How long does Cheddar Garlic Herb Potato Soup last in the fridge?

In my kitchen, Cheddar Garlic Herb Potato Soup stays fresh for 3–4 days. I reheat gently on the stove or microwave for best texture.

Can I make this dairy-free?

Yes. I substitute plant-based milk and cheese, adjusting thickness with extra broth. I start with a milder plant milk and taste as I cook.

Cheddar Garlic Herb Potato Soup is gluten-free when you use gluten-free broth. Avoid gluten-containing thickeners to keep it safe.

Yes. I freeze single-portion containers for quick lunches. Thaw overnight in the fridge and reheat gently.

Partially blend the soup to reach your preferred texture. Alternatively, whisk in a little more milk at the end.

Cheddar Garlic Herb Potato Soup is a cozy, creamy bowl of comfort.

Scale

2 tbsp olive oil or unsalted butter
1 medium onion, diced
3 cloves garlic, minced
4 cups diced potatoes (Yukon gold or russet work well)
4 cups vegetable broth
1 cup milk or cream
1½ cups shredded sharp cheddar cheese
1 tsp dried thyme or 1 tbsp fresh thyme leaves
½ tsp dried parsley or 1 tbsp fresh parsley, chopped
Salt and pepper, to taste
Optional toppings: green onions, extra shredded cheddar, turkey bacon crumbles, or fresh herbs

Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook until softened, about 4–5 minutes.
Stir in garlic and cook for another 30 seconds until fragrant.
Add potatoes, vegetable broth, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
Use a potato masher or immersion blender to partially blend the soup for a creamier texture, leaving some chunks for heartiness.
Stir in milk or cream and shredded cheddar. Continue stirring until cheese is fully melted and soup is smooth and creamy.
Taste and adjust seasoning if needed.
Serve hot, topped with green onions, extra cheese, turkey bacon, or fresh herbs if desired.

Leftovers refrigerate well for 3–4 days; reheat gently on the stove or in the microwave.
For a lighter version, use 2% milk and reduce cheese slightly.
To make this dairy-free, substitute with plant-based milk and dairy-free cheese.
Gluten-free if using gluten-free vegetable broth.

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