Hearty Cheddar Garlic Herb Potato Soup (Cozy Winter Dinner Idea)

There’s something deeply satisfying about sitting down to a bowl of Cheddar Garlic Herb Potato Soup when the air turns crisp and the sun dips early. This is the kind of meal that doesn’t just warm your bodyit comforts your entire being. It’s creamy, rich, and absolutely unapologetic about being the star of your winter supper ideas.

Whether you’re planning a cozy night in, trying to get dinner on the table without drama, or need a foolproof dish that even the pickiest eaters will love, this soup delivers. It checks all the boxes for what easy dinners should be hearty, flavorful, and simple enough to make on a weeknight. And if you’ve ever found yourself scrolling endlessly for a winter dinner for kids that isn’t beige pasta or microwaved nuggets, this one might just end the search.

But here’s what really sets it apart. Beneath the melty cheddar and velvety potatoes is a subtle, crave-worthy kick of roasted garlic and herbs that gives the soup real depth. And thanks to its naturally thick consistency, it’s comforting without needing heavy thickeners. There’s also room to riff. Want to make it plant-based? Easy. Craving that gnocchi texture like your favorite Olive Garden soup? Toss them in. This is comfort food that plays by your rules.

Ready to stir up something special? Let’s break down what you’ll need, how to make it, and all the little tricks that turn a good soup into a winter ritual.

Ingredients for Cheddar Garlic Herb Potato Soup

Potatoes

• 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6-7 medium potatoes)

Fat

• 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter

Aromatics

• 1 large yellow onion, finely chopped (about 1.5 cups)
• 5–6 cloves garlic, minced (about 2 tablespoons)

Flour

• 1/4 cup all-purpose flour (helps thicken the soup)

Liquid Base

• 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
• 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
• 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)

Cheese

• 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)

Herbs

• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Seasoning

• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper, freshly ground (or to taste)
• Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)

Optional Garnish

• Cooked crumbled bacon
• Extra shredded cheddar cheese
• Sour cream or Greek yogurt
• More fresh chives or parsley
• Croutons

Step-by-Step Instructions (Make the Best Potato Soup with Cheddar & Herbs)

1. Prepare the Potatoes: Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch – this helps prevent the soup from becoming gummy. Set aside.
2. Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil/butter combination). Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned.
3. Add the Garlic: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously and cook for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will help thicken the soup.
5. Introduce the Liquids: Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring you scrape the bottom of the pot to loosen any flavorful browned bits (fond). Whisking constantly prevents lumps from forming. Once all the broth is incorporated and the mixture is smooth, bring it to a simmer.
6. Cook the Potatoes: Add the rinsed and drained potato cubes to the pot. Stir well. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
7. Blend for Creaminess (Partial): Now, it’s time to create that signature creamy texture while keeping some potato chunks for heartiness. You have two options:
   • Immersion Blender: Carefully insert an immersion blender into the pot. Pulse several times until about half to two-thirds of the soup is blended and creamy, leaving some noticeable potato pieces intact. Be cautious of hot splatters.
   • Standard Blender: Carefully ladle about half of the soup (including solids and liquid) into a standard blender. Secure the lid tightly, but remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup.
8. Incorporate Dairy and Herbs: Reduce the heat to low. Slowly pour in the whole milk (or half-and-half) and heavy cream (if using), stirring constantly. Add the fresh parsley, chives, and thyme (or dried thyme). Stir well to combine. Allow the soup to heat through gently for about 5 minutes – do not let it boil after adding the dairy, as this can cause it to curdle.
9. Melt the Cheese: Remove the pot from the heat completely. Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. Adding cheese off the heat prevents it from becoming grainy or seizing.
10. Season to Perfection: Taste the soup and season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper or smoked paprika if desired. Remember that the cheese adds saltiness, so season gradually.
11. Serve Hot: Ladle the hot, creamy soup into bowls. Garnish generously with your chosen toppings like crumbled bacon, extra cheese, sour cream, fresh chives, or croutons. Enjoy immediately!

Slow Cooker Option (Crockpot Cheddar Garlic Herb Soup)

• Sauté garlic and onions first.
• Transfer everything except cream and cheese to the slow cooker.
• Cook on low for 6 to 8 hours.
• Stir in cream and cheese 10 minutes before serving.

How to Get the Perfect Texture (Creamy + Thick Without Flour)

• Simmer potatoes longer to break them down.
• Mash half for a chunky-smooth consistency.
• Blend a portion for a creamier finish.

Variations: From Gnocchi to Kid-Friendly Winter Dinners

Turn It Into a Gnocchi Soup (Inspired by Olive Garden Gnocchi)

• Swap half the potatoes with gnocchi. Add during the last 10 minutes.

Vegan + Gluten-Free Swaps

• Coconut milk instead of cream.
• Nutritional yeast or dairy-free cheddar.
• Gluten-free gnocchi or none at all.

Substitutions & Pantry Tips for Winter Soup Recipes

• Use spinach instead of kale.
• Lemon juice for wine.
• Add white beans or sausage for protein.

Storage + Reheating Tips (Perfect for Easy Weeknight Dinners)

• Refrigerate up to 3 days.
• Freeze for 2 months.
• Reheat gently with broth.

FAQs About Cheddar Garlic Herb Potato Soup

Nutrition Info (Is This a Healthy Potato Soup?)

• Serving Size: One normal portion
• Calories: 450-550

Cheddar Garlic Herb Potato Soup

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• Author: Rebecca Blumer
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

There’s something deeply satisfying about sitting down to a bowl of Cheddar Garlic Herb Potato Soup when the air turns crisp and the sun dips early. This creamy, rich, and hearty soup features melty cheddar, roasted garlic, and fresh herbs for a cozy and comforting winter supper.

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Ingredients

Scale 1x2x3x

Potatoes

• 2.5 lb Yukon Gold potatoes, peeled and cubed (½‑inch) (about 6–7 medium potatoes)

Fat

• 4 tbsp unsalted butter (or 3 tbsp olive oil + 1 tbsp butter)

Aromatics

• 1 large yellow onion, finely chopped (about 1.5 cups)
• 5 clove garlic, minced (about 2 tbsp)

Flour / Thickener

• 0.25 cup all‑purpose flour (helps thicken the soup)

Liquid Base

• 4 cup low‑sodium chicken or vegetable broth
• 2 cup whole milk (or half‑and‑half)
• 0.5 cup heavy cream (optional but recommended)

Cheese

• 2 cup sharp cheddar cheese, freshly shredded (avoid pre‑shredded)

Herbs & Seasoning

• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper, freshly ground (or to taste)
• 1 pinch cayenne pepper or smoked paprika (optional, for a hint of warmth)

Optional Garnish

• 0 cooked crumbled bacon (for garnish)
• 0 extra shredded cheddar cheese (for garnish)
• 0 sour cream or Greek yogurt (for garnish)
• 0 fresh chives or parsley (for garnish)
• 0 croutons (for garnish)

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Instructions

1. Peel and cube the Yukon Gold potatoes into ½‑inch pieces. Rinse under cold water to remove excess starch. Set aside.
2. In a large pot or Dutch oven over medium heat, melt the butter (or olive oil + butter). Add the chopped onion and sauté 5–7 minutes until softened and translucent, not browned.
3. Add the minced garlic and cook 1–2 minutes, stirring frequently, until fragrant. Be careful not to burn it.
4. Sprinkle the all‑purpose flour over the onions and garlic, stir continuously, and cook 1–2 minutes to form a roux, which helps thicken the soup.
5. Gradually whisk in the broth (a little at a time), scraping the bottom of the pot to loosen any browned bits. Keep whisking so no lumps form. Bring to a simmer.
6. Add the cubed potatoes into the pot, stir, then bring back to a gentle simmer. Reduce heat to medium‑low, cover, and cook 15–20 minutes, stirring occasionally, until potatoes are very tender.
7. Partially blend the soup: use an immersion blender to pulse until ½ to ⅔ is creamy while leaving chunks, or carefully blend half in a standard blender and return it to the pot.
8. With heat on low, slowly stir in the milk and heavy cream (if using). Add parsley, chives, and thyme. Heat gently for about 5 minutes — do not boil.
9. Remove the pot from heat. Gradually stir in the shredded cheddar, a handful at a time, until fully melted and smooth.
10. Taste and adjust seasoning with salt, pepper, and a pinch of cayenne or smoked paprika if desired.
11. Ladle into bowls and garnish with crumbled bacon, extra cheddar, sour cream or Greek yogurt, fresh herbs, or croutons. Serve hot.

Notes

You can convert this to a slow cooker version by sautéeing onions and garlic first, then moving everything except dairy and cheese into the crockpot. Cook on low for 6–8 hours and stir in dairy and cheese during the last 10 minutes.

To get a thicker, creamier texture without relying on flour, simmer potatoes longer or mash half before blending. For vegan or gluten‑free versions, use gluten‑free flour, dairy substitutes (like coconut milk, vegan cheddar), and optionally add white beans or sausage for protein.

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently with additional broth if needed.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner, Soup
• Cuisine: American

Final Thoughts: Cozy Up with This Easy Winter Gnocchi-Inspired Soup

This Cheddar Garlic Herb Potato Soup isn’t just another comfort food it’s a hug in a bowl. Whether you’re reaching for it on a tired Tuesday or making a double batch for the weekend, it delivers flavor, warmth, and that undeniable feeling of being taken care of. Plus, with options like gnocchi swaps, dairy-free tweaks, and slow cooker ease, you’ll never get bored.

More Gnocchi + Winter Soup Recipes to Try

• Creamy Gnocchi Crockpot Recipes
• Soup With Gnocchi Recipes (Olive Garden Copycats)
• Gnocchi Hamburger Soup
• Easy Healthy Gnocchi Recipes
• Winter Dinner for Kids: Soups They’ll Actually Eat