Name: Hearty Cheddar Garlic Herb Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 1 medium onion, diced; 4 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken or vegetable broth; 2 cups whole milk; 5 cups russet potatoes, peeled and diced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 2 cups shredded sharp cheddar cheese; 1/2 cup sour cream; 2 tablespoons chopped fresh parsley (optional, for garnish); Crumbled bacon (optional, for topping); Green onions (optional, for topping)

Creamy, cheesy, and packed with tender potatoes, this Hearty Cheddar Garlic Herb Potato Soup is my ultimate go-to when I need a warm, satisfying bowl of comfort. With sharp cheddar, fresh garlic, aromatic herbs, and rich broth, this soup comes together in one pot and hits all the right notes for a cozy meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 tablespoons unsalted butter

1 medium onion, diced

4 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken or vegetable broth

2 cups whole milk

5 cups russet potatoes, peeled and diced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 cups shredded sharp cheddar cheese

1/2 cup sour cream

2 tablespoons chopped fresh parsley (optional, for garnish)

Crumbled bacon (optional, for topping)

Green onions (optional, for topping)

Directions

I start by melting butter in a large soup pot or Dutch oven over medium heat. Once it’s hot, I add diced onions and let them cook until they’re soft and translucent, about 5-6 minutes. Then I stir in the minced garlic and let it cook for just a minute until it’s fragrant.

Next, I whisk in the flour to create a roux and cook it for a couple of minutes to get rid of the raw taste. Then I slowly pour in the broth while whisking to avoid lumps, followed by the milk.

I add the peeled and diced potatoes, along with thyme, rosemary, salt, and pepper. Once it reaches a gentle boil, I lower the heat and let it simmer uncovered for about 20-25 minutes until the potatoes are fork-tender.

At this point, I like to mash some of the potatoes with a masher or use an immersion blender to partially blend the soup and give it a thicker, creamier consistency.

Then I stir in the shredded cheddar and sour cream until it’s all melted and smooth. After a quick taste to adjust the seasoning, it’s ready to serve hot, topped with parsley, bacon, and green onions if I’m feeling fancy.

Servings and timing

This recipe makes 6 generous servings.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Calories per serving: Approximately 390 kcal

Variations

When I want to change things up, I sometimes use Yukon Gold potatoes instead of russet for a slightly buttery flavor. I’ve also made this with smoked cheddar for a deeper, smoky twist. For a vegetarian version, I stick to vegetable broth and skip the bacon topping. If I’m feeding a crowd, I double the recipe and keep it warm in a slow cooker.

Storage/Reheating

Leftovers keep beautifully. I store the soup in an airtight container in the fridge for up to 4 days. When reheating, I do it gently on the stovetop over medium-low heat or in the microwave in 1-minute bursts, stirring in between. If it gets too thick, I add a splash of milk or broth to loosen it up. This soup also freezes well—I just leave out the sour cream before freezing and stir it in after reheating.

FAQs

How can I make this soup thicker?

I like to mash some of the potatoes with a masher or use an immersion blender to partially puree the soup. This naturally thickens it without needing extra cream or starch.

Can I use pre-shredded cheese?

I prefer freshly shredded cheddar because it melts better and doesn’t have the anti-caking agents that can make the soup grainy. But in a pinch, pre-shredded works fine.

Is this soup vegetarian?

Yes, if I use vegetable broth and skip the bacon topping, it’s completely vegetarian-friendly.

Can I make this in a slow cooker?

Absolutely. I sauté the onions and garlic first, then add everything (except the cheese and sour cream) to the slow cooker. I cook on low for 6-7 hours, mash or blend the potatoes, then stir in the cheese and sour cream at the end.

What are the best toppings for this soup?

I like to garnish it with chopped fresh parsley, crispy bacon, and sliced green onions. Sometimes I add a dollop of sour cream or even extra shredded cheese for an indulgent finish.

Conclusion

This Hearty Cheddar Garlic Herb Potato Soup has become a staple in my kitchen during the cooler months. It’s easy to make, deeply flavorful, and endlessly customizable. Whether I’m curled up with a bowl on the couch or serving it with crusty bread for dinner, it always hits the spot.

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