Cheddar Garlic Herb Potato Soup

Warm, hearty, and irresistibly cheesy, this Cheddar Garlic Herb Potato Soup is the ultimate comfort food for chilly nights. Packed with creamy potatoes, sharp cheddar, and aromatic herbs, this soup combines everything you love about Fall Time Soup Recipes into one cozy bowl. Whether you make it on the stovetop or in your slow cooker, it’s simple, flavorful, and soul-soothing the perfect Seasons and Suppers Recipe for your next meal.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredient

SOUP:

4–5 medium organic russet potatoes, peeled and cubed (Yukon potatoes work too)
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” (or homemade – see Notes)
1 teaspoon smoked paprika
2 tablespoons white cooking wine (or substitute with extra veggie stock)
4 cups organic vegetable stock/broth
1 cup organic heavy cream (or coconut cream for vegan option)
1–2 cups freshly grated sharp cheddar cheese
1 cup chopped kale (optional)

Step-by-Step Instructions

Step 1 – Sauté aromatics:
In a large Dutch oven over medium-high heat, add olive oil and butter. Once melted, add minced garlic and chopped onions. Sauté for 1–2 minutes until fragrant and translucent. Stir in smoked paprika and the all-purpose blend.

Step 2 – Cook the potatoes:
Add the cubed potatoes and stir to coat with the spices. Pour in vegetable stock and bring to a boil for 1–2 minutes. Reduce the heat to low and simmer for 15–20 minutes, or until potatoes are tender and soft.
Pro Tip: Let the potatoes simmer an extra 10 minutes for a naturally thicker soup.

Step 3 – Add the creamy base:
Pour in heavy cream, white cooking wine, and kale (if using). Gradually add the shredded cheddar, stirring until melted and smooth. Remove from heat once creamy and well combined.

Step 4 – Serve:
Ladle the soup into bowls and garnish with fresh parsley, chives, or green onions. Serve with crusty bread or a sprinkle of extra cheese on top.

Notes & Tips

Storage: Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 6 months.
Slow Cooker Option: Sauté the garlic and onions first, then transfer everything (except cream and cheese) to the slow cooker. Cook on low for 6–8 hours. Stir in cream and cheese in the last 15 minutes.
Vegan Option: Use vegan butter, full-fat coconut cream, and dairy-free cheese or nutritional yeast.
Homemade All-Purpose Blend: Combine 1 tsp each of sea salt, black pepper, garlic powder, oregano, thyme, and parsley.

Nutrition (per serving)

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Conclusion

This Cheddar Garlic Herb Potato Soup is creamy, flavorful, and effortlessly comforting the kind of meal that fills your home with warmth. With the perfect balance of herbs, cheddar, and hearty potatoes, it’s the ideal soup for cozy nights in or Sunday family dinners. Whether you follow the vegan version or the classic, it’s bound to become your new go-to Soul Recipe.

FAQs

Can I make this soup gluten-free?

Yes! This recipe is naturally gluten-free as long as your broth and seasoning blend don’t contain additives. Just double-check ingredient labels.

How do I make the soup thicker?

You can mash some of the potatoes directly in the pot or add a tablespoon of flour or cornstarch mixed with water during simmering for a thicker texture.

What cheese works best for this soup?

Sharp cheddar gives the richest flavor, but you can mix it with Gruyère, Monterey Jack, or even smoked Gouda for added depth.

Cheddar Garlic Herb Potato Soup – Cozy, Creamy & Full of Flavor