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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Servings 4
Serving Size 1 1/2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.