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If you are craving something soul-warming and satisfying, this Hearty Cheddar Garlic Herb Potato Soup Recipe is exactly what your kitchen needs. This soup is the perfect marriage of creamy, cheesy goodness with just the right hint of garlic and herbs, wrapped around tender potatoes that make every spoonful feel like a comforting hug. Whether it’s a chilly evening or you simply need a cozy meal, this soup delivers that rich, velvety texture and bold flavor that instantly becomes a favorite for family and friends alike. Plus, its simple ingredients and straightforward process make it as easy to prepare as it is delicious!
Ingredients You’ll Need
With just a handful of fresh, wholesome ingredients, this recipe comes together effortlessly, each component bringing something special. From the earthy potatoes to the sharp cheddar and fragrant garlic, everything works in harmony to create a beautiful balance of flavor, texture, and color.
- 4–5 medium organic russet potatoes: Starchy and sturdy, they break down slightly to thicken the soup naturally.
- 1 tablespoon extra-virgin olive oil: Adds a fruity richness and helps sauté the aromatics perfectly.
- 1 tablespoon unsalted butter: Brings a silky smoothness that elevates the overall mouthfeel.
- ½ red onion, chopped: Offers sweetness and subtle sharpness once softened.
- 6 garlic cloves, minced: Garlic gives this soup its soul, providing a warm, aromatic backbone.
- 2 teaspoons all-purpose seasoning blend: Layers in balanced, savory depth with herbs and spices.
- 1 teaspoon smoked paprika: Adds a gentle smokiness that makes every bite interesting.
- 4 cups organic vegetable stock or broth: The liquid base that enhances and melds all the flavors.
- 1 cup organic heavy cream: Creates the rich, luscious creaminess that makes this soup indulgent.
- 1–2 cups freshly grated sharp cheddar cheese: Melts gradually to infuse the soup with bold, cheesy goodness.
- 1 cup chopped kale (optional): A pop of color and nutrition that adds a mild, earthy bite.
How to Make Hearty Cheddar Garlic Herb Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter in a medium Dutch oven over medium-high heat. Once the butter is melted and shimmering, toss in the chopped red onion and minced garlic. Sauté them gently until the onion becomes translucent and the garlic releases its amazing fragrance—about 1 to 2 minutes. This step is crucial because it builds the flavorful foundation of your soup, infusing warmth and depth right from the start.
Step 2: Add the Seasonings
Next, sprinkle in the smoked paprika and all-purpose seasoning blend, stirring to coat the onions and garlic. This combination brings a subtle smokiness teamed with herbs and spices, teasing your palate and layering the flavor profile. It’s a small but mighty step that sets this recipe apart from any ordinary potato soup.
Step 3: Incorporate Potatoes and Broth
Now it’s time to stir in the cubed russet potatoes, ensuring they are well coated with all the spices and aromatics. Pour in the vegetable stock and bring everything to a gentle boil. The potatoes will start soaking up those incredible flavors, and the broth will act as the perfect cooking medium to tenderize them within 15 to 20 minutes.
Step 4: Simmer to Perfection
Reduce the heat to low and let the soup simmer until the potatoes are fork-tender. If you love a thicker soup, allow it to simmer an additional 10 minutes so some potatoes break down naturally—no extra thickening agents needed! If you prefer chunky potatoes but want a thicker consistency, whisk together a bit of flour with water and stir it in now to achieve that perfect texture.
Step 5: Finish with Cream, Cheese, and Kale
Stir in the heavy cream and kale, if you’re using it, adding beautiful color and subtle earthiness. Then gradually add the sharp cheddar cheese, stirring frequently until it melts and blends into a silky, cheesy blanket wrapping the entire soup. Remove the pot from heat to avoid overcooking the dairy – what you have now is pure comfort in a bowl waiting to be savored.
How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe
Garnishes
To truly dress up this soup, sprinkle on some freshly chopped parsley or green onions for a punch of herbal brightness and crunch. These vibrant garnishes not only enhance the appearance but also brighten the rich flavors wonderfully, making each spoonful more exciting.
Side Dishes
Serve alongside warm, crusty bread or buttery garlic rolls to soak up every last drop of creamy goodness. A simple green salad can add refreshing contrast, but honestly, this soup is hearty enough to star on its own!
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or ramekins topped with extra shredded cheddar and a light broil for a bubbly, gratin finish. You could also offer toppings like crumbled bacon, sour cream, or fried shallots for your guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), store the soup in airtight containers in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.
Freezing
This soup freezes well without losing its charm. Freeze in portioned freezer-safe containers for up to 2 months. Just be mindful that the kale may wilt a bit after freezing, so consider adding fresh greens when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating. If the soup thickens during storage, add a splash of vegetable broth or cream to restore the perfect silky consistency before serving.
FAQs
Can I make this soup vegan?
Absolutely! Simply swap the butter for olive oil, use a plant-based cream or coconut milk, and choose a vegan cheddar alternative. The soup remains just as comforting and flavorful with these easy substitutions.
What type of potatoes work best?
Russet potatoes are ideal for this soup due to their starchy texture that helps naturally thicken it. Yukon Gold potatoes are a great alternative if you prefer a slightly waxier bite that holds its shape more.
Is it possible to make this soup in a slow cooker?
Yes! Sauté the onions and garlic first, then add all ingredients except the cheese and cream to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, then stir in cheese and cream at the end before serving.
Can I add other vegetables?
Definitely! Adding diced carrots or celery while sautéing the onions adds a lovely sweetness and texture. Just be mindful of cooking times to keep everything tender and balanced.
How do I prevent the cheese from clumping?
To keep the cheese smooth, add it gradually while stirring constantly and keep the heat low during melting. Avoid boiling once the cheese has been added, as high heat can cause it to separate and become grainy.
Final Thoughts
Making this Hearty Cheddar Garlic Herb Potato Soup Recipe is like giving yourself a warm, loving hug through food. It’s not just a soup — it’s comfort, flavor, and simplicity all in one beautiful bowl. Whether you’re cooking for yourself, family, or guests, this recipe is sure to delight and satisfy. Don’t wait for a chilly day to whip up a batch—make it today and experience the cozy magic for yourself!
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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
This hearty cheddar garlic herb potato soup is a creamy, comforting bowl packed with bold flavors from sharp cheddar, fragrant garlic, and smoky paprika. Made with tender russet potatoes simmered in a rich vegetable broth and finished with kale and heavy cream, this soup is perfect for a cozy meal. Slow cooker and vegan variations make it versatile for different dietary preferences.
Ingredients
Soup
- 4–5 medium organic russet potatoes, peeled and cubed (Yukon gold potatoes also work well)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- ½ red onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons all-purpose seasoning blend
- 1 teaspoon smoked paprika
- 4 cups organic vegetable stock or broth
- 1 cup organic heavy cream
- 1–2 cups freshly grated sharp cheddar cheese
- 1 cup chopped kale (optional)
Instructions
- Sauté Aromatics: In a medium Dutch oven over medium-high heat, add the olive oil and butter. Once heated and the butter has melted, add the chopped onion and minced garlic. Sauté until translucent and fragrant, about 1–2 minutes.
- Add Spices: Stir in the smoked paprika and all-purpose seasoning blend until well combined with the aromatics, enhancing the soup’s depth of flavor.
- Cook Potatoes: Add the cubed potatoes and stir to coat them evenly with the spices and fats. Pour in the vegetable stock and bring the mixture to a boil for 1–2 minutes to start cooking the potatoes.
- Simmer: Reduce the heat to low and simmer the soup for 15–20 minutes, or until the potatoes are tender and cooked through. For a thicker texture, allow the potatoes to simmer an additional 10 minutes until they start to break down naturally. Alternatively, thicken with 1–2 tablespoons flour mixed with water if chunkier potatoes are preferred.
- Finish Soup: Stir in the heavy cream and kale (if using) to add richness and greens. Gradually add the grated sharp cheddar cheese, stirring frequently until the cheese is melted and the soup achieves a creamy consistency.
- Serve: Remove the soup from heat and serve immediately. Garnish with fresh parsley or chopped green onions, and accompany with bread if desired for a satisfying meal.
Notes
- For a vegan variation, substitute heavy cream with coconut cream or cashew cream and use vegan cheese or nutritional yeast instead of cheddar.
- Using Yukon gold potatoes provides a creamier texture, while russet potatoes offer a fluffier consistency.
- Letting the potatoes simmer longer helps thicken the soup naturally without added flour.
- Adjust the seasoning blend to your preference, or make your own with salt, pepper, and herbs.
- Add cooked bacon or ham for a non-vegetarian twist.
