What are the best potatoes for Cheddar Garlic Herb Potato Soup?

Yukon Gold or russet potatoes are top choices for Cheddar Garlic Herb Potato Soup because they get creamy and break down easily. Waxy potatoes work too but might result in a less silky texture.

How can I make Cheddar Garlic Herb Potato Soup dairy-free?

Simply use vegan butter, a plant-based cream, and a dairy-free cheese alternative or nutritional yeast. You’ll still enjoy all the herby, garlicky, and cheesy notes in your soup.

Why does my Cheddar Garlic Herb Potato Soup turn gluey?

Over-mashing the potatoes or using a blender at high speed can make the soup gluey. For best results, mash half the potatoes by hand and avoid over-stirring once the cheese is in. For more ideas, check out our guide on Best Slow Cooker Chili Recipe.

Can I freeze Cheddar Garlic Herb Potato Soup?

Yes! Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Reheat gently on the stovetop for best texture.

Is Cheddar Garlic Herb Potato Soup gluten-free?

Most recipes are gluten-free as long as you use gluten-free broth and don’t add any flour. Always check your ingredients to be sure.

Do I have to peel the potatoes?

Peeling the potatoes gives a smoother Cheddar Garlic Herb Potato Soup, but if you’re short on time or like rustic textures, you can leave the skins on for extra fiber.

When is the best time to serve Cheddar Garlic Herb Potato Soup?

This soup is perfect for chilly nights, family dinners, or meal prepping for busy weeks. It’s also a star at potlucks and gatherings—everyone loves a big pot of cheesy potato goodness.

Amazing Cheddar Garlic Herb Potato Soup: 10 Tips

Print Recipe

Cheddar Garlic Herb Potato Soup is the ultimate comfort food—creamy, cheesy, and packed with garlic and fresh herbs. This one-pot wonder is quick, cozy, and customizable for every table.

Author: Julia Monroe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American Comfort Food

Ingredients

Scale

6 medium russet potatoes, peeled and diced

4 cloves garlic, minced

1 large yellow onion, diced

1½ cups shredded sharp cheddar cheese

½ cup heavy cream (or full-fat coconut milk)

4 tablespoons unsalted butter (or vegan butter)

6 cups vegetable broth (or chicken broth)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon fresh chives, chopped

½ teaspoon black pepper

½ teaspoon sea salt (to taste)

Fresh parsley, for garnish

Optional: Pinch of smoked paprika

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Instructions

1. Melt butter in a large pot over medium heat. Sauté onion for 3 minutes until translucent.

2. Add garlic and cook for 1 more minute until fragrant.

3. Stir in diced potatoes. Add thyme, rosemary, salt, and pepper.

4. Pour in broth and bring to a boil. Simmer 15–20 minutes until potatoes are fork-tender.

5. Mash about half the potatoes in the pot for texture.

6. Stir in cream, cheddar, and chives. Keep on low heat until cheese is melted and soup is creamy.

7. Adjust seasonings. Garnish with parsley and serve hot.

Notes

Use Yukon Gold or russet potatoes for the best creamy texture.

Add paprika or cayenne for extra spice.

Store leftovers in the fridge up to 3 days or freeze for 3 months.

Great with crusty bread or a sprinkle of extra cheddar.

Find it online: https://www.musttryrecipe.com/cheddar-garlic-herb-potato-soup/