Print

Hearty Cheddar Garlic Herb Potato Soup Recipe

Hearty Cheddar Garlic Herb Potato Soup Recipe
Print Recipe

★★★★★

5.2 from 10 reviews

This Hearty Cheddar Garlic Herb Potato Soup is a creamy, flavorful comfort food perfect for chilly days. Made with tender russet potatoes, sharp cheddar cheese, aromatic garlic and herbs, and finished with a touch of heavy cream, this soup combines rich textures and savory tastes into one satisfying bowl. It’s easy to prepare and can be customized with kale for added greens or served with crusty bread on the side.

Ingredients

Scale

Vegetables

  • 4–5 medium organic russet potatoes, peeled and cubed (or Yukon potatoes)
  • 1/2 red onion, chopped
  • 6 garlic cloves, minced
  • 1 cup kale, chopped (optional)

Liquids and Dairy

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp unsalted butter
  • 4 cups organic vegetable stock/broth
  • 2 Tbsps white cooking wine (or additional vegetable stock as substitute)
  • 1 cup organic heavy cream
  • 1–2 cups freshly grated sharp cheddar cheese

Spices and Seasonings

  • 2 tsps On Everything All-Purpose Blend seasoning
  • 1 tsp smoked paprika

Instructions

  1. Sauté Aromatics: In a medium-sized Dutch oven pot over medium-high heat, add the olive oil and butter. Once the butter has melted and the mixture is heated, add the minced garlic and chopped onion. Sauté until translucent and fragrant, about 1-2 minutes. Stir in the smoked paprika and the On Everything All-Purpose Blend seasoning, combining well to infuse the flavors.
  2. Cook Potatoes: Add the cubed potatoes to the pot and stir to combine evenly with the aromatics and spices. Pour in the vegetable stock and bring the mixture to a boil for 1-2 minutes. Then reduce the heat to low and let the soup simmer for 15-20 minutes until the potatoes are tender and cooked through. For a thicker consistency, you can simmer an extra 10 minutes until the potatoes break down naturally; otherwise, thicken with 1-2 tablespoons of flour mixed with water if you prefer chunkier potatoes.
  3. Add Cream, Greens, and Wine: Stir in the heavy cream, chopped kale (if using), and white cooking wine. Mix frequently to combine the flavors and gently wilt the kale while warming through.
  4. Melt Cheese: Gradually add freshly grated sharp cheddar cheese to the soup, stirring frequently until the cheese has fully melted and the soup becomes creamy and smooth. Remove the pot from heat.
  5. Serve: Ladle the soup immediately into bowls. Garnish with freshly chopped parsley or green onions (scallions) for an added fresh touch. Serve alongside crusty bread if desired for a more filling meal.
  6. Enjoy: Dig into a warm, hearty bowl of this comforting cheddar garlic herb potato soup and enjoy the cozy flavors and creamy texture. Bon appétit!

Notes

  • You can substitute Yukon potatoes if russets are not available.
  • If you prefer a thicker soup with chunkier potatoes, add 1-2 tablespoons of flour mixed with water to thicken instead of simmering the potatoes down.
  • Use white cooking wine for depth of flavor; alternatively, use extra vegetable stock to keep the soup non-alcoholic.
  • For dairy-free option, swap heavy cream with coconut milk and use a vegan cheese alternative.
  • Adding kale is optional but provides a nutritious boost and nice texture contrast.

Nutrition

Keywords: potato soup, cheddar garlic soup, hearty soup, creamy potato soup, vegetarian soup, comfort food, garlic herb soup, kale potato soup

Find it online: https://cookwithruby.com/hearty-cheddar-garlic-herb-potato-soup-recipe/