Creamy Cheddar Garlic Herb Potato Soup Recipe for 2025

Ever had one of those nights where all you want is a big, warm bowl of comfort? This Cheddar Garlic Herb Potato Soup hits that sweet spot between indulgence and homemade goodness. According to a 2024 Pinterest food trend report, cheesy potato soups are up 48% in saves—so it’s not just me craving this creamy delight!

I’ve made this soup at least a dozen times—sometimes I go heavy on the cheddar, other times I toss in extra garlic (because why not?). Either way, the combo of sharp cheese, tender potatoes, and fragrant herbs always hits the spot. Whether you’re cooking for a cozy dinner or prepping make-ahead lunches, this soup is a go-to.

Ingredients You’ll Need for Cheddar Garlic Herb Potato Soup

The Right Potatoes Matter

Wanna know the secret behind a potato soup that makes folks come back for seconds (and thirds)? It’s all in the ingredients—trust me, I learned this the hard way. The first time I made this soup, I used watery potatoes, pre-shredded cheese, and dried herbs. The result? A gloopy, flavorless mess that even my dog gave side-eye to.

You gotta go with Yukon Gold or Russet. Yukon Gold gives that buttery texture that just melts on your tongue. Russets are starchier, which makes your soup thicker—like hug-in-a-bowl thick. I’ve tried red potatoes, and they’re too waxy for this type of soup. Save those for roasting.

Real Cheese or Bust

Now, the cheddar cheese. This is not the time to skimp, y’all. Get a block of sharp cheddar and grate it yourself. I learned this after my soup separated into oil and sadness using the pre-shredded stuff. Those anti-caking agents in bagged cheese? Total soup killers. Go sharp—it cuts through the creaminess and makes the flavor pop. If you want to experiment, try a little smoked cheddar or gruyère mixed in. It’s a game changer.

Fresh Herbs = Flavor Boost

On to the herbs. Fresh thyme and parsley are non-negotiable. Thyme adds earthiness, and parsley brightens everything up. Sometimes I toss in a sprig of rosemary too, if I’m feelin’ fancy. You can use dried herbs in a pinch, but fresh is always better for that “wow” factor.

Don’t Forget the Aromatics

You’ll need garlic, obviously. I go with like five cloves because we’re not afraid of flavor in this house. Roast ‘em if you want a sweeter, mellower taste—but raw and minced does the job just fine. Onions too. Yellow onions are great, but I’ve used sweet ones, and they give this nice balance if you’re heavy-handed with the garlic like me.

The Cream and the Base

You want heavy cream or half-and-half. I’ve tried milk—too thin. Go creamy or go home. And use vegetable or chicken broth, depending on what you’ve got. Chicken broth gives it that deeper comfort-food flavor, but veg broth works great for my meatless Mondays.

Optional Goodies

Top it off with bacon bits, extra cheese, or chopped chives. Sometimes I even sprinkle a little red pepper for heat. Make it your own—but don’t skip the basics above. They’re what make this soup crave-worthy.

How to Make the Creamiest Potato Soup Ever

Start with a Flavor Bomb

First things first—you gotta build that flavor base. I used to just toss everything in a pot and hope for the best. Huge mistake. Now, I always start by melting butter in a Dutch oven and sautéing onions and garlic until they’re soft and smell amazing. Don’t rush this step! Give it time. Let everything sweat down and caramelize a bit. That’s where your soup gets that rich, homemade depth.

Potatoes and Broth—Get ‘Em Simmering

Next up, toss in your chopped potatoes. Don’t make the chunks too small—they’ll fall apart. I go with about 1-inch cubes. Add your broth—I usually go with chicken broth, but vegetable works too if you want it vegetarian. Bring it to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.

Here’s a mistake I made once: I left the pot on high and totally overcooked the potatoes. They turned to mush before I even blended anything. So yeah, low and slow is the move here.

Blend to Your Texture Vibe

Now, this is where personal preference comes in. If you like it silky, blend the whole pot. I prefer a half-blended soup—just enough to make it creamy while still leaving some potato chunks for bite. You can use an immersion blender right in the pot (saves on dishes), or scoop out half and blend it in a regular blender, then pour it back in.

Be careful blending hot soup though—I’ve had soup spray out the top more than once. Lid. Towel. Trust me.

Stir in the Good Stuff

Time to add the flavor bombs—shredded cheddar, heavy cream, and fresh herbs. Stir them in while the soup is still warm, but not boiling. If the heat’s too high, the cheese can split and get grainy. Keep it on low and stir until it’s creamy and smooth. Add salt and pepper to taste, maybe a pinch of paprika if you like a little extra depth.

Let It Thicken and Settle

Don’t rush to serve it immediately. Let the soup simmer gently for another 5 to 10 minutes so all the flavors meld and the texture thickens a bit more. This is where the magic happens. That velvety spoon-coating texture? Comes from this final simmer.

Garnish and Serve

Ladle it up into bowls, then top with whatever your heart desires—chopped chives, cracked black pepper, a little more cheese, or some bacon bits. Serve it with crusty bread and you’ve got a meal that feels like a warm hug.

That’s it. No fancy tools. Just patience, good ingredients, and a little love.

Flavor Variations & Custom Add-ins

Bacon Makes Everything Better

Let’s be honest—bacon can rescue almost anything, and this soup is no exception. I like to cook a few strips until crispy, then crumble them over the top right before serving. Sometimes I even stir some of the bacon fat into the soup base. Is it over the top? Yeah. Is it worth it? Absolutely. Just don’t add the bacon too early or it’ll lose its crunch and turn rubbery. Nobody wants soggy bacon bits.

Greens for a Fresh Twist

A couple years back I had a big ol’ bag of baby spinach that was about to go bad, and I thought, “Why not toss it in the soup?” Best decision ever. I’ve also tried kale and even arugula—adds a peppery kick. Just stir them in at the very end so they wilt but don’t overcook. Gives your creamy soup a fresh, earthy balance and makes it feel a tiny bit healthier (even with all the cheese and cream).

Cheese Swaps to Amp It Up

Don’t get me wrong—I love sharp cheddar, but sometimes I wanna mix things up. I’ve added smoked gouda, gruyère, even a touch of blue cheese once (not for everyone, but hey, it slapped). If you’re going for a bolder flavor, smoked cheeses bring that cozy, fire-side vibe. Just make sure to grate it fresh so it melts smooth.

Want Heat? Add Some Kick

One chilly night, I wanted a little heat, so I tossed in a couple diced jalapeños. Holy wow. Gave the soup this warm tingle that lingered just enough. You can also sprinkle in red pepper flakes or even add a dash of hot sauce at the end. It’s not traditional, but if you like spicy potato chips, you’ll dig this.

Unexpected but Delicious Add-ins

This might sound weird, but one time I added roasted cauliflower chunks. They soaked up the soup flavor like little sponges, and I ended up doing it again next week. I’ve also swapped some potatoes for sweet potatoes—makes it a little sweeter and gives the soup a beautiful golden-orange color.

Another fun twist? A swirl of pesto right before serving. I did this when I was low on fresh herbs and it turned out kinda fancy.

Make It Yours

At the end of the day, this soup is your canvas. Start with the basics, then riff on it however you like. Leftover rotisserie chicken? Throw it in. Got some roasted garlic? Mash it in. There’s no wrong way to do it—as long as it’s creamy, warm, and makes you happy.

Tips for Storing and Reheating Leftovers

Store It Right

Okay, so you made a giant pot of soup and now you’ve got leftovers. Lucky you! This soup actually gets better the next day—like the flavors have time to hang out and become best friends overnight. But you gotta store it properly or it’ll turn into a weird science experiment.

Let the soup cool completely before putting it in the fridge. If you try to seal it up while it’s still hot, you’ll get condensation that waters down your soup. I’ve made that mistake and ended up with thin, bland leftovers. Not ideal.

Use airtight containers, preferably glass. I love using wide-mouth mason jars or those stackable deli containers. Portion it out—don’t cram everything into one big bowl unless you want to reheat the entire batch every time.

In the fridge, it’ll keep for about 4 days. Any longer and it starts to get funky. You’ll know. Trust me.

Freezing for Later

Can you freeze this soup? Heck yes. But here’s the thing: because it has dairy, it might separate when you thaw it. That’s normal. To help avoid it, I like to freeze the soup before adding the cream and cheese, if I know I’ll be storing it long-term. Just label it and add the creamy stuff when you reheat.

When you freeze it fully made, make sure to stir well after thawing. Sometimes I’ll hit it with the immersion blender again just to bring it back together. It freezes great for up to 3 months.

How to Reheat Without Ruining It

Microwave is fine in a pinch—but use medium power and heat it in short bursts, stirring in between. That keeps it from getting scorched on the sides while still cold in the middle. I’ve definitely nuked it too fast before and got weird cheese blobs. Not fun.

Stovetop is my go-to. Pour it into a small pot, heat on low, and stir gently. If it’s super thick, add a splash of broth or milk to loosen it up. Just keep it low and slow so the cheese stays creamy.

Final Tips

Don’t reheat it more than once. That’s when it starts tasting tired. Just scoop out what you’ll eat and leave the rest in the fridge. And hey, if it thickens too much over time, stir in a little cream or even some water. It’ll bounce right back.

Leftovers don’t have to be boring. With a little care, your soup will be just as dreamy on day three as it was fresh off the stove.

So there you have it—Cheddar Garlic Herb Potato Soup in all its creamy, cheesy, soul-warming glory. I’ve made this soup more times than I can count, and every single batch reminds me why it’s a cold-weather staple. It’s comforting, easy to make, and totally customizable depending on your mood (or what’s hiding in your fridge).

Honestly, once you nail the basics—good potatoes, fresh herbs, sharp cheddar—you can riff on it however you want. Wanna throw in bacon? Do it. Feeling spicy? Jalapeños, baby. Need it meatless? Go with veggie broth and pile on the greens. It always works. Even my pickiest eater—who swears they “don’t like soup”—cleans the bowl every single time.

Make It, Share It, Pin It

One of the best things about this soup is how share-worthy it is. I’ve sent mason jars of it to neighbors, brought it to potlucks, and yes—shared a dozen pics of it on Pinterest. People love a soup that looks as good as it tastes, especially when it’s loaded with herbs and cheese and all that golden potato goodness.

So if you give this recipe a go—and I really hope you do—take a second to snap a photo. Post it. Pin it. Heck, send it to someone who needs a pick-me-up. Homemade soup has this magical way of making everything feel okay for a minute.

Cooking doesn’t have to be fancy or perfect. It just has to be real. This soup is real. It’s forgiving, flavorful, and feels like something your grandma would make on a snowy day. Don’t overthink it. Just grab a spoon and dig in.

And hey—if this soup warms your soul even half as much as it’s warmed mine, go ahead and hit that share button on Pinterest. Spread the cheesy, herby, garlicky love. One bowl at a time.