This Hearty Cheddar Garlic Herb Potato Soup is sure to keep you warm and comforted throughout the cooler months of the year and you're guaranteed to be satisfied. A great weeknight option or weekend addition, this velvety soup boasts of it’s major flavor factor and comes loaded with the smoothness of potato (along with chunks), seasonings + herbs, chopped kale (optional), and bold cheesy goodness! Slow Cooker + Vegan options.
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You guys enjoyed SOUP WEEK so much last week and I couldn't fit all of my ideas into just one week which explains the few trickles of soup recipes (like this Hearty Cheddar Garlic Herb Potato Soup) that hit the blog this week. Haha.
Potato soup has always been one that I've been hesitant to try because I never understood how could it could taste on it's own. Growing up in a Jamaican household, I've always had potatoes, pumpkin, dumplings, etc. in my soup much like this Jamaican Chicken Soup, which I love a lot. But a soup made solely with potatoes just didn't seem like I would like it. Plus, this Creamy Roasted Red Pepper + Tomato Soup is a delicious soup to try next!
Surprisingly, I'm in complete love with this soup and I love the fact that you can add your favorite greens (i.e. kale, spinach, etc.) into the mix and create a really nice flavor.
I'm starting to love and lean into creamier based soups and my Creamy White Chicken Lasagna Soup and Creamy Roasted Garlic Tomato Soup have been top contenders! Have you been enjoying them too? Also, Indulge in the fiery goodness of our Spicy Vegan Chili--A bold and hearty dish that's a flavor explosion in every spoonful.
When it comes to the Fall season, I really just enjoy the indulge in comfort foods and how unapologetic we get to be about it. I'm one who loves things to be flavorful and this potato soup definitely brings that factor and more.
This Cheddar Garlic Herb Potato Soup is super easy to make, only uses a few staple ingredients, creamy, velvety, flavorful. Plus, it's entirely dairy-free, vegan, with a slow cooker option.
To make this delicious Cheddar Garlic Herb Potato Soup, you'll start by sautéing your minced garlic and chopped onions, until fragrant. Then you'll add the cubed potatoes and veggie stock and allow everything to boil and then simmer for at least 20 minutes, until potatoes are tender. To naturally thicken your soup, I allow the potato to simmer for a bit of extra time. This is optional!
To finish the soup, you'll add the remaining ingredients, stir until creamy and wallah! Nice creamy results guaranteed. Btu if you'd like to make this Potato Soup in your Slow Cooker aka Crockpot, simply: sauté the garlic and onions before adding everything (besides the heavy cream and cheese---save those for the last few minutes) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
Once you make and eat this Cheddar Garlic Herb Potato Soup—– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:
Here's what you need to make this creamy cheddar garlic potato soup at home:
Although, I don't roast the potatoes or garlic in this soup recipe, I've definitely tried it and it's incredible! Knowing how to roast all vegetables (in general) perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.
The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.
If you choose to roast your potatoes + garlic, you simply prepare a baking sheet by lining it with parchment paper, adding them to it and drizzling them with 2-3 Tbsps of olive oil and a few pinches of salt + black pepper. Let them bake for 20-25 minutes or until tender, caramelized, and golden at the edges.
Remove them from the oven, let the cool a bit, and then add the potatoes, insides (flesh) of the roasted garlic, and veggie stock to a blender before finishing everything over the stovetop.
While many soups are thickened for texture, it is not inherently necessary. My recipe is simmer for long enough to reduce enough to create a natural thickness, but you may want to have larger chunks of potatoes included, in which case you can use a thickener if needed.
All in all, it depends on how you like it! Use 1 tablespoon at a time mixed with 1 tablespoon of water to dilute. Then pour the mixture into the soup, simmering for an additional few minutes to activate the thickener.
Some thickening agents you can use are:
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Hearty Cheddar Garlic Herb Potato Soup. Everything from my fave high-powered blender, dutch ovens, wooden spoons, mixing bowls, and more. SEE THEM HERE!
It's so important to use freshly-grated sharp cheddar cheese for the creamiest results in your Potato Soup. While you can use shredded cheese, it won't melt as seamlessly because it has a special "coating", which prevents it from melting smoothly.
NOTE: If you only have shredded cheese, then I recommend adding it the soup while it's simmering in the last 5 minutes or so, stirring until melted and then topping it immediately after serving it into bowl(s).
I like to add some extra texture to creamy soups like this one. Most people might enjoy this creamy potato soup with a side of bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!
Other topping ideas include:
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
Absolutely! To make this potato soup in the slow cooker, simply sauté garlic and onions before adding everything (besides the heavy cream and cheese---save those for the last few minutes) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.
Yes! Of course. To make this potato soup vegan, be sure to substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, and cheese with nutritional yeast and/or dairy-free cheese shreds.
If you make this Hearty Cheddar Garlic Herb Potato Soup, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Hearty Cheddar Garlic Herb Potato Soup.