On a cold evening when the whole house smells like butter and garlic, you know dinner is going to be something special.
This Hearty Cheddar Garlic Herb Potato Soup is exactly that kind of meal, the one that makes everyone wander into the kitchen before it’s even done.
It’s thick, creamy, and loaded with tender chunks of potato, sharp cheddar cheese, and a fragrant blend of garlic and fresh herbs.
This is the kind of soup that wraps around you like a warm blanket. It hits that perfect spot between satisfying and comforting without requiring any fancy skills or hard-to-find ingredients.
Every bowl is deeply savory, a little smoky from the bacon, and finished with that unmistakable sharp cheddar pull that makes it impossible to stop at just one serving.
I’ve made this soup more times than I can count, for lazy Sunday lunches, rainy weeknight dinners, and even as a starter at dinner parties. It never fails to impress, and it always disappears fast.
If you love a good hearty soup, you’ll also want to check out this Creamy Sausage and Potato Soup for another cozy bowl that hits just as hard.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Cheddar Garlic Herb Potato Soup
This soup checks every box for a satisfying, fuss-free dinner. It’s made with simple, everyday ingredients that come together into something that tastes like it took way more effort than it actually did.
The combination of sharp cheddar, roasted garlic, and fresh herbs gives it a depth of flavor that’s hard to beat. You get savory, creamy, and aromatic all in the same spoonful.
- Budget-friendly: Potatoes, onions, cheese, and broth are pantry and fridge staples. This is a genuinely affordable recipe that feeds a crowd without breaking the bank.
- Ready in under an hour: From peeling to serving, you can have this on the table in about 55 minutes — perfect for weeknight cooking.
- Customizable: You can add bacon, swap the herbs, use different cheeses, or make it vegetarian. The base recipe is endlessly adaptable to what you have on hand.
- Crowd-pleaser: Kids love it, adults love it, and even picky eaters tend to ask for seconds. The flavors are familiar and deeply comforting.
- Great for meal prep: This soup stores and reheats beautifully, making it an ideal option for batch cooking at the start of the week.
- One-pot recipe: Less cleanup means more time to enjoy your meal. Almost everything comes together in a single large pot.
Read Also: Cajun Potato Soup
Ingredients
You’ll need a handful of straightforward ingredients for this recipe.
Using good-quality sharp cheddar cheese makes a noticeable difference in flavor, so it’s worth buying a block and shredding it yourself rather than using pre-shredded.
- 2 lbs (about 900g) Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes
- 4 strips thick-cut bacon, diced (optional but highly recommended)
- 1 medium yellow onion, finely diced
- 5 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups (950ml) chicken broth (or vegetable broth for a vegetarian version)
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 2 cups (about 200g) sharp cheddar cheese, freshly shredded, plus extra for topping
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- 1 tablespoon fresh chives, chopped (plus extra for garnish)
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Sour cream, for topping (optional)
You might also enjoy: Potato Leek Soup
Kitchen Equipment Needed
You don’t need anything fancy to make this soup. However, having a good immersion blender on hand makes it very easy to partially blend the soup to your preferred texture without having to transfer hot liquid to a countertop blender.
- Large heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
- Immersion blender (or countertop blender)
- Sharp chef’s knife and cutting board
- Vegetable peeler
- Wooden spoon or heat-safe spatula
- Ladle for serving
- Measuring cups and spoons
- Box grater or food processor with grater attachment for shredding cheese
- Small bowls for prepping garnishes
Recommended Products for This Recipe
These are the tools and ingredients I personally reach for every time I make this soup. They genuinely make a difference in both the cooking process and the final result.
1. Le Creuset Enameled Cast Iron Dutch Oven
A quality Dutch oven distributes heat so evenly that you’ll never have to worry about your soup scorching on the bottom.
The heavy lid also traps steam beautifully, which helps the potatoes cook through faster and more uniformly. It’s a kitchen workhorse that will outlast just about everything else you own.
2. Cuisinart Immersion Blender
Partially blending the soup directly in the pot gives you that perfect creamy-yet-chunky texture without dirtying a second appliance.
A reliable immersion blender is one of those tools that pays for itself the first time you use it on a soup like this. It’s also great for smoothies, sauces, and purees.
3. Tillamook Extra Sharp Cheddar Cheese Block
Pre-shredded cheese contains anti-caking agents that can make your soup grainy rather than silky smooth.
Buying a block of extra sharp cheddar and shredding it fresh is the single biggest upgrade you can make to this recipe.
Tillamook is a widely trusted brand known for bold, consistent cheddar flavor.
4. OXO Good Grips Box Grater
Freshly grated cheese melts far more smoothly into soups and sauces than store-bought shredded.
A sturdy box grater with a comfortable handle makes quick work of shredding a full block of cheddar without the hassle. It’s one of those inexpensive tools that makes a real difference.
Read Also: Broccoli Cheddar Soup
Step-by-Step Instructions: How to Make Cheddar Garlic Herb Potato Soup
1. Prepare Your Ingredients
- Peel the potatoes using a vegetable peeler, then rinse them under cold water to remove any starch from the surface.
- Cut the potatoes into uniform ½-inch cubes. Keeping them the same size ensures they cook evenly and some will break down naturally to thicken the soup.
- Finely dice the yellow onion and set it aside in a small bowl.
- Mince the 5 cloves of garlic as finely as possible — this helps them meld into the soup without any harsh raw garlic chunks.
- If using bacon, dice it into small pieces about ¼ inch wide.
- Shred the cheddar cheese using a box grater and set it aside at room temperature. Room-temperature cheese melts more smoothly than cold cheese straight from the fridge.
- Chop the fresh chives and parsley and set them aside in a small bowl for later.
2. Cook the Bacon
- Place your large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced bacon to the cold pot, then turn on the heat. Starting bacon in a cold pan helps render the fat more evenly.
- Cook the bacon for 6 to 8 minutes, stirring occasionally, until it is crispy and golden brown and has released most of its fat.
- Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. Set it aside — you’ll use it as a topping at serving time.
- Leave about 1 tablespoon of the rendered bacon fat in the pot. If skipping bacon entirely, simply melt 3 tablespoons of butter in the pot and proceed from the next step.
3. Sauté the Onion and Garlic
- Add the 3 tablespoons of butter to the pot with the reserved bacon fat and melt it over medium heat.
- Add the diced onion to the pot. Cook, stirring frequently, for about 5 minutes until the onion is softened and translucent. Don’t rush this step — properly softened onion adds sweetness and body to the soup.
- Add the minced garlic to the pot. Stir it in and cook for 1 to 2 minutes, stirring constantly, until fragrant. Be careful not to let the garlic burn, as this will make the soup bitter.
- Add the dried thyme, dried rosemary, and smoked paprika. Stir everything together and cook for another 30 seconds to bloom the spices in the fat. This deepens their flavor significantly.
4. Make the Roux
- Sprinkle the 3 tablespoons of all-purpose flour over the onion and garlic mixture in the pot.
- Stir continuously for about 2 minutes, making sure the flour coats all the vegetables evenly. The mixture will look a bit dry and pasty — that’s exactly what you want.
- This step creates a roux, which is what will thicken the soup into a creamy, velvety consistency rather than a thin, watery broth.
- Don’t skip this step or rush it — cooking the flour for the full 2 minutes removes any raw flour taste from the finished soup.
5. Add the Broth and Potatoes
- Slowly pour in the 4 cups of chicken broth, about a cup at a time, stirring constantly after each addition to prevent lumps from forming.
- Once all the broth is incorporated and the mixture is smooth, add the diced potatoes to the pot.
- Stir everything together and make sure the potatoes are mostly submerged in the liquid.
- Increase the heat to medium-high and bring the soup to a boil, stirring occasionally.
- Once it reaches a boil, reduce the heat to medium-low, cover the pot with a lid, and simmer for 15 to 20 minutes, or until the potatoes are completely fork-tender and easily pierced without resistance.
6. Add the Milk and Cream
- Once the potatoes are tender, reduce the heat to low before adding any dairy. Adding cold dairy to an aggressively boiling soup can cause it to curdle.
- Pour in the 1 cup of whole milk and the 1 cup of heavy cream. Stir gently to combine.
- Let the soup warm back up over low heat for 3 to 4 minutes, stirring occasionally, until it is hot but not boiling.
7. Blend to Your Preferred Texture
- For a fully chunky soup, skip this step entirely and move on to adding the cheese.
- For a partially creamy texture (which is the most popular style), use your immersion blender directly in the pot. Blend just the bottom portion of the soup for about 10 to 15 seconds. This breaks down some of the potatoes and creates a creamier base while still leaving visible chunks throughout.
- Alternatively, you can ladle about 2 cups of the soup into a countertop blender, blend until smooth, and stir it back into the pot.
- If you prefer a fully smooth, creamy soup, blend the entire pot until silky. The texture is entirely a matter of personal preference.
8. Add the Cheddar Cheese and Herbs
- Make sure the heat is on the lowest setting before adding the cheese. High heat can cause the cheese to seize up and become stringy or grainy instead of melting smoothly.
- Add the shredded cheddar cheese to the pot in two or three batches, stirring well after each addition until it is fully melted and incorporated before adding more.
- Once all the cheese is melted into the soup, add the chopped fresh chives and fresh parsley. Stir to combine.
- Taste the soup and season generously with salt and black pepper. Cheddar cheese and chicken broth both contain sodium, so taste before adding salt.
9. Serve and Garnish
- Ladle the soup into bowls — deep, wide bowls work best to hold all the toppings.
- Top each bowl with a generous handful of extra shredded cheddar cheese, some of the reserved crispy bacon pieces, a dollop of sour cream, and a sprinkle of fresh chives.
- Add a light dusting of smoked paprika over the top for color and a touch of extra smokiness.
- Serve immediately while hot, with crusty bread, cornbread, or buttery dinner rolls on the side.
For another cozy, crowd-pleasing soup that comes together in one pot, check out this Corn Chowder, it has a very similar vibe.
Tips for The Best Cheddar Garlic Herb Potato Soup
A few small adjustments can take this soup from good to absolutely great.
The biggest one is always grating your own cheese, pre-shredded cheese contains starches and anti-caking agents that can make the soup gritty rather than silky smooth.
- Use Yukon Gold potatoes for a creamier texture. Their naturally buttery flavor and waxy texture hold up well during cooking while also contributing to a velvety base when partially blended. Russets work too but tend to break down more.
- Don’t boil the soup after adding the cheese. Once the cheddar goes in, keep the heat low. Boiling causes the cheese proteins to break apart and the fat to separate, resulting in a greasy, grainy texture instead of a smooth one.
- Season in layers. Add a small pinch of salt when cooking the onions and another after adding the broth. Taste and adjust again at the very end. This builds deeper flavor throughout rather than just seasoning at the finish.
- Use full-fat dairy. Whole milk and heavy cream give this soup its signature richness. Lower-fat substitutes can work in a pinch, but the texture won’t be quite as luxurious.
- Bloom the herbs and spices. Stirring the dried thyme, rosemary, and paprika into the fat with the onions for 30 seconds before adding liquid wakes up the flavors and makes the entire soup taste more complex.
- Let the roux cook fully. Two full minutes of cooking the flour in the butter removes the raw, starchy taste. Rushing this step is one of the most common reasons soups taste flat or floury.
- Garnish generously. The toppings aren’t just decorative. The crispy bacon, sour cream, and extra cheddar add contrasting textures and temperatures that make each bite more interesting.
You might also enjoy: Mashed Potato Soup
Serving Suggestions
This soup is hearty enough to be a complete meal on its own, but it really shines when paired with the right sides.
A thick slice of crusty bread for dipping is non-negotiable in most households, but there are plenty of other great options depending on what kind of meal you’re putting together.
- Crusty sourdough bread: Perfect for dragging through the thick, cheesy broth. Try it alongside Same Day Sourdough Bread for the ultimate pairing.
- Cornbread muffins: The slight sweetness of cornbread plays beautifully off the savory, garlicky soup. This is a classic Southern-inspired pairing that works every time.
- Simple green salad: A lightly dressed salad with vinaigrette cuts through the richness of the soup and makes for a more balanced meal.
- Grilled cheese sandwich: Dipping a good grilled cheese into this soup is one of life’s great simple pleasures. Use sourdough or thick-cut white bread with extra cheddar.
- Bacon bits and sour cream bar: Set out small bowls of toppings and let everyone customize their own bowl. Options can include shredded cheddar, sour cream, crispy bacon, chives, jalapeños, and hot sauce.
- Warm dinner rolls: Soft, buttery rolls are another excellent dunking option that pairs naturally with the creamy soup base.
Variations of Cheddar Garlic Herb Potato Soup
One of the best things about this recipe is how easily it adapts. The core technique stays the same, the roux, the broth, the cheese, but the flavor profile can change dramatically with just a few swaps.
- Loaded baked potato style: Go all-in on the toppings. Add extra bacon, a generous dollop of sour cream, extra shredded cheddar, green onions, and a sprinkle of chili flakes to mirror the flavors of a loaded baked potato.
- Vegetarian version: Simply skip the bacon and swap the chicken broth for a good-quality vegetable broth. You can add smoked paprika or a tiny splash of liquid smoke to replicate some of that smoky depth.
- Spicy jalapeño cheddar: Add 1 to 2 diced jalapeños (seeds removed for less heat) along with the onions. Finish with a drizzle of hot sauce for a kick that pairs wonderfully with the creamy base. If you love bold spiced soups, this Jalapeño Popper Soup is another one to bookmark.
- Broccoli cheddar potato soup: Add 2 cups of small broccoli florets when you add the potatoes to the pot. They’ll cook through at roughly the same rate and add color, texture, and nutrition.
- Smoked Gouda version: Swap half the cheddar for smoked Gouda. It melts beautifully and adds a deep, wood-smoked flavor that elevates the entire bowl.
- Crockpot version: Sauté the onion and garlic on the stovetop first, then transfer everything except the dairy and cheese to a slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours, then add the cream, milk, and cheese and cook for an additional 20 to 30 minutes on low. This Crockpot Potato Soup is a great reference for the slow cooker method.
- Ham and cheddar potato soup: Stir in 1 cup of diced cooked ham when you add the potatoes. It pairs beautifully with the garlic and cheddar and makes the soup even heartier.
Storage and Reheating
This soup stores well and arguably tastes even better the next day once the flavors have had time to meld together.
Just keep the garnishes separate, add those fresh when reheating each serving.
- Refrigerator: Transfer cooled soup to an airtight container and refrigerate for up to 4 days. The soup will thicken considerably as it cools due to the starch in the potatoes, just add a splash of broth or milk when reheating to loosen it back up.
- Freezer: Cream-based soups can be tricky to freeze because the dairy may separate when thawed. If you plan to freeze, do so before adding the milk, cream, and cheese. Freeze the potato-broth base in freezer-safe containers for up to 3 months. When ready to serve, thaw overnight in the fridge, then reheat on the stovetop and stir in the dairy and cheese at the end.
- Reheating on the stovetop: Pour the soup into a saucepan over medium-low heat. Stir frequently and add a splash of broth or milk to adjust the consistency. Heat gently, avoid bringing it to a full boil, which can cause the cheese to break and the cream to separate.
- Reheating in the microwave: Transfer individual portions to a microwave-safe bowl. Heat in 90-second intervals, stirring between each, until warmed through. Cover loosely with a paper towel to prevent splattering.
Read Also: Winter Soups and Stews
Nutritional Facts
The following nutritional information is an estimate per serving, based on 6 servings and using all ingredients as listed, including bacon.
Values will vary depending on the specific brands you use and any substitutions you make.
- Calories: approximately 480 kcal
- Total Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 95mg
- Sodium: 780mg
- Total Carbohydrates: 34g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 17g
- Vitamin C: 20% DV
- Calcium: 30% DV
- Iron: 8% DV
- Potassium: 750mg
Note: Nutritional values are approximate and calculated using standard nutritional databases.
For precise counts, use a dedicated nutrition calculator with the exact brands and quantities you use.
You might also enjoy: Fall Soup Recipes
Health Benefits of Key Ingredients
While this is absolutely a comfort food recipe, a few of its core ingredients bring some genuinely impressive nutritional benefits to the table.
It’s not a health food by any stretch, but it’s made with real, whole ingredients that have a lot going for them.
- Potatoes: Often misunderstood, potatoes are actually a good source of potassium, vitamin C, and vitamin B6. They’re also naturally fat-free before any additions and provide resistant starch, which supports gut health.
- Garlic: Garlic contains allicin, a compound with well-documented antimicrobial and anti-inflammatory properties. Regular garlic consumption has been linked to improved cardiovascular health and immune support.
- Cheddar cheese: A meaningful source of calcium and protein, cheddar supports bone health and helps keep you feeling full for longer. It also contains vitamin K2, which plays a role in directing calcium to bones and away from arteries.
- Fresh herbs (chives and parsley): Both are rich in vitamins C and K. Parsley in particular is one of the most nutrient-dense herbs by weight, containing antioxidants and compounds that support kidney and liver function.
- Thyme and rosemary: These Mediterranean herbs are packed with antioxidants. Rosemary has been studied for its potential cognitive benefits, while thyme contains thymol, a natural compound with antiseptic and antifungal properties.
- Chicken broth: A good homemade or quality store-bought broth provides collagen, minerals, and electrolytes that support joint health and hydration.
Read Also: White Bean and Kale Soup
FAQs About Cheddar Garlic Herb Potato Soup
1. Can I make this soup without heavy cream?
Yes, you can substitute the heavy cream with additional whole milk or with half-and-half. The soup will be slightly less rich, but still very creamy and satisfying.
For a dairy-free version, full-fat coconut milk works surprisingly well, it adds a mild sweetness but blends into the cheese and garlic flavors quite nicely.
2. Why is my potato soup gritty or grainy?
The most common culprit is pre-shredded cheese. The anti-caking coatings on store-bought shredded cheese prevent it from melting smoothly, which leaves a grainy texture in the finished soup.
Always shred your own cheese from a block for the best results. Overheating the soup after adding the cheese can also cause this issue, so always keep the heat low once the cheese goes in.
3. Can I use a different type of potato?
Yukon Gold potatoes are the top choice for this recipe because of their buttery flavor and creamy texture.3
Russet potatoes also work well and will break down more, creating a thicker, starchier soup.
Red potatoes are another option, they hold their shape better during cooking, which is great if you prefer a chunkier soup with more defined potato pieces.
4. How do I make this soup thicker?
The easiest way to thicken the soup is to blend more of it with your immersion blender. The more potato you break down, the thicker and creamier the base becomes.
Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering soup and cook for 2 to 3 minutes until thickened.
5. Can I make this soup in a slow cooker?
Absolutely. Sauté the onion, garlic, and spices in a skillet first, then transfer to the slow cooker along with the potatoes, broth, and flour. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Stir in the milk, cream, and shredded cheese during the last 20 to 30 minutes on low heat. Avoid adding the dairy too early as it can break down over long cooking times.
Cheddar Garlic Herb Potato Soup
Ingredients
- 2 lbs Yukon Gold or Russet potatoes about 900g, peeled and diced into ½-inch cubes
- 4 strips thick-cut bacon diced; optional but highly recommended
- 1 medium yellow onion finely diced
- 5 cloves garlic minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups chicken broth about 950ml; or vegetable broth for a vegetarian version
- 1 cup whole milk 240ml
- 1 cup heavy cream 240ml
- 2 cups sharp cheddar cheese about 200g, freshly shredded from a block; plus extra for topping
- 1 tsp dried thyme
- ½ tsp dried rosemary crushed
- ½ tsp smoked paprika plus extra for garnish
- 1 tbsp fresh chives chopped; plus extra for garnish
- 1 tbsp fresh parsley chopped
- salt to taste
- black pepper to taste
- sour cream optional topping
- extra shredded sharp cheddar cheese for topping
- reserved crispy bacon pieces from cooking step
- extra fresh chives chopped, for garnish
- smoked paprika light dusting for garnish
Equipment
- Large Dutch oven or heavy-bottomed pot At least 5-quart capacity
- Immersion blender Or countertop blender; for partially blending the soup
- Chef’s knife
- Cutting board
- Vegetable peeler
- Wooden spoon or heat-safe spatula
- Ladle For serving
- Measuring cups and spoons
- Box grater or food processor with grater attachment For shredding cheese fresh from a block
- Small bowls For prepping and holding garnishes
Method
- Peel and dice the potatoes into uniform ½-inch cubes, finely dice the onion, mince the garlic, and dice the bacon if using. Shred the cheddar cheese from a block and let it sit at room temperature, then chop the fresh chives and parsley and set aside.
- Add the diced bacon to a cold Dutch oven, then turn the heat to medium and cook for 6 to 8 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon to a paper towel-lined plate and leave about 1 tablespoon of rendered fat in the pot.
- Add the butter to the pot with the bacon fat and melt over medium heat, then add the diced onion and cook for 5 minutes until softened. Add the minced garlic, dried thyme, rosemary, and smoked paprika and stir for 1 to 2 minutes until fragrant.
- Sprinkle the flour over the onion and garlic mixture and stir continuously for 2 minutes until the flour evenly coats the vegetables and the raw flour smell disappears. This step is essential for thickening the soup.
- Slowly pour in the chicken broth one cup at a time, stirring constantly to prevent lumps, then add the diced potatoes and stir to combine. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Reduce the heat to low and pour in the whole milk and heavy cream. Stir gently and allow the soup to warm for 3 to 4 minutes without boiling.
- For a partially creamy texture, use an immersion blender to blend just the bottom of the pot for 10 to 15 seconds, leaving plenty of chunks. For a fully smooth soup, blend completely; for a chunky soup, skip this step entirely.
- With the heat on the lowest setting, add the shredded cheddar cheese in two or three batches, stirring after each addition until fully melted and smooth. Stir in the fresh chives and parsley, then season generously with salt and black pepper to taste.
- Ladle the soup into bowls and top each with extra shredded cheddar, reserved crispy bacon, a dollop of sour cream, chopped chives, and a dusting of smoked paprika. Serve immediately with crusty bread or dinner rolls.
Nutrition
Notes
- Always shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can leave the soup grainy. Grating fresh from a block is the single most important tip for a silky result.
- Don’t boil after adding cheese: Once the cheddar goes in, keep the heat on the lowest setting. High heat causes the cheese proteins to break apart, resulting in a greasy, stringy texture.
- Best potato choice: Yukon Gold potatoes give the creamiest, most buttery result. Russets work well but break down more. Red potatoes hold their shape better for a chunkier soup.
- Vegetarian option: Skip the bacon and substitute vegetable broth for the chicken broth. Add an extra ½ teaspoon of smoked paprika to replicate some of the smoky depth.
- Season in layers: Add a small pinch of salt when cooking the onions and another after adding the broth. Taste and adjust at the very end for the best depth of flavor.
- Bloom your spices: Stirring the dried thyme, rosemary, and smoked paprika into the fat before adding liquid wakes up their flavors and makes the finished soup taste more complex.
- Storage: Refrigerate in an airtight container for up to 4 days. The soup thickens as it cools — stir in a splash of broth or milk when reheating to loosen the consistency.
- Freezing tip: Cream-based soups can separate when frozen. For best results, freeze the potato-broth base before adding dairy and cheese, then stir in the milk, cream, and cheddar fresh after reheating.
- Reheating: Warm gently over medium-low heat, stirring frequently. Avoid boiling to keep the texture smooth and prevent the cream from separating.
- Slow cooker method: Sauté the onion, garlic, and spices on the stovetop first, then transfer with potatoes, broth, and flour to a slow cooker. Cook on low 6 to 7 hours or high 3 to 4 hours, then stir in dairy and cheese on low for the final 20 to 30 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Cheddar Garlic Herb Potato Soup is the kind of recipe you come back to again and again, not because it’s complicated or impressive, but because it’s just reliably, deeply good.
It’s the bowl you want after a long day, the one you make when someone needs cheering up, and the one guests ask you to bring to every potluck.
The combination of sharp cheddar, fragrant garlic, and fresh herbs layered into a creamy, thick potato base is hard to improve on.
Give it a try this week and make it your own, add your favorite toppings, swap in what you have, and don’t be afraid to double the batch.
I’d love to hear how it turns out for you. Drop a comment below with any questions, tweaks you made, or just to let me know how much your family loved it.
And if you snapped a photo, share it, there’s nothing better than seeing this soup show up in kitchens around the world.
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