If you popped by my kitchen on a drizzly Tuesday, you’d probably catch me in slippers, stirring a big pot of potato soup and mumbling to myself about whether I added enough thyme. This hearty cheddar garlic herb potato soup is pure comfort, the sort of bowl that calms the room and quiets the day. I made it first after a long week when the only thing left in the crisper was a slightly moody onion and a bunch of potatoes that were honestly showing their age. It turned out thick and cozy, like a blanket for your spoon. And yes, I do sneak a taste straight off the ladle, every time.
Why I keep coming back to this pot of soup
I make this when everyone’s hungry and a bit grumpy, because the cheddar and garlic make the whole house smell like a hug. My family goes a little bonkers for it right before the cheese goes in, which is hilarious because they pretend to be patient. When I have leftover bread to toast, it’s game over. Also, this is my I forgot to plan dinner recipe. It forgives me. It might forgive you too. And if you ever worry that soup is boring, try this; it isn’t. The herbs wake it up, the potatoes make it friendly, and the cheddar ties it together in that oh hey this is dinner way.
What you need, plus the little swaps I make
- 900 g potatoes, peeled and cubed into about 2 cm pieces. I like Yukon Gold for creaminess, but russet works fine in a pinch.
- 1 medium onion, diced. Yellow is my go to, red is okay if that’s what you’ve got.
- 4 cloves garlic, minced. I sometimes use a spoonful of garlic paste when I’m in a hurry.
- 3 tablespoon butter. My grandmother swore by Kerrygold, but honestly any good butter works.
- 1 tablespoon olive oil, optional, it keeps the butter from browning too quickly.
- 1.2 liters chicken or vegetable stock. Low sodium if you can, so you control the salt.
- 250 ml whole milk or half and half. If I’m feeling fancy, I splash in 100 ml cream too.
- 2 packed cups sharp cheddar, freshly grated. Pre shredded can work, but it melts smoother if you grate your own.
- 2 teaspoon fresh thyme leaves. Dried thyme is fine, use about 1 tsp.
- 1 teaspoon finely chopped rosemary or ½ teaspoon dried.
- 2 tablespoon chopped parsley, plus more for garnish.
- 1 bay leaf.
- 1 teaspoon Dijon mustard or a pinch of mustard powder, optional but nice.
- Salt and black pepper to taste.
- A pinch of smoked paprika or cayenne if you like a nudge of warmth.
- Toppings: extra cheddar, chopped chives, crisp bacon bits, a dollop of sour cream.
Substitutions I’ve tried: swap half the potatoes with cauliflower for a lighter vibe, use mild cheddar if kids are suspicious of sharp cheese, or stir in a handful of spinach at the end for color. On second thought, keep the spinach for yourself if you want leftovers.
Alright, let’s actually cook this
- Warm a large pot over medium heat. Add butter and the olive oil. When the butter foams gently, toss in the onion with a pinch of salt; cook 5 to 7 minutes until translucent and sweet.
- Add the garlic and thyme. Stir 30 seconds until fragrant. This is where I usually take a deep breath because it smells like a good decision.
- Tip in the potatoes, rosemary, bay leaf, and mustard. Stir to coat everything in that buttery onion mix. Don’t worry if a bit sticks, that fond is flavor.
- Pour in the stock. Bring to a lively simmer, then lower the heat and cook 15 to 20 minutes, until the potatoes are very tender and starting to slouch around the edges.
- Fish out the bay leaf. Using an immersion blender, blitz the soup until it is partly smooth. I keep some chunks because texture makes it feel homemade. If you do not have a stick blender, mash about half the pot with a potato masher. It will look a bit rustic, which I love.
- Stir in the milk, and cream if using. Bring just to a gentle simmer again. Do not boil hard here or dairy can throw a tantrum.
- Reduce heat to low. Add the cheddar in small handfuls, stirring slowly until melted before adding the next handful. If it looks stringy for a second, keep stirring. It settles down.
- Taste, then season with salt and pepper. Add parsley and a sprinkle of paprika or cayenne if desired. This is also when I sneak a taste, purely for quality control.
- Let it sit off the heat for 3 minutes so it thickens a touch. Soup likes a moment to collect itself.
- Ladle into bowls, top with whatever makes you smile. Extra cheddar, chives, bacon, cracked pepper. Go to town, mate.
And if at any point it looks a bit odd, like slightly curdled or too thick, breathe. A splash of warm stock thins it, a minute of gentle stirring smooths it. It always does.
Notes I scribbled in the margin
- Grate the cheddar fresh. Bagged shreds have anti clumping stuff that can make the soup a tad grainy. It is not tragic, but you will notice.
- If you like the earthy taste of potato skins, leave some on. I say peel in the directions, but actually, I find it works better if you keep a few strips for flavor.
- Salt in stages. Stock and cheddar both bring salt, so I season lightly early on, then finish at the end.
- Let the soup cool a few minutes before adding cheese. Hot but not boiling is the sweet spot for silky melt.
Variations I tried so you dont have to
- Loaded baked potato style: top with bacon, green onions, and a dollop of sour cream. A little paprika too. It is a crowd pleaser.
- Broccoli cheddar mashup: stir in 2 cups small broccoli florets in the last 8 minutes of simmering. Adds color and crunch.
- Roasted garlic boost: roast a whole head of garlic and squeeze the cloves into the pot at blending time. Sweet and mellow.
- The one that did not really work: coconut milk instead of dairy plus cheddar. The flavor fought itself and the texture went a bit weird. I would not do that again.
Gear I use, and what if you do not have it
- Large heavy pot or Dutch oven. Mine is cast iron enamel and it is a champ. If yours is stainless, keep the heat modest and you are golden. Care tips if you are curious: Lodge has a clear guide.
- Immersion blender. I call it essential, though a potato masher and some elbow grease get you close. A regular blender works too, just vent the lid and blend in small batches.
- Wooden spoon. Any sturdy spoon will do, frankly.
- Grater for the cheese. In a pinch, chop the cheddar very fine with a knife. Takes a minute, but it melts.
Stashing leftovers
Cool the soup until it is just warm, then refrigerate in a sealed container for 3 to 4 days, though honestly, in my house it never lasts more than a day. Reheat gently over low heat with a splash of milk to loosen. Freezing works, but dairy can separate a bit on thawing. If you do freeze, stir well when reheating and it comes back together mostly. Good freezing tips here: The Kitchn on freezing soup. For safe cooling and fridge temps, I like checking the basics now and then: USDA refrigeration guide. Also, do not put a steaming hot pot straight into the fridge. Divide into shallow containers first so it chills quickly instead of trapping heat. I learned that the messy way when condensation dripped all over the celery drawer, yikes. And yes, I once tried to balance a full pot on top of yogurt tubs; that went about how you think.
How I serve it when people are starving
Big bowls, warm spoons, and a sprinkle of chives. I like a squeeze of lemon over my portion, just a touch. We have a small family tradition of passing the pepper grinder and letting everyone add an irresponsible amount. If there is crusty bread, I toast it until loud and rub it with a cut garlic clove. If there is no bread, a handful of oyster crackers and we call it good. Sometimes I set out a little dish of extra cheddar so folks can have a cheeky second sprinkle.
Pro tips I learned the hard way
- I once tried rushing the cheese step and regretted it because the pot was still at a boil and the cheese seized. Bring it just below simmer first, then add slowly.
- I over salted before adding cheddar, and well, it was too much. Add salt at the end after the cheese goes in.
- Blending the entire pot until perfectly smooth made it feel a bit flat. Leave some potato bits for personality.
- Microwaving leftovers on full blast can make it split. Short bursts, stir, repeat. It behaves.
FAQ from real messages
Can I leave the potato skins on
Yes. I usually peel, but skins give a rustic vibe and a bit more body. Scrub them well and go for it.
What potatoes are best
Yukon Gold for silky, russet for extra fluff. A mix is great. Waxy types work but they do not break down as nicely.
Can I make this thicker
Sure. Simmer a few extra minutes uncovered, or mash more of the potatoes. A small slurry of milk and a teaspoon of cornstarch at a gentle simmer also tightens it up.
Can I use pre shredded cheese
You can. It melts a bit less smoothly, but if that is what is in the fridge, use it. Grating your own is ideal when you can.
How do I make it vegetarian
Use vegetable stock and skip bacon toppings. It is still cozy and savory. If you want a deeper note, add a splash of soy sauce or a teaspoon of white miso.
Is this good the next day
I think it tastes even better after a night in the fridge because the herbs mingle. Stir in a splash of milk while reheating and it sings. Also, it is very friendly for lunch.
Small digression because you asked absolutely no one. While this simmers, I sometimes water the windowsill basil and end up listening to exactly one and a half songs, forgetting I meant to grate cheese. Then I remember, laugh at myself, and grate directly over the pot. Its fine. Also, if you ever want a quick primer on caring for cast iron in general, that Lodge link above is genuinely helpful, learned a ton form it.
Oh, and just so search folks can find this easily when they ask me for the recipe later, this really is my Hearty Cheddar Garlic Herb Potato Soup Recipe, the one I make on cool evenings when I want something that feels like a sweater you can eat.