version.

Broth

Low-sodium chicken broth or vegetable broth provides umami and depth. Avoid using only water, which can leave the flavor flat.

Step-by-Step Instructions

This soup comes together in under an hour and requires only one pot. Here’s how to get the best texture and flavor every time.

1. Sauté Aromatics

In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add:

• 1 diced onion
• 2 celery ribs, finely chopped
• 4–5 garlic cloves, minced

Cook until softened and fragrant, about 5–7 minutes. Stir frequently to avoid burning the garlic.

2. Make the Roux

Sprinkle in 3 tablespoons of all-purpose flour and stir constantly for 1–2 minutes. This forms a blond roux that will help thicken your soup.

Cook the flour long enough to remove any raw taste, but not so long that it browns.

3. Add Potatoes and Broth

Stir in:

• 4 cups diced Yukon Gold potatoes
• 4 cups low-sodium chicken or vegetable broth
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped rosemary
• Salt and pepper to taste

Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, or until potatoes are very tender.

4. Blend (Partially or Fully)

For a chunkier texture, mash half of the potatoes with a spoon or immersion blender. For ultra-smooth soup, blend completely.

Chef’s Tip: If using a traditional blender, blend in batches and vent the lid to release steam.

5. Add Milk and Cheese

Reduce heat to low. Stir in:

• 2 cups milk or half-and-half
• 2 cups sharp cheddar, freshly grated

Stir constantly until cheese melts completely and soup is smooth. Taste and adjust seasoning with salt, pepper, or a splash of lemon juice for balance.

6. Finish with Fresh Herbs

Just before serving, stir in a handful of chopped parsley and a final sprinkle of thyme or rosemary if desired.

Tips, Variations & Substitutions

This potato soup is endlessly customizable to suit your preferences or dietary needs.

Pro Tips for Success

• Use freshly grated cheese for a smooth melt.
• Don’t boil the soup after adding cheese — it can cause curdling.
• Add milk or half-and-half gradually, stirring to incorporate smoothly.

Flavor Variations

• Loaded Baked Potato Style: Top with crispy bacon, green onions, and a dollop of sour cream.
• Smoky: Add smoked paprika or chipotle powder for depth.
• Spicy: Stir in a pinch of cayenne or red pepper flakes.

Dietary Substitutions

• Vegetarian: Use vegetable broth and skip bacon-based toppings.
• Vegan: Use plant-based butter, dairy-free milk, and vegan cheddar.
• Gluten-Free: Use cornstarch or GF flour to make the roux.

Serving Ideas & Occasions

This soup is the definition of comfort food — ideal for weeknights, holiday starters, or anytime you need something warm and satisfying.

What to Serve With It

• Crusty sourdough or garlic bread
• A crisp green salad with a lemon vinaigrette
• Roasted Brussels sprouts or steamed broccoli for a veggie side

Best Occasions

• Cold-weather dinners — cozy up with a bowl by the fire
• Meal prep — makes a great lunch and reheats well
• Potluck parties — serve in a slow cooker to keep warm

Nutritional & Health Notes

This soup is hearty and rich, thanks to the potatoes, cheese, and whole milk. But it’s also packed with fiber, calcium, and immune-boosting garlic and herbs.

Adjusting for Health Goals

• Use reduced-fat cheese or milk for a lighter option.
• Add extra veggies like cauliflower or spinach for more nutrients.
• Keep portion sizes reasonable — it’s easy to overdo creamy soups.

With a side salad or roasted veggies, this soup makes a well-rounded, comforting meal.

FAQs

Q1: Can I make this potato soup ahead of time?

Yes. This soup stores well in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk to loosen the consistency.

Q2: Can I freeze cheddar potato soup?

It can be frozen, but dairy-based soups sometimes separate when thawed. For best results, freeze before adding the milk and cheese, then stir them in fresh when reheating.

Q3: How do I prevent the cheese from clumping?

Use freshly grated cheese, add it off the heat, and stir constantly. Avoid boiling the soup after the cheese is added.

Q4: What type of potato works best?

Yukon Golds are ideal for their creamy texture. Russets also work, but may result in a slightly starchier soup.

Q5: Can I make this in a slow cooker?

Yes. Sauté the aromatics first, then add everything except the milk and cheese to the slow cooker. Cook on low for 6–7 hours. Stir in milk and cheese at the end.

Q6: Is there a way to make this soup dairy-free?

Absolutely. Use vegan butter, plant-based milk, and a good-quality dairy-free cheddar alternative.

Q7: Why is my soup too thick or thin?

If it’s too thick, add more broth or milk. If too thin, let it simmer uncovered to reduce, or add a slurry of flour and water.

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