So, Here’s the Scoop on My Cheddar Garlic Herb Potato Soup

Alright, friend, pull up a chair because if there’s one soup that’s seen both the highs and lows of my kitchen (and trust me, there have been plenty), it’s this Hearty Cheddar Garlic Herb Potato Soup. The first time I made it, I burnt the garlic so bad my dog wouldn’t even come near the stove. But after way too many attempts (and, honestly, some fits of laughter and cursing), I landed on this bowl-of-hugs recipe. It’s the kind you scarf down on rainy days or when you need to bribe your family into helping with yard work (not that I’d ever do that… okay, maybe once or twice).

Hearty Cheddar Garlic Herb Potato Soup Recipe

Why You’ll Probably Want to Make This (Again and Again)

I make this when a grilled cheese just isn’t going to cut it—or when life feels a bit too much like a Monday, you know? My kids ask for it, even though they claim to “hate” potatoes (teenagers are weird). Plus, it’s forgiving; I’ve forgotten the thyme before. Tasted fine. The magic combo of cheddar, garlic, herbs, and creamy spuds just works, every time—unless you try it with blue cheese, but that’s another story for another day.

What You’ll Need (Grab What You’ve Got)

4-5 medium russet potatoes (or honestly, whatever’s rolling around your potato bin—I’ve used Yukon Gold and it’s lovely)
1 big onion, chopped (yellow, white, or red—my grandma swore by yellow but I use whatever won’t make me cry)
4 cloves garlic, minced (sometimes I get lazy and use jarred—don’t tell anyone)
1 carrot, diced—it’s optional but makes me feel like I’m being healthy
2 stalks celery, diced (I leave this out if I forgot to buy it, tbh)
3 cups chicken or veggie broth (cubes, cartons, or mystery Tupperware frozen stock, all work fine)
1 cup milk (I sometimes go with half-and-half if I’m feeling fancy)
1 cup sharp cheddar cheese, grated (pre-shredded works; my uncle says it’s “unforgivable” but he’s not here, is he?)
2 tbsp unsalted butter
1 tsp dried thyme (or a small sprig fresh if you can actually keep a plant alive; mine lasted a week—RIP thyme)
1 tsp dried parsley or Italian herbs
Salt & pepper, to taste
Optional: A pinch of smoked paprika, a dash of hot sauce, some crispy bacon bits on top

How To Make This (Don’t Stress!)

Get the spuds ready: Peel and roughly chop your potatoes. Big chunks, small chunks—depends on your mood. I go for bite-sized. Plop ‘em in a bowl of cold water (stops them going brown while you wrangle everything else).
Butter time: In your favorite soup pot (mine’s got a chip but it’s still kicking), melt the butter over medium heat. Toss in onion, carrot, and celery. Stir so nothing catches—it’s about five minutes or until it smells like soup instead of raw onion.
Garlic in! Add garlic, let it sizzle 30 seconds. Careful not to burn it. If you do… eh, just start over; burnt garlic ruins everything. Or maybe that’s just me.
Everything else joins the party: Drain potatoes, dump them in. Pour in the broth, add thyme and parsley, generous pinch of salt and pepper (you can always add more later, but if you add too much, well… oops). Bring it to a nice gentle boil—then drop it to a simmer. Throw a lid on, not too tight.
Bubbles and patience: Simmer for about 20-25 minutes. I poke a potato chunk with a fork—should be soft, not mush. Don’t worry if it looks a bit strange now, it’ll come together in a sec.
Mix it up: Now, you can mash some of the soup with a potato masher right in the pot (I like it half-chunky, half-creamy), or whizz a bit with an immersion blender—but just a bit! Unless you like baby food texture, which is fine.
Final touches: Stir in the milk (or half-and-half), then dump in all that glorious cheddar. Keep heat low so the dairy doesn’t freak out and split. Taste-and-tweak time! More salt? More cheese? This is where I usually sneak a spoonful and have to blow on it for ten minutes because I’m impatient.
Serve it up: Ladle into bowls, top with extra cheese, cracked pepper, a little parsley, crispy bacon if you’re feeling extra.

Notes From Too Many Attempts

If you go the pre-shredded cheese route, it’s got that weird floury stuff on it. Still works, just maybe requires more stirring.
Adding milk before the cheese helps keep things creamy. I tried it the other way round once—bit of a stringy mess, but tasted fine after a good stir.
The longer it sits, the thicker it gets; sometimes I add a splash of broth when reheating.

Slightly Odd Variations I’ve Tried (With Mixed Results)

With leeks instead of onion: Actually delicious, just a pain to wash all the dirt out.
Add a diced apple in step 2: Weirdly good, especially if you like a sweet tang.
Cauliflower instead of potato: Tasted fine but made everyone ask where their “real” soup went. Lesson learned.

Do You Need Fancy Equipment?

I use my big ol’ Dutch oven, but any sturdy soup pot will do. No immersion blender? You can mash right in the pot with a potato masher (or, erm, I once used a sturdy mug in a pinch). Bowl and spoon? Mandatory.

How to Store (Though It Rarely Lasts)

Honestly, this soup barely gets a chance to cool down at my place. But if you wind up with leftovers, pop them in a sealed container in the fridge—it’ll thicken up, but a splash of milk or stock brings it right back when you reheat. I once kept it for three days, but never longer. No guarantees after that.

Serving: Go Your Own Way (But Here’s What I Do)

We usually pile crusty bread on the side—sometimes crackers, sometimes a fistful of pretzels when the bread’s run out. Kids always pile on extra cheese and bacon (I blame their dad). When I’m feeling fancy, I sprinkle on green onions and a dash more smoked paprika. Oh, and sometimes—don’t ask why—my sister eats it straight cold from the fridge. No judgment.

Lessons I Learned (Usually The Hard Way)

Don’t try rushing the simmering. I once cranked up the heat to “save time” and the bottom scorched. Nobody likes brown flecks of burnt soup.
If your cheese seizes up (goes all clumpy and gross), take the pot off the heat. Add a splash of broth, whisk it like you mean it, and it’ll probably come back together. Probably.

Questions Folks Always Ask Me

Can I freeze this? Eh, you can, but it’s a bit dodgy. The dairy separates a little when reheating. If you’re not phased, go for it! Just give it a good stir after thawing.
Can I make it vegan? Actually, yep—use veggie stock, your favorite plant milk (I like oat, but almond’s ok), and skip the cheese or sub your favorite non-dairy one. That said, I’ve never tried really vegan cheddar, so you’re braver than me if you do that.
What’s best for thickening? Mashing the spuds is plenty, really. But in a pinch, I’ve stirred in a spoonful of instant mashed potatoes—don’t judge me, it works.
Can I leave out the onion or garlic? You can, but the flavor’s just a bit…flatter? Unless you’re allergic, then obviously, skip it!
Does it reheat well? I think it tastes better the next day. Just heat it gently so it doesn’t turn into glue.

There you have it. It’s not fancy, but it is fantastic. And if you end up covered in cheese shreds after making it—well, join the club!

Hearty Cheddar Garlic Herb Potato Soup Recipe Anyone Can Make