Cheddar Garlic Herb Potato Soup

Forget everything you thought you knew about potato soup. This isn’t your grandmother’s bland, lumpy potato water. This is a flavor explosion in a bowl.

Imagine the creamiest texture you’ve ever experienced, combined with the sharp kick of aged cheddar and the aromatic punch of roasted garlic and fresh herbs. Your taste buds won’t know what hit them. This recipe is so simple, you’ll question why you ever settled for less.

It’s time to upgrade your soup game permanently. Let’s get to it.

What Makes This Recipe So Good

This soup works because it attacks your senses on multiple fronts. First, we use a technique that creates a rich, velvety base without needing heavy cream.

The secret is in the potatoes themselves. Second, the combination of sharp cheddar and roasted garlic is a classic for a reason—it’s a powerhouse duo that delivers maximum flavor with every spoonful. Third, the fresh herbs aren’t just a garnish; they’re infused throughout, adding a layer of freshness that cuts through the richness.

It’s a perfectly balanced bowl of comfort.

Ingredients

Gather these simple ingredients. Using high-quality components here makes a noticeable difference, especially with the cheese.

• 3 lbs Yukon Gold potatoes, peeled and diced
• 1 large yellow onion, chopped
• 1 whole head of garlic, roasted
• 6 cups chicken or vegetable broth
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup whole milk or half-and-half
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/4 cup fresh chives, chopped
• 2 tbsp fresh thyme leaves
• Kosher salt and black pepper to taste

Step-by-Step Instructions

1. Roast the Garlic. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. Sauté the Aromatics. In a large pot, melt the butter over medium heat.
   

   Add the chopped onion and cook until soft and translucent, about 5-7 minutes.

3. Make the Roux. Sprinkle the flour over the onions and butter. Cook for 2 minutes, stirring constantly, until it forms a paste and smells slightly nutty.
4. Combine and Simmer. Slowly whisk in the broth, ensuring no lumps remain. Add the diced potatoes.
   

   Squeeze the roasted garlic cloves from their skins into the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are fork-tender.

5. Blend (Partially). Use an immersion blender to partially puree the soup, leaving some chunks of potato for texture. If you like it completely smooth, go for it.
   

   No one’s judging.

6. Add Dairy and Cheese. Reduce the heat to low. Stir in the milk and the grated cheddar cheese until the cheese is fully melted and the soup is creamy.
7. Finish with Herbs. Stir in the fresh thyme and most of the chives. Season aggressively with salt and pepper.
   

   Taste it. Is it amazing? Yes, it is.

8. Serve. Ladle into bowls and garnish with the remaining chives, extra cheese, and maybe some crispy bacon bits if you’re feeling fancy.

Storage Instructions

Let the soup cool completely before storing it.

Transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally.

The soup will thicken in the fridge; just add a splash of broth or milk when reheating to loosen it up. You can freeze it for up to 3 months, but note that the texture of the potatoes may become slightly grainy upon thawing. IMO, it’s best fresh.

Benefits of This Recipe

This soup is a complete meal in a bowl.

It’s incredibly filling and packed with comfort. It’s also highly customizable; you can easily make it vegetarian by using vegetable broth. From a practical standpoint, it’s a fantastic way to feed a crowd without much effort.

It also reheats beautifully for lunches throughout the week, making your future self very happy. It’s basically a warm, cheesy hug for your soul.

Common Mistakes to Avoid

Do not use pre-shredded cheese. The anti-caking agents on it prevent it from melting smoothly, and you’ll end up with a grainy soup.

Seriously, just grate the cheese. Don’t boil the soup after adding the dairy; it can cause the soup to curdle. Keep it on low heat.

Avoid overcooking the potatoes into complete mush before blending—you want some texture. And for the love of flavor, do not skip roasting the garlic. Raw garlic will not give you the same deep, mellow flavor.

You’ve been warned.

Alternatives

Feel like mixing it up? You have options. For a smokier flavor, add a teaspoon of smoked paprika.

To make it spicy, toss in a diced jalapeño with the onions. If you’re out of fresh herbs, you can use one teaspoon of dried thyme, but fresh is vastly superior. For a richer soup, swap the milk for heavy cream.

You can also top it with green onions, sour cream, or croutons. FYI, the soup is very forgiving.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely. Sauté the onions and make the roux on the stovetop first.

Then, transfer everything except the dairy and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the milk and cheese during the last 30 minutes.

My soup is too thick.

What should I do?

No panic required. Simply add more broth or milk, a quarter cup at a time, until it reaches your desired consistency. Remember, you can always add more liquid, but you can’t take it out.

Can I use a different type of potato?

You can, but results will vary.

Russet potatoes will make a fluffier, thicker soup but can become mealy. Yukon Golds are the gold standard here for their buttery texture and creaminess. Red potatoes will hold their shape more firmly, giving you a chunkier soup.

Is it possible to make this soup vegan?

It is!

Use vegetable broth, vegan butter, and your favorite plant-based milk. For the cheese, use a high-quality vegan cheddar that melts well. Nutritional yeast can also be added for a cheesy flavor boost.

Why did my soup turn out grainy?

This is almost always a cheese issue.

You likely used pre-shredded bagged cheese. The cellulose coating is the culprit. Always grate your own cheese from a block for the smoothest, creamiest result.

Final Thoughts

This cheddar garlic herb potato soup is a game-changer.

It’s the kind of recipe that makes you look forward to a rainy day. It requires simple ingredients but delivers a restaurant-quality result right in your own kitchen. Stop buying mediocre soup from a can.

You now possess the knowledge to create something truly exceptional. Go make it. Your new favorite meal is waiting.

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