There are days when only a steaming bowl of cheddar potato soup will do. You know the kind of day I’m talking about—the ones where the weather can’t decide if it’s drizzle or snow, your to-do list is longer than your arm, and you just need something cozy, filling, and soul-soothing. That’s where this Hearty Cheddar Garlic Herb Potato Soup with Bacon swoops in like a culinary superhero.

This recipe checks all the boxes: creamy potato soup texture? Check. Rich, cheesy goodness? Double check. Fresh garlic and herbs for that “wow, I really made something special” flavor? Absolutely. Oh, and let’s not forget the crispy bacon topping that practically demands a second helping.

What I love about this recipe is how it feels indulgent without being fussy. The ingredients are everyday pantry and fridge staples, but together they create something magical. Think of it as a hug in a bowl, the kind of hearty soup recipe you’ll turn to again and again—whether you’re feeding your family, hosting a casual dinner, or just trying to survive a Monday with a spoon in hand.

So, grab a pot, tie on your apron, and let’s whip up a bacon cheddar soup that’s as comforting as it is delicious.

Why You’ll Love This Cheddar Potato Soup

Creamy, hearty, and cheesy—everything you want in a comfort meal.
Simple steps, beginner-friendly.
Perfect for make-ahead dinners and leftovers.
Customizable with toppings like bacon, sour cream, and croutons.

Ingredients You’ll Need

2.5 lbs Yukon Gold potatoes, peeled & cubed
4 tbsp butter (or 3 tbsp olive oil + 1 tbsp butter)
1 large yellow onion, finely chopped
5–6 garlic cloves, minced
¼ cup flour
4 cups chicken or veggie broth
2 cups whole milk (or half-and-half)
½ cup heavy cream (optional)
2 cups shredded sharp cheddar
1 tbsp fresh parsley
1 tbsp fresh chives
1 tsp thyme
Salt & pepper to taste
Pinch of cayenne or smoked paprika
Garnish: bacon, extra cheddar, sour cream, croutons

Step-by-Step Directions

Peel and cube your potatoes, give them a rinse, and set aside.
In a large pot, melt butter over medium heat. Add onions and sauté until soft.
Toss in garlic, stir for a minute (just enough to get fragrant).
Sprinkle in flour, stir to make a roux, and cook for 1–2 minutes.
Slowly whisk in broth to avoid lumps, then add potatoes. Simmer 15–20 minutes.
Blend half the soup (immersion blender makes this easy) to get that creamy/chunky balance.
Stir in milk, cream, parsley, chives, and thyme. Warm gently—no boiling.
Remove from heat, fold in cheddar until melty perfection happens.
Season with salt, pepper, and optional spices.
Serve hot with bacon, sour cream, or whatever toppings make your heart happy.

Cooking Tips for Perfect Soup

The trick to this creamy potato soup is balance. Blend just enough to thicken, but leave some potato chunks for texture. Don’t panic if your roux looks clumpy—it smooths out once the broth goes in.

Freshly shredded cheddar melts better than bagged (no weird clumping). And if bacon is your love language, cook extra because half will mysteriously disappear before it hits the bowl—I speak from experience.

Want to lighten things up? Use milk only and skip the cream. Want to go all in? Use half-and-half plus cream. This soup doesn’t judge—it adapts to your mood (and pantry).

My Story with This Soup

This soup first made its way into my kitchen on a Sunday when I had “nothing to cook.” You know the drill: potatoes in the pantry, cheese in the fridge, and a bunch of herbs hanging on for dear life in the crisper. I tossed them together, added garlic (because always garlic), and voilà—a hearty soup recipe was born.

Now it’s a family staple. My kids pile on croutons like it’s a contest, my husband insists on extra bacon, and I secretly love that it reheats beautifully for weekday lunches. Every time I make it, I’m reminded that some of the best recipes aren’t planned—they’re discovered.

What to Serve with Cheddar Potato Soup

This bacon cheddar soup is a meal on its own, but if you want to make it extra special, pair it with a side:

Crusty bread or garlic knots (perfect for dunking).
A crisp green salad with tangy vinaigrette.
Roasted veggies to balance out the richness.
Or, keep it classic: a grilled cheese sandwich for the ultimate comfort-food combo.

How to Store Your Soup

Cool leftovers before refrigerating. Store in airtight containers for up to 4 days. To reheat, warm gently on the stove with a splash of milk or broth to loosen the texture.

Freezing? Yes, but with a caveat. Dairy can separate when thawed. If freezing, do it before adding the milk/cream/cheese—then stir those in fresh when reheating. It’s like giving your soup a makeover.

FAQs About This Soup

Can I use a different cheese?

Yes! Try Gruyère for nutty depth or Monterey Jack for a milder flavor.

Is there a vegetarian version?

Absolutely. Use veggie broth and skip the bacon topping—or replace it with crispy fried mushrooms.

Can I make this in advance?

Yes! In fact, it tastes even better the next day after the flavors mingle.

How do I thicken the soup if it’s too thin?

Mash a few more potatoes directly in the pot or whisk in a slurry of flour and broth.

Wrapping It All Up

At the end of the day, cheddar potato soup is the kind of dish that turns ordinary evenings into cozy, memory-making moments. It’s creamy, hearty, and packed with flavor, yet simple enough to pull together without stress. Whether you serve it with a mountain of toppings or enjoy it plain, it’s comfort in its purest form.

So the next time you need a pick-me-up dinner, a crowd-pleasing recipe, or just an excuse to eat more bacon (no judgment here), this soup is your answer. Now, go ladle yourself a bowl—you’ve earned it.

Discover more delicious recipes by following me on Facebook and Pinterest.

Herb Potato Soup

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Author: Olivia Hartwellen
Total Time: 45 minutes
Yield: 6 servings 1x

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Description

This Hearty Cheddar Garlic Herb Potato Soup with Bacon is the ultimate cozy comfort food. Creamy potatoes, sharp cheddar, fresh garlic, and herbs come together in a rich, cheesy soup topped with crispy bacon. Perfect for chilly nights, weeknight dinners, or make-ahead lunches.

Ingredients

Scale

2.5 lbs Yukon Gold potatoes, peeled & cubed
4 Tbsp butter (or 3 Tbsp olive oil + 1 Tbsp butter)
1 large yellow onion, finely chopped
5–6 garlic cloves, minced
¼ cup flour
4 cups chicken or vegetable broth
2 cups whole milk (or half-and-half)
½ cup heavy cream (optional)
2 cups shredded sharp cheddar cheese
1 Tbsp fresh parsley
1 Tbsp fresh chives
1 tsp thyme
Salt & black pepper, to taste
Pinch of cayenne or smoked paprika
Garnish: bacon, extra cheddar, sour cream, croutons

Cook Mode Prevent your screen from going dark

Instructions

Peel and cube potatoes. Rinse and set aside.
In a large pot, melt butter over medium heat. Add onions and sauté until softened.
Stir in garlic for 1 minute until fragrant.
Add flour, stirring to form a roux. Cook 1–2 minutes.
Gradually whisk in broth, then add potatoes. Simmer 15–20 minutes until tender.
Blend half the soup with an immersion blender (or blender in batches) for a creamy-chunky texture.
Stir in milk, cream (if using), parsley, chives, and thyme. Warm gently—don’t boil.
Remove from heat and fold in cheddar until melted and smooth.
Season with salt, pepper, and optional cayenne or paprika.
Serve hot, garnished with bacon, sour cream, and croutons.

Notes

Blend partially for a creamy yet textured soup.

Use freshly shredded cheddar for smooth melting.

For a lighter soup, use just milk. For extra richness, use cream and half-and-half.

Freeze without dairy, then stir in milk/cream/cheese when reheating.

Crispy mushrooms make a great vegetarian substitute

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup / Main Dish
Method: Stovetop
Cuisine: American