This cheddar garlic herb potato soup has been my cold-weather go-to for years. I first developed the basic idea one late autumn when my pantry was modest but my craving for something truly soothing was not. I had a bag of russet potatoes, a block of sharp cheddar, and a handful of dried herbs. The result was a bowl of soup with a silky body, bright garlic notes, and enough cheddar to feel indulgent without being heavy. It became an instant favorite at home: neighbors dropped by for a taste, and my family started requesting it whenever the temperature dipped below fifty degrees.

What makes this version special is the balance between creamy and chunky textures, and the herb lift from thyme and rosemary. I like to leave a portion of the potatoes slightly mashed for body while blending some of the base for silkiness. The garlic is browned gently so it becomes sweet rather than sharp, and good-quality sharp cheddar brings depth. Over the years I tuned small details—adding butter at the start for flavor, finishing with heavy cream for richness, and using a combination of dried herbs for an inviting aroma that keeps guests asking for the recipe.

Ingredients

• Russet potatoes (3 pounds): Peel and dice into roughly 3/4-inch cubes. Russets break down nicely for a creamy body while still holding some shape. Look for firm, unblemished potatoes.
• Broth (6 cups): Use vegetable or chicken broth depending on preference. Better Than Bouillon or a low-sodium Swanson stock works well; adjust salt if you choose a regular-sodium brand.
• Onion (1 medium): Finely chopped. Yellow or sweet onion provides a mild, slightly caramelized base once sautéed.
• Garlic (4 cloves): Minced finely. Cook gently so garlic becomes sweet and fragrant without burning.
• Sharp cheddar (2 cups shredded): Freshly shred from a block for best melt and flavor. I like Cabot or Tillamook sharp cheddar.
• Butter (3 tablespoons): For sautéing and flavor. Unsalted is preferred so you control seasoning.
• Heavy cream (1 cup): Adds richness and a silky finish; can be swapped for half-and-half for a lighter version.
• Salt (1 teaspoon) and black pepper (1/2 teaspoon): Start with these amounts and adjust to taste at the end because broth and cheese contribute sodium.
• Dried thyme (1 teaspoon) and dried rosemary (1/2 teaspoon): Crushed between your fingers before adding to release oils; rosemary is strong so use sparingly.
• Fresh parsley (1/4 cup chopped): For garnish and a fresh green finish.

Instructions

Sauté the aromatics: In a large heavy-bottomed pot, melt 3 tablespoons butter over medium heat. Add the finely chopped onion and cook until translucent, about 4 to 5 minutes. Add the minced garlic and sauté another 1 minute, stirring constantly to avoid browning. The goal is soft, fragrant aromatics as the flavor base. Add potatoes and broth: Stir in the diced potatoes, then pour in 6 cups of broth. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Increase heat to bring the mixture to a gentle boil. Simmer until tender: Once boiling, reduce heat to low, cover partially, and simmer until potatoes are fork-tender, about 18 to 22 minutes. Test a few pieces for doneness; they should break apart with gentle pressure. Texture control: Use a potato masher to mash about one-third of the potatoes directly in the pot for body. If you prefer a smoother base, use an immersion blender to purée up to half the soup—blend in short bursts to avoid over-thinning. Finish with cream and cheese: Lower the heat to very low and stir in 1 cup heavy cream. Add 2 cups shredded sharp cheddar a handful at a time, stirring until fully melted and integrated. Keep the pot on low to prevent the cheese from separating. Taste and adjust salt and pepper. Final simmer and serve: Allow the soup to simmer gently for 4 to 5 minutes to let flavors meld. If it becomes too thick, thin with a splash of broth or milk. Ladle into bowls and garnish with 1/4 cup chopped fresh parsley and an extra sprinkle of cheddar if desired.

Storage Tips

To refrigerate, cool the soup to room temperature, then transfer to shallow airtight containers; it will chill more evenly and last 3 to 4 days. Freeze in single-serving portions or family-sized containers leaving about 1 inch headspace for expansion. Reheat on the stove over low heat, stirring frequently; add a splash of broth or milk if the texture tightens. Avoid microwave reheating in large portions, which can heat unevenly and separate the dairy.

Ingredient Substitutions

Swap russets for Yukon Golds for a creamier, buttery base with less need to mash. Replace heavy cream with half-and-half or whole milk for a lighter finish—expect slightly looser texture. For a vegan take, use vegetable broth, a vegan butter substitute, and a plant-based cream and cheddar alternative; the body will be different but still satisfying. If you want more herb brightness, add 1 tablespoon chopped fresh thyme at the end.

Serving Suggestions

Serve with crusty bread or warm biscuit halves for dipping. A crisp green salad dressed with lemon vinaigrette cuts through the richness nicely. For toppings, offer chopped green onions, crispy bacon bits, extra shredded cheddar, or a dollop of sour cream. This soup is excellent in a bread bowl for a casual dinner presentation and pairs well with a light white wine or a malty amber beer.

Cultural Background

Potato soups appear across Northern Europe and North America where root vegetables are staples in colder months. This particular combination—potatoes with a cheese finish—has strong ties to farmhouse cooking and comfort-food traditions. The addition of herbs like thyme and rosemary gives a Mediterranean lift that contrasts with the otherwise rustic profile. In many regions, cheese and potato pairings were historically used to stretch meals while still delivering satisfying flavors.

Seasonal Adaptations

In winter, emphasize heartier accompaniments like roasted root vegetables and crusty rye bread. In spring, lighten the recipe with more fresh herbs, a squeeze of lemon, and spring onions. For autumn, stir in roasted garlic and a little smoked paprika for a deeper flavor profile. Holiday versions can be enriched with truffle oil or topped with sautéed wild mushrooms for an elevated presentation.

Meal Prep Tips

Make a double batch and freeze half in individual portions for quick lunches. Store toppings separately so they stay crisp; freeze unfinished bowls without cream and add it when reheating. If you plan to meal-prep, undercook the potatoes by a few minutes during the first batch so reheating doesn’t turn them mushy. Label containers with date and reheat instructions for easy retrieval during busy weeks.

There is something deeply satisfying about a warm bowl of this cheddar garlic herb potato soup—simple ingredients transformed into something comforting and indefinably homey. I hope you make it your own and share it with people you love.