Name: Hearty Cheddar Garlic Herb Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 medium Yukon Gold potatoes, peeled and diced; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 4 tablespoons unsalted butter; 4 cups vegetable broth; 1 cup whole milk; 1 cup heavy cream; 2 cups sharp cheddar cheese, shredded; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon paprika; Salt and freshly ground black pepper to taste; 2 tablespoons chopped fresh parsley (optional, for garnish); 1/4 cup chopped scallions (optional, for garnish)

Creamy, comforting, and packed with rustic flavor, this Hearty Cheddar Garlic Herb Potato Soup blends sharp cheddar, fresh herbs, and golden potatoes into a soul-warming bowl perfect for cold evenings. I turn to this recipe whenever I need something cozy, simple, and deeply satisfying, and it never disappoints.

Why You’ll Love This Recipe

I love how this soup balances richness and freshness. The sharp cheddar gives it bold flavor, while the garlic and herbs layer in warmth and depth. Yukon Gold potatoes bring a naturally buttery texture, and the creaminess from the milk and heavy cream makes it luxuriously smooth. It’s a one-pot wonder that feels gourmet but comes together easily in under an hour. Whether I’m cooking for the family or just craving something comforting, this soup hits the spot every time.

Ingredients

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

6 medium Yukon Gold potatoes, peeled and diced

1 medium yellow onion, chopped

3 cloves garlic, minced

4 tablespoons unsalted butter

4 cups vegetable broth

1 cup whole milk

1/2 teaspoon dried thyme

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1/2 teaspoon dried rosemary

1/2 teaspoon paprika

Salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley (optional, for garnish)

1/4 cup chopped scallions (optional, for garnish)

Directions

I start by melting butter in a large soup pot or Dutch oven over medium heat.

Then, I add the chopped onion and garlic, sautéing them for about 3–4 minutes until they become soft and aromatic.

Next, I stir in the diced potatoes along with thyme, rosemary, and paprika, letting everything cook together for another 2 minutes.

I pour in the vegetable broth and bring it all to a boil.

After that, I reduce the heat to a simmer, cover the pot, and let it cook for 15–20 minutes until the potatoes are tender.

I lightly mash some of the potatoes right in the pot to give the soup a thicker, heartier texture.

Then I stir in the milk and heavy cream, letting it simmer for about 5 more minutes.

Gradually, I add the shredded cheddar cheese, stirring continuously until it’s completely melted into the soup.

Finally, I season it with salt and freshly ground black pepper to taste.

I serve the soup hot, garnished with fresh parsley and chopped scallions when I want a little color and extra flavor.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 320 kcal per serving

Variations

I like switching things up based on what I have in the kitchen. Sometimes I use red potatoes or russets if Yukon Golds aren’t on hand. For extra richness, I’ve added a dollop of sour cream or cream cheese at the end. I’ve also stirred in chopped spinach or kale for a bit of green and fiber. If I want it meatier, crumbled bacon or diced ham adds a smoky depth. And for a spicy twist, I’ve added a pinch of cayenne or a splash of hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I gently warm the soup on the stovetop over low heat, stirring often to maintain the creamy texture. If it thickens too much, I add a splash of milk or broth. It also reheats well in the microwave, but I stir it halfway through to keep it evenly heated. I don’t recommend freezing this soup because of the dairy content—it can separate when thawed.

Related Recipes:

Cream Cheese Corn Casserole

FAQs

How can I make this soup gluten-free?

This soup is naturally gluten-free as long as the broth and cheese used are certified gluten-free. I always check the labels to be sure.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, and it tastes even better the next day.

What can I use instead of heavy cream?

If I want to lighten it up, I use half-and-half or even just more whole milk. It won’t be quite as rich, but it’s still delicious.

Can I use different types of cheese?

Absolutely. I’ve tried this with gouda, gruyère, and even a smoked cheddar. Just be sure it melts well for the best texture.

How do I make this vegan?

To make it vegan, I use plant-based butter, non-dairy milk and cream (like oat or cashew), and vegan cheddar-style cheese. I also make sure the broth is entirely plant-based.

Conclusion

This Hearty Cheddar Garlic Herb Potato Soup is everything I want in a cozy, satisfying meal. It’s rich, flavorful, and full of comforting ingredients that come together easily in one pot. Whether it’s a chilly night, a casual dinner, or just a craving for something warm and cheesy, this soup always delivers.

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