Let’s Talk About Cheddar Garlic Herb Potato Soup (And How I Messed It Up the First Time)

Alright, grab a comfy chair and let’s have a chat about soup. Specifically, this Cheddar Garlic Herb Potato Soup—which, if I’m being honest, has gotten me through a lot of cold Tuesday nights, and maybe a Wednesday or two when I couldn’t face macaroni again. The first time I made it, I was sure I’d nailed it, then tasted it and… let’s just say it had more in common with mashed potatoes in a mug than actual soup. But hey, practice is half the fun, right? Now, this recipe is so cozy and cheesy, it could probably persuade a grump to smile. Also, have you ever noticed how a big pot of soup makes a kitchen smell like an actual home, not just somewhere you keep the cereal?

Why You’ll Love This Soup

I make this when I need comfort food but want to feel like I’ve sort-of cooked something from scratch. My family goes a bit wild for it, especially on those clammy evenings when you can’t really decide if you want to turn the heater on or just put on thick socks. (By the way, it reheats pretty well—but only if you manage to save leftovers, which almost never happens around here.) Oh, and if you accidentally go heavy on the garlic—no judgment. Actually, my cousin once begged me to do more garlic, not less. And don’t even get me started on the way the cheese just melts in. Swoon.

Gather These Ingredients (Or Improvise a Bit!)

5-6 medium potatoes, peeled and chopped (Russet’s classic, but Yukon Golds or whatever spuds you have kicking around totally work)
1 big onion, diced (sometimes I grab a shallot instead if that’s what’s left in the pantry)
4 cloves garlic, minced (sometimes I get wild and use jarred garlic—it’s not a crime)
4 cups chicken or veggie stock (I’ve even used water and some bouillon cubes in a pinch, but don’t tell my mother)
1 heaping cup shredded sharp cheddar (anything labeled “cheddar” is pretty forgiving. My grandmother swore by Cracker Barrel. I use store brand, honestly)
1 cup whole milk or half-and-half (I did try oat milk once… not my best move, to be honest)
2 tablespoons butter (olive oil if you must, but the flavor, wow, is really in the butter)
1 teaspoon dried herbs like thyme or rosemary (fresh is nice, but let’s be real, who actually has fresh herbs in February?)
Salt and black pepper to taste
Handful of chopped fresh parsley or chives for garnish (I skip this half the time—still tasty!)

How To Make It (With A Few Asides)

Melt the butter in a big pot (at least 5-quart) over medium heat. Throw in your onion and a hefty pinch of salt. Let that go for about 3-4 minutes, just until soft but not totally caramelized.
Now, in goes the garlic! Stir and breathe deep, because this is the bit where your kitchen starts to smell like a French bistro. Don’t let it brown, just fragrant is fine.
Toss in the potatoes and dried herbs. Give everything a quick stir—honestly, I get impatient here and sometimes just dump it all in at once. Still works.
Pour in your stock, cover, and let it simmer until the potatoes are fork-tender. Usually about 20-25 minutes, but I’d check at 18, just in case.
Once your potatoes are cooked, I go in with a potato masher for a bit of rustic texture. If you want it super smooth, use an immersion blender right in the pot. (And if you don’t have one, a sturdy whisk works fine for chunky lovers. Or, just leave it lumpy—who’s judging?)
Lower the heat to a gentle simmer and add your milk plus the shredded cheddar, maybe a handful at a time. This is absolutely the point where I sneak a taste and sometimes… more cheese slips in. Whisk until smoothish. (Don’t stress if it looks separated at first—it sorts itself out.)
Taste for salt and pepper. More herbs if you feel wild. Ladle into bowls, pile on the parsley or chives if you got ‘em, and eat right away (with bread, ideally, but more about that below).

Notes from Years of Potato Soup Experiments

If you overcook the potatoes, no big deal. Soup thickens! You can always thin it with a splash of milk, or on second thought, leave it thick and call it “rustic.”
Shredding your own cheese makes it melt better without that weird powdery texture, but, I mean, bagged cheese is so much faster.
Don’t skip seasoning after the cheddar goes in; somehow, cheese changes the taste every time.

Variations to Mix It Up (and One That Didn’t Quite Work)

I’ve chucked in a cup of blanched broccoli florets before the cheese goes in—delicious, but my husband didn’t agree. To each their own.
Crispy bacon on top? Yes please. Or for a smoky twist, stir a little paprika in with the potatoes.
That oat milk experiment I mentioned above? Actually, it just made things oddly sweet, so if you’re dairy-free, coconut cream works a bit better (but not perfect either—just managing expectations!).

What You’ll Actually Need for This Soup

Big, sturdy soup pot. Mine’s seen better days, but a Dutch oven is awesome.
Potato masher or immersion blender for that perfect consistency. But if you don’t have ‘em, honestly, a fork and some elbow grease get the job done. I did it once when my blender broke and lived to tell the tale.

Storing Soup (Though Odds Are, Yours Won’t Last Long)

Technically, you should let the soup cool, then refrigerate in an airtight container. It keeps for 2-3 days. But, honestly, in my house? It never even survives to breakfast. If you do manage leftovers, a splash of milk when reheating works wonders. Oh, and it doesn’t freeze that well—the cheese goes a bit grainy, but I mean, eat it fresh if you can.

How I Like to Serve Cheddar Potato Soup

We always break out the crusty bread (sometimes I make this super-easy no-knead loaf that’s all over the internet, you know the one). Or, on Friday nights, with those freezer garlic breadsticks. One time, my son asked for a swirl of sriracha on his, and now that’s something we do when we want it zippy. But bowls, mugs, mugs shaped like animals—tried them all.

My Best Potato Soup Lessons (Learned Absolutely the Hard Way)

Take it easy on the heat once you add dairy. I once cranked it to high and, well, cheese soup volcano in my kitchen, and it split. Don’t be me—keep it low and slow.
Let it simmer the full time; I rushed it once and ended up with raw potato chunks. Not recommended. (Though, raw potato isn’t as bad as I’d feared—still, just don’t.)
Actually, I find it works better if you taste as you go. Some days the potatoes need more salt, some days less. Go figure.

Soup FAQs (Because People Really Have Asked Me These!)

Can I make it vegetarian? Absolutely, just use veggie stock. I’ve even tried mushroom broth, which is lovely but makes it earthier.
What’s the best potato? I go for Russet, but honestly, anything with a bit of starch works. Red potatoes are fine, but you’ll get a chunkier texture. Totally up to you.
Can I double this recipe? You bet—but use your biggest pot. Trust me, I tried doubling in a small saucepan once… soup everywhere.
Is there a way to make it spicy? Sure! Add a diced jalapeno with the onion, or, like my daughter, just dump in hot sauce after serving. To each their own.
Can I skip the cheese? Technically yes, but at that point, friend, you’ve made herby potato soup. It’s still good, but not quite a party.

By the way, if you’re a fellow soup nerd or want more cozy recipes, I follow Smitten Kitchen for all sorts of dinner inspiration—authentic, unfussy, and with the kind of digressions that make you feel right at home.

Go on, give this Cheddar Garlic Herb Potato Soup a whirl and let me know if you land in Team Chunky or Team Silky Smooth (we’re a divided household, form what I can tell). Happy soup-making, friend!

Cheddar Garlic Herb Potato Soup