View Gallery
1 photo
Hearty Cheddar Garlic Herb Potato Soup is a cozy, creamy bowl of comfort with mellow garlic, melty cheddar, and soft potatoes that soak up every last bit of flavor, oh yes. It’s weeknight-simple, slow-cooker friendly, and easy to make dairy-free or fully vegan without losing the soul of the soup.
Think velvety potatoes, a whisper of white wine, and herbs that bloom in butter—this soup is rich yet balanced, homestyle yet a touch fancy. It’s the kind of pot that turns into seconds, then thirds, because the bowl empties far too fast. Slow Cooker + Vegan Options keep things flexible for any table.
Why this soup hits different?
It’s one-pot, boldly seasoned, and gloriously creamy without fuss—just simmer, simmer, then swirl in cheese for that satin finish. Freshly grated cheddar melts like a dream, while roasted veg (optional) adds caramelized depth that tastes like you worked all day. Meal-prep friendly and freezer-flexible with a few smart tweaks.
Ingredients Needed for the Recipe ( use list and use of them)
Use these, and use them well—each one plays a part in body, flavor, or finish. Keep it simple, but don’t skimp on quality; sharp cheddar and good stock make all the difference, truly. Grate the cheese fresh for the smoothest melt, promise.
- Russet or Yukon gold potatoes — peeled, cubed; they create natural creaminess as they break down, no roux required.
- Olive oil + unsalted butter — for sautéing aromatics and blooming spices; butter adds roundness.
- Red onion — sweet-savory backbone; substitute yellow or white if needed.
- Garlic (6 cloves) — the heart of the flavor; roast a bulb for deeper sweetness if desired.
- Vegetable stock — low-sodium is best; builds body and lets cheddar shine.
- Heavy cream — velvety texture; use full-fat coconut milk/cream for vegan.
- Dry white wine — a bright lift; swap more stock if skipping wine.
- Sharp cheddar (freshly grated) — silkier melt, better flavor; bagged shreds can seize.
- Smoked paprika + all-purpose herb blend — warming depth; thyme, oregano, parsley, garlic, salt, pepper work beautifully.
- Kale (chopped, optional) — savory greens for color, texture, and a little bite.
Can I make this in a slow cooker?
Yes, absolutely—sauté onion and garlic first, then add everything except cream and cheese; cook low and slow till potatoes are tender. Stir in cream and cheese in the final minutes, just until melted and dreamy, then ladle big. It’s hands-off comfort with maximum payoff.
How to make Hearty Cheddar Garlic Herb Potato Soup?
Sauté the aromatics
Warm olive oil and butter over medium heat, then add onion and garlic; cook until translucent and fragrant, about 1–2 minutes. Sprinkle in smoked paprika and herb blend; stir until the pot smells incredible.
Simmer the potatoes
Stir in cubed potatoes and pour in vegetable stock; bring to a brief boil, then lower to a gentle simmer. Cook 15–20 minutes until potatoes are tender; for natural thickness, simmer 10 extra minutes until some edges break down.
Make it creamy
Add heavy cream, kale (if using), and a splash of white wine; stir gently to combine. Off the heat, fold in freshly grated sharp cheddar until the soup turns glossy and smooth.
Taste and finish
Season to preference, then ladle into warm bowls and top with chives, scallions, or parsley. Serve with crunchy bread, grilled cheese, or crispy toppings for contrast—go wild.
Slow-cooker route (optional)
Sauté onion and garlic, then add to the slow cooker with potatoes, stock, spices; cook on Low 6–8 hours. Stir in cream and cheddar in the last few minutes, then serve immediately.
How do I get the cheese to melt silky-smooth?
Grate cheddar from a block—pre-shredded cheese has anti-caking agents that resist melting and can turn grainy, sigh. Melt on low heat, off the boil, and add in handfuls, stirring until each addition fully dissolves. A little patience, and the soup pays you back.
Tips
Roast your potatoes and a garlic bulb for a deeper, toastier base—blend with stock, then finish on the stovetop for a restaurant-level vibe. If thickness needs tweaking, use a cornstarch or arrowroot slurry, 1 Tbsp at a time; simmer to activate and stop when it hugs the spoon.
- Use low heat for cheese — overheating can cause separation; add off heat for best melt.
- Adjust consistency — thin with stock or milk; thicken with slurry, bit by bit.
- Roast for depth — caramelized edges equal bigger flavor; blend smoothly, then finish with cream and cheese.
Best time to serve this dish?
Chilly evenings, rainy days, football Sundays—the soup wraps around the room like a blanket, honestly. Serve as a cozy main with crisp salad and garlic bread, or as a small starter before a roast and greens. It’s equally at home in a mug at the counter or in a big bowl at the table.
How to store and reheat without splitting?
Cool quickly, pack within two hours, and refrigerate up to 3 days—cream soups are happiest when not kept too long. Reheat gently on low, adding a splash of stock or milk if thick; freeze before adding cream and cheese for best texture, then finish upon reheating. Label, date, and keep portions small for easy thawing.
Serving and topping ideas?
Go classic with grilled cheese or toast; or try crispy bacon, roasted chickpeas, crunchy sage, or broccolini for texture-play. Shredded chicken, herb-roasted tomatoes, or garlicky croutons add color and pep—pile them high and let every spoonful surprise. Bold soup, fun toppings.
Ingredient substitutions?
No wine? Use extra stock and an extra pinch of acid (a tiny squeeze of lemon) for brightness, done. Vegan? Choose plant butter, full-fat coconut milk/cream, and dairy-free cheddar or nutritional yeast for a savory, creamy finish. Different onion or potato? Totally fine—just keep the simmer gentle.
Can it be gluten-free? It already is—use GF stock and skip flour thickeners, or opt for cornstarch if needed. Can it be frozen? Yes, but freeze before adding dairy for the best reheat, then stir in cream and cheese when warming to serve.
Leftovers that taste like day one
Reheat gently over low heat, splash in stock or milk to loosen, and stir until the sheen returns—don’t boil. Finish with a fresh handful of grated cheddar and herbs to restore that just-made gloss. It’s the little refresh that matters.
Three topping combos to try
Smoky-crunch: bacon, chives, black pepper; Garden-bright: roasted tomatoes, basil, olive oil; Rustic-green: crispy sage, kale ribbons, lemon zest. Mix and match; the soup’s a canvas, and it loves color. Go ahead, pile it on.
Final warm note
Cooked low, stirred slow, and finished with freshly grated cheddar, this soup turns simple staples into something you’ll crave again and again. Warm bowls, full hearts, and a pot that empties faster than planned—signs of a keeper, every time. Credit: Elly.
Cheddar Garlic Herb Potato Soup
Description
This Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting bowl of goodness that's bursting with flavor. Packed with tender potatoes, sharp cheddar cheese, aromatic garlic, and fresh herbs, it's a satisfying one-pot meal ready in about 40 minutes. Perfect for chilly days, this rich and velvety soup is ideal for weeknight dinners and is guaranteed to warm you from the inside out.
Ingredients
Instructions
TO MAKE THE SOUP:
-
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
-
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
-
Stir in the flour and cook for 1 minute, stirring constantly, to create a roux and cook out the raw flour taste.
-
Gradually whisk in the vegetable stock and water, ensuring no lumps remain.
-
Add the diced potatoes, dried thyme, dried oregano, and bay leaf. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15–20 minutes, or until the potatoes are fork-tender.
-
Remove the bay leaf. Stir in the heavy cream, shredded cheddar cheese, fresh chives, and parsley. Cook for 2–3 minutes, stirring constantly, until the cheese is fully melted and the soup is heated through.Do not let the soup boil after adding the cream and cheese to prevent curdling.
-
Optional: Stir in the white cooking wine for a subtle depth of flavor.
-
Season generously with salt and pepper to taste.
-
Serve hot, garnished with additional chopped chives.
Nutrition Facts
Servings 4
Serving Size 1 1/2 cups
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 13g65%
- Trans Fat 0.5g
- Cholesterol 65mg22%
- Sodium 880mg37%
- Potassium 950mg28%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 14g29%
- Calcium 30 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Potato Choice: Yukon Gold potatoes are ideal as they are waxy and hold their shape well. Russet potatoes can be used but will make the soup thicker and more starchy.
- Cheese Tip: Use freshly shredded sharp cheddar for the best flavor and meltability. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Cream Substitute: For a lighter version, use half-and-half or whole milk. The soup will be less rich but still delicious.
- Vegetarian Note: Ensure your vegetable stock is a high-quality, flavorful brand for the best taste.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently.
- Freezing: This soup can be frozen, but the texture may change slightly upon thawing (the dairy can separate). Thaw overnight in the fridge and reheat gently, whisking well.
- Serving Suggestion: Pair with crusty bread, a side salad, or grilled cheese sandwiches for a complete meal.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Sauté the onion and garlic on the stovetop, then transfer to a slow cooker with the flour, stock, water, potatoes, and herbs. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream, cheese, and herbs in the last 30 minutes.
Why did my soup turn out grainy?
This is usually caused by using pre-shredded cheese (which contains cellulose) or overheating the soup after adding the cheese. Always use freshly grated cheese and keep the heat low.
Can I add other vegetables?
Absolutely! Diced carrots, celery, or leeks can be sautéed with the onion. Cooked broccoli or cauliflower can be stirred in at the end.
How can I make this soup thicker?
For a thicker consistency, you can mash some of the potatoes against the side of the pot with a spoon before adding the cream. You can also increase the flour to 5 Tbsp for a thicker roux.