Cheddar Garlic Herb Potato Soup Recipes

Need a cozy, satisfying dinner on the table in 30 minutes flat? You’ve come to the right place. This Cheddar Garlic Herb Potato Soup delivers restaurant-quality flavor with minimal effort. Seriously, you’ll wonder why you ever spent hours slaving over a stockpot. Let’s dive in!

Why You’ll Love This Recipe

This isn’t just another potato soup recipe. It’s your secret weapon for busy weeknights. First, it comes together in one pot. That means less cleanup and more time for yourself. Second, we use smart shortcuts like frozen diced potatoes. They save you precious peeling and chopping time. Finally, the flavor? Incredible. Creamy cheddar melds with aromatic garlic and herbs for a bowl of pure comfort. You get maximum impact with minimal ingredients.

Ingredients You’ll Need

Gather these simple ingredients. Most are pantry staples. This keeps your grocery trip short and sweet.

Ingredient	Quantity	Notes & Shortcuts
Frozen Diced Potatoes	1 (24 oz) bag	Our biggest time-saver! No peeling, no dicing.
Chicken or Vegetable Broth	4 cups	Use low-sodium to control salt levels.
Sharp Cheddar Cheese	2 cups, shredded	Buy pre-shredded for a faster prep.
Heavy Cream or Half-and-Half	1 cup	Makes the soup luxuriously creamy.
Yellow Onion	1 medium, diced	Frozen diced onion works perfectly here.
Garlic	4 cloves, minced	Use jarred minced garlic for a shortcut.
Dried Thyme	1 tsp	Or use 1 tbsp fresh thyme if you have it.
Dried Parsley	1 tsp	Adds a fresh, herby note.
Butter	3 tbsp	For sautéing the aromatics.
All-Purpose Flour	2 tbsp	Helps thicken the soup.
Salt and Black Pepper	To taste	Season as you go!

Substitutions & Variations

No time for the store? No problem. Use what you have on hand. This recipe is incredibly flexible.

For the Potatoes: No frozen potatoes? Use 4-5 medium russet or Yukon gold potatoes. Dice them small for quicker cooking. You can also use leftover mashed potatoes. Simply whisk them into the broth for an ultra-creamy texture.

For the Broth: Chicken broth adds depth, but vegetable broth keeps it vegetarian. For a hearty option, explore our Potato Sausage Chowder that adds a protein punch. You can even use water with a good-quality bouillon cube. You might also like our White Cheddar Mac and Cheese, which features rich flavors and creamy goodness.

For the Cheese: Sharp cheddar gives the best flavor, but any good melting cheese works. Try Monterey Jack, Colby, or a pepper jack for a little kick.

For the Cream: Out of heavy cream? Whole milk or evaporated milk are great substitutes. The soup will be slightly less rich but still delicious.

Add-Ins: Toss in some cooked, diced ham or crumbled bacon at the end. For veggies, stir in a handful of frozen corn or chopped broccoli florets with the potatoes.

Step-by-Step Instructions

Ready? Let’s make this happen. Follow these simple steps for a perfect pot of soup.

1. Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for one more minute, until fragrant.
2. Make the Roux: Sprinkle the flour over the onion and garlic. Stir constantly for about one minute. This cooks the flour and will help thicken our soup.
3. Add Broth and Potatoes: Slowly pour in the broth while whisking to avoid lumps. Add the entire bag of frozen potatoes and the dried herbs (thyme and parsley). Bring the soup to a simmer.
4. Simmer Until Tender: Let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir it occasionally.
5. Blend (Optional): For a creamier texture, use an immersion blender to partially puree the soup right in the pot. Leave some chunks for texture. If you don’t have one, you can mash some potatoes against the side of the pot with a spoon.
6. Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream. Then, gradually add the shredded cheddar cheese, stirring until it’s completely melted and smooth.
7. Season and Serve: Taste the soup! Season with salt and plenty of black pepper. Ladle into bowls and enjoy immediately.

Pro Tips for Success

Work smarter, not harder. These tips will make this recipe even faster and more foolproof.

• Multitask Like a Pro: While the soup simmers, grate your cheese and prep your quick side dishes. This maximizes every minute.
• Prevent Curdling: Always add the cheese off the heat or on very low heat. High heat can cause the cheese to separate and become grainy.
• Meal Prep Shortcut: Dice a whole onion and mince a head of garlic on the weekend. Store them in the fridge for lightning-fast meal prep all week.
• Thickness Control: Like a thicker soup? Let it simmer for a few extra minutes uncovered. For a thinner soup, add a splash more broth.

Storage & Reheating Tips

This soup makes fantastic leftovers. Here’s how to keep it tasting great.

Storing: Let the soup cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.

Freezing: We do not recommend freezing this soup. Cream-based soups can separate and become grainy when thawed.

Reheating: Gently reheat the soup on the stovetop over low heat, stirring frequently. If it has thickened too much, add a little broth or milk to thin it out. Avoid boiling.

What to Serve With This Recipe

Keep your sides as quick and easy as the main event. Here are my go-to pairings.

• Simple Green Salad: Toss mixed greens with a bottled vinaigrette. Done.
• Crusty Bread: A baguette from the bakery aisle is perfect for dipping.
• Grilled Cheese Sandwiches: Use a panini press for a no-fuss, crispy sandwich in minutes.
• Garlic Bread: Use frozen garlic bread or toast some bread, spread with garlic butter, and broil for 60 seconds.

FAQs

Can I make this Cheddar Garlic Herb Potato Soup ahead of time?

Absolutely! You can make it up to 2 days in advance. Store it in the fridge and reheat gently on the stovetop. The flavors often taste even better the next day.

Can I use fresh herbs instead of dried?

Yes, you can! Fresh herbs have a brighter flavor. Use one tablespoon of fresh thyme and parsley in place of the one teaspoon of dried.

My soup is too thin. How can I thicken it?

No worries. Make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Whisk this into the simmering soup and let it cook for another 2-3 minutes until thickened.

Can I make this potato soup in a slow cooker?

You can, but it won’t be a 30-minute meal. Sauté the onion and garlic first, then add everything except the cream and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese at the very end.

Is this soup gluten-free?

It can be! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch as a thickener instead.

Nutrition Information (per serving)

Estimated values based on 6 servings.

Nutrient	Amount
Calories	385 kcal
Total Fat	28g
Saturated Fat	17g
Cholesterol	85mg
Sodium	750mg
Total Carbohydrates	22g
Dietary Fiber	2g
Sugars	3g
Protein	14g

Print