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. Creamy Garlic Cheddar Potato Soup

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.)

  • 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)

Directions

  1. I heat the olive oil and butter in a large pot or Dutch oven over medium heat.

  2. Then I sauté the red onion and garlic until they’re soft and fragrant—about 1–2 minutes.

  3. I stir in the smoked paprika and all-purpose seasoning blend.

  4. I add the cubed potatoes and mix well to coat them with all the flavors.

  5. 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.

  6. I stir in the heavy cream and chopped kale (if using).

  7. Then I slowly mix in the grated cheddar cheese, stirring until it’s melted and the soup becomes creamy and smooth.

  8. I take it off the heat, taste, and adjust seasoning as needed.

  9. I serve it hot, sometimes topped with extra cheese, herbs, or croutons.

Servings and timing

This recipe makes about 4 servings.

  • Prep time: 10 minutes

  • Cook time: 35 minutes

  • Total time: 45 minutes

Variations

  • Vegan Version: I swap the butter for vegan butter, the heavy cream for unsweetened plant-based cream, and use dairy-free shredded cheese.

  • Extra Veggies: Sometimes I toss in chopped carrots or celery during the sauté step, or stir in spinach instead of kale.

  • Spicy Kick: I sprinkle in a pinch of cayenne pepper or red pepper flakes for some heat.

  • 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.

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Creamy Garlic Cheddar Potato Soup

Creamy Garlic Cheddar Potato Soup

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  • Author: Lidia
  • 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

  1. In a large pot or dutch oven, heat olive oil and butter over medium heat.
  2. Add the chopped red onion and minced garlic; sauté until translucent and fragrant (about 1‑2 minutes).
  3. Stir in smoked paprika and the all‑purpose blend seasoning.
  4. Add the cubed potatoes and stir to coat with the aromatics and seasonings.
  5. 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.
  6. Add the heavy cream (and kale, if using), stirring to combine.
  7. Gradually stir in the freshly grated sharp cheddar until fully melted and the soup is smooth and creamy.
  8. Remove from heat. Taste and adjust seasoning with salt, pepper, or extra spices as desired.
  9. 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

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