I’ll never forget the first time I made Hearty Cheddar Garlic Herb Potato Soup. It was a chilly evening, and the wind was howling outside. I wanted something warm and cozy, a dish that wrapped around me like a snug blanket. As I sautéed the garlic and onions, the wonderful aroma filled my kitchen, immediately lifting my spirits. That first spoonful was pure comfort—creamy, cheesy, and bursting with flavor. It turned into one of those recipes I find myself returning to again and again, whether it’s a regular weeknight dinner or a special gathering with friends.
If you’re on the hunt for a hearty soup that combines comfort with flavor, look no further. This recipe is loaded with smooth potatoes, sharp cheddar, and aromatic herbs, making it a go-to choice for any day of the week. Plus, it’s simple to prepare and sure to warm your heart and home.
Why You’ll Love This Recipe
This Hearty Cheddar Garlic Herb Potato Soup is the ultimate comfort food. It’s rich, creamy, and packed with flavor from fresh garlic and crunchy herbs. Each bowl is filled with tender potatoes and a delightful sharpness from the cheddar cheese. It’s not just a meal; it’s a hug in a bowl, perfect for chilly weather or whenever you’re in need of some comfort.
How to make Hearty Cheddar Garlic Herb Potato Soup
Ingredients
- 4-5 medium organic russet potatoes, peeled and cubed (You can also use Yukon potatoes)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 1/2 red onion, chopped
- 6 garlic cloves, minced
- 2 tsps On Everything All-Purpose Blend
- 1 tsp smoked paprika
- 2 Tbsps white cooking wine (You can use additional veggie stock instead)
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream (See Notes!)
- 1-2 cups freshly-grated sharp cheddar (See Post for other cheese options!)
- 1 cup kale, chopped (optional)
Directions
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped red onion and garlic, sautéing until the onions are translucent.
- Toss in the cubed potatoes, On Everything All-Purpose Blend, and smoked paprika, stirring well to coat.
- Pour in the white cooking wine, allowing it to simmer for a minute, then add the vegetable stock. Bring the mixture to a gentle boil.
- Lower the heat and let it simmer for about 15-20 minutes, until the potatoes are soft.
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Stir in the heavy cream and grated cheddar. Mix until the cheese is melted and the soup is creamy.
- If you’re adding kale, toss it in at the end and let it wilt for a couple of minutes.
- Season with salt and pepper as needed, and serve warm.
Tips to make Hearty Cheddar Garlic Herb Potato Soup
- Use fresh herbs like thyme or parsley for an extra layer of flavor.
- Adjust the thickness by adding more or less vegetable stock based on your preference.
- For a spicier kick, consider adding a pinch of red pepper flakes.
How to serve Hearty Cheddar Garlic Herb Potato Soup
Serve this soup hot, garnished with extra shredded cheese, a sprinkle of fresh herbs, or a drizzle of olive oil. Pair it with crusty bread for dipping, and you’ve got a delicious meal that everyone will love!
How to store Hearty Cheddar Garlic Herb Potato Soup
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove, adding a splash of vegetable stock if the soup thickens.
Variation
You can easily customize this soup. Swap out the cheese for your favorite variety, like gouda or pepper jack, or add different veggies such as carrots or celery for added texture and flavor.
FAQs About Hearty Cheddar Garlic Herb Potato Soup
Can I make this soup vegan?
Absolutely! Substitute the heavy cream with coconut milk or a cashew cream, and use vegan cheese options.
How can I make it gluten-free?
This recipe is naturally gluten-free; just make sure your vegetable stock and any additional ingredients are labeled gluten-free.
Can I freeze the soup?
Yes, but it’s best to leave out the cream and cheese until you reheat it. Once cooled, store in a freezer-safe container for up to three months.
What can I add to make it more filling?
Consider adding cooked grains like rice or quinoa, or even some sausage for a heartier punch.
Hearty Cheddar Garlic Herb Potato Soup
A creamy, rich soup packed with flavor and comfort, made with potatoes, sharp cheddar, and aromatic herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4-5 medium organic russet potatoes, peeled and cubed
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 1/2 red onion, chopped
- 6 garlic cloves, minced
- 2 tsps On Everything All-Purpose Blend
- 1 tsp smoked paprika
- 2 Tbsps white cooking wine
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream
- 1-2 cups freshly-grated sharp cheddar
- 1 cup kale, chopped (optional)
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped red onion and garlic, sautéing until the onions are translucent.
- Toss in the cubed potatoes, On Everything All-Purpose Blend, and smoked paprika, stirring well to coat.
- Pour in the white cooking wine, allowing it to simmer for a minute, then add the vegetable stock. Bring the mixture to a gentle boil.
- Lower the heat and let it simmer for about 15-20 minutes, until the potatoes are soft.
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Stir in the heavy cream and grated cheddar. Mix until the cheese is melted and the soup is creamy.
- If you’re adding kale, toss it in at the end and let it wilt for a couple of minutes.
- Season with salt and pepper as needed, and serve warm.
Notes
Use fresh herbs for extra flavor and adjust thickness with vegetable stock. For a spicy kick, add red pepper flakes.
