Hearty Cheddar Garlic Herb Potato Soup

Picture a bowl of pure comfort: velvety smooth potatoes swimming in a golden, cheese-laden broth, infused with aromatic garlic and fragrant herbs. This Hearty Cheddar Garlic Herb Potato Soup is the ultimate cozy meal that brings warmth to chilly evenings, impresses dinner guests, and makes even weeknight dinners feel special. The rich cheddar creates luxurious strings of melted cheese, while the garlic and herbs add depth and sophistication to every spoonful.

Every bite delivers a symphony of textures and flavors, from the tender potato chunks to the creamy, aromatic broth crowned with sharp cheddar. Whether you’re curled up with a good book, hosting a casual gathering, or simply craving soul-warming goodness, this recipe delivers restaurant-quality results with minimal effort. Let’s dive into everything you need to create this crowd-pleasing masterpiece in your own kitchen.

Why You’ll Love This Recipe

• Fresh, wholesome ingredients come together to create a soup that’s both nourishing and indulgent, with no artificial additives or processed shortcuts.
• Incredibly easy to make, even beginner cooks will feel confident following these straightforward steps that require just one pot and minimal prep work.
• Packed with nutrition from potatoes, vegetables, and optional kale, delivering vitamins, fiber, and satisfying carbohydrates to fuel your day.
• Endlessly versatile, customize with your favorite cheeses, herbs, or add-ins to make this soup uniquely yours every single time.
• Visually stunning with its creamy golden hue and vibrant garnishes, making it perfect for both family dinners and entertaining guests.

This recipe truly checks all the boxes for comfort food done right!

Preparation and Cooking Time

Total time: 45-50 minutes
Preparation time: 15 minutes
Cooking time: 30-35 minutes

Note: Cooking times may vary slightly depending on your stove, preferred potato texture, and altitude. For extra-creamy soup with broken-down potatoes, add 10 additional minutes of simmering time.

Ingredients You’ll Need

For the Soup:

• 4-5 medium organic russet potatoes, peeled and cubed (You can also use 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 (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend—See Notes)
• 1 teaspoon smoked paprika
• 2 tablespoons white cooking wine (You can use additional veggie stock instead)
• 4 cups organic vegetable stock/broth
• 1 cup organic heavy cream (See Notes!)
• 1-2 cups freshly-grated sharp cheddar (See Post for other cheese options!)
• 1 cup kale, chopped (optional)

Step-by-Step Instructions

Step 1: Build the Flavor Base

In a medium-sized Dutch oven pot over medium-high heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent and fragrant, about 1-2 minutes. Add the smoked paprika and On Everything All-Purpose Blend, stirring until combined.

Step 2: Cook the Potatoes

Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 15-20 minutes or until the potatoes become tender and cooked through. NOTE: I prefer to let the potatoes simmer an extra 10 minutes until almost broken down which helps to naturally thicken the soup. However, if you prefer larger potato chunks, just add 1-2 tablespoons of flour mixed with water into the soup to thicken.

Step 3: Add Cream and Cheese

Add in the heavy cream, kale (if using), and white cooking wine followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted. Once creamy, remove from heat.

Step 4: Serve and Enjoy

Remove from heat and serve immediately into prepared bowl(s), top with freshly chopped parsley or green onions (scallion), and with a side of bread, if desired.

How to Serve

• Present beautifully by ladling the soup into warmed bowls and garnishing with fresh parsley, green onions, extra shredded cheddar, crispy bacon bits, or a drizzle of truffle oil for elegance.
• Perfect pairings include crusty sourdough bread, buttery garlic bread, warm biscuits, or a fresh garden salad with tangy vinaigrette to balance the richness.
• Portion generously as this hearty soup serves as a complete meal—plan for 1½ cups per person for appetizer portions or 2-2½ cups for main course servings.
• Beverage recommendations span crisp white wines like Chardonnay, light beers, sparkling water with lemon, or hot apple cider for a cozy autumn experience.

This soup truly shines when served piping hot with plenty of crusty bread for dipping!

Additional Tips

• Enhance the flavor by roasting your garlic beforehand for sweet, caramelized notes, or add a splash of apple cider vinegar at the end to brighten the richness.
• Customize your cheese by mixing sharp cheddar with Gruyère for nuttiness, white cheddar for tang, or smoked Gouda for deeper complexity—experiment with combinations!
• Make it heartier by stirring in cooked, crumbled bacon, diced ham, or shredded rotisserie chicken during the final step for a protein-packed meal.

Recipe Variations

• Loaded Baked Potato Soup: Transform this recipe by topping with all your favorite baked potato fixings—crispy bacon crumbles, sour cream dollops, chives, and extra cheese for an indulgent twist that tastes like your favorite steakhouse appetizer.
• Vegan-Friendly Version: Swap heavy cream for cashew cream or full-fat coconut milk, use vegan butter, and substitute nutritional yeast and vegan cheddar shreds to create a plant-based version that’s equally creamy and satisfying.
• Slow Cooker Method: Combine all ingredients except cream and cheese in your slow cooker (reduce stock to 3 cups), cook on low for 6-8 hours, then stir in cream and cheese during the last 30 minutes for effortless, hands-off preparation.

Freezing and Storage

Storage: Refrigerate leftover soup in airtight containers for up to 4-5 days. The flavors actually deepen overnight, making leftovers even more delicious! Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. You may need to add a splash of stock or cream to restore the original consistency.

Freezing: While delicious, cream-based soups can separate when frozen. For best results, freeze the soup before adding cream and cheese for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in fresh cream and cheese.

Special Equipment

• Medium-sized Dutch oven or heavy-bottomed pot (4-6 quart capacity)
• Sharp chef’s knife for chopping vegetables
• Cutting board
• Vegetable peeler for potatoes
• Wooden spoon or silicone spatula for stirring
• Box grater for fresh cheese (pre-shredded doesn’t melt as smoothly)
• Ladle for serving

FAQ’s

Can I use frozen potatoes instead of fresh?

While fresh potatoes provide the best texture and flavor, frozen diced potatoes can work in a pinch. However, they may become mushier and won’t provide the same starch for natural thickening. Reduce cooking time by 5-10 minutes if using frozen.

Is this soup gluten-free?

Yes! This recipe is naturally gluten-free when you ensure your vegetable stock and seasoning blend don’t contain gluten-containing additives. Always check labels if you have celiac disease or severe sensitivities.

Can I make this soup ahead of time?

Absolutely! Prepare the soup up to 2 days in advance, storing it in the refrigerator. The flavors meld beautifully overnight. Reheat gently and add a splash of cream or stock to refresh the consistency before serving.

What if I don’t have heavy cream?

Substitute with half-and-half for a lighter version, full-fat sour cream for tanginess, or even whole milk mixed with a tablespoon of flour (though it won’t be as rich). Greek yogurt works too, just remove from heat before stirring it in.

Can I make this in an Instant Pot?

Yes! Use the sauté function for the aromatics, add potatoes and stock, pressure cook on high for 8 minutes with quick release, then stir in cream and cheese using the sauté function again until melted.

Conclusion

This Hearty Cheddar Garlic Herb Potato Soup represents everything comfort food should be, rich yet wholesome, simple yet impressive, and absolutely irresistible from the first spoonful to the last. The combination of tender potatoes, sharp cheddar, and aromatic garlic creates a bowl of pure satisfaction that nourishes both body and soul. Whether you’re warming up after a cold day, feeding hungry family members, or treating yourself to restaurant-quality comfort at home, this soup delivers every single time.

So grab your Dutch oven, gather your ingredients, and get ready to create something truly special, you’ve got this!

Clara W.Pawel

Hearty Cheddar Garlic Herb Potato Soup

This hearty cheddar garlic herb potato soup is ultra-creamy, comforting, and packed with tender potatoes, sharp cheddar cheese, fresh herbs, and rich savory flavor—perfect for cozy nights or cold-weather meals.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: dinner, Soup

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil or butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups vegetable or chicken broth
• 4 cups russet potatoes, peeled and diced
• 1 cup whole milk or heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 tsp dried thyme
• 1 tsp dried parsley or Italian seasoning
• 0.5 tsp smoked paprika
• 1 tsp salt, or to taste
• 0.5 tsp black pepper

Equipment

• large soup pot or Dutch oven
• wooden spoon or spatula
• cutting board
• chef’s knife
• measuring cups and spoons

Method

 

1. Heat oil or butter in a large pot over medium heat. Add the diced onion and sauté until softened and translucent.
2. Add minced garlic and cook until fragrant, about 30 seconds.
3. Sprinkle in flour and stir continuously to form a light roux.
4. Slowly pour in the broth while stirring, then add diced potatoes.
5. Bring to a boil, reduce heat, and simmer until potatoes are fork-tender.
6. Stir in milk or cream, dried herbs, paprika, salt, and pepper.
7. Add shredded cheddar cheese and stir until fully melted and smooth.
8. Taste and adjust seasoning. Serve hot with crusty bread if desired.

Notes

For extra thickness, mash some of the potatoes before adding cheese. Use vegetable broth to keep it vegetarian. Leftovers store well in the fridge for up to 4 days. Add a splash of milk or broth when reheating.