Looking for a comforting and delicious dish? Cheddar Garlic Herb Potato Soup is the perfect choice! This rich and creamy soup blends the flavors of sharp cheddar, garlic, and herbs, creating a delightful experience in every spoonful. It’s not only easy to make but also a great way to warm up on chilly days.

Why Make This Recipe

Why should you try this Cheddar Garlic Herb Potato Soup? Here are a few reasons:

• Comfort Food: This soup is as comforting as a cozy blanket. It’s warm, creamy, and filled with flavors that please the palate.
• Simple Ingredients: Most of the ingredients are staples you might already have in your kitchen, making it easy to whip up.
• Nutrition Packed: With ingredients like potatoes and kale, this soup gives you a nutritious boost. You can even customize it with your favorite veggies or cheese.

How to Make Cheddar Garlic Herb Potato Soup

Ingredients:

• 4-5 medium organic russet potatoes, peeled and cubed (Yukon potatoes work too)
• 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 (store-bought or homemade)
• 1 teaspoon smoked paprika
• 4 cups organic vegetable stock or broth (feel free to use veggie stock)
• 1 cup organic heavy cream
• 1-2 cups freshly grated sharp cheddar cheese (see post for other cheese options!)
• 1 cup kale, chopped (optional)

Directions:

1. In a medium-sized Dutch oven pot, heat olive oil and butter over medium high-heat.
2. Once heated and the butter has melted, add minced garlic and chopped onions. Sauté for 1-2 minutes until translucent and fragrant.
3. Stir in smoked paprika and On Everything All-Purpose Blend until combined.
4. Add the cubed potatoes, stir well, and pour in the vegetable stock. Bring to a boil for 1-2 minutes.
5. Reduce heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender. If you like a thicker soup, allow them to simmer an extra 10 minutes.
6. To thicken further, add 1-2 tablespoons of flour mixed with water if you prefer larger potato chunks.
7. Mix in the heavy cream, kale (if using), and freshly grated sharp cheddar cheese, stirring until the cheese has melted.
8. Remove from heat and serve immediately in bowls. Top with freshly chopped parsley or green onions, and enjoy with a side of bread if desired!

How to Serve Cheddar Garlic Herb Potato Soup

Serve this soup hot, garnished with fresh herbs. Pair it with crusty bread or a light salad for a complete meal. The creamy texture and rich flavors make each bite satisfying and delicious.

How to Store Cheddar Garlic Herb Potato Soup

You can store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if necessary to maintain its creamy texture.

Tips to Make Cheddar Garlic Herb Potato Soup

• Use fresh garlic for the best flavor.
• For a vegetarian option, ensure your vegetable stock is plant-based.
• Experiment with different cheese types for unique flavors.

Variation

Consider adding extra veggies like carrots or celery for added nutrition. You can also swap the cheddar with a spicy pepper jack for a kick!

FAQs

Q: Can I make this soup ahead of time?
A: Yes! This Cheddar Garlic Herb Potato Soup stores well and tastes even better the next day.

Q: Is it possible to make this soup vegan?
A: Absolutely! Use coconut cream or cashew cream in place of heavy cream, and choose a plant-based cheese.

Q: How can I make this soup spicier?
A: Add a pinch of red pepper flakes or use a spicy cheese to amp up the heat!

Enjoy making this perfect bowl of Cheddar Garlic Herb Potato Soup! Bon Appétit!

Cheddar Garlic Herb Potato Soup

A rich and creamy soup blending sharp cheddar, garlic, and herbs for a comforting experience on chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4-5 medium organic russet potatoes, peeled and cubed Yukon potatoes work too
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• ½ piece red onion, chopped
• 6 cloves garlic, minced Use fresh garlic for the best flavor
• 2 teaspoons On Everything All-Purpose Blend store-bought or homemade
• 1 teaspoon smoked paprika
• 4 cups organic vegetable stock or broth Feel free to use veggie stock
• 1 cup organic heavy cream For a vegan option, use coconut or cashew cream
• 1-2 cups freshly grated sharp cheddar cheese See post for other cheese options
• 1 cup kale, chopped Optional

Method

 

Cooking

1. In a medium-sized Dutch oven pot, heat olive oil and butter over medium high-heat.
2. Once heated and the butter has melted, add minced garlic and chopped onions. Sauté for 1-2 minutes until translucent and fragrant.
3. Stir in smoked paprika and On Everything All-Purpose Blend until combined.
4. Add the cubed potatoes, stir well, and pour in the vegetable stock. Bring to a boil for 1-2 minutes.
5. Reduce heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender. If you like a thicker soup, allow them to simmer an extra 10 minutes.
6. To thicken further, add 1-2 tablespoons of flour mixed with water if you prefer larger potato chunks.
7. Mix in the heavy cream, kale (if using), and freshly grated sharp cheddar cheese, stirring until the cheese has melted.
8. Remove from heat and serve immediately in bowls. Top with freshly chopped parsley or green onions, and enjoy with a side of bread if desired!

Notes

You can store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if necessary to maintain its creamy texture.