Why You’ll Love This Recipe
This Rich Cheddar Garlic Herb Potato Soup is the ultimate comfort food, offering a creamy and indulgent texture with bold flavors that everyone will love. The combination of sharp cheddar, garlic, and earthy herbs brings a delightful depth to each spoonful, while the smoothness of the heavy cream makes it irresistibly creamy. This soup is quick and easy to make, and it’s perfect for busy nights or when you’re craving something hearty and satisfying. Plus, it’s customizable and can be adapted to fit your taste or dietary needs. The best part? It’s all made in one pot, making cleanup a breeze!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup:
- 4 to 5 medium organic russet potatoes, peeled and cubed (Yukon potatoes can substitute)
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- ½ 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 apple cider vinegar (or extra vegetable broth)
- 1 to 2 cups sharp cheddar cheese, freshly grated
- 1 cup chopped kale (optional)
- Fresh parsley or green onions for garnish
Directions
Step 1: Sauté Aromatics and Spices
In a medium-sized Dutch oven, heat olive oil and butter over medium-high heat. Once the butter is melted, add the diced red onion and minced garlic. Sauté for about 1-2 minutes until the onions are translucent and fragrant. Stir in the smoked paprika and On Everything all-purpose blend seasoning, mixing well.
Step 2: Simmer the Potatoes
Add the peeled and cubed russet potatoes to the pot and stir to coat with the spices. Pour in the vegetable broth and bring the mixture to a boil for about 1-2 minutes. Reduce the heat to low and let it simmer for 15-20 minutes until the potatoes are fork-tender. For a thicker soup, allow the potatoes to simmer for an extra 10 minutes to let them naturally break down.
Step 3: Finish the Soup with Cream, Kale, and Cheese
Once the potatoes are tender, reduce the heat to low. Add the heavy cream, chopped kale (if using), and apple cider vinegar (or extra vegetable broth). Stir to combine, then gradually add the freshly grated cheddar cheese, stirring constantly until the cheese has completely melted and the soup is smooth and creamy.
Step 4: Serve the Soup
Remove the soup from the heat. Ladle it into bowls and garnish with fresh parsley or green onions. Serve with crusty bread for dipping, and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 10-15 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-55 minutes
Variations
- Add Extra Vegetables: For added nutrients and flavor, add spinach, Swiss chard, or broccoli to the soup. Kale is also a great option for some extra texture and color.
- Cheese Swap: If you don’t have sharp cheddar, you can use Gruyère, parmesan, or a mix of different cheeses for a unique flavor.
- Dairy-Free Version: Substitute coconut cream or cashew cream for the heavy cream, and use a dairy-free cheese alternative to make this soup dairy-free.
Storage/Reheating
- Storage: This creamy potato soup keeps well in the fridge for up to 4 days in an airtight container. The flavors tend to develop even more after a day or two, so it’s perfect for meal prep.
- Freeze: You can freeze this soup for up to 3 months, but note that the cream-based texture may become slightly grainy upon reheating. To avoid this, you can leave out the cream before freezing and add it when you reheat the soup.
- Reheat: Warm up the soup gently on the stovetop over medium-low heat, stirring frequently to avoid sticking. If it seems too thick after reheating, simply add a splash of broth or milk to thin it out to your desired consistency.
FAQs
1. What type of potatoes are best for this soup?
Russet potatoes are ideal for a creamy soup as they break down well. Yukon potatoes also work for a smooth texture, while red potatoes hold their shape better for a chunkier soup.
2. Can I use a different kind of cheese?
Yes! You can use Gruyère, parmesan, or a combination of different cheeses. Freshly grated cheese is always best for smooth melting.
3. Can I make this soup ahead of time?
Yes! This soup stores well in the fridge for up to 4 days and tastes even better after a day or two.
4. Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. It’s best to leave out the cream before freezing and add it when reheating to preserve the texture.
5. Can I use coconut cream instead of heavy cream for a dairy-free version?
Yes! Coconut cream or cashew cream can be used in place of heavy cream for a dairy-free alternative.
6. How do I thicken the soup?
To thicken the soup, let the potatoes cook longer so they break down, or use an immersion blender to puree some of the soup for a thicker consistency.
7. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Stir before reheating, as the cream may separate.
8. Can I add extra vegetables to the soup?
Yes! Feel free to add spinach, Swiss chard, or broccoli to the soup for added flavor and texture.
9. What can I serve with this soup?
This soup pairs wonderfully with crusty bread, dinner rolls, or a simple green salad with vinaigrette.
10. How do I prevent the cheese from becoming grainy?
To prevent grainy cheese, reduce the heat before adding it and stir constantly until it melts smoothly.
Conclusion
Rich Cheddar Garlic Herb Potato Soup is a comforting and hearty dish perfect for any cold day. The creamy texture and bold flavors of garlic, cheddar, and smoked paprika create a satisfying meal that everyone will love. Whether you’re serving it for dinner, as a side, or even meal prepping for the week, this soup is easy to make, customizable, and a guaranteed crowd-pleaser.
Rich Cheddar Garlic Herb Potato Soup Recipe
- Total Time: 40-55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Rich Cheddar Garlic Herb Potato Soup is the ultimate comfort food, blending creamy potatoes with sharp cheddar cheese and fragrant garlic and herbs. Easy to make and hearty, this soup is perfect for cold days or whenever you need a satisfying meal. With simple ingredients and a smooth, velvety texture, it’s sure to become a favorite in your recipe rotation.
Ingredients
For the Soup:
4 to 5 medium organic russet potatoes, peeled and cubed (Yukon potatoes can substitute)
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
½ 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 apple cider vinegar (or extra vegetable broth)
1 to 2 cups sharp cheddar cheese, freshly grated
1 cup chopped kale (optional)
Fresh parsley or green onions for garnish
Instructions
-
Sauté Aromatics and Spices: Heat olive oil and butter over medium-high heat in a Dutch oven. Add diced onion and minced garlic, sautéing until the onions are translucent and fragrant (about 1-2 minutes). Stir in smoked paprika and “On Everything” seasoning.
-
Simmer the Potatoes: Add the peeled, cubed potatoes to the pot and stir to coat with the spices. Pour in vegetable broth and bring to a boil for 1-2 minutes. Reduce heat to low and simmer for 15-20 minutes, until potatoes are fork-tender. For a thicker soup, simmer for an additional 10 minutes to let the potatoes break down.
-
Finish the Soup with Cream, Kale, and Cheese: Once potatoes are tender, reduce the heat to low. Add heavy cream, chopped kale (if using), and apple cider vinegar (or extra vegetable broth). Gradually add freshly grated cheddar cheese, stirring constantly until cheese melts and the soup becomes smooth and creamy.
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Serve the Soup: Remove from heat and ladle the soup into bowls. Garnish with fresh parsley or green onions. Serve with crusty bread for dipping and enjoy!
Notes
Cheese Substitutes: You can use Gruyère, parmesan, or a blend of cheeses for different flavors.
Vegetable Options: Add spinach, Swiss chard, or broccoli for added texture and nutrition.
Dairy-Free Version: Substitute coconut cream or cashew cream for heavy cream and use a dairy-free cheese alternative.
- Prep Time: 10-15 minutes
- Cook Time: 30-40 minutes
- Category: Soup, Comfort Food, Vegetarian
- Method: Stovetop
- Cuisine: American
