Cheddar Garlic Herb Potato Soup

Published on: September 26, 2025

A steaming bowl of creamy cheddar garlic herb potato soup garnished with chives and roasted garlic, served in a rustic ceramic bowl on a marble counter.

Cheddar Garlic Herb Potato Soup is the ultimate bowl of comfort, rich with creamy potatoes, sharp cheddar, and the aroma of fresh herbs. This version takes classic potato soup up a notch by blending roasted garlic with garden herbs for layers of flavor that feel cozy yet fresh. It’s simple enough for a weeknight but impressive enough to serve guests. Each spoonful is velvety, cheesy, and satisfying, making it a recipe you’ll want to come back to all season long.

Why You’ll Love Cheddar Garlic Herb Potato Soup

Quick and Easy: Comes together in under an hour with simple steps.
Flavor-Packed: Roasted garlic, sharp cheddar, and fresh herbs create depth you won’t find in ordinary potato soup.
Comforting and Satisfying: Perfect for cozy nights, chilly days, or when you need a bowl of pure comfort.
Versatile: Easily adaptable with vegetarian swaps, extra spice, or hearty toppings like bacon and chives.
Crowd-Pleaser: Creamy, cheesy, and aromatic, it’s a soup that impresses family and friends every time.

Ingredients Needed

Flat lay of Yukon Gold potatoes, sharp cheddar, roasted garlic, onion, celery, olive oil, and fresh herbs arranged on a marble surface.

For the Soup Base

Olive oil, 2 teaspoons
Onion, 1 cup finely diced
Celery, 1 cup finely diced
Chicken or vegetable stock, 6 cups
Mashed potatoes, 1 packed cup

Cheddar And Dairy

Sharp cheddar, 2 packed cups freshly grated
Salt, 1/2 teaspoon
Ground white pepper, 1/4 teaspoon
Dry mustard, 1 teaspoon
Hot sauce, a few dashes, optional

Garlic And Herbs

Garlic, 1 whole head roasted or 3 to 4 fresh cloves minced
Fresh thyme, 1 teaspoon chopped
Fresh rosemary, 1/2 teaspoon finely chopped
Chives or parsley, 2 tablespoons chopped for garnish

Optional Toppings

Crispy bacon bits
Extra cheddar
Sliced green onion
Croutons or herb oil

Notes And Substitutions

Potatoes: Yukon Gold give a silky texture. Russets make a fluffier, thicker finish.
Cheddar: Grate from a block for smooth melting. Add off heat to prevent graininess.
Stock: Use low sodium and season at the end.
Garlic choices: Roasted garlic tastes sweet and mellow. Fresh garlic tastes bold and punchy.
Herb timing: Simmer sturdy herbs like thyme and rosemary. Add chives or parsley at the end for fresh flavor.
Gluten free: The recipe uses no flour. If you need more body, mash more potatoes instead of adding starch.
Dairy lighter: Swap part of the cheddar with evaporated milk or half and half. Stir gently so it stays smooth.
Vegetarian: Use vegetable stock. Skip bacon and finish with chives and a drizzle of olive oil.
Potato types and texture: Yukon Gold often deliver a creamy texture and hold shape, while higher-starch Russets break down more for a thicker body, as outlined by the University of Arkansas Extension.

How to Make Cheddar Garlic Herb Potato Soup

Step-by-Step

Prep first: Roast garlic if using. Preheat the oven to 400°F, slice the top off a head of garlic, drizzle with oil, wrap in foil, and bake 30–35 minutes until soft and golden.
Sauté aromatics: Heat olive oil in a large soup pot over medium heat. Add onion and celery. Cook 3–4 minutes until translucent and fragrant. This builds the flavor base.
Simmer potatoes: Pour in stock and stir in mashed potatoes. Bring to a gentle simmer. Cook 10–15 minutes, stirring occasionally, so the flavors meld and the soup thickens slightly.
Blend for texture: Use an immersion blender to puree until creamy, or pulse in batches in a blender for a smoother finish. Leave some chunks if you like a rustic feel.
Add garlic and herbs: Squeeze roasted garlic cloves into the pot or stir in fresh minced garlic. Sprinkle in thyme and rosemary. Simmer 2–3 minutes for flavors to bloom.
Melt the cheddar: Remove the pot from heat. Stir in cheddar gradually until fully melted and smooth. Adding cheese off heat prevents clumping or separation.
Season and adjust: Stir in salt, white pepper, dry mustard, and hot sauce if using. Taste and adjust seasoning.
Finish and serve: Ladle into bowls. Garnish with fresh chives, parsley, or toppings of choice. Serve hot with crusty bread.

Pro Tips & Troubleshooting

Expert Tips

Grate cheddar from a block: Bagged shreds often include anticaking agents such as calcium silicate or cellulose that can change melt behavior, as permitted under FDA regulations.
Add cheese off the heat: A method Clemson University Extension recommends to avoid stringy or tough results.
Balance flavors: Taste before salting; cheddar and stock can add plenty on their own.
Control texture: For a rustic soup, mash potatoes with a fork. For smooth and creamy, blend until velvety.
Layer herbs smartly: Add sturdy herbs like thyme early and delicate ones like chives at the end.

Common Mistakes to Avoid

Boiling after adding cheese: High heat causes grainy, split soup.
Over-blending: Too much blending makes potatoes gummy.
Dumping herbs in too early: Fresh herbs lose flavor if overcooked.

Creative Shortcut

Roast a head of garlic ahead of time and keep it in the fridge. Stir a spoonful into the soup whenever you want a quick flavor boost.

Serving, Storage & Variations

Bread bowls filled with cheddar garlic herb potato soup, topped with crispy bacon, cheddar shavings, and chives, served with garlic toast.

Serving Ideas

Serve piping hot with a slice of pumpkin bread or garlic toast.
Top with crispy bacon, extra cheddar, or a dollop of sour cream, and serve alongside cheesy meat potato casserole for a cozy spread.
Pair with a fresh green salad or a bowl of classic potato soup for a balanced meal.
For a cozy dinner, ladle into bread bowls for a rustic touch.

Storage And Reheating

Refrigerator: Store cooled soup in an airtight container for up to 4 days, as USDA FSIS advises for leftovers.
Freezer: Portion into freezer-safe containers and freeze for up to 2 months for best quality with dairy-based soups, per Iowa State University Extension.
Reheating: Warm gently on the stove over medium-low heat, stirring often. Avoid boiling so the cheese stays smooth. Microwave on medium in short bursts, stirring between each.

Variations

Slow Cooker: Sauté onion and celery first, then add all ingredients (except cheese and fresh herbs) to the crockpot. Cook 6–7 hours on low. Stir in cheese and herbs at the end.
Instant Pot: Sauté aromatics on Sauté mode, add stock and potatoes, then cook 10 minutes on high pressure. Release steam, blend, and finish with cheese and herbs.
Vegetarian: Use vegetable stock and skip bacon, or try miso vegetable dumpling soup for a plant-forward bowl. Boost flavor with smoked paprika or herb oil.
Spicy: Stir in chili flakes or smoked paprika and top with jalapeños, or serve with Korean BBQ steak rice with spicy cream sauce for heat lovers.

Nutritional Information

Here’s an approximate breakdown per serving (1 cup), based on the ingredients listed:

Nutrient	Amount per Serving
Calories	~290 kcal
Protein	11 g
Fat	15 g
Saturated Fat	8 g
Carbohydrates	27 g
Fiber	3 g
Sugars	3 g
Sodium	620 mg
Calcium	250 mg

Nutritional benefits:

Potatoes supply vitamin C, potassium, and fiber, while cheddar adds protein and calcium, according to USDA FoodData Central.

Note: Values are estimates and will vary by brand. Use a nutrition calculator like Cronometer or MyFitnessPal if you adjust ingredients.

Conclusion

Cheddar Garlic Herb Potato Soup is everything you crave in a cozy bowl: creamy potatoes, sharp cheddar, and the depth of roasted garlic balanced with fresh herbs. It’s hearty, flexible, and simple enough for weeknights yet flavorful enough to serve guests.

If you try this recipe, leave a comment and star rating your feedback helps others too. Don’t forget to share with friends on Pinterest or Facebook so they can enjoy it as well.

What twist would you add extra spice, different herbs, or a new topping? Let us know below!

FAQs About Cheddar Garlic Herb Potato Soup

Can I keep the soup smooth without turning it gluey?

Thaw overnight in the refrigerator for best results.

What herbs work best with cheddar potato soup and when should I add them?

Thyme and rosemary hold up well during simmering. Add chives or parsley at the end to keep their flavor bright and fresh.

How do I stop the cheese from clumping or splitting in the soup?

Grate cheese from a block and stir it in off the heat. High heat causes curdling, so add cheddar gradually while stirring until smooth.

Can I make this gluten free or lighter without losing creaminess?

Yes. The soup thickens naturally with potatoes, so no flour is needed. For a lighter version, replace part of the cheese with evaporated milk or half and half.

Does roasted garlic change the flavor more than fresh garlic?

Absolutely. Roasted garlic adds sweet, mellow notes, while fresh garlic brings a bold, sharp kick. Both work it depends on the flavor you want.

Can I freeze cheddar potato soup and how should I reheat it?

Yes, freeze cooled soup up to 2 months in airtight containers. Thaw overnight in the fridge and reheat gently on the stove over medium-low heat, stirring often.

Which potatoes give the best texture, Russet or Yukon Gold?

Yukon Gold yields a naturally creamy, buttery texture. Russets break down more, giving a thicker, fluffier body. Choose based on your preferred finish.