If you’re craving something cozy, nourishing, and bursting with flavor, then this Cheddar Garlic Herb Potato Soup Recipe is exactly what you need. I absolutely love how this soup combines tender potatoes, sharp cheddar, and fragrant herbs into a creamy bowl of comfort. Once you try it, you’ll see why it’s become a staple in my kitchen — plus, it’s surprisingly simple to make! So, let’s get you ready to whip up a fan-freaking-tastic pot of soup that your family will go crazy for.
Why You’ll Love This Recipe
- Rich, Creamy Comfort: The blend of sharp cheddar and heavy cream creates a soup that’s indulgently smooth and satisfying.
- Bold Garlic & Herb Flavor: I discovered that the On Everything All-Purpose Blend brings a unique depth you don’t get with plain herbs.
- Easy to Customize: Whether you want it vegan, extra cheesy, or with hearty kale, this recipe adjusts to your taste buds.
- Perfect for Any Season: It’s just as comforting on chilly evenings as it is a light lunch on milder days.
Ingredients You’ll Need
The ingredients for this Cheddar Garlic Herb Potato Soup Recipe come together like a cozy hug for your taste buds. Using organic russet or Yukon potatoes gives you creamy texture, and the combination of garlic, smoked paprika, and herbs makes every spoonful soulful. I recommend grabbing good quality cheddar and fresh veggies for the best results.
- Russet or Yukon potatoes: These varieties break down beautifully when cooked, naturally thickening the soup.
- Extra virgin olive oil: Adds a subtle fruity depth as a healthier fat base.
- Unsalted butter: For richness without taking control away from the salt levels.
- Red onion: I find it adds a nice sweetness and color contrast.
- Garlic cloves: Use fresh and finely minced – the garlic really sings here!
- On Everything All-Purpose Blend: This mix of herbs and spices is my secret weapon for authentic flavor.
- Smoked paprika: Gives the soup a lovely smoky warmth that makes it extra comforting.
- White cooking wine: Adds a subtle acidity and depth, but you can swap it for veggie broth if you prefer.
- Organic vegetable stock/broth: Quality stock makes a huge difference in soup taste.
- Heavy cream: For that irresistibly creamy texture (or vegan alternatives if preferred).
- Sharp cheddar cheese: Freshly grated for maximum flavor and perfect melt.
- Kale (optional): I toss it in for a touch of green and extra nutrients.
Variations
I love that this Cheddar Garlic Herb Potato Soup Recipe can easily be your canvas for creativity. Over time, I’ve experimented with tweaks based on the season or what’s in my fridge — and you should totally do the same!
- Vegan Version: Swap butter for vegan butter, heavy cream for coconut cream, and cheddar for nutritional yeast or dairy-free cheese — it’s surprisingly delicious!
- Add in Bacon or Ham: For a smoky protein punch, crisped bacon bits stirred in right before serving take this soup next level.
- Make it Spicier: A dash of cayenne or red chili flakes gives it a friendly heat that wakes up your palate.
- Swap Kale for Spinach: If kale isn’t your fave, spinach works beautifully and wilts quickly.
How to Make Cheddar Garlic Herb Potato Soup Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by heating olive oil and butter in a medium dutch oven over medium-high heat. Once the butter’s melted and slightly bubbling, add your minced garlic and chopped red onion. Stir these gently for about 1-2 minutes until the onions turn translucent and that beautiful garlic aroma fills your kitchen. This is the flavor base, so don’t rush it — just keep the veggies from browning.
Step 2: Spice it Up and Add Potatoes
Now, sprinkle in the smoked paprika and your On Everything All-Purpose Blend and stir everything together. This is the magic moment when all the herbs and spices begin to awaken. Toss in your cubed potatoes, stir them to coat evenly in the spice mix, then pour in the vegetable stock. Give it a good stir and bring the pot to a gentle boil for just a couple of minutes.
Step 3: Simmer to Tender Perfection
Reduce heat to low and let your soup simmer for 15-20 minutes, or until the potatoes are fork-tender. I like to let mine cook a bit longer—up to 30 minutes—so the potatoes almost break down, naturally thickening the soup. If you prefer chunkier soup, you can add a little flour mixed with water at the end to get your desired thickness.
Step 4: Stir in Cream, Wine, Cheese, and Greens
Once your potatoes are just right, stir in the heavy cream, chopped kale (if using), and white cooking wine. The wine adds a subtle acidity that balances the richness, but feel free to skip if you want a no-alcohol version. Next, add your freshly grated sharp cheddar and stir continuously until it melts into that velvety, cheesy goodness we all crave. When it’s creamy and smooth, take the pot off the heat.
Step 5: Serve and Enjoy with Your Favorite Toppings
Ladle your soup into bowls and sprinkle with freshly chopped parsley or green onions for a bright, fresh finish. I love serving this with warm crusty bread to soak up every last drop. It’s the ultimate comfort food that’s surprisingly bright and filled with layers of flavor.
Pro Tips for Making Cheddar Garlic Herb Potato Soup Recipe
- Let Potatoes Break Down: I discovered letting the potatoes simmer longer really amps up the soup’s natural thickness without extra thickeners.
- Use Freshly Grated Cheese: Pre-shredded cheddar often has additives that prevent smooth melting, so I grate mine fresh every time.
- Balance the Salt Wisely: Since broth and cheese can be salty, taste before adding extra salt.
- Wine Substitute: If you don’t have white cooking wine, a splash of apple cider vinegar or extra broth works fine too.
How to Serve Cheddar Garlic Herb Potato Soup Recipe
Garnishes
My go-to garnishes are freshly chopped parsley and scallions — they add just the right bright freshness to cut through the richness. Sometimes, I sprinkle extra shredded cheddar on top or a pinch of cracked black pepper for a little kick. If you want to get fancy, crispy fried garlic chips or a dollop of sour cream are incredible.
Side Dishes
I love pairing this soup with hearty crusty bread—sourdough or baguette work beautifully. A simple green salad on the side keeps the meal balanced and fresh. For extra comfort, serve with garlic toast or even some melted cheese quesadillas for the kids.
Creative Ways to Present
Once, for a family gathering, I served this soup in mini hollowed-out bread bowls—that presentation definitely wowed everyone! You could also drizzle a swirl of herb oil or a few drops of chili oil on top for an elegant finish. Serving in rustic stoneware bowls makes it feel extra cozy, perfect for those chilly evenings.
Make Ahead and Storage
Storing Leftovers
I usually keep any leftovers in an airtight container in the fridge and they stay fresh for 2-3 days. Just give it a good stir before reheating because the soup may thicken after sitting. It tastes even better the next day as the flavors marry beautifully!
Freezing
Freezing does work great, but I recommend freezing before adding cream and cheese for better texture after thawing. When ready to eat, thaw overnight in the fridge and stir in cream and cheddar as you reheat on the stove. This way, it tastes nearly as fresh as when made.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent scorching and ensure even warming. You might want to add a splash of broth or cream to bring back silkiness. Avoid microwaving unless you like to stir every 30 seconds to keep lumps at bay.
FAQs
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Can I use other types of potatoes in this Cheddar Garlic Herb Potato Soup Recipe?
Absolutely! Yukon Gold potatoes work well too and have a naturally buttery flavor. However, avoid waxy potatoes like red potatoes since they won’t break down as easily and may result in a less creamy texture.
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How can I make this soup vegan without losing flavor?
Great question! Substitute butter with vegan butter, heavy cream with full-fat coconut milk or cashew cream, and replace sharp cheddar with nutritional yeast or vegan cheese shreds. Adding roasted garlic or a splash of miso paste helps boost umami flavor.
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Can I prepare this soup in a slow cooker?
Yes! Just sauté your garlic and onions first, then add everything except the cream and cheese to the slow cooker. Cook on low for 6-8 hours and stir in cream and cheese right before serving for best results.
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What’s the purpose of the white cooking wine in this recipe?
The white wine adds a subtle acidity and depth, balancing the richness of the cream and cheese. If you prefer not to use alcohol, extra vegetable broth or a little lemon juice works well as alternatives.
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How do I thicken the soup if it’s too thin?
If your soup is thinner than you like, try simmering longer to let potatoes break down more, or stir in a slurry of flour mixed with a little cold water gradually. Mashed potatoes can also help thicken it naturally.
Final Thoughts
This Cheddar Garlic Herb Potato Soup Recipe has truly become my go-to whenever I want something that comforts and satisfies in every spoonful. It’s one of those recipes that feels fancy enough for guests yet so easy you can make it on a weeknight with half the effort. Plus, the way the garlic and herbs wake up the potatoes and cheese is just magic! I hope you give it a try and make it part of your own kitchen traditions—you’ll be glad you did!
Print
Cheddar Garlic Herb Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish packed with rich flavors from sharp cheddar, smoked paprika, and a blend of herbs. Made with organic russet potatoes, garlic, and a touch of kale, it’s perfect for a cozy meal any day. The soup is thickened naturally by slow simmering and finished with heavy cream and freshly grated cheese for a luscious texture.
Ingredients
Soup Ingredients
- 4-5 medium organic russet potatoes, peeled and cubed (or Yukon potatoes)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ red onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons On Everything All-Purpose Blend (see notes for homemade blend)
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine (or additional vegetable stock)
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream
- 1-2 cups freshly grated sharp cheddar cheese
- 1 cup chopped kale (optional)
Homemade On Everything All-Purpose Blend (Optional)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
- Sauté Aromatics: In a medium-sized dutch oven over medium-high heat, heat the olive oil and butter together. Once the butter has melted, add the minced garlic and chopped red onion. Sauté for about 1-2 minutes until the mixture becomes translucent and aromatic.
- Add Spices: Stir in smoked paprika and the On Everything All-Purpose Blend until evenly combined with the aromatics, enhancing the base flavors.
- Add Potatoes and Stock: Add the peeled, cubed potatoes to the pot and stir to coat in the spices and aromatics. Pour in the vegetable stock and bring the mixture to a boil over high heat for 1-2 minutes.
- Simmer Potatoes: Reduce the heat to low and let the soup simmer for 15-20 minutes until the potatoes are tender. For a naturally thickened soup, simmer an additional 10 minutes until potatoes begin to break down slightly. Alternatively, to keep larger potato chunks, add 1-2 tablespoons of flour mixed with water to thicken.
- Add Cream, Kale, Wine, and Cheese: Stir in the heavy cream, optional chopped kale, white cooking wine, and freshly grated sharp cheddar cheese. Stir frequently until the cheese melts fully and the soup becomes creamy.
- Serve: Remove the pot from heat, ladle the soup into bowls, and garnish with freshly chopped parsley or green onions. Serve immediately, optionally with a side of bread.
Notes
- Leftovers keep fresh in the refrigerator for 2-3 days and can be frozen for 4-6 months. Thaw overnight in the fridge before reheating.
- For a slow cooker version: sauté the garlic and onions first, then add all ingredients except heavy cream and cheese to the slow cooker. Cook on low for 6-8 hours, adding cream and cheese at the end.
- Adjust spice amounts based on personal preference; this recipe is intended to be bold and flavorful.
- To make this vegan, substitute butter with vegan butter, heavy cream with full-fat coconut milk or coconut cream, and cheese with nutritional yeast or dairy-free cheese alternatives.
- On Everything All-Purpose Blend can be homemade by combining 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 65 mg
