What are good side dishes to serve with Cheddar Garlic Herb Potato Soup?

A crisp green salad, crusty bread or garlic knots, and a light protein like grilled chicken or a simple sandwich complement the richness of Cheddar Garlic Herb Potato Soup perfectly.

How do you thicken Cheddar Garlic Herb Potato Soup?

You can thicken it by mashing some of the cooked potatoes directly into the soup, creating a potato slurry (blending some soup with a few potatoes), or by adding a roux (butter and flour paste) or cornstarch slurry during cooking.

Can I freeze Cheddar Garlic Herb Potato Soup?

While technically possible, soups with dairy (like cream and cheese) can sometimes separate or become grainy upon thawing and reheating. It's best consumed fresh. If freezing, allow it to cool completely, store in airtight containers, and whisk well during reheating.

What kind of potatoes work best for creamy potato soup?

Starchy potatoes like Russets (Idaho) are excellent for thickening as they break down easily, creating a naturally creamy texture. Yukon Golds are also a great choice, offering a slightly waxy texture that holds its shape well while still contributing to creaminess.

How long does homemade potato soup last in the refrigerator?

Homemade Cheddar Garlic Herb Potato Soup typically lasts 3-4 days when stored in an airtight container in the refrigerator. Ensure it's cooled completely before refrigerating.

Can I make Cheddar Garlic Herb Potato Soup vegetarian?

Yes, absolutely! To make it vegetarian, simply ensure you use vegetable broth instead of chicken or beef broth, and omit any meat-based toppings like bacon. The cheese and cream are already vegetarian-friendly.

Cheddar Garlic Herb Potato Soup: The Ultimate Creamy Comfort Food 2025

Name: Cheddar Garlic Herb Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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

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

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.
Create the Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for about 2 minutes.
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.
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.
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

Find it online: https://harmonymeal.com/cheddar-garlic-herb-potato-soup/