There’s something about a steaming bowl of Cheddar Garlic Herb Potato Soup that feels like a hug in food form. If you’re like me—juggling work, family, and trying to keep the house from looking like a tornado ran through it—you know the value of a recipe that’s both comforting and simple. This soup is my go-to when the weather cools, my fridge looks a little bare, or I just want dinner that practically cooks itself while I sip tea in my fuzzy socks.
Why You’ll Love This Cheddar Garlic Herb Potato Soup
- It’s creamy, cheesy, and full of bold garlic and herbs—aka flavor heaven.
- It falls into the fall soups category, making it perfect for chilly nights.
- It’s hearty enough for dinner but still feels like a healthy soup when paired with a fresh salad.
- Bonus: it reheats like a dream, so leftovers mean tomorrow’s lunch is already done.
Ingredients You’ll Need
- Potatoes – the hearty base that makes this soup thick and filling.
- Cheddar cheese – brings that tangy, melty goodness.
- Garlic – the star that gives this soup its bold flavor.
- Onion – adds depth and sweetness as it cooks down.
- Carrots & celery – for extra flavor and a touch of freshness.
- Vegetable broth – keeps things light (and makes this an easy vegan soup swap if you skip the cheese).
- Fresh herbs (thyme, parsley, or rosemary) – the flavor builders.
- Milk or cream – makes it extra luscious.
- Butter or olive oil – for sautéing.
- Salt & pepper – because every good soup recipe needs seasoning.
Step-by-Step: How to Make It
- Sauté your base. In a big pot, melt butter or warm olive oil. Toss in onion, carrots, celery, and garlic until everything smells heavenly.
- Add potatoes & broth. Let the potatoes simmer in vegetable broth until they’re tender enough to mash with a spoon.
- Blend for creaminess. Take out half the soup, blend until smooth, and pour it back in. This trick makes the soup creamy without loads of cream.
- Stir in the good stuff. Add your cheddar cheese, herbs, and milk (or cream). Stir until melty and dreamy.
- Taste & serve. Adjust seasoning, ladle into bowls, and garnish with a little extra cheese or fresh parsley.
Nova’s Kitchen Tips
- Want it lighter? Use less cheese and swap cream for milk. Voilà: healthy soup.
- Feeding vegans? Skip the cheddar and use nutritional yeast—it still gives that “cheesy” vibe.
- Like extra texture? Leave some potato chunks instead of blending everything smooth.
- Craving spice? Add a dash of cayenne or smoked paprika for a little kick.
A Little Story From My Table
I first made this Cheddar Garlic Herb Potato Soup one blustery fall evening when my husband came home from work looking like he’d fought traffic and lost. I tossed together what I had in the pantry, and by the time he walked through the door, the kitchen smelled like roasted garlic and herbs. He didn’t even take his boots off before asking for a bowl. To this day, it’s his most requested soup whenever a Texas cold front blows in.
FAQs About This Soup
Can I make this soup vegan?
Absolutely! Use vegetable broth, olive oil, skip the cheese (or try a dairy-free cheddar), and add nutritional yeast for flavor. Boom—vegan soup perfection.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop.
Can I freeze it?
Yes, but leave out the cheese until reheating. Dairy can get a little funky after freezing.
What goes with this soup?
I love pairing it with crusty bread, a green salad, or even a grilled cheese if I’m leaning all the way into carb-comfort.
When the temperatures dip and you need something that warms you from the inside out, this Cheddar Garlic Herb Potato Soup is the answer. It’s hearty, flavorful, and easy enough to whip up on a weeknight. Trust me—you’ll be making this one on repeat all season long.
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Cozy Cheddar Garlic Herb Potato Soup That’ll Warm Your Soul
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy, cozy, and weeknight-easy, this Cheddar Garlic Herb Potato Soup layers tender potatoes, sautéed aromatics, sharp cheddar, and fresh herbs into a bowl of pure comfort. It’s perfect for chilly evenings, reheats like a dream for lunches, and can swing lighter or even dairy-free with simple swaps.
Ingredients
Unsalted butter — 2 tablespoons (for sautéing)
Yellow onion — 1 medium, diced (about 1 cup; sweetness + depth)
Carrots — 2 medium, diced (about 1 cup; gentle sweetness)
Celery — 2 ribs, diced (about 3/4 cup; savory backbone)
Garlic — 4 cloves, minced (bold flavor)
Russet potatoes — 2 pounds, peeled and 1/2-inch diced (creamy body)
Low-sodium vegetable broth — 6 cups (simmering liquid)
Bay leaf — 1 (aromatic)
Fresh thyme — 1 teaspoon finely chopped, or 1/2 teaspoon dried (herbal note)
Kosher salt — 1 1/2 teaspoons, divided (seasoning)
Black pepper — 3/4 teaspoon, divided (warm spice)
Whole milk — 1 1/2 cups (creamy finish)
Sharp cheddar cheese — 8 ounces, freshly grated (about 2 cups packed; melty tang)
Fresh parsley — 2 tablespoons chopped, divided (fresh finish)
Cayenne or smoked paprika — 1/8 teaspoon (optional gentle heat)
Lemon juice — 1 teaspoon (brightens flavors)
Chopped chives — 2 tablespoons (optional garnish)
Extra shredded cheddar — 1/2 cup (optional garnish)
Instructions
1. Melt the butter in a large heavy pot over medium heat. Add the onion, carrots, and celery with 1/2 teaspoon salt; cook, stirring, until softened, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
2. Add the diced potatoes, vegetable broth, bay leaf, thyme, 1/4 teaspoon pepper, and another 1/2 teaspoon salt. Bring to a boil, then reduce to a lively simmer. Cook uncovered until potatoes are very tender, 12–15 minutes.
3. Fish out and discard the bay leaf. Ladle about half the soup into a blender (or use an immersion blender) and blend until smooth. Return the blended portion to the pot. (This makes it creamy without lots of dairy.)
4. Stir in the milk and bring just to a gentle simmer. Do not boil after adding dairy.
5. Reduce heat to low. Add the grated cheddar a handful at a time, stirring constantly until fully melted and smooth. If using, stir in the cayenne or smoked paprika.
6. Taste and adjust with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper as needed. Stir in 1 tablespoon parsley and the lemon juice.
7. If the soup is thicker than you like, thin with a splash of broth or milk; if too thin, simmer a few minutes more.
8. Ladle into bowls and garnish with remaining parsley, chives, and extra cheddar.
Notes
Vegan option: Use 2 tablespoons olive oil instead of butter, unsweetened plant milk (1 1/2 cups oat or almond), and 3 tablespoons nutritional yeast plus 8 ounces vegan cheddar (optional). Add cheeses off heat to melt gently.
Make it lighter: Swap 2% milk or use 1 cup milk + 1/2 cup broth; use 6 ounces cheddar instead of 8.
Texture tips: For a chunkier soup, blend only one-third. For ultra-smooth, blend it all.
Freezer tip: For best results, freeze before adding dairy/cheese. Reheat, then stir in milk and cheddar.
Salt smart: Broth and cheddar vary in saltiness; season at the end.
Add-ins: Crisp bacon, roasted broccoli florets, or cooked shredded chicken are great for heartier bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 50 mg
Keywords: Cheddar Garlic Herb Potato Soup, soup recipe, fall soups, soups, healthy soup, vegan soup, potato soup, cheddar potato soup, weeknight dinner