If you’re craving a cozy, comforting bowl that hits all the right flavor notes, then you’re going to adore this Cheddar Garlic Herb Potato Soup Recipe. I absolutely love how this soup wraps you in creamy, cheesy goodness with a punch of savory garlic and fresh herbs. It’s truly the kind of dish that warms you from the inside out, perfect for any chilly day or when you just need a little culinary hug.

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Why You’ll Love This Recipe

Rich, Creamy Texture: The blend of heavy cream and sharp cheddar melts into a dreamy, velvety soup you’ll find irresistible.
Burst of Herb and Garlic Flavor: Fresh garlic and a special herb blend brighten up the rustic potato base for a lively taste experience.
Easy to Customize: Whether you want it vegan, loaded with kale, or thicker chunks, this recipe adapts beautifully to your pantry and preferences.
Perfect for Any Skill Level: I loved how beginner-friendly it was—no fancy tools, just simple steps that lead to a spectacular soup every time.

A black scalloped bowl filled with thick, creamy yellow soup speckled with black herbs fills most of the frame, topped with chopped green onions placed in the center. A gold spoon rests inside the bowl, scooping up some of the soup. Around the bowl are pieces of crusty bread with a light brown crust and soft, airy inside. There are small sprigs of green parsley and scattered green onion pieces on a dark wood surface. A soft yellow cloth is placed under the bowl and around the bread pieces. The background is changed to a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Cheddar Garlic Herb Potato Soup, creamy potato soup, cheesy garlic soup, herb potato recipes, comforting soup ideas

Ingredients You’ll Need

Each ingredient in this Cheddar Garlic Herb Potato Soup Recipe works together to create that perfect harmony of flavors and textures. When grabbing your ingredients, fresh herbs and high-quality cheese really make a difference, and choosing organic veggies adds that extra touch I personally appreciate.

Flat lay of peeled russet potatoes cut into cubes arranged neatly next to a halved red onion with deep purple skin and white interior, six peeled garlic cloves clustered beside fresh chopped kale leaves, a small mound of freshly grated sharp cheddar cheese, a small white ceramic bowl of extra virgin olive oil, a small white bowl containing unsalted butter, a small white bowl filled with creamy heavy cream, a small white bowl holding clear white cooking wine, and a small white bowl with a fragrant all-purpose spice blend of dried herbs and paprika, all ingredients fresh and natural, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheddar Garlic Herb Potato Soup, creamy potato soup, cheesy garlic soup, herb potato recipes, comforting soup ideas

Russet potatoes: These give the soup a hearty, fluffy texture when they break down—don’t skip peeling them for the smoothest finish.
Extra virgin olive oil: I love the subtle fruitiness it adds to the base flavor.
Unsalted butter: Makes everything beautifully rich without overpowering the herbs.
Red onion: Adds a sweet depth; I prefer half for a mild flavor that doesn’t steal the show.
Garlic cloves: Six is the magic number for that garlicky punch I adore.
On Everything All-Purpose Blend: This is my secret weapon! It’s loaded with herbs and spices to punch up the flavor effortlessly.
Smoked paprika: Adds a cozy, smoky warmth—perfect for that earthy undertone.
White cooking wine: Elevates the soup with acidity and flavor; veggie stock works fine if you prefer no alcohol.
Vegetable stock/broth: The flavorful base—homemade or store-bought both work.
Heavy cream: Ensures the soup’s luscious creaminess; I sometimes swap for coconut cream for a vegan twist.
Sharp cheddar cheese: Freshly grated for the best melt and sharpness—cheese quality truly elevates the whole dish.
Kale (optional): Adds a fresh green bite and nutrition boost, but I leave it out when serving toddlers.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Cheddar Garlic Herb Potato Soup Recipe depending on what’s in my fridge or who I’m cooking for. Seriously, each little switch-up brings a fresh spin to something already great.

Vegan version: I’ve replaced butter with vegan butter, swapped heavy cream for coconut cream, and used nutritional yeast instead of cheese—still surprisingly creamy and satisfying.
Loaded soup: Adding crispy bacon or diced ham right before serving has become a family favorite for when we want a meaty treat.
Chunky vs. smooth: For chunkier texture, I hold back on overcooking the potatoes; for super creamy, I blend part of the soup with an immersion blender—both ways are delicious!
Seasonal herbs: Sometimes I swap the dried herbs for fresh rosemary or thyme in season to really brighten the flavor.

How to Make Cheddar Garlic Herb Potato Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating the olive oil and butter together in a medium dutch oven over medium-high heat. Once the butter is melted and shimmering, toss in the minced garlic and chopped red onion. Cook them just until translucent and fragrant—about 1 to 2 minutes. You’ll notice your kitchen filling with the most inviting aroma already! Adding smoked paprika and that On Everything blend here is key; stir them in well so those spices bloom alongside the garlic and onion.

Step 2: Add Potatoes and Simmer to Perfection

Next, stir in the peeled, cubed potatoes and coat them with the aromatic mix. Pour in your vegetable stock and bring everything to a gentle boil for a minute or two, then lower the heat to keep it simmering. Let the potatoes cook for about 15 to 20 minutes, or until tender. Here’s what I’ve learned: If you let the potatoes simmer a bit longer—like 10 extra minutes—they’ll start breaking down, naturally thickening the soup without any flour. But if you prefer big, chunky potatoes, just stir in 1 to 2 tablespoons of flour mixed with water right at the end to thicken it up.

Step 3: Stir in Cream, Wine, Cheese, and Greens

Once your potatoes are tender and the broth is infused with those deep, garlicky flavors, add in the heavy cream and white cooking wine. If you like some greens, this is the time to toss in your chopped kale, letting it soften in the heat. Then, turn the heat to low and gradually add the freshly grated sharp cheddar, stirring frequently to help it melt silky smooth into the soup. This is when that magic of creamy, cheesy comfort truly comes alive. After the cheese is fully melted, remove the soup from the heat and get ready to serve.

Step 4: Serve and Dress It Up

Ladle the soup into bowls and sprinkle with freshly chopped parsley or green onions to add a pop of color and fresh zing. I always like to serve this soup with some crusty bread on the side—perfect for dipping and soaking up every last creamy spoonful. Trust me, this is the kind of meal that feels like a warm hug on even the coldest nights.

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Pro Tips for Making Cheddar Garlic Herb Potato Soup Recipe

Don’t Rush the Simmer: Letting the potatoes break down slowly adds natural thickness, so patience really pays off here.
Grate Cheese Freshly: I’ve learned that pre-shredded cheese can be coated with anti-caking agents that affect melting, so freshly grate for silky smooth results.
Sauté Garlic First: Cooking garlic just long enough to release aroma without burning makes a world of difference in flavor balance.
Adjust Seasoning Gradually: Start with less spice blend, taste often, and add more to suit your palate – that’s how I avoid overwhelming the soup.

How to Serve Cheddar Garlic Herb Potato Soup Recipe

Cheddar Garlic Herb Potato Soup Recipe - Serving

Garnishes

When serving this soup, I love topping it off with fresh chopped parsley or sliced green onions—the brightness balances the rich cheese perfectly. Sometimes I toss on crispy bacon bits or a sprinkle of extra sharp cheddar for that indulgent finish. A dollop of sour cream or even some crunchy croutons also add killer texture.

Side Dishes

Pair your soup with some crusty artisan bread or garlic knots for dipping. A simple mixed green salad with a lemon vinaigrette also cuts through the richness nicely. If you want a heartier meal, grilled cheese sandwiches are an old favorite that my family can’t get enough of.

Creative Ways to Present

For special occasions, I’ve served this soup in stylish mini bread bowls or rustic mason jars—great for casual dinner parties or cozy gatherings. You can also layer toppings buffet-style so everyone can personalize their bowl. And if you’re feeling fancy, a swirl of herb oil or a few edible flowers really elevate the presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Cheddar Garlic Herb Potato Soup keeps beautifully in an airtight container in the fridge for up to 2-3 days. I’ve found that storing it promptly once cooled helps maintain that lovely creamy texture without separating. When reheating, stir occasionally over low heat to keep the cheese happy and the soup smooth.

Freezing

This soup freezes surprisingly well! I pour it into freezer-safe containers and freeze for up to 4-6 months. One thing I learned is to hold off on adding the cheese before freezing; it melts better and keeps texture intact if added fresh when reheating.

Reheating

To reheat, gently warm the soup on the stovetop over low heat, stirring frequently. If thickened too much during storage, add a splash of vegetable stock or cream to loosen it up. Then stir in freshly grated cheddar at the end for that fresh cheesy finish.

FAQs

Can I use different types of potatoes in this soup?

Absolutely! While russet potatoes are classic for their starchy texture that breaks down nicely, Yukon Golds are a great choice if you want a creamier, buttery flavor and slightly firmer chunks in your soup. Just adjust cooking time slightly if needed.
How can I make this soup vegan?

Swap out butter for vegan butter and heavy cream for full-fat coconut milk or cream. Replace the cheddar cheese with nutritional yeast and/or a good-quality dairy-free cheese. Using these alternatives will still give you a rich, flavorful soup.
What is the On Everything All-Purpose Blend?

It’s a homemade blend of sea salt, black pepper, garlic powder, dried oregano, thyme, and parsley. It adds a complex herb and spice flavor that’s both savory and aromatic — you can make your own or use my blend recipe in the notes.
Can I make this soup in a slow cooker?

Yes! Just sauté your garlic and onions first, then add everything except the cheese and cream to your slow cooker. Cook on low for 6-8 hours, then stir in cream and cheese just before serving. It’s convenient and gets tender and flavorful without much effort.

Final Thoughts

I honestly can’t recommend this Cheddar Garlic Herb Potato Soup Recipe enough. It’s my go-to soup when I want something comforting but full of bold flavor and creamy richness that feels both nourishing and indulgent. Whether you’re cooking for family, friends, or just treating yourself, this soup hits all the right notes. I hope you enjoy making (and eating!) it as much as I do—grab your apron and get ready to warm your soul!