Ingredients
– 4-5 medium russet or Yukon gold potatoes peeled and cubed Forms the creamy, hearty base of the soup.
– 1 tablespoon extra virgin olive oil Used for heating and sautéing to add a rich flavor.
– 1 tablespoon unsalted butter Helps in sautéing and enhances the overall taste.
– 6 minced garlic cloves Provides aromatic depth and savory notes.
– ½ chopped red onion Adds sweetness and a bit of crunch when sautéed.
– 1 teaspoon smoked paprika Brings a smoky, warm spice to the mix.
– 2 tablespoons of an all-purpose seasoning blend (sea salt, black pepper, garlic powder, dried oregano, dried thyme, dried parsley) Infuses layers of flavor into the soup.
– 4 cups vegetable stock Serves as the liquid base for simmering the potatoes.
– 1 cup heavy cream Contributes to the soup’s smooth, creamy texture.
– 1 cup chopped kale (optional) Adds a nutritious green element if you want extra veggies.
– 2 tablespoons white cooking wine (or vegetable stock) Enhances the flavor with a subtle tang.
– 1 to 2 cups freshly grated sharp cheddar cheese Melts in to create that irresistible creamy finish.
– Fresh parsley or green onions (for garnish) Optional topping to brighten up the bowl when serving.
Instructions
1- Ready to whip up a pot of Cheddar Garlic Herb Potato Soup Creamy? This guide walks you through each step in a simple way, so even if you’re new to cooking, you’ll feel like a pro. Start by prepping your ingredients to keep things smooth and efficient the fresh flavors will shine through in the end.
2- First, peel and cube 4-5 medium russet or Yukon gold potatoes for a hearty base. In a medium pot over medium-high heat, warm 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter. For more recipe ideas that complement this soup, check out our easy peach cobbler for a sweet side treat.
3- Next, sauté 6 minced garlic cloves and ½ chopped red onion for 1-2 minutes until they turn translucent and fragrant. Stir in 1 teaspoon smoked paprika and 2 tablespoons of an all-purpose seasoning blend, which includes sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley, to build those layers of taste.
4-Building and Simmering the Soup:
- Add the cubed potatoes and 4 cups vegetable stock to the pot, then bring it to a boil for 1-2 minutes.
- Reduce the heat to low and let it simmer for 15-20 minutes until the potatoes are tender this step is key for that creamy texture.
- Stir in 1 cup heavy cream, 1 cup chopped kale if you’re using it, and 2 tablespoons white cooking wine or vegetable stock for extra depth.
- Finally, add 1 to 2 cups freshly grated sharp cheddar cheese and stir until it’s fully melted, making the soup extra creamy and ready to serve. Garnish with fresh parsley or green onions for a nice finish.
Last Step:
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❄️ Store leftovers in the refrigerator for 2-3 days or freeze for 4-6 months.
🌱 Make a vegan version by substituting butter with vegan butter, heavy cream with coconut cream or milk, and cheddar with nutritional yeast or dairy-free cheese.
🔥 To thicken soup, simmer longer or add a flour or cornstarch slurry. Roasting potatoes and garlic beforehand enhances flavor.
- Prep Time: 10 minutes
- Simmering time: 15-20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: American
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 292 kcal
- Sugar: 2 g
- Sodium: 961 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Protein: 2 g
- Cholesterol: 50 mg