Rich Cheddar Garlic Herb Potato Soup

Here is my favorite cheddar garlic herb potato soup recipe, with creamy potatoes, sharp cheddar cheese, fresh herbs, and plenty of garlic that makes the whole house smell amazing.

This potato soup is what I make whenever someone in my family is feeling under the weather or when we need something warm and comforting on a cold Portland evening. I always make a big batch because it tastes even better the next day, and let’s be honest, soup for lunch is pretty much the best thing ever.

What Kind of Potatoes Should I Use?

For this creamy soup, russet potatoes are your best bet since they break down nicely when cooked and create that perfect thick, hearty texture you want. Yukon potatoes work great too and will give you a slightly creamier, buttery flavor that pairs wonderfully with the cheddar and herbs. Both varieties will cook evenly and mash up well when you’re blending or mashing parts of the soup for thickness. Make sure to choose potatoes that feel firm and don’t have any green spots or sprouts – fresh potatoes will give you the best flavor and texture for your soup.

Options for Substitutions

This creamy soup is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Russet potatoes: Yukon potatoes work great and actually create a creamier texture. You can also use red potatoes, though they’ll hold their shape a bit more and give you a chunkier soup.
• Heavy cream: For a lighter version, try half-and-half or whole milk. If you want to keep it dairy-free, coconut cream or cashew cream work well – just add them at the end to prevent curdling.
• Sharp cheddar: Gruyere, white cheddar, or even a mix of cheeses like cheddar and parmesan taste great. Just make sure to grate it fresh for the best melting.
• White cooking wine: Skip the wine and use extra vegetable stock instead, or try a splash of white wine vinegar for that slight tang.
• Kale: Spinach, Swiss chard, or even chopped broccoli work nicely. If using spinach, add it in the last few minutes since it wilts quickly.
• On Everything All-Purpose Blend: Don’t have this seasoning? Mix together garlic powder, onion powder, dried herbs like thyme or oregano, and a pinch of salt and pepper.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato soup is adding the cheese too quickly or over high heat, which causes it to clump and become grainy – always reduce the heat to low and add the cheddar gradually while stirring constantly.

Another common error is not cooking the potatoes long enough before blending, so make sure they’re fork-tender and easily pierced before you start mashing or blending for that smooth, creamy texture.

Don’t rush the base by skipping the step of properly sautéing your onions and garlic until fragrant and translucent, as this builds the flavor foundation for your entire soup.

Finally, if you’re adding the heavy cream, pour it in slowly while the soup is off the heat or on very low heat to prevent curdling, and taste for seasoning at the end since the cheese will add saltiness.

What to Serve With Cheddar Garlic Herb Potato Soup?

This rich and creamy soup is perfect with some crusty bread or warm dinner rolls for dipping and soaking up all that cheesy goodness. I love serving it alongside a simple arugula or mixed greens salad with a light vinaigrette to balance out the richness of the soup. For a heartier meal, try pairing it with a grilled ham and cheese sandwich or some crispy bacon on the side. You can also top the soup with extra shredded cheese, chopped chives, or even some crispy fried onions for added texture and flavor.

Storage Instructions

Store: This creamy potato soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. Just give it a good stir before serving since the cream might separate a little.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that cream-based soups sometimes get a bit grainy after freezing. If you’re planning to freeze it, I’d suggest leaving out the cream and adding it fresh when you reheat. Store it in freezer-safe containers or bags, leaving some room for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. You can also use the microwave on medium power, stirring every minute or so. If it seems too thick after reheating, just add a splash of broth or milk to thin it out to your liking.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 40-55 g
• Fat: 95-115 g
• Carbohydrates: 170-200 g

Ingredients

For the soup:

• 4 to 5 medium organic russet potatoes, peeled and cubed (yukon can substitute)
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1/2 red onion, diced
• 6 garlic cloves, finely minced
• 2 tsp on everything all-purpose blend seasoning
• 1 tsp smoked paprika
• 4 cups organic vegetable broth

For finishing and garnish:

• 1 cup organic heavy cream
• 2 tbsp white cooking wine (or extra vegetable broth)
• 1 to 2 cups sharp cheddar cheese, freshly grated
• 1 cup chopped kale (optional)

Step 1: Sauté Aromatics and Spices

• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1/2 red onion, diced
• 6 garlic cloves, finely minced
• 1 tsp smoked paprika
• 2 tsp On Everything All-Purpose Blend seasoning

Heat the extra-virgin olive oil and unsalted butter in a medium-sized Dutch oven over medium-high heat.

Once the butter has melted, add the diced red onion and minced garlic.

Sauté until the onions are translucent and the mixture is fragrant, about 1 to 2 minutes.

Sprinkle in the smoked paprika and On Everything All-Purpose Blend seasoning, stirring well to combine the flavors.

Step 2: Simmer the Potatoes

• 4 to 5 medium organic russet potatoes, peeled and cubed (Yukon can substitute)
• 4 cups organic vegetable broth

Add the peeled and cubed potatoes to the pot with the sautéed aromatics.

Stir to coat the potatoes with the spices, then pour in the vegetable broth.

Bring the mixture to a boil for 1 to 2 minutes, then reduce heat to low and allow to simmer for 15 to 20 minutes, or until the potatoes are tender and cooked through.

If you prefer a thicker soup, I recommend letting the potatoes simmer an extra 10 minutes so they start to break down and naturally thicken the soup.

Step 3: Finish the Soup with Cream, Kale, and Cheese

• 1 cup organic heavy cream
• 1 cup chopped kale (optional)
• 2 tbsp white cooking wine (or extra vegetable broth)
• 1 to 2 cups sharp cheddar cheese, freshly grated

Reduce the heat to low.

Add the heavy cream, chopped kale (if using), and white cooking wine (or additional vegetable broth) to the pot with the simmered potatoes.

Stir gently to combine, then add the freshly grated sharp cheddar cheese.

Continue stirring frequently until the cheese is completely melted and the soup becomes creamy and smooth.

For a more vibrant color and flavor, I like to use extra sharp cheddar here, but you can adjust to your taste.

Step 4: Serve the Soup

Remove the pot from heat and immediately ladle the soup into prepared bowls.

Top each serving with freshly chopped parsley or green onion (scallion) and serve with a side of bread if desired.

Enjoy this flavorful and hearty soup—Bon Appetit!