Hearty Cheddar Garlic Herb Potato Soup Recipe

There’s something about the first cold snap of the season that makes your stomach decide it’s been waiting all year for a bowl of something warm, thick, and unapologetically comforting. That’s when this cheddar garlic herb potato soup steps in, not politely, but like an old friend who swings the door open, sets down a loaf of bread.

Think tender Yukon Gold potatoes melting into a silky base, ribbons of sharp cheddar folding in until the spoon almost sighs under the weight, and fresh herbs with just enough garlic to keep things interesting. It’s not a background-soup kind of meal, it’s the centerpiece, the reason people hang around the kitchen before you’ve even set the table.

In the next few scrolls, you’ll get a step-by-step guide (stovetop and Instant Pot), little chef tricks that keep the texture dreamy instead of gluey, and a handful of clever twists so you can make this soup your own. Whether you’re thawing out after shoveling snow or just settling in for a rainy-night Netflix binge, this recipe delivers more than dinner.

Why This Cheddar Garlic Herb Potato Soup is the Ultimate Comfort Meal

If “comfort food” had a single definition, it might just be this: a bowl that warms your hands before it ever reaches your mouth, smells like it’s been simmering all afternoon (even if it hasn’t), and makes you feel like you’ve been here before.

This cheddar garlic herb potato soup checks every one of those boxes. The potatoes bring natural creaminess, the cheddar adds that rich, melty depth, and the garlic-herb combo gives it a fresh lift so it’s hearty without feeling heavy. It’s the kind of meal that doesn’t just fill you up.

One-sentence quick answer for the skimmers:
Cheddar garlic herb potato soup is a creamy, flavorful blend of Yukon Gold potatoes, sharp cheddar, fresh herbs, and garlic, making it the perfect cold-weather comfort dish that’s both filling and customizable.

Why You’ll Love It

• Comfort in a bowl: Thick, cheesy, and deeply satisfying.

• Simple process: No fancy tools, just one pot.

• Versatile: Works for a weeknight dinner or a holiday starter.

• Customizable: Switch up the herbs, swap cheeses, or add extra veggies.

• Crowd-friendly: From picky eaters to foodies, it’s a win.

Pro Tip: Pair it with a crusty loaf of bread and a light salad, and you’ve got a complete meal without extra fuss.

Ingredients You’ll Need (and Why They Matter)

Every good soup starts with the right building blocks. You could technically toss whatever’s in your fridge into a pot and call it soup — but if you want that rich, velvety potato-cheddar magic, a little ingredient intention goes a long way.

Base Ingredients

• Yukon Gold Potatoes (2.5 lbs, about 6–7 medium) – Naturally buttery and creamy, they break down just enough to thicken the soup without losing all texture. Russets work in a pinch, but skip waxy potatoes if you want that dreamy consistency.

• Unsalted Butter (4 tbsp) – Adds richness and helps sauté the aromatics. If you want a lighter touch, try 3 tbsp olive oil + 1 tbsp butter.

• Yellow Onion (1 large, finely chopped) – The quiet backbone of flavor; it sweetens as it cooks.

• Garlic (5–6 cloves, minced) – This soup’s aromatic heartbeat. Don’t skimp.

Liquid & Thickening Agents

• All-Purpose Flour (¼ cup) – Creates a roux to give the broth body without turning it grainy.

• Low-Sodium Broth (4 cups) – Chicken broth brings depth; vegetable broth keeps it vegetarian.

• Whole Milk (2 cups) – Balances richness with a gentle creaminess; half-and-half if you want extra indulgence.

• Heavy Cream (½ cup, optional but glorious) – Rounds everything out with a silky finish.

Flavor Builders

• Sharp Cheddar Cheese (2 cups, freshly shredded) – The star of the show. Always shred from a block for meltability.

• Fresh Herbs – Parsley (1 tbsp), chives (1 tbsp), thyme leaves (1 tsp) – Brightness and aroma in every bite.

• Seasonings – Salt (1 tsp, to taste), black pepper (½ tsp), and a pinch of cayenne or smoked paprika for optional warmth.

Optional Toppings

• Bacon crumbles

• Extra cheddar

• Sour cream or Greek yogurt

• Fresh herbs

• Croutons

Step-by-Step Method (Stovetop & Instant Pot)

You don’t need a culinary degree to pull this off,  just a pot, a little patience, and a plan. Below is the stovetop method first, followed by Instant Pot directions for when you need dinner fast.

Stovetop Method

1. Prep the Potatoes
Peel and cube Yukon Gold potatoes into ½-inch pieces. Give them a quick rinse under cold water to remove excess starch,  this helps keep the soup smooth instead of gummy.

2. Sauté the Aromatics
In a large pot or Dutch oven, melt butter (or the olive oil/butter combo) over medium heat. Add onions, cooking 5–7 minutes until soft and translucent. Stir in garlic for the last 1–2 minutes — just until fragrant, not browned.

3. Make the Roux
Sprinkle flour over the onion-garlic mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste. This step is your creamy base insurance policy.

4. Add the Liquids
Slowly whisk in broth, scraping the bottom of the pot to release any browned bits (aka flavor gold). Bring to a gentle simmer until smooth.

5. Cook the Potatoes
Add cubed potatoes, cover, and simmer 15–20 minutes until fork-tender. Stir occasionally to prevent sticking.

6. Blend for Texture
Use an immersion blender to puree roughly half the soup, leaving some chunks for heartiness. If using a regular blender, carefully blend in batches, venting the lid for steam.

7. Add Dairy & Herbs
Lower the heat. Stir in milk and cream, then add parsley, chives, and thyme. Warm gently — no boiling, or the dairy may separate.

8. Melt the Cheese
Remove from heat. Stir in cheddar a handful at a time, letting each addition melt fully before adding more.

9. Taste & Serve
Season with salt, pepper, and optional cayenne or smoked paprika. Ladle into bowls, top with your chosen garnishes, and serve hot.

Instant Pot Method

1. On Sauté mode, melt butter and cook onions until translucent. Stir in garlic briefly.

2. Add potatoes, broth, salt, pepper, and optional spices.

3. Lock lid, set to High Pressure for 8 minutes. Quick release pressure when done.

4. Blend half the soup with an immersion blender (or carefully in batches).

5. Switch back to Sauté (Low), stir in milk, cream, herbs, and cheese until smooth.

FAQ: How do I keep my cheese from turning grainy?
Always add cheese off the heat and in small handfuls. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting