There’s just something so comforting about a warm bowl of soup, isn’t there? Especially on a chilly evening when you need a little extra coziness. That’s why I’m excited to share my Cheddar Garlic Herb Potato Soup recipe with you. As busy moms, women, and families, we’re always looking for meals that are both delicious and manageable. This recipe fits the bill perfectly. It’s designed to be quick, easy, and utterly satisfying, ready in under 45 minutes.
Table of Contents
Why You’ll Love This Cheddar Garlic Herb Potato Soup
This isn’t just any potato soup; it’s a flavor explosion in a bowl. Here’s why I know you’ll love it:
- Creamy, cheesy, and herbaceous flavor: The combination of sharp cheddar, fragrant garlic, and aromatic herbs is simply irresistible.
- Simple, accessible ingredients: No need to hunt down exotic items; everything you need is likely already in your pantry or easily found at your local grocery store.
- Perfect for cozy dinners and as a starter: Whether you’re looking for a comforting main course or a delightful appetizer, this soup delivers. If you enjoy quick and easy weeknight meals, you might also like trying a delicious lasagna soup recipe. For more delicious and manageable weeknight meals, why not try a hearty crockpot chicken tortilla soup?
- Customizable with different toppings: Get creative with your favorite toppings, from crispy bacon to fresh chives – the possibilities are endless.
Ingredients for Your Cheddar Garlic Herb Potato Soup
Here’s what you’ll need to whip up this comforting soup. I always recommend using the best quality ingredients you can find. I personally love Tillamook Sharp Cheddar for this soup!
- 4-5 medium organic russet potatoes, peeled + cubed (You can also use Yukon potatoes)
- 1 Tbsp Extra virgin olive oil
- 1 Tbsp unsalted butter
- 1/2 red onion, chopped
- 6 garlic cloves, minced
- 2 tsps On Everything All-Purpose Blend
- 1 tsp smoked paprika
- 2 Tbsps vegetable broth (You can use additional veggie stock, instead)
- 1 Tbsp apple cider vinegar
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream (See Notes!)
- 1-2 cups freshly-grated Sharp cheddar (See Post for other Cheese options!)
- 1 cup kale, chopped (optional)
Step-by-Step Instructions for Perfect Cheddar Garlic Herb Potato Soup
Now, let’s get cooking! Follow these simple steps, and you’ll have a delicious pot of Cheddar Garlic Herb Potato Soup in no time. I always recommend having your ingredients prepped and ready to go before you start. I also think it would be super helpful to see how the garlic and onions get sauteed!
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the smoked paprika and On Everything All-Purpose Blend, stirring until combined. (You’ll know the onions are translucent when they become clear and slightly softened).
- Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 15-20 minutes or until the potatoes become tender and cooked through. NOTE: I prefer to let the potatoes simmer an extra 10 minutes until almost broken down which helps to naturally thicken the soup. However, if you prefer larger potato chunks, just add 1-2 Tbsps of flour mixed with water into the soup to thicken.
- Add in the heavy cream, kale (if using), and vegetable broth, with apple cider vinegar followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted. Once creamy, remove from heat.
- Remove from heat and serve immediately into prepared bowl(s), top with freshly chopped parsley or green onions (scallion), and with a side of bread, if desired.
- Bon Appetit!
Tips for the Best Cheddar Garlic Herb Potato Soup
Want to take your potato soup to the next level? Here are a few tips I’ve learned over the years:
- Rinse the potatoes: Rinsing the potatoes removes excess starch, which prevents the soup from becoming gummy.
- Simmer until tender: Make sure the potatoes are fully cooked and tender before adding the cream and cheese. This ensures a smooth and creamy texture.
- Grate your own cheese: Freshly grated cheese melts more smoothly than pre-shredded cheese, giving your soup a better texture.
- Don’t boil after adding dairy: Boiling the soup after adding the heavy cream can cause it to curdle. Keep the heat low and stir gently.
Ingredient Substitutions for Dietary Needs
Need to adapt this recipe for dietary restrictions? No problem! Here’s a handy guide to substitutions:
| Substitution | Reason | Option 1 | Option 2 |
|---|---|---|---|
| Heavy Cream | Lower Fat | Half-and-Half | Greek Yogurt |
| Cheddar Cheese | Vegan | Dairy-Free Cheddar Shreds | Nutritional Yeast |
| Butter | Vegan | Vegan Butter | Olive Oil |
Equipment Recommendations
To make this soup, here are a few of my favorite kitchen tools:
- Dutch Oven: A good quality Dutch oven is perfect for even heat distribution.
- Immersion Blender: An immersion blender makes it easy to achieve a smooth and creamy texture right in the pot.
Make-Ahead and Freezing Instructions
This soup is great for making ahead of time! You can prepare it up to 2-3 days in advance and store it in an airtight container in the refrigerator. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Be aware that the texture may change slightly after freezing.
Spice Variations to Elevate Your Cheddar Garlic Herb Potato Soup
Want to add a little extra kick? Try these spice variations:
- Smoked Paprika: Adds a smoky depth of flavor.
- Cayenne Pepper: For a touch of heat.
- Hot Sauce: A few dashes of your favorite hot sauce can brighten the flavor.
Serving Suggestions for Cheddar Garlic Herb Potato Soup
Get creative with your toppings! Here are a few ideas:
- Crispy bacon
- Sour cream
- Chives
- Croutons
Frequently Asked Questions
Here are some common questions I get about potato soup:
- Can I make this potato soup vegetarian? Yes! This recipe is already vegetarian. Just be sure to use vegetable broth. For another delightful option, consider making a wonderful Italian vegetable orzo soup.
- Can I freeze this soup? Yes, but the texture may change slightly after thawing.
- What is the best potato to use for potato soup? I prefer russet potatoes for their creamy texture, but Yukon gold potatoes also work well.
Troubleshooting Common Problems
Having trouble with your potato soup? Here are a few solutions:
- Grainy Soup: Make sure not to boil the soup after adding the heavy cream and cheese.
- Soup That Is Too Thick: Add more vegetable broth to thin it out.
- Soup That Is Too Thin: Simmer uncovered to reduce the liquid, or add a slurry of flour and water.
- No Immersion Blender: Use a regular blender in batches, being careful with hot liquids.
Nutritional Information
I always think it’s useful to know what’s in your food! (Nutritional information will vary based on specific ingredients and portion sizes.)
Fantastic Cheddar Garlic Herb Potato Soup
Ingredients
Equipment
Method
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the smoked paprika and On Everything All-Purpose Blend, stirring until combined. (You’ll know the onions are translucent when they become clear and slightly softened).
- Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 15-20 minutes or until the potatoes become tender and cooked through. NOTE: I prefer to let the potatoes simmer an extra 10 minutes until almost broken down which helps to naturally thicken the soup. However, if you prefer larger potato chunks, just add 1-2 Tbsps of flour mixed with water into the soup to thicken.
- Add in the heavy cream, kale (if using), and vegetable broth, with apple cider vinegar followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted. Once creamy, remove from heat.
- Remove from heat and serve immediately into prepared bowl(s), top with freshly chopped parsley or green onions (scallion), and with a side of bread, if desired.
- Bon Appetit!
Notes
Conclusion
I hope you love this Cheddar Garlic Herb Potato Soup as much as I do! It’s a simple, satisfying meal that’s perfect for busy families. Now it’s your turn to give it a try! I would love to hear how it turned out. Leave a comment below, ask a question, or share your results. Don’t forget to rate the recipe! And if you’re feeling adventurous, try topping it with crispy bacon or a dollop of sour cream. Bon appétit!
