Your New Favorite Comfort Food is Ready to Serve

Hey there, friend! Come on in, wipe your feet, and get cozy. Can you smell that? It’s the kind of aroma that wraps around you like a warm hug on a chilly day—sizzling garlic, earthy herbs, and the unmistakable, soul-soothing promise of melted cheese. If your idea of a perfect evening involves a big, steamy bowl of something hearty, a soft blanket, and maybe a piece of crusty bread for dipping, then you and I are about to become the best of kitchen buddies.

Today, we’re making my legendary Hearty Cheddar Garlic Herb Potato Soup. This isn’t just any potato soup. This is the one I make when I need to feed a crowd, when a friend needs a pick-me-up, or when I simply want to treat my family to a meal that feels like a celebration of comfort itself. We’re talking creamy, dreamy, packed with flavor, and finished with a cheesy, sharp cheddar and smoked gouda kick that will have everyone asking for seconds. It’s rustic, it’s elegant, and the best part? It all comes together in one pot. So, tie on your favorite apron (the messy one with the stories is always the best), and let’s make some magic.

The Soup That Started It All

This soup recipe has roots, and for me, they trace back to my grandma’s farmhouse kitchen. I remember one particularly blustery autumn afternoon, after we’d been helping (read: getting underfoot) with the harvest, my grandma decided it was soup time. She didn’t consult a recipe card; she just started pulling things from the pantry and the root cellar. Onions, potatoes, a hefty block of cheddar.

The whole house filled with this incredible, savory scent that felt like safety and love. When she finally ladled it out, it was this perfectly chunky-yet-creamy masterpiece. We sat around the old wooden table, dipping thick slices of sourdough, our chatter and laughter mixing with the steam rising from our bowls. That’s the feeling I try to capture every single time I make this soup. It’s more than food; it’s a edible memory. And now, I’m so thrilled to share that feeling with you.

Gathering Your A-Team of Ingredients

Here’s everything you’ll need to create this symphony of comfort. Don’t be intimidated by the list—a lot of it is pantry staples, and I’ve included my best chef-y tips and swaps to make it your own!

• 5 lbs Yukon Gold potatoes, peeled & cubed: I’m a Yukon Gold devotee for soup because they have this naturally buttery flavor and a creamy texture that breaks down beautifully. Chef’s Insight: If you can’t find them, Russets will work, but your soup will be a bit starchier and fluffier.
• 6 tbsp butter + 2 tbsp olive oil: The dynamic fat duo! Butter for that rich, foundational flavor, and olive oil to keep the butter from burning while we sauté. It’s the best of both worlds.
• 2 large onions, chopped & 10 cloves garlic, minced: This is our flavor base. Don’t rush the onions! Let them get soft and sweet. And yes, ten cloves of garlic is correct—this is a garlic-herb soup, after all. Substitution Tip: A tablespoon of garlic powder can work in a pinch, but fresh is truly best here.
• ½ cup all-purpose flour: This is our thickening agent, and we’re going to cook it for a few minutes to get rid of that raw flour taste. This creates a roux, the secret to a luxuriously thick soup.
• 8 cups chicken or veggie broth: This forms the liquid backbone of our soup. Use a good-quality broth for the best flavor. Dietary Swap: Vegetable broth makes this beautifully vegetarian!
• 4 cups whole milk & 1 cup heavy cream: For that decadent, creamy texture. The milk lightens it slightly, while the cream adds that irresistible richness. Substitution Tip: For a lighter version, you can use 2% milk and half-and-half, but I highly recommend going all-in for maximum comfort.
• 4 cups sharp cheddar, shredded & 1 cup smoked gouda or gruyère: The stars of the show! Shred your own cheese, please! Pre-shredded bags contain anti-caking agents that can make your soup grainy. The sharp cheddar gives that classic tang, while the smoked gouda adds a subtle, incredible depth. Flavor Twist: Try swapping the gouda for smoked cheddar for a double-smoked effect!
• 2 tbsp parsley, 2 tbsp chives, 2 tsp thyme (all fresh if possible!): Fresh herbs bring a vibrant, bright flavor that cuts through the richness. Chef’s Insight: If you must use dried, use 1/3 the amount (so 2 tsp dried parsley, etc.), as dried herbs are more potent.
• 2 tsp salt, 1 tsp black pepper, ½ tsp smoked paprika or cayenne: Seasoning is key! The smoked paprika adds a warm, smoky note, while a pinch of cayenne gives a gentle heat that lingers. You won’t really taste “spicy,” just more flavor.
• 1 tsp Dijon mustard: My secret weapon! It doesn’t make the soup taste like mustard; it just sharpens all the other flavors and helps keep the cheese smoothly integrated.
• Optional toppings: Bacon, sour cream, croutons, extra herbs or cheese: This is where you get to play! Toppings add different textures and flavors. I am firmly Team Extra-Crispy Bacon and a dollop of cool sour cream.

Let’s Get Cooking: Your Step-by-Step Guide to Soup Bliss

Okay, grab your biggest, heaviest-bottomed pot or Dutch oven. This one-pot wonder is about to make your kitchen smell like a five-star bistro. Read through all the steps first, and remember, we’re having fun here!

1. The Sauté (The Foundation of Flavor): Melt the butter and olive oil together in your large pot over medium heat. Once it’s shimmering, add the chopped onions. Now, this is important: we’re not just cooking them until they’re translucent, we’re going for soft and sweet. This should take about 8-10 minutes. Stir them occasionally and relish the smell. When they’re ready, add the minced garlic and cook for just one more minute until fragrant. Chef’s Hack: Burnt garlic is bitter garlic, so keep a watchful eye!
2. Making the Roux (The Thickening Magic): Sprinkle the ½ cup of flour over the onions and garlic. Immediately start stirring! You want to cook this flour-butter mixture for a good 2-3 minutes. It will form a pasty coating on the onions and might stick to the bottom a little—that’s okay. We’re toasting the flour, which gives the soup a nutty, deep flavor and prevents a gloopy texture later.
3. Adding the Liquids (Building the Body): Now, slowly—and I mean slowly—pour in the chicken or veggie broth while whisking constantly. This is the trick to a lump-free roux! Once the broth is incorporated, do the same with the milk and cream. Bring the whole beautiful mixture to a gentle simmer. You’ll see it start to thicken nicely right before your eyes.
4. The Potato Party (The Heart of the Matter): It’s time for the potatoes to take a swim! Add your cubed potatoes, all the fresh herbs (parsley, chives, thyme), the salt, pepper, smoked paprika/cayenne, and that secret teaspoon of Dijon mustard. Give it a good stir, bring it back to a simmer, then reduce the heat to low, cover, and let it cook for about 25 minutes. The potatoes should be perfectly tender and easily pierced with a fork.
5. The Texture Trick (Creamy & Chunky Perfection): Here’s my favorite part for getting the ideal texture. Using an immersion blender, pulse the soup a few times right in the pot. You’re not looking for a completely smooth purée; you just want to break down some of the potatoes to naturally thicken the broth and create a creamy base with plenty of hearty chunks. No immersion blender? Carefully ladle about 3-4 cups of the soup into a standard blender, blend until smooth, and stir it back into the pot.
6. The Grand Finale (The Cheesy Embrace): Turn the heat down to the lowest setting. Now, gradually add the shredded sharp cheddar and smoked gouda, one handful at a time, stirring constantly until each addition is fully melted and incorporated before adding the next. This patience prevents the cheese from seizing up or becoming greasy. Once all the cheese is melted in, take a taste. This is your moment! Adjust the seasoning—does it need more salt? A pinch more pepper? Make it yours.

How to Serve This Masterpiece

Ladle the hot, steaming soup into deep, pre-warmed bowls. This is a non-negotiable cozy detail! Now, the fun part: toppings. I love a classic garnish of extra chopped chives and a crack of black pepper. For a real showstopper, add a handful of crispy, crumbled bacon, a generous dollop of cool sour cream, and a few homemade garlic croutons for crunch. Serve immediately with thick, crusty bread or soft, warm pretzel rolls on the side for the ultimate dipping experience. Gather everyone around the table and watch the happy silence fall.

Make It Your Own: Delicious Recipe Variations

This soup is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• Loaded Baked Potato: Stir in 1 cup of sour cream with the cheese and top with bacon, cheddar, and sliced green onions.
• Broccoli Cheddar Twist: Add 3 cups of small broccoli florets during the last 10 minutes of cooking with the potatoes.
• Spicy Southwest: Swap the paprika for 1 tsp chipotle powder, add a can of rinsed black beans and a cup of corn with the potatoes, and use a pepper jack cheese blend.
• Gluten-Free Friendly: Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. The rux works exactly the same way!
• Extra Veggie Boost: Sauté 2 chopped carrots and 2 stalks of celery along with the onions for a classic mirepoix base.

Olivia’s Chef Notes & Kitchen Confessions

This recipe has evolved so much since that first batch in my grandma’s kitchen. I’ve learned a few things along the way! The Dijon mustard was a happy accident one day when I was out of Worcestershire sauce, and it’s now a permanent fixture. The smoked cheese upgrade came after a particularly memorable trip to a cheese shop—truly life-changing.

A funny kitchen story? The first time I doubled this recipe for a big family reunion, I didn’t have a pot big enough. I had to split it between two stockpots, running back and forth like a mad scientist trying to season them both equally. Let’s just say my family still teases me about my “soup ballet.” Now I own a massive Dutch oven, and all is right with the world. The moral of the story: don’t be afraid to make a mess. The best meals often come from a little bit of happy chaos.

Your Soup Questions, Answered!

I’ve gotten a lot of questions about this soup over the years, so here are the answers to the most common ones.

Q: My soup turned out too thin! How can I thicken it?
A: No worries, this is an easy fix! Make a quick slurry by mixing 2 tablespoons of cornstarch with ¼ cup of cold milk or water until smooth. Stir this into the simmering soup and let it cook for another 2-3 minutes. It will thicken up beautifully. Alternatively, you can blend a few more cups of the soup and stir it back in.

Q: Why did my cheese get stringy/oily and not melt smoothly?
A> This usually happens if the heat is too high when you add the cheese, or if you use pre-shredded cheese. Always turn the heat to low before adding cheese, and shred it yourself from a block. The anti-caking agents in pre-shredded bags are the usual culprits for a grainy texture.

Q: Can I make this soup ahead of time?
A> Absolutely! This soup is fantastic for meal prep. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. The starch in the potatoes will cause it to thicken as it sits, so you’ll likely need to add a splash of broth or milk when you reheat it gently on the stove.

Q: Can I freeze potato soup?
A> I’ll be honest, I don’t recommend freezing this one. Cream-based soups with potatoes can separate and become grainy when thawed. The potatoes tend to get a weird, spongy texture. It’s truly best enjoyed fresh or within a few days from the fridge.

Hearty Cheddar Garlic Herb Potato Soup : Creamy Comfort in a Bowl

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• Author: OliviaBennett

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Description

Get ready to fall in love with this Hearty Cheddar Garlic Herb Potato Soup—a creamy, cheesy, soul-warming dish that brings cozy farmhouse nostalgia straight to your table. With buttery Yukon Gold potatoes, golden sautéed onions, and melted sharp cheddar swirled through a velvety broth, this one-pot wonder is pure comfort made easy. Perfect for family dinners, lazy Sundays, or chilly nights when you crave something warm, rich, and deeply satisfying. Gather your spoons—this is comfort food worth lingering over.

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Ingredients

Scale 1x2x3x

• 5 lbs Yukon Gold potatoes, peeled & cubed

• 6 tbsp butter + 2 tbsp olive oil

• 2 large onions, chopped

• 10 cloves garlic, minced

• ½ cup all-purpose flour

• 8 cups chicken or veggie broth

• 4 cups whole milk + 1 cup heavy cream

• 4 cups sharp cheddar, shredded

• 1 cup smoked gouda or gruyère

• 2 tbsp parsley, 2 tbsp chives, 2 tsp thyme

• 2 tsp salt, 1 tsp black pepper

• ½ tsp smoked paprika or cayenne

• 1 tsp Dijon mustard

• Optional toppings: bacon, sour cream, croutons, extra herbs or cheese

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Instructions

1. Sauté: In a large pot, melt butter and oil. Sauté onions 8–10 min until soft and sweet. Add garlic, cook 1 min.

2. Roux: Stir in flour; cook 2–3 min to remove raw flavor.

3. Liquids: Gradually whisk in broth, then milk and cream. Bring to gentle simmer.

4. Potatoes: Add potatoes, herbs, salt, pepper, paprika, and mustard. Simmer 25 min until tender.

5. Blend: Lightly blend part of the soup for creamy-meets-chunky texture.

6. Cheese: Reduce heat to low; slowly stir in cheeses until melted and silky.

7. Serve: Ladle into warm bowls and top with bacon, herbs, or a dollop of sour cream.

Notes

• Shred cheese fresh for the smoothest texture.

• Want it lighter? Swap heavy cream for half-and-half.

• For a vegetarian twist, use veggie broth and skip the bacon topping.

Nutrition

• Calories: 430 cal Per Serving
• Fat: 27g
• Carbohydrates: 34g
• Protein: 14g

Nutritional Information (Approximate, per serving)

This is a rough estimate based on the ingredients listed and will vary with specific brands and any substitutions. Remember, this is a rich, comforting soup meant to be enjoyed as part of a balanced diet!

Per Serving (based on 12 servings): ~430 calories, 27g fat, 34g carbohydrates, 14g protein.