Name: Cheddar Garlic Herb Potato Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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); 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); 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon dried parsley

If you’re on the hunt for a soul-warming, savory bowl of comfort, this Cheddar Garlic Herb Potato Soup Recipe will absolutely win your heart (and your taste buds). I love this recipe because it strikes the perfect balance between creamy, cheesy, and just enough herbal punch to keep things interesting. Plus, it’s straightforward to make, so you can whip it up on a weeknight and still feel like a kitchen rockstar. Stick with me, and I’ll share all the tips and tricks to make this soup your new go-to for chilly evenings.

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Why You’ll Love This Recipe

Rich & Comforting: This soup is creamy and cheesy with just the right garlic-herb zing that makes it deeply satisfying.
Simple Ingredients: You likely have most of these in your pantry, and swapping veggies or cheese is easy.
Customizable & Versatile: Whether you’re vegan, need it gluten-free, or want to bulk it up, this recipe adapts well.
Great for Leftovers: It stores beautifully and reheats without losing that fresh-from-the-pot goodness.

A black scalloped bowl filled with thick, creamy yellow soup speckled with black herbs fills most of the frame, topped with chopped green onions placed in the center. A gold spoon rests inside the bowl, scooping up some of the soup. Around the bowl are pieces of crusty bread with a light brown crust and soft, airy inside. There are small sprigs of green parsley and scattered green onion pieces on a dark wood surface. A soft yellow cloth is placed under the bowl and around the bread pieces. The background is changed to a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Cheddar Garlic Herb Potato Soup, cheesy potato soup, garlic herb potato soup, creamy potato soup, easy comfort food

Ingredients You’ll Need

Each ingredient in this Cheddar Garlic Herb Potato Soup Recipe plays a starring role—from the earthy russets to the sharp cheddar. I always recommend using organic potatoes and fresh herbs for that homey taste that just can’t be beat.

Flat lay of peeled russet potatoes cut into cubes arranged neatly next to a halved red onion with deep purple skin and white interior, six peeled garlic cloves clustered beside fresh chopped kale leaves, a small mound of freshly grated sharp cheddar cheese, a small white ceramic bowl of extra virgin olive oil, a small white bowl containing unsalted butter, a small white bowl filled with creamy heavy cream, a small white bowl holding clear white cooking wine, and a small white bowl with a fragrant all-purpose spice blend of dried herbs and paprika, all ingredients fresh and natural, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheddar Garlic Herb Potato Soup, cheesy potato soup, garlic herb potato soup, creamy potato soup, easy comfort food

Russet potatoes: Perfect for creamy soups because they break down nicely; Yukon Golds work too if you want a slightly waxier texture.
Extra virgin olive oil: Adds a subtle fruitiness and richness when sautéing aromatics.
Unsalted butter: I love how butter rounds out the flavors and gives a silky mouthfeel.
Red onion: Offers a mild sweetness that balances the garlic’s punch.
Garlic cloves: Use fresh and minced finely for that unmistakable aroma and kick.
On Everything All-Purpose Blend: This is where the magic happens—if you don’t have mine, making your own blend with salt, pepper, garlic powder, oregano, thyme, and parsley works beautifully.
Smoked paprika: Adds a warm smoky undertone without heat.
White cooking wine: Adds depth and subtle acidity, but extra veggie stock will do if you skip the wine.
Vegetable stock/broth: Choose a good-quality organic broth for the best base flavor.
Heavy cream: For that luscious creaminess—opt for organic if you can.
Sharp cheddar cheese: Freshly grated is key! The sharpness keeps the soup lively and not too mellow.
Kale (optional): Adds a pleasant earthiness and nutrition bonus.

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.

Variations

I find this Cheddar Garlic Herb Potato Soup Recipe super flexible, so I often switch things up depending on what’s in my fridge or dietary needs. Feel free to make it yours—it’s all about comforting yourself and your guests.

Vegan Version: I’ve tried swapping butter for vegan butter, heavy cream for coconut cream, and cheese for nutritional yeast—and honestly, it’s still wonderful and creamy!
Slow Cooker Adaptation: When I’ve had no time, tossing everything but the cheese and cream in the slow cooker is a lifesaver. Just add those at the end for maximum flavor.
Added Veggies: Toss in cooked bacon bits or sautéed mushrooms for a meaty twist or toss in some roasted corn for a sweet crunch.

How to Make Cheddar Garlic Herb Potato Soup Recipe

Step 1: Sauté your aromatics with love

Start by heating olive oil and butter together in a medium-sized Dutch oven over medium-high heat. When the butter has melted and starts to shimmer, add your minced garlic and chopped red onion. Cook gently until they’re translucent and fragrant—this takes just 1 to 2 minutes. The scent will fill your kitchen and make you even more excited for what’s coming next. Don’t rush this step; a patient sauté is the flavor foundation.

Step 2: Build bold flavor with spices and potatoes

Next, sprinkle in the smoked paprika and your On Everything All-Purpose Blend. Stir it all together so your kitchen smells like a cozy bistro. Then, add the peeled and cubed potatoes. Give everything a good stir to coat those potatoes with spice magic. Pour in your vegetable stock, turn up the heat until it reaches a boil, then reduce to a gentle simmer.

I usually let my potatoes cook for about 20 to 30 minutes, simmering until they’re super tender. I’ve found that letting potatoes get a little broken down naturally thickens the soup, which is my favorite trick for getting that cozy, silky texture without extra thickeners. But if you like your potato chunks hearty, just mix a tablespoon or two of flour with water and stir it in near the end—it’s a neat trick to get that creamy thickness without sacrificing chunkiness.

Step 3: Creamy finish and cheesy goodness

Once your potatoes are tender, stir in the heavy cream, chopped kale if you’re using it, and the white cooking wine. This is the point where the soup shifts from good to unforgettable. Slowly add in the freshly grated sharp cheddar, stirring constantly until it melts perfectly into the creamy base. Keep the heat low to avoid curdling, and once everything’s smooth and luscious, take the pot off the heat.

Step 4: Serve it warm and garnish with flair

Ladle this beauty into your favorite bowls and shower it with freshly chopped parsley or sliced green onions. I love the pop of color and fresh notes those garnishes add. If you want to get fancy, toss in some crispy bacon bits or a drizzle of good olive oil. Grab a crusty loaf of bread for dipping, and you’ve officially created a meal that feels like a warm hug in a bowl.

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Pro Tips for Making Cheddar Garlic Herb Potato Soup Recipe

Let Potatoes Break Down Naturally: I’ve learned that simmering potatoes a bit longer than usual creates a natural thickener and richer mouthfeel.
Freshly Grate Your Cheese: Pre-shredded cheese has additives that prevent smooth melting—freshly grated cheddar blends into the soup perfectly.
Don’t Skip the Garlic or Herbs: They elevate the soup from ordinary to extraordinary, so be generous with your On Everything Blend and garlic.
Use Medium-Low Heat When Adding Dairy: High heat can cause cream to curdle, so add cream and cheese off or low heat, stirring frequently.

How to Serve Cheddar Garlic Herb Potato Soup Recipe

Cheddar Garlic Herb Potato Soup Recipe - Serving

Garnishes

I always top my soup with freshly chopped parsley and green onions—they add freshness and a little crunch that balances the creamy soup perfectly. Sometimes, I add a sprinkle of crispy bacon or a dash of smoked paprika for extra zing. If you want to go all out, a dollop of sour cream or creme fraiche is dreamy.

Side Dishes

This soup pairs wonderfully with warm crusty bread—think a rustic sourdough or a chewy baguette. Garlic bread or cheesy biscuits work great here too, especially if you’re feeding hungry kids or a crowd.

Creative Ways to Present

For special dinners, I serve this soup in hollowed-out mini bread bowls or pretty ceramic mugs—it feels so cozy and makes the meal feel a little more festive. I’ve even garnished with edible flowers when I wanted an unusual, pretty touch for guests.

Make Ahead and Storage

Storing Leftovers

Leftovers go into an airtight container and into the fridge for 2-3 days without a hiccup. I always give the soup a good stir before reheating to reincorporate any thickening that happened in the cold. It still tastes just as great the next day!

Freezing

I’ve frozen this soup successfully for up to 4-6 months. Just let it cool completely, then portion into freezer-safe containers. When you thaw it, the texture is sometimes a touch different, but reheating it gently on the stove with a splash of stock or cream brings it right back to life.

Reheating

Reheat gently on the stovetop over medium-low heat. I usually add a little extra broth or cream to loosen it up and stir frequently to avoid sticking or burning. Microwaving works too, just be sure to stir every 30 seconds or so for even heating.

FAQs

Can I make this Cheddar Garlic Herb Potato Soup Recipe dairy-free?

Absolutely! Replace the butter with vegan butter, substitute heavy cream with full-fat coconut milk or cream, and swap the cheddar for dairy-free cheese or nutritional yeast for that savory, cheesy flavor.
Can I use a slow cooker instead of the stovetop?

Yes, you can! Just sautée the garlic and onions first, then add everything except the cream and cheese into the slow cooker. Cook on low for 6-8 hours, then stir in the cream and cheese near the end of cooking.
What should I do if my soup isn’t thick enough?

If your potatoes aren’t breaking down enough to thicken the soup naturally, mix 1-2 tablespoons of flour with cold water to create a slurry and stir it into the bubbling soup, cooking for a few more minutes until it thickens.
Can I prepare this soup ahead of time?

Definitely! You can make the entire soup a day ahead and store it in the fridge or even freeze portions for longer-term storage. Just add the cheese and cream at the time of reheating to keep the best texture.
What type of cheddar cheese works best?

I prefer sharp cheddar because it adds a nice tang and depth to the soup. Freshly grated sharp cheddar melts smoothly and gives the soup a rich, bold flavor.

Final Thoughts

This Cheddar Garlic Herb Potato Soup Recipe has become one of those dishes I return to when I want something that feels like a warm hug from my own kitchen. It’s dependable, comforting, and full of flavor that hits all the right notes. I truly hope you’ll enjoy making and sharing it as much as I do—it’s one of those recipes that always gets raves, and I’m confident it’ll earn a spot in your soup rotation too. So grab your pot, your sharp cheddar, and let’s make some magic in your kitchen!