You know that bowl that makes you exhale like you just won the lottery? This is it. Creamy potatoes, sharp cheddar, roasted garlic, and fresh herbs team up like the Avengers of comfort food.
One spoon in and you’ll swear your kitchen smells like a French bistro had a baby with your favorite diner. It’s hearty, fast, and ridiculously satisfying—because no one has time for a bland soup that tastes like warm water. Ready to upgrade your “soup night” from meh to legendary?
What Makes This Recipe So Good
- Flavor layers that hit hard: Roasted garlic, fresh thyme and rosemary, sharp cheddar, and a splash of cream build a silky, savory base.
- Texture you control: Blend part of it for a velvety finish and leave chunks for bite.
Best of both worlds.
- Weeknight-friendly: One pot, simple steps, 40–50 minutes. No culinary degree required.
- Budget hero: Potatoes + pantry staples = cozy luxury without the luxury price tag.
- Scales beautifully: Feeds a crowd or makes killer leftovers for lunches all week.
Shopping List – Ingredients
- 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 large onion, diced
- 1 head garlic (for roasting) or 6 large cloves, minced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream (or sub more milk)
- 2 cups sharp cheddar cheese, freshly grated
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp dried thyme (or 1 tsp fresh, chopped)
- 1/2 tsp dried rosemary (or 1 tsp fresh, chopped)
- 2 bay leaves
- Salt and black pepper, to taste
- Optional: 1/2 tsp red pepper flakes for heat
- Optional toppings: chopped chives, crispy bacon, extra cheddar, sour cream
Cooking Instructions
- Roast (or prep) the garlic: Slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 30–35 minutes until soft and golden. Squeeze out cloves.
Short on time? Mince 6 cloves and sauté with onions in step 3.
- Heat the pot: In a large Dutch oven, warm butter and olive oil over medium heat.
- Build the base: Add onion and a pinch of salt. Cook 5–6 minutes until translucent.
If using minced garlic, add now and cook 1 minute until fragrant.
- Make a quick roux: Sprinkle in flour. Stir constantly 1–2 minutes; it should look like damp sand and smell toasty.
- Liquids + aromatics: Whisk in broth gradually to avoid lumps. Add potatoes, bay leaves, thyme, rosemary, smoked paprika, and roasted garlic cloves (if using).
Season with salt and pepper.
- Simmer: Bring to a gentle boil, then reduce heat. Simmer 15–20 minutes until potatoes are fork-tender.
- Blend to your vibe: Remove bay leaves. Use an immersion blender to blend about half the soup, leaving chunks.
No blender? Mash a few scoops with a fork and stir back in.
- Creamy finish: Stir in milk, cream, and Dijon. Warm gently—do not boil.
- Cheddar time: Off heat, add cheddar by the handful, stirring until melted and smooth.
Taste and adjust salt, pepper, and heat (red pepper flakes) as desired.
- Serve: Ladle into bowls and top with chives, bacon, extra cheddar, or a dollop of sour cream. Flex a little. You earned it.
Keeping It Fresh
- Fridge: Store in an airtight container up to 4 days.
It thickens as it sits—add a splash of broth or milk when reheating.
- Freezer: Dairy can separate. If freezing, stop before adding milk/cream/cheese. Freeze up to 3 months.
Reheat, then whisk in dairy and cheddar to finish.
- Reheat tips: Low and slow on the stove, stirring often. Avoid boiling to keep the cheese silky, not grainy.
What’s Great About This
- Customizable: Swap herbs, tweak heat, choose your cheese intensity. You’re the CEO here.
- Comfort without chaos: One pot, minimal prep, maximum payoff.
- Kid- and crowd-friendly: Familiar flavors, but elevated.
Everyone wins.
What Not to Do
- Don’t use pre-shredded cheese: Anti-caking agents prevent smooth melting. Freshly grate for best texture.
- Don’t boil after adding dairy: Boiling can split the soup and make cheese grainy. Gentle heat only.
- Don’t skip the salt: Potatoes are flavor sponges.
Season in layers—onions, simmer, and finish.
- Don’t overblend: You want body, not baby food. Leave some texture.
Different Ways to Make This
- Smoky bacon base: Render chopped bacon first, use the drippings instead of olive oil, and sprinkle crispy bits on top.
- Broccoli cheddar mashup: Add small broccoli florets during the last 8 minutes of simmering.
- Vegetarian upgrade: Use vegetable broth and finish with a squeeze of lemon for brightness.
- Spicy pub version: Stir in a splash of hot sauce and a pinch of cayenne. FYI, it slaps.
- Lighter touch: Sub half-and-half for cream and reduce cheese to 1–1.5 cups.
Still cozy, less heavy.
FAQ
Which potatoes work best?
Yukon Golds are ideal—they’re creamy and hold shape. Russets also work but may break down more, which is fine if you like a thicker, blended soup.
Can I make it gluten-free?
Yes. Replace flour with 2 tbsp cornstarch mixed into cold milk, then add in step 8.
Simmer gently until thickened before adding cheese.
Why did my cheese turn grainy?
Likely the soup was too hot or you used pre-shredded cheese. Remove from heat, cool slightly, then add freshly grated cheddar in small handfuls, stirring constantly.
How do I add more protein?
Stir in shredded rotisserie chicken at the end or top with crispy bacon. For a vegetarian boost, add white beans during the simmer.
What herbs can I swap?
Sage or parsley play nicely.
If using dried herbs, use about one-third the amount of fresh. Start small; adjust to taste.
My Take
This Cheddar Garlic Herb Potato Soup delivers steakhouse-level comfort with grocery-store ingredients. The roasted garlic and Dijon are the secret handshake—tiny additions, huge payoff.
IMO, the 50/50 blend of smooth and chunky is non-negotiable. Make it once, then tweak it to your vibe. Your future self (and your leftovers) will thank you.