Cheddar Garlic Herb Potato Soup | Cozy & Creamy Comfort Food

There’s nothing quite like a steaming bowl of cheddar garlic herb potato soup on a cool evening. Creamy, hearty, and filled with simple flavors of garlic potatoes and melted cheddar, this soup is pure comfort in a bowl. It’s the kind of recipe that makes your home smell amazing and feels like a warm hug with every spoonful.

I still remember my mom’s old-fashioned potato soup recipe simmering away on the stove every fall. She’d add garlic, herbs from the garden, and just a touch of cheese — never too much, just enough to make it velvety and rich. That same wholesome flavor lives on in this version, but with a lighter touch that keeps it cozy, not heavy. Perfect for those chilly nights when you want something filling yet gentle.

Why You’ll Love This Creamy Potato Soup

• Cozy and satisfying: Creamy texture, full of cheesy, garlicky flavor.
• Simple ingredients: Pantry staples that turn into something special.
• Ready in under an hour: Easy enough for weeknights, cozy enough for weekends.
• Freezer-friendly: Perfect for make-ahead comfort dishes.

Whether you call it creamed potatoes or a classic creamy potato soup, this bowl of goodness is everything you want from hearty soups: rich, garlicky, herby, and oh-so-satisfying.

Ingredients

• 4 large russet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1 cup milk (whole or 2%)
• 1/2 cup shredded sharp cheddar cheese (plus extra for topping)
• 1/4 cup light cream or half-and-half
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives or green onions for garnish

Instructions

1. Sauté the aromatics: In a large soup pot, heat olive oil and butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Add the potatoes: Stir in cubed potatoes, thyme, parsley, salt, and pepper. Pour in the chicken broth and bring to a gentle boil.
3. Simmer until tender: Reduce heat to low, cover, and simmer 20–25 minutes, until the potatoes are soft enough to mash easily.
4. Blend for creaminess: Use an immersion blender to blend about half of the soup, leaving some chunks for texture. (Or transfer half to a blender and return to the pot.)
5. Make it creamy: Stir in milk, cream, and cheddar cheese. Let it melt and thicken gently for 5–7 minutes, stirring often. Do not boil after adding the dairy.
6. Taste and finish: Adjust salt and pepper as needed. Ladle into bowls and top with extra cheddar, chives, and a sprinkle of parsley.

Tips for the Best Cheddar Garlic Herb Potato Soup

• For a richer flavor, use aged cheddar — it adds a deeper, tangier note.
• Use Yukon Gold potatoes for a naturally creamy texture.
• Add a pinch of smoked paprika for a subtle warmth and color.
• If you love garlic, roast a head of garlic and blend it into the soup for sweet, mellow depth.

Serving Suggestions

This garlic cheddar potato soup is a complete meal on its own, but it pairs beautifully with a crusty baguette or a simple green salad. For a heartier meal, try serving it alongside One Pot Chicken and Rice or Crispy Baked Chicken Thighs for a comforting dinner combo. And if you’re in the mood for something cozy, don’t miss my Lite Mac and Cheese — another warm, cheesy favorite.

Variations

• Cheddar Broccoli Twist: Stir in 1 cup steamed broccoli florets at the end for a veggie boost.
• Loaded Potato Soup: Top with crumbled turkey bacon and a dollop of Greek yogurt or sour cream.
• Herb Upgrade: Add fresh rosemary or dill for a garden-fresh flavor.
• Vegan Option: Swap dairy with oat milk and vegan cheddar — still creamy, still delicious!

Storage & Reheating

Keep leftovers refrigerated for up to 4 days in an airtight container. Reheat slowly on the stove, adding a splash of milk to loosen it. This soup also freezes beautifully — just cool completely, freeze up to 2 months, and thaw in the fridge overnight before reheating.

FAQ

Can I use instant potatoes?

Not recommended — real potatoes give the best creamy texture and flavor.

Can I make this soup ahead of time?

Yes! It tastes even better the next day as the flavors blend.

How can I make it thicker?

Mash a few more potatoes or simmer uncovered for a few extra minutes to let it reduce.

Can I make it gluten-free?

Absolutely — this recipe contains no flour. Just make sure your broth and cheese are gluten-free.

Can I use pre-shredded cheese?

It’s best to shred your own — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

This creamy potato soup brings together the best of garlic herb flavor and cheddar potatoes comfort. It’s cozy, hearty, and truly one of those comfort dishes that feels like coming home. Grab your spoon, curl up under a blanket, and enjoy every creamy bite.