Can I make garlic herb potato soup ahead of time?

Yes! It tastes even better the next day. Cool completely before storing.

What’s the best way to thicken potato soup without cream?

The roux and blended potatoes thicken it naturally no cream required.

Store in the fridge for up to 4 days. Reheat slowly over low heat and stir often.

Yes but freeze it before adding the dairy and cheese. Add those fresh when reheating.

Parsley, chives, and thyme are classics. Rosemary or dill are great swaps.

Absolutely. Use veggie broth, plant-based milk, and dairy-free cheese.

Creamy garlic herb potato soup made with Yukon Golds, fresh herbs, and sharp cheddar. Comforting, rich, and easy to customize.

Scale

2.5 lbs Yukon Gold potatoes, peeled and cubed

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

1 large yellow onion, finely chopped

5–6 garlic cloves, minced

¼ cup all-purpose flour

4 cups low-sodium chicken broth (or vegetable broth)

2 cups whole milk or half-and-half

½ cup heavy cream (optional)

2 cups sharp cheddar cheese, freshly shredded

1 tbsp fresh parsley, chopped

1 tbsp fresh chives, chopped

1 tsp fresh thyme or ½ tsp dried thyme

Salt and pepper to taste

Pinch of cayenne or smoked paprika (optional)

Cook Mode Prevent your screen from going dark

1. Peel and cube the potatoes into ½-inch chunks. Rinse and set aside.

2. Melt butter in a soup pot. Sauté onion for 5–7 minutes, then stir in garlic.

3. Add flour and cook for 1 minute to form a roux.

4. Gradually whisk in broth. Add potatoes. Cover and simmer 20 minutes.

5. Blend half of the soup and return to the pot.

6. Reduce heat. Stir in milk, cream, parsley, chives, and thyme.

7. Remove from heat. Slowly stir in shredded cheddar.

8. Season with salt, pepper, and optional cayenne. Serve warm.

You can make this soup dairy-free by using plant-based milk and cheese.

Freeze before adding cream and cheese for best texture on reheating.