Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Hearty Cheddar Garlic Herb Potato Soup is basically a big warm hug in a bowl that does not judge you for ordering takeout last night. It is creamy, cheesy, garlicky, and full of potato chunks for texture. Plus it cooks mostly on its own while you pretend you are doing anything productive. Let us make soup that feels like comfort food and looks like effort, without actually trying too hard.

Why This Recipe is Awesome

Why is this recipe great? First, it is comfort food elevated. It is cozy but not boring. It has crunch potential with toppings and melts-in-your-mouth cheddar that makes you whisper OMG under your breath. It is also pretty forgiving. Under season it and you can fix it. Overcook it and you still end up with something delicious. It is idiot proof, even I did not mess it up.

Love a side that pairs well with everything? Try a little extra crisp on the side like these baked garlic parmesan potato wedges for company. They are perfect next to a bowl of soup and double the potato joy. Baked garlic parmesan potato wedges

Ingredients You’ll Need

Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces. About 6 to 7 medium potatoes.
Fat: 4 tablespoons unsalted butter OR 3 tablespoons olive oil plus 1 tablespoon butter. Your call, both work.
Aromatics: 1 large yellow onion, finely chopped. About 1.5 cups. Keep it crying-friendly.
Aromatics: 5 to 6 cloves garlic, minced. About 2 tablespoons. Go wild if you love garlic.
Flour: 1/4 cup all-purpose flour. Helps thicken the soup so it is luxuriously creamy.
Liquid Base: 4 cups 32 fl oz 950 ml low-sodium chicken or vegetable broth. Don’t be shy with good stock.
Liquid Base: 2 cups 16 fl oz 475 ml whole milk or half-and-half for extra richness.
Liquid Base: 1/2 cup 4 fl oz 120 ml heavy cream optional but recommended for ultimate creaminess.
Cheese: 2 cups about 8 oz 225 g sharp cheddar cheese, freshly shredded. Avoid pre-shredded if you want gooey melty goodness.
Herbs: 1 tablespoon fresh parsley, finely chopped. Brightens things up.
Herbs: 1 tablespoon fresh chives, finely chopped. Onion-y freshness.
Herbs: 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme. Earthy and subtle.
Seasoning: 1 teaspoon salt or to taste. Remember cheese is salty.
Seasoning: 1/2 teaspoon black pepper freshly ground or to taste.
Seasoning: Pinch of cayenne pepper or smoked paprika optional for a hint of warmth.
Optional Garnish: Cooked crumbled bacon for the flavor cowbell.
Optional Garnish: Extra shredded cheddar cheese for the cheddariest experience.
Optional Garnish: Sour cream or Greek yogurt to temper the richness.
Optional Garnish: More fresh chives or parsley because presentation matters.
Optional Garnish: Croutons for crunch and fun.

Step-by-Step Instructions

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 helps prevent the soup from becoming gummy. Set aside.
Place a large pot or Dutch oven over medium heat. Add the butter or olive oil and butter combination. Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5 to 7 minutes, stirring occasionally, until the onion is softened and translucent but not browned.
Add the minced garlic to the pot and cook for another 1 to 2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. Smells amazing already, right?
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1 to 2 minutes. This cooks out the raw flour taste and creates a roux which will help thicken the soup. Keep stirring so nothing clumps.
Gradually whisk in the chicken or vegetable broth a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits fond. Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer then reduce the heat to medium low. Cover the pot and let it cook for 15 to 20 minutes or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
Now it is time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options. Carefully ladle about half of the soup including solids and liquid into a standard blender. Secure the lid tightly but remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup. Warning: Blending hot liquids can be dangerous; never fill the blender more than halfway and always vent the lid.
Reduce the heat to low. Slowly pour in the whole milk or half-and-half and heavy cream if using stirring constantly. Add the fresh parsley chives and thyme or dried thyme. Stir well to combine. Allow the soup to heat through gently for about 5 minutes. Do not let it boil after adding the dairy as this can cause it to curdle.
Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese a handful at a time stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing. This is the moment it turns into something sinful.
Taste the soup and season generously with salt freshly ground black pepper and a pinch of cayenne pepper or smoked paprika if desired. Remember that the cheese adds saltiness so season gradually.
Ladle the hot creamy soup into bowls. Garnish generously with your chosen toppings like crumbled bacon extra cheese sour cream fresh chives or croutons. Enjoy immediately. You did it.

Common Mistakes to Avoid

Skipping the rinse on the potatoes. Want gummy soup? Skip rinsing. Want silky soup? Do not skip.
Letting the onions brown. Brown is not bad but burned is. Keep them translucent for a clean flavor.
Adding dairy to boiling soup. That can make things separate and sad. Lower the heat, be patient.
Dumping all the cheese in at once. One big clump of cheese equals grainy soup. Add it slowly and off the heat.
Blending hot liquid carelessly. Hot liquids expand in blenders. Vent the lid and use a towel like a pro.
Over seasoning early. Salt in stages. Cheese bring salt so taste as you go.

Alternatives & Substitutions

Dairy free? Use unsweetened plant milk like oat milk and a dairy free cream substitute. Texture will be slightly different but still cozy.
No fresh herbs? Use dried herbs but cut amounts in half because dried are more concentrated.
Want more veg? Stir in some sautéed leeks carrots or celery with the onions for extra flavor and sneaky nutrients.
Cheese swap? Try a mix of sharp cheddar and smoked cheddar for a smoky twist or use Gruyere if you want to feel fancy. IMO cheddar keeps things classic.
Thicken without flour? Mash more of the cooked potatoes in the pot to create body naturally. You may lose some silkiness but gain rustic charm.
Want less richness? Skip the heavy cream and use all milk. Still tasty and less indulgent.

FAQ

Q. Can I make this in a slow cooker?
A. Want to set it and forget it? Yes. Sauté onions and garlic first then dump everything into the slow cooker. Cook on low for 4 to 6 hours and mash or blend half at the end. Add cheese at the end off heat. Easy.

Q. Can I use frozen potatoes instead of fresh?
A. Technically yes, but frozen potatoes can get waterlogged. Fresh Yukon Gold gives the best texture and flavor. If using frozen, don’t be surprised if the soup needs a bit less cooking.

Q. Can I use margarine instead of butter?
A. Well technically yes, but why hurt your soul like that? Butter gives better flavor and better mouthfeel. If you are avoiding dairy use olive oil and a little vegan butter if needed.

Q. How do I store leftovers?
A. Cool completely then store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat and add a splash of milk if it looks too thick.

Q. Can I freeze this soup?
A. You can freeze it but the dairy can separate after thawing. Freeze in portions and reheat slowly, whisking in a splash of milk to bring it back. Works in a pinch.

Q. Can I add other proteins like shredded chicken?
A. Sure. Stir in cooked shredded chicken after step 9 to warm it through. Chicken makes it more stew like and super filling.

Q. How can I make it spicy?
A. Add a pinch of cayenne or a diced jalapeño sautéed with the onions for a little kick. Smoked paprika also adds warmth without heat.

Final Thoughts

If you want dinner that feels like a treat and still takes under an hour, this soup is your new best friend. It hits all the comfort notes without needing culinary drama. Make extra and freeze portions for lazy nights. Now go impress someone or yourself with your new culinary skills. You have earned it. Don’t forget to experiment a little and have fun with toppings. FYI, bacon is optional but highly recommended.

Conclusion

Want to see similar takes or compare variations? Check out this Hearty Cheddar Garlic Herb Potato Soup for extra inspo from Orchids and Sweet Tea.
If you want another cozy roundup and photo guide try this Garlic Herb Potato Soup Recipe: Comfort Food.
Curious about another home cook version with different tweaks? Read Hearty Cheddar Garlic Herb Potato Soup from Gourmet Martha.
And if you like classic vibes and grandma approved methods look at Hearty Cheddar Garlic Herb Potato Soup Recipe from Grandma Recipes.

Hearty Cheddar Garlic Herb Potato Soup Recipe