Name: Hearty 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; 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; 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 chopped kale (optional)

Jump to Recipe· 4.5 from 25 reviews

If you’ve been craving something soul-warming and full of flavor, you’re in for a treat with this Hearty Cheddar Garlic Herb Potato Soup Recipe. It’s creamy, rich, and bursting with savory garlic and herb notes that cozy up every bite. Trust me, once you try this, it’ll become your go-to comfort food when you want something filling, homey, and downright delicious. So, let me walk you through everything you need to know to make this soup a smashing success in your kitchen.

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Why This Recipe Works

Blend of Flavors: The garlic and herb seasoning paired with sharp cheddar gives this soup layers of savory richness you’ll keep coming back for.
Perfect Texture: Simmering the potatoes until they slightly break down creates natural creaminess without heaviness or processed thickeners.
Simple Yet Special: Using everyday ingredients with one little twist (the “On Everything All-Purpose Blend”) takes this soup from ordinary to unforgettable.
Versatile Comfort: It’s an easy recipe you can tweak with whatever cheese or greens you have on hand, making it totally your own.

Two black tart-shaped bowls filled with smooth creamy orange soup speckled with small herbs, each topped with a small cluster of bright green chopped scallions in the center. The bowls rest on a dark wooden surface with pieces of light brown toasted bread on a white plate to the left, fresh green parsley sprigs around, a wooden bowl of chopped scallions on the right, and golden spoons resting on a soft yellow cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This soup is a happy harmony of simple ingredients that each bring their own magic. From the humble russet potatoes that give bulk and body, to the sharp cheddar which brings that cheesy punch, it’s a balance of flavor and texture. Here are a few key details to keep in mind when grabbing your ingredients:

Russet Potatoes: Great for this soup because they break down nicely while simmering, naturally thickening the broth without flour or cream alone.
Extra Virgin Olive Oil: Adds subtle fruitiness and richness during the sauté step—don’t skip it or use a heavy oil.
Unsalted Butter: Offers that classic silky base and lets you control the seasoning precisely.
Red Onion: Mild and sweet, it softens perfectly to add depth without overpowering.
Garlic Cloves: Essential for that irresistible savory aroma that makes this soup so crave-worthy.
On Everything All-Purpose Blend: This is a signature seasoning mix that packs an authentic herb and spice flavor; if you don’t have it, a homemade blend of garlic powder, onion powder, poppy seeds, and sesame seeds works beautifully.
Smoked Paprika: Adds smoky warmth and a dash of color.
White Cooking Wine: Just a splash to brighten and deepen the flavors, but veggie stock works if you prefer to skip alcohol.
Vegetable Stock/Broth: Forms the soup’s flavorful, savory liquid base—using organic for the best taste.
Heavy Cream: Creates that rich, velvety finish and balances the sharper notes from the cheddar.
Sharp Cheddar Cheese: Make sure it’s freshly grated for the best melt and flavor infusion.
Kale (optional): I love adding this for a pop of color and nutrition; wilted kale also brings an earthy note that pairs wonderfully with the cheddar.

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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.

Tweak to Your Taste

I’m all about making recipes my own, and the Hearty Cheddar Garlic Herb Potato Soup Recipe is no exception. I’ve played around with different cheeses, spices, and add-ins, and tweaking it to your taste makes the experience so much more enjoyable. Don’t be shy—experiment and make it your signature bowl of comfort.

Variation: I personally love swapping sharp cheddar with smoked gouda or gruyere for a nutty twist that’s just as melty and delicious.
Dairy-free Switch: Try coconut cream and nutritional yeast for vegan-friendly creaminess and cheese-like flavor.
Add More Greens: You can substitute kale with spinach or Swiss chard depending on what’s fresh or what you’re craving.
Spice it Up: If you want a little kick, add a pinch of cayenne pepper or chopped jalapeños when you sauté your garlic and onions.

Step-by-Step: How I Make Hearty Cheddar Garlic Herb Potato Soup Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Heat the olive oil and butter in your dutch oven over medium-high heat until the butter melts and starts sizzling gently. Add the minced garlic and chopped red onion, stirring frequently. You’re looking for soft, translucent onions and fragrant garlic—this usually takes just 1-2 minutes. Don’t let the garlic brown too much, or it’ll become bitter. Right after, sprinkle in your smoked paprika and the On Everything All-Purpose Blend. Stir everything together so the spices wake up and coat the aromatics.

Step 2: Add and Simmer the Potatoes

Toss in the peeled and cubed potatoes, stir them around to soak up the flavors, then pour in the vegetable stock. Crank the heat to bring the soup to a gentle boil—about 1-2 minutes—then reduce the heat to low, cover, and let it simmer. This is where the magic happens. Cook for 15-20 minutes until the potatoes are tender when poked with a fork. If you want an extra creamy texture, let the soup simmer uncovered for another 10 minutes so some potatoes break down naturally and thicken the broth. If you like your potatoes chunkier, you can thicken the soup later with a simple flour-and-water slurry instead.

Step 3: Stir in Cream, Wine, Cheese, and Greens

Lower the heat to medium-low and pour in the heavy cream along with the white cooking wine (or extra stock if you prefer). Add in your chopped kale if using and let it wilt for a couple of minutes. Now, the star of the show: freshly grated sharp cheddar cheese. Stir the cheese in gently and frequently until fully melted and the soup turns luxuriously creamy. At this point, taste and adjust seasoning if you want a pinch more salt or pepper. Once it’s melted and silky, remove from heat—this step happens quickly, so don’t walk away!

Step 4: Serve and Garnish

Ladle the steaming soup into bowls and top with freshly chopped parsley or green onions for that fresh, vibrant hit. I usually serve mine with crusty bread on the side to soak up every last drop. Now dig in and enjoy that perfect bowl of comfort.

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Pro Tips for Making Hearty Cheddar Garlic Herb Potato Soup Recipe

Use Freshly Grated Cheese: Retail pre-shredded cheese often contains anti-caking agents that can make your soup grainy or resist melting smoothly.
Simmer Low and Slow: Letting the potatoes gently cook and break down is key for creaminess without adding flour or extra thickening agents.
Don’t Skip the Seasoning Blend: The unique “On Everything All-Purpose Blend” elevates this soup beyond a basic potato soup and adds crave-worthy flavor complexity.
Temper Your Cream and Cheese: Add cream and cheese gradually off high heat to prevent curdling or graininess.

How to Serve Hearty Cheddar Garlic Herb Potato Soup Recipe

Two black bowls with scalloped edges are filled with thick, creamy orange soup speckled with herbs and topped with chopped green onions at the center. The bowls sit on a dark wooden surface with a white marbled texture. To the left, a black plate holds several slices of light golden brown crusty bread, with a few pieces scattered nearby. A bulb of garlic with some cloves separated is also placed on the surface near the bread. On the right, a small wooden bowl contains more chopped green onions, sitting next to two golden spoons resting on a soft, crumpled yellow cloth. Some fresh green herbs are scattered around the scene for garnish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always top this soup with bright, fresh parsley or thinly sliced scallions—they add a little pop of color and freshness that balances the rich creaminess. Sometimes, I’ll sprinkle crispy bacon bits or a few croutons for crunch, but even just a dash of coarse black pepper does the trick.

Side Dishes

Pairing this hearty soup with a warm, rustic bread like sourdough or a crusty baguette makes for the ultimate comfort combo. I’ve also served it alongside a crisp green salad with tangy vinaigrette to lighten things up, balancing out the soup’s richness wonderfully.

Creative Ways to Present

For gatherings, I like to serve this soup in mini bread bowls—hollowed-out rolls that soak up the soup while making a charming presentation. Another fun twist is adding a swirl of pesto or infused oil on top just before serving for a colorful and aromatic finish.

Make Ahead and Storage

Storing Leftovers

I store leftover Hearty Cheddar Garlic Herb Potato Soup in airtight containers in the fridge for up to 3 days. The flavors deepen overnight, so if anything, it gets better—but the texture can thicken, so I always add a splash of broth or cream when reheating to bring it back to that dreamy smoothness.

Freezing

I’ve frozen this soup successfully by skipping the cream and cheese before freezing. When it’s time to eat, just thaw overnight in the fridge, reheat gently, then stir in your cream and cheddar fresh to keep the flavors bright and the texture perfect.

Reheating

Reheat on the stove over low heat with a bit of broth or cream. Stir often to avoid scorching and to help the cheese melt evenly. This keeps the luscious texture while warming everything through without curdling the dairy.

FAQs

Can I make the Hearty Cheddar Garlic Herb Potato Soup Recipe vegan?

Absolutely! Swap the butter and cream for plant-based alternatives like coconut cream or cashew cream, and use nutritional yeast instead of cheese for that savory, cheesy flavor. Also, ensure your vegetable broth is vegan-friendly. The soup will be just as hearty and delicious with these tweaks.
How can I thicken the soup if my potatoes don’t break down enough?

If your potatoes remain in larger chunks and the soup is too thin, mix 1-2 tablespoons of flour or cornstarch with an equal amount of cold water to create a slurry, then stir this into the simmering soup. Cook for a few more minutes until it thickens to your desired consistency.
Is there a substitute for the On Everything All-Purpose Blend?

You can make your own by combining garlic powder, onion powder, poppy seeds, sesame seeds, dried oregano, and salt. This mixture mimics the topping famously used on bagels and adds a fantastic savory herbaceous flavor to the soup.
Can I use a different type of potato?

Yes! Yukon gold potatoes work well too and add a naturally buttery flavor. Just keep in mind that waxier potatoes don’t break down as much, so you might want to adjust cooking time or use a thickener if you prefer a creamier texture.
How long does this soup keep in the fridge?

Stored in an airtight container, the soup is best eaten within 3 days. After that, the quality and flavor may start to diminish.

Final Thoughts

This Hearty Cheddar Garlic Herb Potato Soup Recipe has become one of my all-time favorites because it’s simplicity meets indulgence in the best possible way. It warms me up on chilly nights and always impresses friends when I serve it. Plus, it’s forgiving and adaptable—perfect if you’re looking to nourish body and soul without fuss. Give it a try like I’m sharing it with you over coffee, and I promise you’ll want to make it again and again.