Name: Creamy Cheddar Potato Soup with Garlic and Herbs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American / Comfort
Ingredients: 4‑5 medium russet (or Yukon Gold) potatoes, peeled and cubed; 1 tablespoon extra‑virgin olive oil; 1 tablespoon unsalted butter; ½ red onion, chopped (or 1 small yellow onion); 6 garlic cloves, minced; 2 teaspoons all‑purpose seasoning blend (e.g. “everything” blend) or to taste; 1 teaspoon smoked paprika; 2 tablespoons white cooking wine (optional); 4 cups vegetable or chicken broth; 1 cup heavy cream; 1–2 cups freshly grated sharp cheddar cheese; 1 cup kale, chopped (optional)

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A creamy, comforting soup made with potatoes, cheddar cheese, garlic, and herbs — perfect for chilly days. This soup brings together rich, savory flavors with a silky texture that’s both cozy and satisfying. Creamy Cheddar Potato Soup with Garlic and Herbs

Why You’ll Love This Recipe

I love how this soup blends the heartiness of potatoes with the sharp richness of cheddar and the bold aroma of garlic and smoked paprika. It’s incredibly easy to make on a weeknight, and it delivers restaurant-quality flavor without much fuss. The addition of kale gives it a slight earthiness, while the heavy cream ensures every spoonful is luxuriously smooth. Whether I’m craving something cozy or need to use up potatoes, this soup always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4‑5 medium russet (or Yukon Gold) potatoes, peeled and cubed
1 tablespoon extra‑virgin olive oil
1 tablespoon unsalted butter
½ red onion, chopped (or 1 small yellow onion)
6 garlic cloves, minced
2 teaspoons all‑purpose seasoning blend (e.g. “everything” blend) or to taste
1 teaspoon smoked paprika
2 tablespoons white cooking wine (optional)
4 cups vegetable or chicken broth
1 cup heavy cream
1–2 cups freshly grated sharp cheddar cheese
1 cup kale, chopped (optional)

directions

I start by heating the olive oil and butter in a large pot over medium heat until the butter melts.
Then I add the chopped onion and minced garlic, letting them sauté until they become fragrant and translucent — about 1 to 2 minutes.
Next, I stir in the seasoning blend and smoked paprika, coating the aromatics evenly.
I toss in the cubed potatoes and stir them around to combine with the spices.
I pour in the broth along with the white wine, if I’m using it. I bring everything to a boil, then lower the heat and let it simmer for 15 to 20 minutes until the potatoes are tender.
If I want the soup extra thick, I let it simmer a little longer so the potatoes begin to break down naturally.
I stir in the heavy cream and kale (if I’m including it), allowing the kale to wilt slightly.
Finally, I add the grated cheddar cheese in batches, stirring until it melts completely and the soup is creamy and smooth.
I remove the pot from heat and ladle the soup into bowls. A sprinkle of parsley or green onions on top makes a great finishing touch.

Servings and timing

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

Variations

I like to switch things up based on what I have on hand. For a vegan version, I use dairy-free butter, coconut cream, and a vegan cheddar alternative — it still turns out rich and satisfying. If I want more depth, I roast the potatoes and garlic before adding them to the pot. I’ve also thickened the soup with a cornstarch slurry when I need it extra creamy. And for extra protein, I sometimes stir in cooked, crumbled sausage or white beans.

storage/reheating

Leftovers keep well in the refrigerator for 2–3 days. I store them in an airtight container and reheat on the stovetop over low heat, stirring often. For longer storage, I freeze the soup for up to 4–6 months. I always let it thaw in the fridge overnight before reheating. If the soup thickens too much after storing, I just stir in a little broth or cream to loosen it up again.

FAQs

How can I make the soup even thicker?

If I want a thicker consistency, I mash some of the cooked potatoes directly in the pot or whisk together 1 tablespoon of flour or cornstarch with a tablespoon of water and stir it in. Letting it simmer for a few minutes after also helps.

What type of potatoes work best?

I like using russet potatoes for their starchy texture, which helps thicken the soup naturally. Yukon Gold also works well and adds a buttery flavor.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight in the fridge, making it even better the next day. Just reheat gently before serving.

Why did my cheese get clumpy?

If the cheese clumps, it’s usually because it was added over high heat or wasn’t freshly grated. I always remove the soup from heat or keep it on low and use freshly shredded cheese for the smoothest results.

Can I skip the kale?

Absolutely. I sometimes leave it out if I don’t have any on hand or substitute it with spinach for a softer texture.

Conclusion

This creamy cheddar potato soup is one of my favorite ways to warm up on a chilly day. It’s simple, comforting, and customizable — everything I want in a cozy homemade meal. Whether I’m making it for myself or a crowd, it never disappoints.