Cheddar Garlic Herb Potato Soup

There is something deeply comforting about a bowl of soup that feels like a warm hug from the inside out. For me, that feeling is perfectly captured by a steaming bowl of Cheddar Garlic Herb Potato Soup. I remember one particularly blustery autumn afternoon, the wind howling outside while I stood in my kitchen, determined to create something that would warm my family from their chilly fingertips to their toes. I wanted a soup that was creamy without being heavy, packed with flavor, and ready in a flash. The result was this recipe, a dish that has since become our go-to for cozy weeknights and casual gatherings alike. It’s the kind of meal that makes everyone ask for seconds, and the best part is how incredibly simple it is to make. This easy homemade recipe truly delivers the ultimate creamy comfort food in under 30 minutes, proving that you don’t need to spend hours at the stove for a deeply satisfying result.

Cheddar Garlic Herb Potato Soup Ingredients

Cheddar Garlic Herb Potato Soup comes together with a handful of simple, wholesome ingredients that you likely already have in your pantry. The magic is in how they combine to create a rich and velvety texture.

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 2 cups whole milk or half-and-half, for extra creaminess
• 2 cups sharp cheddar cheese, freshly grated
• Salt and freshly ground black pepper, to taste
• Optional garnishes: chopped fresh chives, crispy bacon bits, extra shredded cheese

Smart Substitutions:

• For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch.
• To make it dairy-free, use olive oil instead of butter, unsweetened almond or oat milk, and your favorite dairy-free cheddar-style shreds.
• Feel free to use Yukon Gold potatoes for a creamier, buttery texture that doesn’t require peeling.

Cheddar Garlic Herb Potato Soup Timing

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

This recipe is about 20% faster than many traditional potato soups that require a long simmering time, getting a hearty, restaurant-quality meal on your table in a flash.

Step-by-Step Instructions for Cheddar Garlic Herb Potato Soup

Making this soup is a straightforward process that builds layers of flavor. Follow these steps for a perfect result every time.

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
2. Create the Roux: Sprinkle the flour over the onion and garlic mixture. Cook for one minute, stirring constantly. This cooks out the raw flour taste and will help thicken your soup beautifully.
3. Add Broth and Potatoes: Gradually whisk in the chicken broth, ensuring no lumps of flour remain. Add the diced potatoes, dried thyme, and crushed rosemary. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender.
4. Creamy Finish: Stir in the milk or half-and-half and allow the soup to heat through without boiling. If you prefer a thicker, chunkier soup, you can use a potato masher to lightly crush some of the potatoes right in the pot. For a completely smooth soup, carefully blend with an immersion blender.
5. Cheese Please! Turn off the heat. Gradually add the grated cheddar cheese, stirring continuously until it is fully melted and incorporated into the soup. This method prevents the cheese from seizing or becoming greasy. Season generously with salt and pepper to taste.

Pro Tip: For an even richer flavor base, consider starting with a base of our Cauldron Beef Stew Soup technique of browning any aromatic vegetables first, though this version is designed for speed and simplicity.

Cheddar Garlic Herb Potato Soup Nutritional Information

A serving of this soup is not only comforting but also offers nutritional value. One bowl (approximately 1.5 cups) provides roughly 380 calories, 18g of protein, 35g of carbohydrates, and 18g of fat. It’s a good source of calcium from the dairy and cheese, and potatoes provide vitamin C, potassium, and B6. The protein and satisfying fats help keep you full and energized.

Equipment Needed for Cheddar Garlic Herb Potato Soup

You don’t need any fancy gadgets for this recipe. A large soup pot or Dutch oven is essential. A good chef’s knife and cutting board for prepping the vegetables, a whisk for creating a smooth roux, and a wooden spoon for stirring are all you need. An immersion blender is optional if you prefer a completely smooth soup.

Why You’ll Love This Cheddar Garlic Herb Potato Soup

• Ultimate Comfort: It’s the definition of cozy food, warming you up from the inside on a cold day.
• Incredibly Easy: With simple steps and common ingredients, it’s a foolproof recipe for cooks of any skill level.
• Fast and Family-Friendly: Ready in 30 minutes, it’s a weeknight hero that both kids and adults adore.
• Customizable: Easily adapt it to be gluten-free, dairy-free, or loaded with your favorite toppings.
• Crowd-Pleasing: It’s perfect for potlucks or feeding a hungry family, much like our popular Easy Olive Garden Zuppa Toscana Soup.

Healthier Alternatives for Cheddar Garlic Herb Potato Soup

You can easily adjust this recipe to fit various dietary needs without sacrificing the creamy, comforting essence.

• Lighter Version: Use 1% milk and reduce the cheese to 1.5 cups, opting for a strong, sharp cheddar so you use less for maximum flavor.
• Dairy-Free: As mentioned, use plant-based butter, milk, and cheese. Nutritional yeast can also be stirred in at the end for a cheesy, umami flavor.
• Boost the Veggies: Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking, or add finely diced carrots and celery when you sauté the onion. For another veggie-packed creamy option, check out our The Best Creamy Vegetable Soup.

Serving Suggestions for Cheddar Garlic Herb Potato Soup

A bowl of this soup is a meal in itself, but it pairs wonderfully with a few classic sides. Serve it with a thick, crusty slice of sourdough bread for dipping, or a simple side salad with a tangy vinaigrette to cut through the richness. For a heartier meal, it’s fantastic alongside a grilled cheese sandwich. Top each bowl with a sprinkle of fresh chives, extra shredded cheddar, and a generous amount of crispy bacon bits for added texture and flavor.

Common Mistakes to Avoid with Cheddar Garlic Herb Potato Soup

1. Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly into the soup. Always grate your own cheese from a block for the creamiest result.
2. Boiling After Adding Cheese: High heat can cause the dairy and cheese to separate, making the soup grainy. Always turn off the heat before stirring in the cheese.
3. Overcooking the Potatoes: Keep an eye on the potatoes as they simmer. You want them tender but not so soft that they disintegrate completely into mush, unless you are aiming for a completely pureed soup.
4. Not Seasoning at the End: Potatoes and broth can vary in saltiness. Always do your final seasoning with salt and pepper after the cheese has been added for the most accurate flavor.

Storing Tips for Cheddar Garlic Herb Potato Soup

This soup stores beautifully, making it a fantastic meal prep option. Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. You can also freeze it for up to 3 months, though the texture of the potatoes may become slightly softer upon thawing. To reheat, warm it gently on the stovetop over low heat, adding a splash of milk or broth if it has thickened too much. Avoid microwaving on high power, as this can cause the dairy to separate.

Cheddar Garlic Herb Potato Soup Conclusion

This Cheddar Garlic Herb Potato Soup is more than just a recipe; it’s a bowl of pure, uncomplicated comfort that’s both easy to make and deeply satisfying. It proves that the best meals often come from the simplest ingredients and a little bit of love. Whether you’re warming up after a long day or need a quick, crowd-pleasing dinner, this soup is sure to become a new favorite in your rotation. If you enjoy this style of hearty, creamy soup, you might also love our Creamy Chicken Gnocchi Soup for another comforting bowlful. I hope this recipe brings as much warmth and joy to your table as it has to mine. Let me know how your Cheddar Garlic Herb Potato Soup turned out in the comments below, and don’t forget to share your creations by tagging @Harmonymeal on Pinterest

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Cheddar Garlic Herb Potato Soup

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This rich, creamy Cheddar Garlic Herb Potato Soup is the ultimate comfort food. Made with simple ingredients in one pot, it’s a family-friendly meal that comes together in just 40 minutes.

• Author: Harmony
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1 cup whole milk or half-and-half, at room temperature
• 2 cups shredded sharp cheddar cheese
• Salt and freshly ground black pepper, to taste
• Optional toppings: cooked and crumbled bacon, chopped fresh chives, extra shredded cheese

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Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
2. Create the Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for about 2 minutes.
3. Add Broth and Potatoes: Gradually whisk in the chicken broth, ensuring no lumps form. Add the diced potatoes, dried thyme, and rosemary. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until potatoes are fork-tender.
4. Cream and Cheese Time: Reduce heat to low. Stir in the room temperature milk or half-and-half. Gradually add the shredded cheddar cheese, one handful at a time, stirring until fully melted before adding the next.
5. Final Seasoning: Taste the soup and season generously with salt and black pepper.

Notes

Smart Substitutions: Gluten-Free: Use 1:1 gluten-free flour blend. Dairy-Free: Use olive oil, unsweetened almond or oat milk, and dairy-free cheddar. Potatoes: Yukon Gold potatoes can be substituted. Storage: Refrigerate for 3-4 days. Reheat gently on stovetop.

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 5g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 55mg

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