A creamy, comforting potato soup flavored with garlic, cheddar, and fresh herbs—this recipe is everything I need on a chilly day. With tender potatoes, rich cheese, and aromatic garlic, it’s pure cozy comfort in a bowl.
Why You’ll Love This Recipe
I love how this soup brings together hearty potatoes, bold cheddar, and savory garlic into a rich, velvety texture that warms from the inside out. It’s easy to make on a weeknight, customizable to my preferences (like adding kale or swapping in vegan ingredients), and makes the house smell amazing. Whether I serve it as a main or a starter, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4‑5 medium russet potatoes, peeled and cubed
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1 tablespoon extra virgin olive oil
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1 tablespoon unsalted butter
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½ red onion, chopped
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6 garlic cloves, minced
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2 teaspoons “On Everything” all‑purpose blend (or mix of salt, pepper, garlic powder, oregano, thyme, parsley)
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1 teaspoon smoked paprika
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2 tablespoons white cooking wine (or extra broth)
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4 cups vegetable stock or broth
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1 cup heavy cream
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1‑2 cups freshly grated sharp cheddar cheese
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1 cup kale, chopped (optional)
Directions
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I heat the olive oil and butter in a large pot or Dutch oven over medium heat.
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Then I sauté the red onion and garlic until they’re soft and fragrant—about 1–2 minutes.
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I stir in the smoked paprika and all-purpose seasoning blend.
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I add the cubed potatoes and mix well to coat them with all the flavors.
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I pour in the vegetable stock (and wine if I’m using it), bring it to a boil, then reduce the heat and let it simmer for about 15–20 minutes until the potatoes are fork-tender. Sometimes I let them simmer longer to help the soup thicken naturally.
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I stir in the heavy cream and chopped kale (if using).
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Then I slowly mix in the grated cheddar cheese, stirring until it’s melted and the soup becomes creamy and smooth.
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I take it off the heat, taste, and adjust seasoning as needed.
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I serve it hot, sometimes topped with extra cheese, herbs, or croutons.
Servings and timing
This recipe makes about 4 servings.
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Prep time: 10 minutes
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Cook time: 35 minutes
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Total time: 45 minutes
Variations
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Vegan Version: I swap the butter for vegan butter, the heavy cream for unsweetened plant-based cream, and use dairy-free shredded cheese.
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Extra Veggies: Sometimes I toss in chopped carrots or celery during the sauté step, or stir in spinach instead of kale.
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Spicy Kick: I sprinkle in a pinch of cayenne pepper or red pepper flakes for some heat.
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Thicker Texture: I let the potatoes simmer longer and break down naturally, or add a slurry of flour or cornstarch at the end.
storage/reheating
I store leftovers in an airtight container in the fridge for 2–3 days. For longer storage, I freeze the soup (without toppings) for up to 4–6 months. When reheating, I do it gently over low heat and add a splash of broth or cream if it has thickened too much. I always avoid boiling the soup again after adding cheese or cream, to keep it from separating.
FAQs
How do I thicken the soup without adding flour?
I like to let the potatoes simmer longer so they naturally break down and thicken the soup. It gives the best creamy texture without extra starch.
Can I freeze this soup?
Yes, I freeze it in individual portions for up to 6 months. I just make sure to cool it completely before transferring it to airtight containers.
What’s the best cheese for this soup?
I always use freshly grated sharp cheddar—it melts beautifully and adds a rich, tangy flavor. Pre-shredded cheese doesn’t melt as smoothly.
Can I make this soup ahead of time?
Absolutely. I often make it a day ahead—the flavors get even better overnight. I just reheat gently on the stove when ready to serve.
What if I don’t have the “On Everything” seasoning blend?
I mix my own using salt, black pepper, garlic powder, oregano, thyme, and parsley. It’s easy and just as flavorful.
Conclusion
This creamy garlic cheddar potato soup is everything I crave when the weather turns cold. It’s cozy, flavorful, and easy to tweak to my taste. Whether I’m going all-in with the kale and wine or keeping it simple, it always delivers serious comfort in every spoonful.
Print
Creamy Garlic Cheddar Potato Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American / Comfort
- Diet: Vegetarian
Description
A creamy, comforting potato soup flavored with garlic, cheddar, and fresh herbs, ideal for chilly days.
Ingredients
- 4‑5 medium 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 (or mix of salt, pepper, garlic powder, oregano, thyme, parsley)
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine (or extra broth)
- 4 cups vegetable stock or broth
- 1 cup heavy cream
- 1‑2 cups freshly grated sharp cheddar cheese
- 1 cup kale, chopped (optional)
Instructions
- In a large pot or dutch oven, heat olive oil and butter over medium heat.
- Add the chopped red onion and minced garlic; sauté until translucent and fragrant (about 1‑2 minutes).
- Stir in smoked paprika and the all‑purpose blend seasoning.
- Add the cubed potatoes and stir to coat with the aromatics and seasonings.
- Pour in the vegetable stock (and the white wine, if using), bring to a boil, then reduce to low and simmer until potatoes are tender (about 15‑20 minutes). Optionally continue simmering to allow potatoes to break down slightly and naturally thicken the soup.
- Add the heavy cream (and kale, if using), stirring to combine.
- Gradually stir in the freshly grated sharp cheddar until fully melted and the soup is smooth and creamy.
- Remove from heat. Taste and adjust seasoning with salt, pepper, or extra spices as desired.
- Serve hot, optionally topped with extra cheese, fresh herbs (parsley/chives), or croutons.
Notes
- Use freshly grated sharp cheddar (pre-shredded cheese may have anti‑caking agents that affect melting). :contentReference[oaicite:0]{index=0}
- You can make a vegan version by substituting vegan butter, plant‑based milk or cream, and dairy‑free cheese. :contentReference[oaicite:1]{index=1}
- Leftovers can be refrigerated for 2‑3 days, or frozen for 4‑6 months; reheat gently, stirring in a little broth or cream if the soup thickens. :contentReference[oaicite:2]{index=2}
- If you want thicker soup, you can allow potatoes to break down, or add a slurry (flour or cornstarch mixed with water) near the end and simmer a few minutes. :contentReference[oaicite:3]{index=3}
- To maintain a good texture, avoid boiling once dairy or cheese has been added, to prevent separation. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 bowl (approx)
- Calories: 292 kcal
- Sugar: 5 g
- Sodium: 961 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 75 mg