These bowl‑warming Cheddar Garlic Herb Potato Soup vibes brim with creamy, garlicky goodness, trust‑approved by my family and perfect for chilly evenings. I tested this recipe until the flavor was bold, satisfying, and supremely comforting , because you deserve a trustworthy, every‑day soup that fills both tummy and heart.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Ingredients List
- 4–5 medium organic russet potatoes, peeled and cubed (or Yukon potatoes)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- ½ red onion, chopped
- 6 garlic cloves, minced
- 2 tsp On Everything All‑Purpose Blend (or homemade blend—see Notes)
- 1 tsp smoked paprika
- 2 Tbsp white cooking wine (or extra vegetable stock)
- 4 cups organic vegetable stock or broth
- 1 cup organic heavy cream
- 1–2 cups freshly‑grated sharp cheddar cheese
- 1 cup chopped kale (optional, but adds a fresh pop!)
- Garnishes: chopped parsley or green onions (scallions), crusty bread for serving
Step‑by‑Step Instructions
- In a cozy dutch oven over medium‑high heat, melt olive oil and butter. I always get a whiff of buttery garlic , love that moment! Add garlic and onions; sauté until translucent and fragrant (1–2 minutes).
- Stir in smoked paprika and the On Everything blend , trust me, that combo sets the fragrant, herb‑driven foundation.
- Add cubed potatoes, stir well, then pour in the vegetable stock. Bring to a gentle boil, then lower heat to simmer. Let it bubble away for 15–20 minutes until potatoes are tender. For me, letting it go another 10 minutes until the potatoes almost break down creates a naturally thick soup, but if you prefer chunkier texture, stir in a slurry of 1–2 Tbsp flour with water.
- Pour in heavy cream, kale (if using), and white cooking wine. Finish by sprinkling in fresh sharp cheddar, stirring until velvety smooth. Remove from heat.
- Dish into bowls, sprinkle with parsley or scallions, and serve with bread for sopping up every cheesy drop. Bon Appetit!
Pro Tips & Family‑Tested Hacks
- Blend for extra creaminess: If you fancy an ultra‑silky bowl, briefly use an immersion blender to mash a portion of the potatoes.
- Adjust the heat: Smoked paprika adds warmth , feel free to dial it back or up based on your family’s tastebuds.
- Kale swap: No kale? Try spinach or chard , or skip entirely; still delicious!
Nutritional Snapshot (per serving)
- Calories: 292 kcal
- Carbs: 8 g
- Protein: 2 g
- Fat: 28 g (Saturated: 16 g, Mono: 9 g, Poly: 1 g, Trans: 0.1 g)
- Cholesterol: 75 mg
- Sodium: 961 mg
- Potassium: 131 mg
- Fiber: 1 g
- Sugar: 5 g
- Vitamin A: 2,234 IU
- Vitamin C: 8 mg
- Calcium: 67 mg
- Iron: 0.4 mg
Flavor Twists to Try
- Bacon swap: Crumble in crispy bacon instead of kale for a smoky twist.
- Spicy kick: Sprinkle a pinch of cayenne or stir in chopped jalapeño.
- Cheese variety: Sharp white cheddar, Gruyère, or pepper jack , go with what makes your heart happy!
Storage & Freezer Guide
- Fridge: Store in a sealed container for 2–3 days.
- Freezer: Freeze in portions for 4–6 months.
- Reheat gently: Thaw in fridge or leave at room temp, then slowly heat on the stovetop, stirring occasionally to prevent splitting.
Learn From Mistakes
- Once, I rinsed the potatoes (whoops!) , that washed off some of the starch that helps thicken it. Lesson: keep the starch!
- Another time, I added cheese too early and ended up with stringy bits , so always stir it in off the heat, like described.
Little FAQs
- Can I use chicken stock?
Of course! It’ll make it richer and more savory. Just adjust salt accordingly. - Can I skip the wine?
Yes , sub in extra broth. The wine adds a bright lift, but the soup’s still creamy and amazing without it.
Betty’s Invitation to Try & Share
I can’t wait for you to cozy up with this bowl , and better yet, let me know how YOUR version turns out! Tag me with your #CheddarGarlicHerbSoup creations , I’m cheering you on!