Cheddar Garlic Herb Potato Soup

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Creamy, rich, and bursting with flavor, this Cheddar Garlic Herb Potato Soup is a cozy bowl of comfort perfect for any season. The velvety texture of the potatoes blends seamlessly with the sharp tang of cheddar cheese and the warmth of fresh herbs. Whether you’re curled up during a cold evening or simply in need of a comforting lunch, this soup brings homemade goodness with every spoonful.

Each bite is a delightful mix of creamy broth, tender potato chunks, and savory garlic kissed with just the right amount of cheese. It’s hearty enough to serve on its own, yet pairs beautifully with crusty bread or a crisp green salad. Once you make this once, it’ll earn a permanent spot in your recipe rotation.

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Preparation Phase & Tools to Use

To create this flavorful Cheddar Garlic Herb Potato Soup, you’ll want to have the following kitchen tools on hand:

• Large Dutch Oven or Stockpot: This is your base for building flavor and simmering the soup evenly without scorching.
• Sharp Chef’s Knife: Essential for chopping onions, garlic, and potatoes to the right size.
• Cutting Board: Choose a sturdy, non-slip board for safely prepping your vegetables.
• Wooden Spoon or Silicone Spatula: For stirring the soup and scraping up those delicious bits from the pot bottom.
• Immersion Blender (optional): If you prefer a creamier texture, blend part of the soup directly in the pot.
• Ladle: To serve the soup without a mess.

Using the right tools not only makes the process smoother but ensures the flavors develop just right.

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Ingredients for the Cheddar Garlic Herb Potato Soup

• Yukon Gold Potatoes: These have a buttery texture that holds up well in soups.
• Sharp Cheddar Cheese: Melts smoothly into the soup, providing bold, creamy flavor.
• Garlic Cloves: Adds aromatic depth and enhances the overall savoriness.
• Yellow Onion: Forms the flavor foundation when sautéed.
• Chicken or Vegetable Broth: Provides a rich, seasoned base for the soup.
• Heavy Cream: Contributes to the soup’s silky, indulgent consistency.
• Unsalted Butter: Used to sauté and add richness.
• Fresh Parsley and Thyme: Brightens up the flavor and adds a herby finish.
• Salt and Black Pepper: Essential for balancing and enhancing the flavors.

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How To Make the Cheddar Garlic Herb Potato Soup

Step 1: Sauté the Aromatics

Melt the butter in your Dutch oven over medium heat. Add chopped onions and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute.

Step 2: Build the Soup Base

Add the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until potatoes are tender.

Step 3: Blend to Your Liking

For a creamy texture, use an immersion blender to partially blend the soup—leaving some chunks for contrast. Alternatively, mash a portion of the potatoes with a spoon.

Step 4: Add Cream and Cheese

Stir in the heavy cream and shredded cheddar cheese. Continue stirring over low heat until the cheese has completely melted into the soup.

Step 5: Finish with Herbs and Seasoning

Sprinkle in chopped parsley and thyme, then season to taste with salt and black pepper. Let the soup simmer for a final 5 minutes to meld all the flavors together.

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Serving and Storing Cheddar Garlic Herb Potato Soup

This soup is best served warm and fresh off the stove, ideally paired with a slice of garlic bread, a buttery biscuit, or a crisp green salad. The richness of the cheese and herbs makes it a standalone meal, but it also shines as a cozy side dish.

To store, let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze in individual portions for up to 2 months. Reheat gently on the stove over low heat, adding a splash of broth or cream to restore the creamy consistency.

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Frequently Asked Questions

Can I use a different type of potato?

Yes! While Yukon Gold potatoes offer a creamy texture, Russet potatoes will also work and yield a fluffier result. Red potatoes are less ideal as they tend to stay firmer.

What kind of cheddar works best?

A sharp or extra sharp cheddar provides the most flavor punch. Freshly grated cheese is recommended for smooth melting.

Can I make it vegetarian?

Absolutely! Just substitute the chicken broth with vegetable broth and double-check your cheddar is rennet-free.

How do I thicken the soup if it’s too thin?

Mash more of the potatoes or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer until thickened.

Can I make this in a slow cooker?

Yes! Sauté the aromatics first, then add everything except cream and cheese to your slow cooker. Cook on low for 6-7 hours. Stir in cream and cheese at the end.

Is it okay to freeze this soup?

Yes, but note that dairy-based soups can separate slightly when frozen. Stir well when reheating, and add a touch of cream or broth to revive the texture.

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Want More Soup Ideas with a Twist?

If you love this Cheddar Garlic Herb Potato Soup, you’ll probably enjoy these other warm and hearty favorites:

• Creamy Parmesan Italian Sausage Soup for a savory, cheesy twist with meat.
• Hearty Creamy Ditalini Soup when you crave pasta in a bowl.
• Creamy Alfredo Lasagna Soup for layers of Italian flavor in soup form.
• Rich Creamy Mushroom Stroganoff if you’re a fan of earthy, creamy comfort.
• Moroccan Sweet Potato Soup for a bold, spiced vegetarian option.

And if you want even more delicious comfort food inspiration, check out my Pinterest board where I share all my daily recipes: Life With Olivia on Pinterest.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you blend it all the way or leave it chunky? Did you add bacon or hot sauce?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook with flavor and ease.

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