Cheddar Garlic Herb Potato Soup – Cozy Fall Nights in a Bowl

Introduction

There’s something deeply comforting about a bowl of hot soup when the air turns crisp—and this cheddar garlic herb potato soup delivers everything you crave in a cozy fall dinner. It’s creamy, rich, and aromatic with plenty of sharp cheddar cheese, soft, hearty potatoes, and the warming flavor of sautéed garlic and fresh herbs.

Inspired by classic American comfort food, this potato soup has a rustic feel and a depth of flavor that makes it ideal for family meals, holiday gatherings, or curling up with a blanket and a slice of crusty sourdough. It’s an easy-to-make, soul-satisfying dish that brings warmth to chilly nights.

Ingredients Overview

This soup brings together pantry staples and simple fresh ingredients to build bold, savory flavor. Here’s what you’ll need—and why each ingredient matters:

• Potatoes: Russet or Yukon Gold potatoes are ideal. Russets give a fluffier, softer texture when blended, while Yukon Golds create a naturally buttery richness.

• Garlic: The star flavor. Sautéed garlic adds a warm, nutty aroma and depth of flavor that infuses the entire soup.

• Yellow Onion: Offers sweetness and balance to the garlic and cheese.

• Carrots and Celery: Optional, but they add subtle sweetness and heartiness without distracting from the creamy texture.

• Butter: Used to sauté the aromatics and start the roux. Adds richness and flavor.

• Flour: Just a little is used to thicken the soup base. You can sub cornstarch or a gluten-free flour blend.

• Chicken or Vegetable Broth: A savory base for simmering the potatoes. Choose low-sodium to better control the salt level.

• Milk or Half-and-Half: Adds creaminess. Whole milk works well, or use half-and-half for extra richness.

• Sharp Cheddar Cheese: Melts into the soup and adds bold, tangy flavor. Freshly shredded cheese melts better than pre-shredded varieties.

• Herbs:

  • Fresh thyme or rosemary: Earthy and aromatic, perfect for fall.

  • Parsley: Adds a bright finishing touch.

• Salt and Black Pepper: Essential for seasoning and balance.

Substitution Ideas

• Vegan Version: Use olive oil or vegan butter, vegetable broth, and plant-based milk (like oat or cashew). Replace cheddar with nutritional yeast or a vegan cheese alternative.

• Gluten-Free: Swap flour with cornstarch or a gluten-free thickener. Ensure broth is certified gluten-free.

• Dairy-Free: Use plant-based milk and omit cheese or use dairy-free cheddar.

Step-by-Step Instructions

1. Sauté Aromatics:
   In a large soup pot, melt the butter over medium heat. Add diced onion, and cook for 3–5 minutes until softened. Stir in garlic and sauté for 1 minute until fragrant.

2. Add Flour & Create Roux:
   Sprinkle in the flour and stir constantly for 1–2 minutes to create a light roux. This will help thicken the soup.

3. Add Broth & Potatoes:
   Slowly pour in the broth while whisking to avoid lumps. Add diced potatoes (and carrots/celery if using). Add fresh thyme or rosemary sprigs. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.

4. Mash or Blend:
   Use a potato masher for a chunky, rustic texture or an immersion blender for a smoother consistency. Blend to your preferred thickness.

5. Add Milk & Cheese:
   Stir in milk or half-and-half, then add shredded cheddar cheese gradually, stirring until fully melted and smooth.

6. Season & Finish:
   Taste and season with salt and black pepper. Remove herb sprigs and stir in chopped parsley just before serving.

7. Serve Warm:
   Ladle into bowls and garnish with extra cheese, a swirl of cream, or chopped herbs. Serve with crusty bread or a slice of sourdough.

Pro Tips for Best Results

• Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

• Avoid Boiling After Adding Milk: Simmer gently to avoid curdling.

• For Extra Creaminess: Add a splash of heavy cream or a dollop of sour cream before serving.

Tips, Variations & Substitutions

• Add Protein: Stir in crumbled bacon, cooked sausage, or leftover shredded rotisserie chicken for a heartier meal.

• Extra Veggies: Try adding leeks, cauliflower, or frozen corn for variety.

• Make It Smoky: Add a pinch of smoked paprika or top with crispy smoked bacon.

• Herb Blends: Sage, oregano, or a dash of herbes de Provence can add complexity.

• Spice Option: A tiny dash of cayenne or hot sauce can give it a gentle kick without overwhelming the cheese and herbs.

Serving Ideas & Occasions

This cheddar garlic herb potato soup is made for chilly days, holiday gatherings, or quiet evenings at home. It’s rich enough to serve on its own or as part of a larger meal.

• Pair with:

  • Crusty garlic bread or rosemary focaccia

  • A light green salad with lemon vinaigrette

  • Grilled cheese or turkey melt sandwiches

• Occasions:

  • Fall and winter weeknight dinners

  • Thanksgiving or Friendsgiving first courses

  • Soup-and-salad lunches

  • Cozy meal prep for the week

It also reheats beautifully, making it a smart choice for batch cooking.

Nutritional & Health Notes

This soup can be both indulgent and balanced, depending on your choices:

• Potatoes provide fiber, potassium, and vitamin C—especially if you leave the skins on.

• Cheddar cheese offers calcium and protein but can be adjusted for lighter versions.

• Broth-based base keeps the soup from being overly heavy, especially when using low-fat milk or plant-based alternatives.

For a lighter version, use less cheese and more blended vegetables like cauliflower or white beans to thicken naturally.

FAQs

Q1: Can I freeze cheddar garlic potato soup?
A1: It’s best enjoyed fresh, as dairy-based soups can separate when thawed. If you want to freeze it, do so before adding milk and cheese. Reheat and stir in the dairy fresh for best texture.

Q2: How do I avoid gritty or separated cheese in my soup?
A2: Always melt the cheese gradually over low heat. Avoid boiling the soup once the cheese is added, and use freshly shredded cheese for smoother results.

Q3: What herbs work best in this soup?
A3: Fresh thyme, rosemary, and parsley are classics. Dried herbs can work too—use about 1/3 of the amount if substituting for fresh.

Q4: Can I make this soup in a slow cooker?
A4: Yes. Add all ingredients except milk and cheese and cook on low for 6–7 hours. Stir in milk and cheese in the final 30 minutes before serving.

Q5: Is this soup vegetarian?
A5: Yes, as long as you use vegetable broth and no meat-based add-ins. It can also be made vegan with dairy-free cheese and milk alternatives.

Q6: How long does this soup last in the fridge?
A6: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth to loosen if needed.

Q7: Can I use leftover mashed potatoes?
A7: Definitely! Stir them in during the blending step to thicken the soup and add creaminess. It’s a great way to use leftovers.

Cheddar Garlic Herb Potato Soup – Cozy Fall Nights in a Bowl

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• Author: Isabella Moretti
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This cheddar garlic herb potato soup is a cozy, creamy bowl perfect for fall nights. Packed with sharp cheddar, sautéed garlic, and fresh herbs, it’s hearty, flavorful, and deeply comforting.

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Ingredients

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• 2 tbsp butter

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 2 tbsp all-purpose flour

• 4 cups low-sodium chicken or vegetable broth

• 5 medium Russet or Yukon Gold potatoes, peeled and diced

• 1 tsp fresh thyme (or ½ tsp dried)

• 1½ cups whole milk or half-and-half

• 2 cups sharp cheddar cheese, shredded

• Salt and black pepper, to taste

• 2 tbsp chopped fresh parsley (for garnish)

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Instructions

• In a large pot, melt butter over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.

• Stir in flour and cook 1–2 minutes, stirring constantly.

• Slowly add broth, whisking to combine. Add diced potatoes and thyme. Bring to a boil, then simmer 15–20 minutes until potatoes are tender.

• Blend or mash to desired consistency.

• Stir in milk and shredded cheddar. Simmer gently until melted and smooth.

• Season with salt and pepper. Garnish with parsley and serve warm.

Notes

This cheddar garlic herb potato soup is perfect for crisp fall evenings and slow, cozy dinners. The creamy texture, hearty potatoes, and warm garlic flavors make it a go-to for fall soup recipes. A comforting bowl that pairs perfectly with crusty bread and cooler weather.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup, Dinner
• Cuisine: American Comfort Food

Nutrition

• Calories: ~390 per serving