The first time I made this soup, I double-poked the potatoes to see if they were soft enough and ended up testing the entire pot. It felt like comfort in a bowl.
This Cheddar Garlic Herb Potato Soup is creamy but still chunky, bright from herbs, and deeply savory from sharp cheddar. It’s a weeknight showstopper and the kind of recipe that freezes and reheats beautifully.
You’ll find the method forgiving and the flavors addictive. It’s exactly the kind of soup you’ll want to make again and again.
Why You’ll Love This Recipe
- Cozy, stick-to-your-ribs comfort without being heavy.
- Silky mouthfeel from blending, with satisfying potato chunks for texture.
- Easy pantry-friendly ingredients and minimal hands-on time.
- Flexible: dairy, broth, or herb swaps are simple and keep great flavor.
This soup balances richness and brightness. The blended portion gives it a velvety, luxurious body while leaving chunks adds rustic bite. Sharp cheddar provides tang and depth; fresh chives and parsley add lift so the finish never feels flat.
“Five stars — my whole family fought over second bowls. Rich but not cloying, and so simple to make.” — Reader, Sarah L.
Key Ingredients
- Yukon Gold potatoes (2.5 lbs): Yukon Golds are the sweet spot — they break down enough to thicken the soup but still hold some shape. Their naturally buttery flavor means you need less added fat. If you want a slightly fluffier texture, mix in one russet, but for consistent creaminess stick with Yukon Golds.
- Sharp cheddar cheese (2 cups, freshly shredded): Freshly shredding your cheddar avoids the anti-caking agents found in pre-shredded bags that can make melted cheese grainy. Choose a good-quality aged cheddar for pronounced tang — Cabot Seriously Sharp or a local farmstead cheddar work great.
- Butter + aromatics (unsalted butter, onion, garlic): Butter carries flavor and helps the roux form, while a soft-sweet yellow onion and plenty of garlic build savory backbone. If avoiding dairy, a combination of olive oil and a tablespoon of butter keeps flavor while cutting saturated fat.
- Broth and dairy (4 cups low-sodium broth, 2 cups whole milk, 1/2 cup heavy cream optional): Low-sodium broth gives control over final seasoning. Whole milk + a splash of cream yields the silkiness you want without being cloying. Swap to half-and-half for a lighter finish.
Full ingredient list:
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 5–6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup all-purpose flour
- 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
- 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half)
- 1/2 cup (4 fl oz / 120 ml) heavy cream (optional)
- 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional garnishes: cooked crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, more fresh chives or parsley, croutons
Step-by-Step Instructions
Step 1: Prep the potatoes
Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch — this prevents the soup from becoming gummy. Set them aside in a colander to drain.
Pro Tip: The cubes should be roughly the same size so they’ll cook evenly. You’ll know they’re ready when the water runs mostly clear after rinsing.
Step 2: Sauté the aromatics
Place a large pot or Dutch oven over medium heat and add your fat — either 4 tablespoons unsalted butter or a combo of 3 tablespoons olive oil plus 1 tablespoon butter. Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5–7 minutes, stirring occasionally, until the onion is softened and translucent, not browned.
Add the minced garlic and cook another 1–2 minutes, stirring constantly until fragrant. Watch the garlic closely to keep it from burning.
Pro Tip: Soft, translucent onions are the goal — if they brown, reduce the heat and add a splash of broth to deglaze and cool the pan.
Step 3: Make the roux
Sprinkle 1/4 cup all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1–2 minutes. This cooks the raw flour taste and forms a light roux that will help thicken the soup.
Pro Tip: The roux should smell nutty and look wet but not clumpy. If it seizes, gradually add a small splash of broth and whisk to smooth it out.
Step 4: Add the broth and potatoes
Gradually whisk in the 4 cups low-sodium chicken or vegetable broth, adding a little at a time and scraping the bottom of the pot to loosen fond. Whisk constantly to prevent lumps. Once smooth and combined, bring the mixture to a simmer.
Add the rinsed potato cubes, stir to combine, and bring back to a gentle simmer. Reduce heat to medium-low, cover, and cook 15–20 minutes until potatoes are very tender and easily pierced with a fork. Stir occasionally.
Pro Tip: The potatoes should be fork-tender but not falling apart — that’s the sweet spot for blending half and keeping half chunky.
Step 5: Blend for creaminess
Decide how much texture you want. Carefully ladle about half the soup (solids and liquid) into a standard blender. Secure the lid, remove the center cap, and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth, then pour the blended portion back into the pot with the remaining chunky soup.
Warning: Never fill the blender more than halfway and always vent the lid when blending hot liquids.
Pro Tip: If you prefer a stick blender, you can partially purée directly in the pot — this reduces transfers and splatter.
Step 6: Add dairy and herbs
Reduce heat to low. Slowly pour in 2 cups whole milk (or half-and-half) and 1/2 cup heavy cream if using, stirring constantly. Add the fresh parsley, chives, and thyme. Allow the soup to heat through gently for about 5 minutes — do not let it boil after adding dairy to prevent curdling.
Pro Tip: Heat low and slow. Small bubbles are okay; a rolling boil will break the emulsion.
Step 7: Melt in the cheese
Remove the pot from heat completely. Gradually add 2 cups freshly shredded sharp cheddar cheese, a handful at a time, stirring until each addition is fully melted and incorporated before adding more. Adding cheese off heat keeps it from becoming grainy or oily.
Taste and adjust seasoning with salt, freshly ground black pepper, and a pinch of cayenne or smoked paprika if desired.
Pro Tip: If the cheese looks separated, a splash more milk off heat and vigorous whisking will help bring it back together.
Step 8: Serve and garnish
Ladle the hot soup into bowls and garnish with crumbled bacon, extra shredded cheddar, sour cream, fresh chives, or croutons. Serve immediately while warm and glossy.
Pro Tip: Warm the bowls before serving to keep the soup at ideal temperature longer at the table.
Expert Tips for Success
- Use Yukon Golds for texture: Yukon Golds break down just enough to thicken without turning to glue. If you need a slightly thicker soup, add one more potato or simmer a bit longer uncovered.
- Rinse potatoes well: Removing surface starch prevents gummy results after blending. Rinse until the water runs clear.
- Control heat when adding dairy: Always heat dairy gently and avoid boiling. Boiling after milk is added often causes curdling or graininess in cheese sauces.
- Freshly shred the cheese: Pre-shredded cheese contains additives that inhibit smooth melting; freshly grated cheddar melts creamier and stays silky.
- Blend safely: For hot liquids, never fill the blender more than halfway and vent the lid to avoid pressure buildup. Alternatively, use an immersion blender for in-pot puréeing.
- Fix separated or oily cheese: If the cheese looks oily, take the pot off heat and whisk in a small splash of cold milk or a pat of butter to re-emulsify.
- Season gradually: Cheese and broth both add salt. Taste after the cheese is integrated and adjust seasoning slowly.
- Choose the right pot: A heavy-bottomed pot or Dutch oven gives even heat and prevents scorching during simmering.
- Time the garnish: Add crunchy or fresh garnishes right before serving to keep texture contrast — croutons and chives lose their appeal if they sit too long in hot soup.
Storage & Freezing
Fridge: Cool the soup to room temperature (no more than two hours at room temp). Transfer to airtight containers and refrigerate for up to 3–4 days. Reheat gently on the stove over low heat, stirring often to recombine any separated fat.
Freezer: This soup freezes well if dairy proportion is reduced prior to freezing. For best results, omit the heavy cream and add it when reheating. Cool completely, then portion into freezer-safe containers, leaving 1-inch headspace. Freeze for up to 3 months.
Thawing and reheating: Thaw overnight in the refrigerator. Reheat slowly on the stovetop over low heat, stirring frequently. Add reserved milk or cream toward the end and finish with fresh cheese if desired. If the texture is thicker than you like after thawing, thin with a splash of broth or milk while reheating.
Tips for freezing with dairy: If the soup was frozen with milk or cream, expect a slight change in texture (a bit grainier). Whisking vigorously and adding a splash of fresh cream when reheating helps restore creaminess.
Variations & Substitutions
- Vegetarian version: Use vegetable broth in place of chicken broth and omit bacon. Add a splash of white wine with the broth for extra depth.
- Lighter swap: Replace heavy cream with extra milk or half-and-half and use olive oil in place of part of the butter to reduce saturated fat.
- Spicy or smoky: Stir in 1 teaspoon chipotle in adobo or swap smoked paprika for cayenne for a smoky heat.
- Loaded baked potato style: Stir in steamed broccoli florets, extra bacon, and a spoonful of sour cream to mimic a loaded baked potato in soup form.
Frequently Asked Questions
Can I use russet potatoes instead of Yukon Gold?
Yes, but russets break down more and yield a fluffier, sometimes starchy texture. If using russets, reduce the amount blended or blend less of the pot to retain some texture.
Why did my soup become grainy after adding cheese?
Graininess usually happens when cheese is added over high heat or when pre-shredded cheese is used. Take the pot off heat and add cheese in small handfuls, stirring after each addition. Use freshly shredded cheddar to prevent graininess.
Is it safe to blend hot soup?
It is safe if you follow precautions: never fill the blender more than halfway, remove the center cap, and cover the lid opening with a towel to allow steam to escape. Alternatively, use an immersion blender for a safer, in-pot option.
Can I make this dairy-free?
Yes. Use a non-dairy milk like unsweetened oat or cashew milk and a dairy-free cheddar-style shreds that melt well. Reduce the amount of thickener or use a cornstarch slurry to replace the roux if needed.
How do I keep the soup from becoming gummy?
Rinse the potato cubes to remove excess starch and avoid over-blending. Blend only half the soup or use an immersion blender briefly to preserve texture while still creating creaminess.
Final Thoughts
This Hearty Cheddar Garlic Herb Potato Soup is one of those recipes that balances comfort and sophistication. It’s forgiving, freezes well, and is endlessly adaptable.
If you loved the recipe, please leave a star rating in the recipe card below and pin this to your Pinterest so you can find it again.
Conclusion
For another take on this classic, see Hearty Cheddar Garlic Herb Potato Soup | Orchids + Sweet Tea for helpful visuals and plating ideas.
If you want a pared-down comfort-food version, check out the Garlic Herb Potato Soup Recipe: Comfort Food page for simple swaps.
For a chef-styled presentation and tips on herb use, visit Hearty Cheddar Garlic Herb Potato Soup – Gourmet Martha.
For a different regional spin on cheddar potato soup, take inspiration from Cheddar Cheese Potato Soup Recipe – Amanda’s Cookin’ – Soup.
Cheddar Garlic Herb Potato Soup
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed into ½-inch pieces About 6–7 medium potatoes. Best for texture.
- 4 tablespoons unsalted butter Or 3 tablespoons olive oil + 1 tablespoon butter.
- 1 large yellow onion, finely chopped About 1.5 cups.
- 5-6 cloves garlic, minced About 2 tablespoons.
- 1/4 cup all-purpose flour For thickening the soup.
- 4 cups low-sodium chicken or vegetable broth Controls final seasoning.
- 2 cups whole milk Or half-and-half for creaminess.
- 1/2 cup heavy cream Optional.
- 2 cups sharp cheddar cheese, freshly shredded For tang and depth.
- 1 tablespoon fresh parsley, finely chopped For brightness.
- 1 tablespoon fresh chives, finely chopped Adds fresh flavor.
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
- 1 teaspoon salt Or to taste.
- 1/2 teaspoon black pepper, freshly ground Or to taste.
- pinch cayenne pepper or smoked paprika Optional for heat.
Optional Garnishes
- to taste cooked crumbled bacon For extra flavor.
- to taste extra shredded cheddar
- to taste sour cream or Greek yogurt
- to taste more fresh chives or parsley
- to taste croutons For crunch.
Instructions
Preparation
- Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes, then rinse to remove excess starch.
Sauté Aromatics
- In a large pot or Dutch oven, heat butter (or olive oil and butter) over medium heat. Sauté the chopped onion for 5–7 minutes until softened, then add minced garlic and cook for another 1–2 minutes.
Make the Roux
- Sprinkle in 1/4 cup flour, continuously stirring for 1-2 minutes until it forms a light roux.
Add Broth and Potatoes
- Gradually whisk in the broth, then add the potato cubes, stir, and bring to a gentle simmer. Cover and cook for 15–20 minutes until potatoes are tender.
Blend for Creaminess
- Ladle half the soup into a blender and blend until smooth. Return the blended portion to the pot.
Add Dairy and Herbs
- Reduce heat to low; stir in whole milk and heavy cream, followed by parsley, chives, and thyme. Heat gently for about 5 minutes without boiling.
Melt in the Cheese
- Remove pot from heat and stir in cheddar cheese gradually until melted and combined. Adjust seasoning as needed.
Serve and Garnish
- Ladle soup into bowls and top with garnishes as desired before serving warm.
