Cheddar Garlic Herb Potato Soup

This Cheddar Garlic Herb Potato Soup is the ultimate comfort food for the cooler months, offering a rich and velvety texture that satisfies with every spoonful. Packed with bold flavors and cheesy goodness, it is a simple yet indulgent meal that works perfectly for busy weeknight dinners or cozy weekend treats.

Why You Will Love This Recipe

Once you taste this Cheddar Garlic Herb Potato Soup, it will quickly become a staple in your kitchen. Here is why this recipe is a must-try:

• It is incredibly easy to prepare with simple stovetop simmering.
• The recipe requires only one pot, making cleanup a breeze.
• It is highly versatile with both slow cooker and vegan-friendly options.
• The flavors are bold and authentic, perfect for fall and winter meal planning.
• It is an excellent choice for meal prepping as it stores and reheats beautifully.

Ingredients

To create this creamy and flavorful soup, you will need the following ingredients:

• 4-5 medium organic russet or Yukon gold potatoes, peeled and cubed.
• 1 tablespoon extra virgin olive oil.
• 1 tablespoon unsalted butter.
• 1/2 red onion, finely chopped.
• 6 garlic cloves, minced.
• 2 teaspoons On Everything All-Purpose Blend (or a mix of dried herbs).
• 1 teaspoon smoked paprika.
• 2 tablespoons white cooking wine (or additional vegetable stock).
• 4 cups organic vegetable stock or broth.
• 1 cup organic heavy cream.
• 1-2 cups freshly grated sharp cheddar cheese.
• 1 cup fresh kale, chopped (optional).

Step-by-Step Instructions

Follow these simple steps to prepare your Cheddar Garlic Herb Potato Soup:

1. In a medium-sized Dutch oven over medium-high heat, add the olive oil and butter. Once the butter has melted, add the minced garlic and chopped onions, sautéing for 1-2 minutes until translucent and fragrant.
2. Stir in the smoked paprika and the all-purpose herb blend until well combined with the aromatics.
3. Add the cubed potatoes and pour in the vegetable stock. Bring the mixture to a boil for 1-2 minutes, then reduce the heat to low.
4. Allow the soup to simmer for 15-20 minutes, or until the potatoes are tender and cooked through. Pro tip: Simmer for an extra 10 minutes if you prefer the potatoes to break down slightly for a naturally thicker base.
5. Stir in the heavy cream, chopped kale (if using), and white cooking wine.
6. Add the freshly grated sharp cheddar cheese, stirring frequently until the cheese has completely melted and the soup is creamy.
7. Remove from heat and serve immediately. Top with freshly chopped parsley or green onions if desired.

Expert Tips / Pro Tips

To ensure the best results for your Cheddar Garlic Herb Potato Soup, consider these professional recommendations:

Use Freshly Grated Cheese: Always grate your cheddar from a block. Pre-shredded cheeses are often coated in potato starch or cellulose to prevent clumping, which can result in a grainy texture and prevent the cheese from melting smoothly into the soup.

Roast for Deeper Flavor: For a more complex flavor profile, you can roast the potatoes and a whole head of garlic in the oven before adding them to the pot. This caramelizes the vegetables and adds a natural sweetness to the dish.

Control the Thickness: If you prefer a very thick soup, use a potato masher to crush some of the potatoes directly in the pot. Alternatively, you can mix a tablespoon of flour or cornstarch with water to create a slurry and stir it into the simmering liquid.

Variations & Substitutions

This recipe is flexible and can be adapted to suit various dietary needs:

Vegan Option: To make this soup entirely plant-based, substitute the butter with vegan butter or coconut oil. Use full-fat coconut milk or a dairy-free heavy cream alternative instead of organic heavy cream. Finally, replace the cheddar with nutritional yeast or your favorite high-quality dairy-free cheese shreds.

Slow Cooker Method: If you prefer a “set it and forget it” approach, sauté the garlic and onions first, then add all ingredients except the cream and cheese to a slow cooker. Cook on low for 6-8 hours. Stir in the heavy cream and cheese during the last 15 minutes of cooking.

Onion Alternatives: If you do not have a red onion on hand, yellow or white onions work perfectly well as a substitute.

Serving Suggestions

While this Cheddar Garlic Herb Potato Soup is a meal on its own, you can elevate it with these delicious pairings:

• Bread: Serve with a side of thick-cut Texas toast, cheesy pesto garlic bread, or homemade croutons.
• Toppings: Add texture with crispy bacon bits, roasted chickpeas, or crispy sage leaves.
• Vegetables: Top with roasted broccolini or herb-roasted tomatoes for extra nutrients.
• Protein: For a non-vegetarian version, shredded chicken or sliced sausage makes a hearty addition.

Storage, Freezing & Reheating

Storage: Keep leftovers in a tightly sealed container in the refrigerator for up to 3 days.

Freezing: This soup can be frozen for 4-6 months. Ensure it has cooled completely before transferring it to a freezer-safe container.

Reheating: To reheat, thaw the soup in the refrigerator overnight. Warm it gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of vegetable stock or cream to loosen the texture if it has thickened significantly during storage.

Nutrition Information

Cheddar Garlic Herb Potato Soup

This Cheddar Garlic Herb Potato Soup is the ultimate comfort food for the cooler months, offering a rich and velvety texture that satisfies with every spoonful. Packed with bold flavors and cheesy goodness, it is a simple yet indulgent meal that works perfectly for busy weeknight dinners or cozy weekend treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Soup

Cuisine: American

Calories: 292

Ingredients Equipment Method Notes

Ingredients

  

• 4-5 medium russet or Yukon gold potatoes peeled and cubed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/2 red onion finely chopped
• 6 garlic cloves minced
• 2 teaspoons On Everything All-Purpose Blend (or a mix of dried herbs)
• 1 teaspoon smoked paprika
• 2 tablespoons white cooking wine (or additional vegetable stock)
• 4 cups organic vegetable stock or broth
• 1 cup organic heavy cream
• 1-2 cups sharp cheddar cheese freshly grated
• 1 cup fresh kale chopped (optional)

Equipment

• Dutch oven

Method

 

1. In a medium-sized Dutch oven over medium-high heat, add the olive oil and butter. Once the butter has melted, add the minced garlic and chopped onions, sautéing for 1-2 minutes until translucent and fragrant.
   1 tablespoon extra virgin olive oil, 1 tablespoon unsalted butter, 1/2 red onion, 6 garlic cloves
2. Stir in the smoked paprika and the all-purpose herb blend until well combined with the aromatics.
   2 teaspoons On Everything All-Purpose Blend, 1 teaspoon smoked paprika
3. Add the cubed potatoes and pour in the vegetable stock. Bring the mixture to a boil for 1-2 minutes, then reduce the heat to low.
   4-5 medium russet or Yukon gold potatoes, 4 cups organic vegetable stock or broth
4. Allow the soup to simmer for 15-20 minutes, or until the potatoes are tender and cooked through. Pro tip: Simmer for an extra 10 minutes if you prefer the potatoes to break down slightly for a naturally thicker base.
5. Stir in the heavy cream, chopped kale (if using), and white cooking wine.
   2 tablespoons white cooking wine, 1 cup organic heavy cream, 1 cup fresh kale
6. Add the freshly grated sharp cheddar cheese, stirring frequently until the cheese has completely melted and the soup is creamy.
   1-2 cups sharp cheddar cheese
7. Remove from heat and serve immediately. Top with freshly chopped parsley or green onions if desired.

Notes

For the smoothest texture, always grate your cheddar from a block to prevent the graininess caused by anti-caking agents in pre-shredded cheese. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 4-6 months.

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