🎉 Introduction
When the chill of autumn and winter sets in, there’s nothing more comforting than a steaming bowl of Cheddar Garlic Herb Potato Soup. This recipe combines the hearty richness of potatoes, creamy dairy goodness, and savory herbs into a soup that tastes like a warm hug in every spoonful.
Imagine creamy, velvety potato soup infused with roasted garlic, a hint of thyme, and a touch of sharp cheddar. It’s deeply flavorful yet wonderfully simple — a one-pot comfort classic that feels both rustic and indulgent. The herbs add freshness, the cheese gives it depth, and the creamy texture makes every bite melt in your mouth.
Perfect for cozy dinners, cold nights, or lazy weekends, this Cheddar Garlic Herb Potato Soup pairs beautifully with warm bread, croutons, or a sprinkle of fresh chives. It’s the kind of recipe that instantly turns your kitchen into the coziest spot in the house. 🥣🧄🧀
🧰 Equipment Needed
Before you begin, grab these kitchen essentials:
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or ladle
- Potato masher or immersion blender
- Measuring cups and spoons
- Grater (for the cheese)
- Small bowl (for garnishes)
🛒 Ingredients
Main Ingredients
- 2 lbs potatoes (Yukon Gold or Russet, peeled and diced)
- 5 cloves garlic, minced
- 1 tablespoon fresh chives, chopped (plus more for garnish)
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter or olive oil (for sautéing)
- 1/2 teaspoon black pepper, freshly ground
- 1 pinch cayenne pepper or smoked paprika
- Salt, to taste
Creamy Base
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup sour cream or Greek yogurt
- 1 1/2 cups cheddar cheese, shredded (reserve some for topping)
Optional Toppings
- Croutons for crunch
- Extra fresh herbs (chives or parsley) for garnish
- A drizzle of olive oil or melted butter
👩🍳 Directions
Step 1: Prep and Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned.
Add the thyme and stir briefly to release its aroma.
Step 2: Add Potatoes and Simmer
Add the diced potatoes to the pot along with a pinch of salt and black pepper. Pour in whole milk and just enough water (about 1 cup) to cover the potatoes.
Bring to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Step 3: Mash or Blend
Once the potatoes are soft, use a potato masher for a rustic, chunky texture, or an immersion blender for a smoother consistency.
Step 4: Add the Creamy Goodness
Stir in the heavy cream and sour cream (or Greek yogurt). Mix well until fully incorporated. The soup should become thick, creamy, and luscious.
Step 5: Add the Cheese
Gradually add the shredded cheddar cheese while stirring continuously. Allow it to melt completely for a rich, velvety finish.
Step 6: Season and Finish
Add a pinch of cayenne pepper or smoked paprika for a subtle kick and color. Adjust seasoning with salt and pepper to taste.
Step 7: Garnish and Serve
Ladle the soup into bowls and top with croutons, extra cheese, and chopped chives or parsley. Serve warm with crusty bread or a side salad.
🍽️ Servings & Timing
- Servings: 4–6 bowls
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
This soup is perfect for busy weeknights, cozy weekends, or meal prep for the week ahead.
🧊 Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheating: Warm on the stove over medium-low heat, stirring occasionally. Add a splash of milk if the soup thickens too much.
Tip: Avoid boiling after adding cheese or cream to prevent curdling.
🥄 Variations
Get creative with your potato soup by adding your own personal touch:
- Loaded Baked Potato Style: Top with crumbled chicken bacon, shredded cheese, and a dollop of sour cream.
- Broccoli Cheddar Twist: Stir in 1 cup of finely chopped, steamed broccoli before adding the cheese.
- Roasted Garlic Version: Roast the garlic cloves in the oven for a milder, caramelized flavor.
- Spicy Kick: Add a dash of hot sauce or extra cayenne for some heat.
- Vegan Adaptation: Use plant-based milk, vegan butter, and vegan cheese substitutes.
❓ 10 FAQs
1. What’s the best type of potato for soup?
Yukon Gold potatoes create a creamy texture, while Russets make the soup fluffier and lighter.
2. Can I use pre-shredded cheese?
It’s better to shred your own cheddar — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
3. Can I make this soup without cream?
Yes! Use all milk or a mix of milk and vegetable broth for a lighter version.
4. How can I thicken the soup naturally?
Mash more potatoes or let it simmer uncovered to reduce.
5. Can I add vegetables?
Absolutely! Carrots, leeks, or cauliflower make great additions.
6. Can I make it ahead of time?
Yes — it reheats beautifully, just avoid overcooking when reheating.
7. How do I keep the cheese from clumping?
Add the cheese off the heat and stir constantly until melted.
8. Can I use a different cheese?
Yes, try Gruyère, Monterey Jack, or white cheddar for different flavor profiles.
9. Is this soup gluten-free?
Yes, it’s naturally gluten-free if you ensure your ingredients (like cheese) are certified gluten-free.
10. What can I serve with this soup?
Crusty bread, garlic toast, or a green salad pair beautifully with its creamy richness.
🏁 Conclusion
This Cheddar Garlic Herb Potato Soup is everything you crave in a bowl of comfort food — rich, creamy, aromatic, and deeply satisfying. The combination of cheddar, garlic, and herbs creates a harmony of flavors that’s both cozy and elegant.
It’s perfect for warming up on chilly days or when you need a little homemade comfort. With its velvety texture, bold flavors, and customizable toppings, it’s bound to become a staple in your kitchen all season long.
So grab your pot, shred some cheddar, and let the savory scent of this creamy potato soup fill your home with warmth.
Cheddar Garlic Herb Potato Soup | Cozy & Creamy Comfort Food
Ingredients
- 7 functions: Pressure, Slow, Sauté, Steam, Rice, Yogurt, Keep-Warm
- 6-Qt fits 4–6 servings • Dishwasher-safe pot & lid parts
- Stainless steel inner pot • Safety lock & overheat protection
Equipment
Method
- In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned.
- Add the thyme and stir briefly to release its aroma.
- Add the diced potatoes to the pot along with a pinch of salt and black pepper. Pour in whole milk and just enough water (about 1 cup) to cover the potatoes.
- Bring to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Once the potatoes are soft, use a potato masher for a rustic, chunky texture, or an immersion blender for a smoother consistency.
- Stir in the heavy cream and sour cream (or Greek yogurt). Mix well until fully incorporated. The soup should become thick, creamy, and luscious.
- Gradually add the shredded cheddar cheese while stirring continuously. Allow it to melt completely for a rich, velvety finish.
- Add a pinch of cayenne pepper or smoked paprika for a subtle kick and color. Adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls and top with croutons, extra cheese, and chopped chives or parsley. Serve warm with crusty bread or a side salad.
Notes
Yukon Gold potatoes create a creamy texture, while Russets make the soup fluffier and lighter. 2. Can I use pre-shredded cheese?
It’s better to shred your own cheddar — pre-shredded cheese often contains anti-caking agents that prevent smooth melting. 3. Can I make this soup without cream?
Yes! Use all milk or a mix of milk and vegetable broth for a lighter version. 4. How can I thicken the soup naturally?
Mash more potatoes or let it simmer uncovered to reduce. 5. Can I add vegetables?
Absolutely! Carrots, leeks, or cauliflower make great additions. 6. Can I make it ahead of time?
Yes — it reheats beautifully, just avoid overcooking when reheating. 7. How do I keep the cheese from clumping?
Add the cheese off the heat and stir constantly until melted. 8. Can I use a different cheese?
Yes, try Gruyère, Monterey Jack, or white cheddar for different flavor profiles. 9. Is this soup gluten-free?
Yes, it’s naturally gluten-free if you ensure your ingredients (like cheese) are certified gluten-free. 10. What can I serve with this soup?
Crusty bread, garlic toast, or a green salad pair beautifully with its creamy richness. 🏁 Conclusion This Cheddar Garlic Herb Potato Soup is everything you crave in a bowl of comfort food — rich, creamy, aromatic, and deeply satisfying. The combination of cheddar, garlic, and herbs creates a harmony of flavors that’s both cozy and elegant. It’s perfect for warming up on chilly days or when you need a little homemade comfort. With its velvety texture, bold flavors, and customizable toppings, it’s bound to become a staple in your kitchen all season long. So grab your pot, shred some cheddar, and let the savory scent of this creamy potato soup fill your home with warmth.
