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Hearty Cheddar Garlic Herb Potato Soup Recipe

BySarah
Jump to Recipe· 4.7 from 13 reviews

If you’re craving a cozy bowl of comfort food that warms you to your core, then you’ve absolutely got to try this Hearty Cheddar Garlic Herb Potato Soup Recipe. It’s creamy, packed with flavor, and incredibly satisfying on those chilly days when you want something nourishing and delicious without fuss. Trust me, once you make this soup, it might just become your new go-to for easy weeknight dinners or lazy Sunday lunches.

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Why This Recipe Works

  • Layered Flavors: The combo of garlic, smoked paprika, and the On Everything All-Purpose Blend creates depth in every spoonful.
  • Creamy Texture: Using heavy cream and sharp cheddar keeps the soup luscious without it being too heavy.
  • Natural Thickness: Simmering the potatoes until they break down naturally thickens the soup, reducing the need for extra thickeners.
  • Simple & Versatile: Easy to make with ingredients you likely have on hand, but open to tweaks for your dietary preferences or seasonal veggies.
Two black tart-shaped bowls filled with smooth creamy orange soup speckled with small herbs, each topped with a small cluster of bright green chopped scallions in the center. The bowls rest on a dark wooden surface with pieces of light brown toasted bread on a white plate to the left, fresh green parsley sprigs around, a wooden bowl of chopped scallions on the right, and golden spoons resting on a soft yellow cloth. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

All the ingredients in this hearty cheddar garlic herb potato soup recipe come together to create something truly special. The russet potatoes bring that classic fluffy texture, while the onions and garlic add savory aromatics that fill your kitchen with an irresistible scent. I always make sure to grab good-quality sharp cheddar because the cheese really shines here.

  • Russet Potatoes: Their starchy, fluffy nature helps thicken the soup naturally as they cook down.
  • Extra Virgin Olive Oil & Butter: The combo adds richness and depth to the sautéed aromatics.
  • Red Onion: Adds mild sweetness and texture—feel free to swap with yellow onion if needed.
  • Garlic Cloves: Essential for that robust garlic flavor; fresh minced garlic beats pre-minced any day.
  • On Everything All-Purpose Blend: My secret seasoning blend for a little kick and umami—you can DIY or pick up a ready-made one.
  • Smoked Paprika: Adds a smoky warmth without overpowering the soup.
  • White Cooking Wine: Helps brighten and lift the flavors; veggie stock works too if you prefer no alcohol.
  • Organic Vegetable Stock: Creates a flavorful base; homemade or low-sodium store-bought works well.
  • Heavy Cream: Makes the soup luxuriously creamy—don’t skimp on this for best results.
  • Sharp Cheddar Cheese: The star here, melting into dreamy strands of cheesy goodness.
  • Kale (Optional): Adds color, nutrition, and a slight bitterness that balances the richness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this hearty cheddar garlic herb potato soup recipe is how easily it adapts to your preferences. I often change up the cheese or add a bit more seasoning based on my mood or what’s in the fridge—feel free to do the same. Make it your own; that’s part of the fun.

  • Variation: When I want a smoky twist, I swap smoked paprika for a dash of chipotle powder—it gives a subtle heat that’s just beautiful.
  • Dairy-Free Option: I’ve used coconut cream and dairy-free shredded cheese before, and while the texture changes slightly, it still hits that comforting spot.
  • Adding Protein: Sometimes, I like to toss in cooked bacon bits or shredded rotisserie chicken to make it a heartier meal.

Step-by-Step: How I Make Hearty Cheddar Garlic Herb Potato Soup Recipe

Step 1: Sauté the Aromatics for a Flavor Boost

Start by warming olive oil and butter in a medium dutch oven over medium-high heat. Once the butter has melted, toss in the minced garlic and chopped red onion. Sauté these until they’re soft and translucent—around 1 to 2 minutes. You’re looking for that beautiful fragrant aroma that signals flavor is building. Then sprinkle in smoked paprika and the On Everything All-Purpose Blend and stir for about 30 seconds to toast those spices gently.

Step 2: Add Potatoes and Simmer

Next up, add your peeled and cubed potatoes. Stir them into those fragrant aromatics before pouring in the vegetable stock. Crank the heat to bring everything to a gentle boil for a minute or two, then reduce to low. Let it simmer uncovered for 15 to 20 minutes until the potatoes are fork-tender. Personally, I let mine go an extra 10 minutes to let the potatoes break down slightly—this makes the soup naturally thick and creamy without adding flour.

Step 3: Stir in Cream, Wine, Cheese & Greens

Pour in the heavy cream and white cooking wine, and if you’re using kale, add it here too. Stir everything together and then fold in your freshly grated sharp cheddar cheese. Keep stirring until that cheese melts into the soup, creating a beautifully silky texture. Once everything is combined and creamy, it’s time to remove the pot from the heat.

Step 4: Serve and Enjoy

Ladle the soup into bowls and garnish with freshly chopped parsley or scallions for a little green pop. Serve it with crusty bread on the side if you want to make it even more comforting. Believe me, this soup tastes as good as it smells—go ahead, dive in!

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Pro Tips for Making Hearty Cheddar Garlic Herb Potato Soup Recipe

  • Don’t Skip the Simmer: Letting the potatoes break down on low heat thickens the soup naturally and develops a richer flavor.
  • Freshly Grate Your Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting, so freshly grated cheddar works wonders here.
  • Use a Sharp Cheddar: Its boldness balances the creaminess and brings complexity to the soup.
  • Add Cheese Off-Heat: Stir cheese in just after removing from heat to prevent it from clumping or becoming grainy.

How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe

Two black bowls with scalloped edges are filled with thick, creamy orange soup speckled with herbs and topped with chopped green onions at the center. The bowls sit on a dark wooden surface with a white marbled texture. To the left, a black plate holds several slices of light golden brown crusty bread, with a few pieces scattered nearby. A bulb of garlic with some cloves separated is also placed on the surface near the bread. On the right, a small wooden bowl contains more chopped green onions, sitting next to two golden spoons resting on a soft, crumpled yellow cloth. Some fresh green herbs are scattered around the scene for garnish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I am a big fan of fresh parsley or chopped green onions to garnish this soup. They add a little brightness and color contrast that makes every spoonful more inviting. Sometimes I sprinkle a bit of extra sharp cheddar or even crispy bacon bits if I’m feeling indulgent.

Side Dishes

Crusty bread or freshly baked garlic knots are my top picks to go alongside this hearty soup. Occasionally, I add a side salad with a tangy vinaigrette to balance the richness. It all depends on how cozy or fresh you want your meal to feel!

Creative Ways to Present

Once for a dinner party, I served the soup inside hollowed-out mini bread bowls sprinkled with extra herbs and cheese on top. It not only looked stunning but made the soup feel extra special. You could also drizzle a little truffle oil or add a dollop of sour cream for that fancy touch.

Make Ahead and Storage

Storing Leftovers

I let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. When reheating, I stir occasionally to keep the cheese from separating and add a splash of broth or milk if it feels too thick.

Freezing

Freezing creamy soups can be tricky, but this hearty cheddar garlic herb potato soup recipe freezes quite well if you freeze it before adding the cheese. Just reheat gently and stir in fresh cheese at the end. In my experience, this method keeps the flavors and textures intact much better.

Reheating

Reheat on low heat in a pot, stirring gently to prevent sticking. Adding a bit of extra cream or stock helps revive that silky texture. Avoid using the microwave if possible—it’s less consistent and can cause the cheese to clump.

FAQs

  1. Can I use other types of potatoes for this soup?

    Absolutely! While russet potatoes are preferred for their fluffiness and thickening ability, Yukon gold potatoes also work beautifully and bring a buttery flavor. Avoid waxy potatoes as they won’t break down as well and might make the soup less creamy.

  2. What can I substitute for heavy cream?

    You can swap heavy cream with half-and-half, coconut cream, or a combination of milk and a bit of flour to keep the creamy texture. Just keep in mind the soup might be a bit lighter and less rich depending on the swap.

  3. Is this recipe suitable for vegetarians?

    Yes! This recipe uses vegetable stock and no animal products except dairy, making it perfect for vegetarians. For a vegan version, you’d need to use dairy-free alternatives for cheese and cream.

  4. How thick should the soup be?

    The soup should have a creamy, hearty consistency—not too thin and not overly stiff. If you prefer it thicker, let the potatoes simmer longer or add a slurry of flour and water. For thinner soup, simply add more stock or cream when reheating.

  5. Can I make this soup ahead of time?

    Definitely! This soup actually tastes even better the next day as the flavors meld. Just cool and refrigerate, then reheat gently with a splash of broth or cream. If freezing, hold off on adding cheese until reheating for best results.

Final Thoughts

This hearty cheddar garlic herb potato soup recipe is like a warm hug in a bowl—and I truly mean it. It’s simple, satisfying, and endlessly customizable, making it my favorite soup to come back to time and again. I hope you give it a try and discover just how easy it is to whip up something so comforting and delicious. When you do, don’t forget to let me know how yours turns out. Soup nights are the best nights!

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Hearty Cheddar Garlic Herb Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 13 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

A comforting and hearty cheddar garlic herb potato soup made with tender russet potatoes, sharp cheddar cheese, garlic, onions, and fragrant herbs. This creamy soup is perfect for a cozy meal and includes optional kale for added nutrition.

Ingredients

Soup

  • 4-5 medium organic russet potatoes, peeled and cubed
  • 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
  • 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 kale, chopped (optional)

Instructions

  1. Heat fats and sauté aromatics: In a medium-sized dutch oven over medium-high heat, heat olive oil and butter until butter melts. Add minced garlic and chopped onions, sauté until translucent and fragrant, about 1-2 minutes.
  2. Add spices and blend flavors: Stir in smoked paprika and On Everything All-Purpose Blend until well combined with the garlic and onions.
  3. Cook potatoes: Add cubed potatoes to the pot and stir to coat them with the spices and aromatics. Pour in the vegetable stock and bring to a boil for 1-2 minutes.
  4. Simmer potatoes until tender: Reduce heat to low and simmer for 15-20 minutes, or until potatoes are tender and cooked through. For a thicker soup, simmer an additional 10 minutes until potatoes start to break down naturally, or add 1-2 tablespoons flour mixed with water to thicken.
  5. Add cream, kale, and wine: Stir in the heavy cream, chopped kale (if using), and white cooking wine. Allow ingredients to warm and combine.
  6. Melt cheese: Add freshly grated sharp cheddar cheese gradually, stirring frequently until the cheese melts and the soup becomes creamy.
  7. Serve: Remove from heat and ladle soup into bowls. Garnish with freshly chopped parsley or green onions (scallions). Serve with a side of bread if desired. Enjoy your hearty cheddar garlic herb potato soup!

Notes

  • You can use Yukon potatoes instead of russet potatoes for a creamier texture.
  • If you don’t have white cooking wine, simply substitute with additional vegetable stock.
  • The On Everything All-Purpose Blend can be homemade or purchased for authentic flavor.
  • To keep the soup vegetarian, use vegetable stock and avoid animal-based broths.
  • Adding kale is optional but adds nutrition and color to the soup.
  • Feel free to substitute sharp cheddar with other cheeses like Monterey Jack, Gruyere, or a blend for different flavors.
  • If thicker consistency is preferred without extra simmering, add a slurry of flour and water to thicken the soup.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 12 g
  • Cholesterol: 40 mg

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