Cozy Comfort Cheddar Garlic Herb Potato Soup Recipe

So Let Me Tell You About This Soup…

I was thinking just yesterday about how every time the weather dips below that certain point—you know, jacket weather, maybe even scarf weather—I start hankering for something warm and filling. And, oh boy, this cheddar garlic herb potato soup has rescued me more than once. My sister-in-law still talks about the time I made it with the last sad potatoes in our pantry after a snowstorm shut us in for the weekend. It’s the kind of soup you want to eat curled up on the sofa watching reruns (or reality TV, no judgement—it all tastes better with soup). Not to brag, but even my picky nephew came back for seconds, and that kid practically survives on breadsticks. I nearly called this “hug-in-a-bowl soup,” but got vetoed by the family—you win some, you lose some!

Why You’ll Love This—Well, Why I Do Anyway

I pull this recipe out whenever I want something that feels like a culinary blanket (minus the lint). My family goes nuts for it because: a) cheese, b) actual garlic you can taste, and c) potatoes basically are happiness in root form. And honestly, the one-pot thing saves my sanity—does anyone actually enjoy dishes? Plus, I’m a little obsessed with herb gardens, so sneaking fresh thyme or parsley in just feels smugly satisfying. Oh, one warning: the first time I tried to mash the potatoes all in one go, I made a gluey mess—don’t repeat my mistake!

What You’ll Need (Give Or Take)

• 3 large potatoes (Russet or Yukon Gold—they both work, but my grandma swears by Yukon Gold. Your call)
• 1/2 onion (I sometimes just use a couple of shallots if that’s what I’ve got left)
• 3 garlic cloves, minced (don’t skimp—it’s in the name!)
• 3 cups veggie or chicken broth (box, homemade, even bouillon cubes if it’s a lazy day—no shame here)
• 1 cup milk (whole, 2%, oat milk in a pinch, though it’ll taste a tad different)
• 1 generous cup shredded sharp cheddar cheese (my neighbor uses mild cheddar and, honestly? Still tasty)
• 2 tablespoons butter
• A handful of fresh herbs — parsley, thyme, chives if you have ’em (dried is okay, but not quite as perky)
• Salt and pepper, to taste (I totally forget to measure; just use your gut)
• Optional: a little sour cream or plain yogurt (for topping, or to stir in if you like things tangy)

How To Actually Make It

1. Peel and chop your potatoes into chunks (bite-sized—unless you’re feeling rebellious). Dice the onion and get that garlic ready to go.
2. In a biggish pot, melt the butter over medium heat. Toss in the onion and sauté for maybe 5 minutes until lovely and soft—don’t rush this, even though I always want to because I hate waiting.
3. Now add the garlic. Stir it about for 30 seconds or so. If your kitchen doesn’t already smell amazing, just wait.
4. Dump in your potatoes and pour in the broth. Bring it all to a simmer. Cover and let it cook for about 15-ish minutes, or until the potatoes are fork-tender. (This is usually when I sneak a taste—careful, it’s hot!)
5. Grab a potato masher (or, let’s be real, a big fork). Mash everything in the pot a bit—I like it chunky, but you do you. Don’t worry if it looks a bit weird now; it’ll come together soon.
6. Pour in the milk and let it heat up, not boil. Stir in the cheddar a handful at a time, letting it melt dreamily. Add the herbs, salt, and pepper. Taste and adjust—you’ve earned it.
7. Let everything bubble together for a couple more minutes. If it’s too thick, splash in a bit more broth or milk. Too thin? Simmer longer. Or throw in more cheese, which solves most soup problems.
8. Ladle into bowls, plonk a dollop of sour cream or yogurt on there if you fancy. Scatter with more herbs for the Instagram photo, or just get eating.

Some Notes (Spoiler: I Messed Things Up Here First)

• Don’t over-mash the potatoes—unless you like potato glue (in which case, you do you, friend!)
• I used to add carrots. Honestly, they never quite belonged; eat them on the side instead.
• If you grab pre-shredded cheese, it might not melt as smoothly, but when you’re tired, who cares?

If You Want To Mess Around With The Recipe

• Add cooked bacon bits—elevates everything. Tried sausage once, but, eh, it overpowered the herbs.
• Try swapping cheddar for gouda or swiss—just keep tasting as you go, because flavors change fast. Blue cheese? I mean… give it a go if you want, but my house revolted.
• Add chopped kale or spinach; not traditional, but it makes you feel healthier. Or so I tell myself.

About Equipment (And Improvise If You Have To)

A sturdy soup pot is nice. No potato masher? Just use the back of a wooden spoon; it’ll take a bit longer but works in a pinch. Once I used a wine bottle (not ideal, but hey, desperate times). If you like a silky soup, use a blender—but thoroughly cool the soup first so you don’t redecorate your kitchen. Or skip gadgets altogether, rustic style.

How To Store (assuming anybody leaves leftovers)

Stick cooled soup in an airtight container. Fridge: up to three days. Actually, I think it tastes better the next day—something about the flavors having a little sit-down together. You can freeze it, but when you reheat it, give it a good stir (it separates, but not in a dramatic way). Though honestly, in my house it never lasts more than a day!

Serving This Soup—Make It Cozy

We love this with warm sourdough, or my mum insists on a side of pickles (don’t ask me why, but it does kinda work). Sometimes I scatter fried onions or extra herbs on top; my toddler just drowns it in crackers. Don’t let anyone tell you how to eat your soup.

Pro Tips (Aka: Lessons Learned the Hard Way)

• Don’t add the cheese while the soup is boiling—it’ll get grainy (I did this once, and the whole pot looked sad).
• I once tried rushing the onion step and just got a strange raw taste. Patience, grasshopper!
• Taste-test before adding salt: cheeses vary a lot.

FAQ—You Asked, I Answered

Can I make this vegetarian? Yup, just use veg broth and skip the bacon, obvs.

Can I fix it if it’s too thick/thin? Oh absolutely—just more broth if it’s thick, more simmering if it’s thin. Pretty forgiving, this soup.

Will this work in a slow cooker? Sure, edges get a little caramelized, but some folks love that. Set it on low, check now and then. (You’ll still want to mash the potatoes!)

Can I use frozen potatoes? I mean, not my first pick, but yeah, in a pinch. They break down fast, so watch them.

Is there a lighter version? Use less cheese, go for 2% milk—or skip the sour cream. But, it’s soup. Live a little.

One Last Thing…

If you’re hunting for more hearty soup ideas, Simply Recipes’ loaded potato soup is another favorite of mine. Or check out this creamy potato soup with a slightly fancier twist. No pressure—just options.

And (I have to say this) I’m not above eating a small bowl cold from the fridge when I can’t wait. Weird? Maybe, but nobody’s watching.