I absolutely love this Hearty Cheddar Garlic Herb Potato Soup Recipe because it feels like a warm hug in a bowl—creamy, cheesy, and bursting with flavor. When the weather turns chilly or you just want some comforting food that’s simple yet satisfying, this soup is my go-to. You’ll find that the blend of sharp cheddar with garlic and herbs brings such a rich, comforting depth to your classic potato soup.
What makes this recipe extra special is how easy it is to adapt for your family’s tastes, plus it comes together quickly for a weeknight dinner or a cozy weekend treat. I first discovered this version when searching for a soup that’s both hearty enough to fill you up without feeling heavy—and trust me, it hits that sweet spot perfectly. The combination of fresh ingredients and just the right touch of smoky paprika and “On Everything” seasoning takes it to another level you won’t want to miss.
Why You’ll Love This Recipe
- Rich Flavor Profile: The sharp cheddar and herb blend add a bold, savory depth you won’t find in typical potato soups.
- Comfort in Every Spoonful: Creamy texture and tender potatoes make it the perfect dish for cozy nights in.
- Easy to Customize: Whether you want it vegan, spicy, or loaded with greens, you can easily tweak it to your liking.
- Simple Ingredients: Made with common pantry staples and fresh produce, it’s accessible for any home cook.
Ingredients You’ll Need
Every ingredient in this Hearty Cheddar Garlic Herb Potato Soup Recipe has a purpose—simple but flavorful pantry staples combined with fresh herbs and creamy cheddar to create a balanced soup. When shopping, try to choose organic or high-quality ingredients if you can; it really makes a noticeable difference in the final taste.
- Russet Potatoes: I love these for their creamy texture when cooked, but Yukon Golds work beautifully too!
- Extra Virgin Olive Oil: Adds a subtle fruity base flavor, and it’s healthier than heavier oils.
- Unsalted Butter: For richness and helps round out the garlic and herbs nicely.
- Red Onion: Provides a mild sweetness that balances the sharp cheddar.
- Garlic Cloves: Minced fresh garlic is a must here—skip the pre-minced jars if you can for fresher taste.
- On Everything All-Purpose Blend: This seasoning mix wakes up the soup with layers of herbs and spices; you can make your own with my blend mentioned in the notes.
- Smoked Paprika: Adds a gentle smoky warmth that’s subtle but essential for flavor depth.
- White Cooking Wine: A splash brightens the soup’s flavor—if you’re not wine-friendly, replace with extra vegetable stock.
- Vegetable Stock/Broth: This is your soup base; go for organic or homemade for best results.
- Heavy Cream: Makes the soup luxuriously creamy; I’ve included a note if you want a lighter or vegan version.
- Sharp Cheddar Cheese: Freshly grated for the best melting and flavor impact—don’t substitute pre-shredded for this one.
- Kale (optional): Adds color, nutrients, and a bit of texture—my family loves the extra green in their soup!
Variations
I love how versatile this Hearty Cheddar Garlic Herb Potato Soup Recipe is; it’s a great base to experiment with. I often adjust the herbs or swap out ingredients depending on what’s in my fridge or my family’s preferences, and you should feel free to make it your own.
- Vegan Version: I swapped the butter with vegan butter, heavy cream with coconut milk, and cheddar for vegan cheese—still super creamy and flavorful!
- Added Protein: For extra heartiness, sometimes I stir in cooked crispy bacon or shredded chicken—gives it a fun twist for weekend dinners.
- Spicy Kick: I once added a pinch of cayenne pepper and it gave the soup a lovely warmth without overpowering the herbs and cheese.
- Slow Cooker Friendly: When I’m busy, I throw everything (minus dairy) in my slow cooker—set it and forget it for tender potatoes and flavors melding beautifully.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by heating the olive oil and butter in a medium dutch oven over medium-high heat until the butter melts. Add in the minced garlic and chopped red onion, sautéing for about 1-2 minutes until the onion becomes translucent and you smell that delicious garlic aroma. This step sets the flavor base, so take your time and don’t let the garlic brown or burn—it should be fragrant and soft.
Step 2: Spice It Up and Add Potatoes
Next, stir in the smoked paprika along with the On Everything All-Purpose Blend, mixing everything until the spices are evenly coated on the garlic and onions. It’s this little trick that layers in that herbaceous, smoky depth you’ll absolutely notice. Then add the peeled and cubed potatoes, giving everything a good stir before pouring in the vegetable stock.
Step 3: Simmer Until Tender and Thickened
Bring the soup to a gentle boil, then reduce to low and let it simmer for about 15-20 minutes. Be patient here—when the potatoes are cooked through and starting to break down, the soup naturally thickens up. I usually let it go an extra 10 minutes beyond tender for a richer texture, but if you want chunkier potatoes, just thicken lightly with a slurry of flour and water added at this point.
Step 4: Creamy Finish with Cheese, Cream, and Wine
Turn off the heat and stir in the heavy cream, chopped kale (if using), and white cooking wine. Then add the freshly grated sharp cheddar a handful at a time, stirring frequently until it melts smoothly into a creamy, luscious soup. The cheese is the star here, so I highly recommend quality sharp cheddar for that lovely tang and melt.
Step 5: Serve and Enjoy!
Ladle your soup into bowls, topping with a sprinkle of chopped parsley or green onions for a fresh finish. I like to serve it with crusty bread or buttery crackers on the side—perfect for dipping and soaking up every last drop.
Pro Tips for Making Hearty Cheddar Garlic Herb Potato Soup Recipe
- Use Fresh Garlic and Grated Cheese: I learned that using fresh garlic and grating cheddar from a block adds so much more flavor and melts better than pre-minced or pre-shredded options.
- Let Potatoes Gently Break Down: Instead of making the soup thick with flour, letting the potatoes simmer longer creates a naturally velvety texture that works wonders.
- Don’t Skip the Wine: A splash of white cooking wine brightens the richness and adds a subtle depth—if you don’t want wine, use extra broth with a squeeze of lemon for acidity.
- Add Cheese Slowly: Gradually adding the cheddar while stirring prevents clumping and ensures a smooth, creamy soup every time.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
For garnishes, I keep it simple but fresh—chopped parsley or sliced green onions add that pop of color and crispness that balances the creamy soup. Occasionally, I sprinkle in some crispy bacon bits or toasted pumpkin seeds for a crunchy contrast, which always gets compliments around my dinner table.
Side Dishes
I love pairing this soup with a warm crusty loaf—garlic bread or sourdough are my favorites. It also goes great with a simple green salad for a lighter meal or roasted vegetables when I’m feeling like a heartier dinner.
Creative Ways to Present
On special occasions, I serve the soup inside hollowed-out mini bread bowls for a fun presentation that guests adore. Adding a swirl of crème fraîche or a drizzle of herb-infused oil before serving can also elevate it to restaurant-quality right at home.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully for 2-3 days in the fridge when sealed tightly. I usually store mine in glass containers so I can see how much is left and it reheats evenly without adding extra water or thinning out.
Freezing
I’ve successfully frozen this soup in freezer-safe containers for up to 4 months. Just be sure to leave some headspace since the cream and cheese can separate slightly. When thawing, I let it sit overnight in the fridge before reheating gently.
Reheating
The best way I’ve found to reheat is on the stove over low heat, stirring frequently to bring back the creaminess without scorching. You might need to add a splash of broth or water to loosen it up, but it tastes just as good the next day!
FAQs
-
Can I make this Hearty Cheddar Garlic Herb Potato Soup Recipe dairy-free?
Absolutely! To make it dairy-free, replace the butter with a plant-based alternative, use coconut cream or a non-dairy milk for the cream, and swap sharp cheddar for nutritional yeast or a vegan cheese substitute. The soup will still have great flavor and creamy texture.
-
What kind of potatoes work best in this soup?
I prefer russet potatoes because they become tender and break down nicely, naturally thickening the soup. Yukon Gold potatoes are a good alternative if you want a creamier, buttery flavor and slightly firmer texture in your chunks.
-
Can I prepare this soup in a slow cooker?
Yes! I recommend sautéing the garlic and onions first, then transferring everything except the cream and cheese to your slow cooker. Cook on low for 6-8 hours, then stir in the dairy ingredients at the end for the best texture.
-
How do I thicken this soup if I want chunkier potatoes?
If you prefer bigger potato chunks and less dissolved potato, you can thicken your soup by whisking 1-2 tablespoons of flour with a bit of water and stirring it in toward the end. Just simmer until it thickens to your liking.
Final Thoughts
This Hearty Cheddar Garlic Herb Potato Soup Recipe has become a staple in my kitchen because it’s both reliable and delicious every single time. It’s the kind of recipe that feels special yet is so easy to make, perfect for cozy nights or feeding a crowd. I hope you’ll give it a try and make it your own—it’s a comforting bowl of goodness that I promise will keep you coming back for more!
Print
Hearty 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
Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting soup featuring tender russet potatoes, sharp cheddar cheese, and a blend of flavorful herbs and spices. Made with garlic, smoked paprika, and an all-purpose seasoning blend, this soup is enriched with heavy cream and can be customized with kale for added greens. Perfect as a warming meal, it’s easy to prepare on the stovetop and can be adapted for vegan or slow cooker options.
Ingredients
Soup:
- 4-5 medium organic russet potatoes, peeled and cubed (or Yukon potatoes)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 red onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons On Everything All-Purpose Blend (see Notes for blend recipe)
- 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
- Prepare the aromatics: In a medium-sized dutch oven over medium-high heat, heat the olive oil and butter. Once the butter has melted, add the minced garlic and chopped red onion. Sauté for 1-2 minutes until the onions become translucent and the mixture is fragrant.
- Add spices: Stir in the smoked paprika and On Everything All-Purpose Blend, mixing well to combine the flavors evenly with the aromatics.
- Add potatoes and stock: Add the cubed potatoes to the pot and stir to coat with the spices and aromatics. Pour in the vegetable stock, then bring everything to a boil for 1-2 minutes.
- Simmer the soup: Reduce heat to low and simmer uncovered for 15-20 minutes until the potatoes are tender and cooked through. For a thicker soup, continue simmering an additional 10 minutes until potatoes partially break down naturally, or thicken with 1-2 tablespoons of flour mixed with water if you prefer chunkier potatoes.
- Finish soup: Stir in the heavy cream, chopped kale (if using), and white cooking wine. Add the freshly grated sharp cheddar cheese and stir frequently until the cheese melts and the soup becomes creamy.
- Serve: Remove from heat and ladle the soup into bowls. Garnish with freshly chopped parsley or green onions (scallions). Serve with a side of bread if desired. Enjoy warm!
Notes
- STORAGE: Store leftovers in a tightly sealed container in the refrigerator for 2-3 days or freeze for up to 4-6 months. Defrost in the fridge overnight or at room temperature before reheating on the stovetop.
- SLOW COOKER OPTION: Sauté garlic and onions first, then add all ingredients except cream and cheese to slow cooker. Cook on low for 6-8 hours. Add cream and cheese near the end and stir until melted.
- SPICE ADJUSTMENTS: Feel free to reduce the amounts if you prefer a milder flavor. The recipe is boldly spiced for rich seasoning.
- VEGAN OPTION: Use vegan butter, substitute heavy cream with full-fat coconut cream or coconut milk, and replace cheese with nutritional yeast or dairy-free cheese shreds.
- HOMEMADE ALL-PURPOSE BLEND: Combine 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.
- EQUIPMENT: Recommended are a dutch oven or heavy-bottom pot, sharp knife for chopping, grater for cheese, and optional immersion blender if you prefer a smoother texture.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
