Cheddar Garlic Herb Potato Soup

Cheddar Garlic Herb Potato Soup is pure cozy comfort in a bowl. Creamy potatoes, sharp cheddar, and fragrant herbs come together in a rich, velvety soup that’s both hearty and satisfying. Perfect for weeknight dinners or chilly weekends, it’s the kind of recipe everyone will request again and again.

Love More Soup Recipes? Try My Potsticker Soup or this Spanish Potato Soup With Chorizo next.

Why You’ll Love This Recipe

It’s creamy, flavorful, and unbelievably easy to make—all in just one pot. You can let it simmer away on the stovetop or even use the slow cooker for a set-it-and-forget-it option. Perfect for meal prep and make-ahead dinners, it’s cozy enough for fall and winter nights yet simple enough for busy weekdays. Best of all, it’s so delicious that even picky eaters (and curious neighbors) won’t be able to resist.

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Ingredient List

The Soup Base:

• 4–5 medium potatoes (Russet or Yukon Gold), 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 seasoning blend (or your favorite herb blend)
• 1 teaspoon smoked paprika
• 2 tablespoons white cooking wine (or substitute with additional vegetable stock)
• 4 cups vegetable stock

The Creamy Goodness:

• 1 cup heavy cream
• 1–2 cups freshly grated sharp cheddar cheese
• 1 cup chopped kale (optional)
• Chopped parsley, for garnish (optional)

Heads up: Don’t stress if you can’t find that seasoning blend. I just throw together whatever herbs I have – thyme, oregano, garlic powder. Works fine. And honestly? Skip the kale if nobody in your house will eat it.

Why These Ingredients Work

So here’s what I learned after making this probably fifty times. Those Yukon potatoes? They don’t fall apart like russets do, but they still get nice and creamy. My mom always used russets and they’d turn to mush – not cute.

The olive oil and butter thing is something my aunt taught me. Butter tastes better but burns easy, olive oil doesn’t burn but isn’t as tasty. Together they’re perfect. That smoked paprika is doing heavy lifting here – adds this smoky flavor that makes people think you’re some kind of chef.

Don’t you dare use that pre-shredded cheese from the bag. I tried it once and it was clumpy and gross. Fresh cheese melts like a dream and tastes way better.

Essential Tools and Equipment

You need a big pot, a sharp knife, and something to stir with. That’s it. I use my trusty Dutch oven but any large pot works. Oh, and a cheese grater unless you want to spend forever chopping cheese.

How To Make Cheddar Garlic Herb Potato Soup

Sauté the Aromatics

Get your pot on medium-high heat, throw in the oil and butter. When the butter stops foaming, add your onion and garlic. Stir them around for a minute or two until they smell incredible. Don’t let the garlic burn or it’ll taste bitter.

Spice It Up

Toss in your herbs and paprika. Stir for maybe thirty seconds. You’ll smell everything getting toasty. That’s your cue to move on.

Add the Stars of the Show

Dump in all those potato cubes and stir everything together. Pour in your stock – should cover the potatoes. Crank the heat up, get it boiling, then turn it down and let it simmer. Takes about fifteen to twenty minutes until the potatoes are tender. Fork should go through easy.

Create Creamy Perfection

This is where it gets good. Pour in that cream and wine, add the kale if you’re using it. Now for the cheese – add it slowly and stir like crazy. Don’t stop stirring or you’ll get cheese chunks.

Serve and Enjoy

Turn off the heat immediately – you don’t want to overcook that cheese. Ladle into bowls, sprinkle some parsley if you want to be fancy. Watch everyone’s reaction when they take that first spoonful.

You Must Know

This Cheddar Garlic Herb Potato Soup takes simple ingredients and transforms them into a rich, cozy bowl of comfort. The sharp cheddar melts perfectly into the creamy potato base while garlic and herbs add irresistible depth. It’s a soul-warming soup you’ll want to make again and again

My secret: Before adding cream, I take my wooden spoon and mash some of the potatoes right against the pot. Creates the best texture – chunky but creamy. My kids always wonder why restaurant soup never tastes this good.

Major warning: Once that cheese goes in, keep the heat low or off completely. High heat makes cheese seize up and get weird. I learned this the hard way.

Pro Tips & Cooking Hacks

Room temp cream: Take it out when you start cooking. Cold cream hitting hot soup can curdle, and nobody wants lumpy soup.

Grating tip: Keep that cheese cold until you grate it. Way easier to handle.

Don’t rush the base: Those onions need time to get sweet and the garlic needs to bloom. This is your flavor foundation.

Leftover hack: Make extra base without cream and cheese. Freezes great, then you just add the dairy when you reheat.

Flavor Variations & Suggestions

For bacon fanatics: Fry up some bacon first, use that grease instead of oil. Crumble the bacon on top when serving. My husband’s favorite version.

Heat it up: Throw in a diced jalapeño with the onions. Or just sprinkle some hot sauce when serving.

Fresh herb lover: I sometimes grab fresh thyme from my garden. Way better than dried.

Veggie boost: Corn kernels are amazing in this. So are diced carrots if you want more vegetables.

Make-Ahead Options

This soup actually gets better sitting overnight in the fridge. Make it up to three days ahead, just reheat gently on low heat. Might need to thin it out with some stock.

Freezer friendly: Base only though – no cream or cheese. Freeze up to three months. When you want soup, thaw overnight, reheat, add the creamy stuff. Boom, dinner.

Recipe Notes & Baker’s Tips

You control how thick this soup gets. Want it thicker? Let those potatoes break down more. Too thick? Add more stock. I like mine thick enough that a spoon almost stands up in it.

Random discovery: Red onions are slightly sweeter than yellow. Pairs really nice with sharp cheddar. But use whatever onions you have.

Serving Suggestions

This soup begs for crusty bread. I usually grab whatever’s on sale at the bakery. Sometimes I make grilled cheese sandwiches for the kids – they dip them in the soup and think they’re geniuses.

Green salad’s nice to cut through all that richness. Or just eat the soup by itself with some crackers. Glass of white wine doesn’t hurt either if it’s been that kind of day.

Hope this becomes a regular in your house like it is in mine! My family gets legitimately excited when they see me pulling out the potatoes and cheese. That’s when you know you’ve got a winner.

How to Store Your Cheddar Garlic Herb Potato Soup

Fridge storage: Good for four days covered. Honestly tastes even better the next day after everything melds together.

Freezing: Only freeze the base without cream and cheese. Lasts three months. Thaw in fridge overnight before reheating.

Reheating: Low and slow on the stove. Stir frequently. Add stock or cream if it got too thick. Don’t microwave on high – cheese gets rubbery.

Allergy Information

Contains: Dairy (butter, cream, cheese)

Gluten-free: Naturally! No flour or anything weird.

Dairy-free version: Use all olive oil, coconut cream instead of dairy cream, and dairy-free cheese shreds.

Vegan option: Same swaps as dairy-free. Already uses veggie stock so you’re covered.

Questions I Get Asked A Lot

Can I use different potatoes?

Sure. Russets get mushier, red potatoes stay firmer. Both taste good, just different textures.

What if I don’t have white wine?

Extra stock works fine. Or a splash of vinegar for that tangy bit.

Slow cooker version?

Sauté the aromatics first, then everything except cream and cheese goes in the slow cooker. Low for six to eight hours, stir in dairy the last thirty minutes.

How do I make it thicker?

Simmer longer so potatoes break down more, or mash more with your spoon. You can also mix cornstarch with cold water and stir that in.

Why does my cheese get stringy?

Too much heat. Add cheese when pot’s off heat or on very low, and stir constantly until melted.

💬 Made this soup? Drop a comment below! Love hearing how it turned out for your family.