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Hearty Cheddar Garlic Herb Potato Soup

There's just something comforting about this Hearty Cheddar Garlic Herb Potato Soup that will have you wanting another bowl!

Hearty Cheddar Garlic Herb Potato Soup

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.

Hearty Cheddar Garlic Herb Potato Soup

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

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. 

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? 

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 ingredientscreamy, velvety, flavorful. Plus, it's entirely dairy-freevegan, with a slow cooker option

How to Make Cheddar Garlic Herb Potato Soup

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. 

Hearty Cheddar Garlic Herb Potato Soup

Top Reasons Why You’ll Love This Cheddar Garlic Herb Potato Soup

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:

  • It’s super easy to make.
  • Simple set + forget it—-Simmer, Simmer, Simmer over the stovetop! There's even a slow-cooker option!
  • Only requires ONE pot. 
  • Makes for a great weeknight meal with a full vegan option.
  • So creamy and full of texture.
  • Great for meal prepping and make aheads for the week!
  • Super flavorful.
  • Perfect Fall + Winter vibes!
  • Did I mention, it’s just delicious?

Hearty Cheddar Garlic Herb Potato Soup

Ingredients for Hearty Cheddar Garlic Herb Potato Soup

Here's what you need to make this creamy cheddar garlic potato soup at home:

  • Potatoes. Use russet or Yukon gold potatoes for the best texture. Peeled + cubed.
  • Heavy cream. I recommend organic–always! Of course, for a vegan option, just use full-fat coconut cream/milk.
  • Vegetable stock. Use store-bought low-sodium broth or make your own!
  • Garlic. You'll need about 6 garlic cloves. For a bolder garlic flavor, you can roast 1 garlic bulb instead.
  • Olive oil. You can also use Grapeseed oil or coconut oil as well.
  • Butter. I recommend unsalted.
  • Herbs + Seasonings – A great addition of flavor. Adds such savoriness from the salt, black pepper, smoked paprika, parsley, basil, oregano, red pepper flakes, thyme, etc.
  • White wine. Choose a dry wine that you like the taste of.
  • Sharp cheddar. I love to freshly-grate my cheese, however, you can use your favorite shredded brand---quality does matter! For a vegan option, So Delicious Dairy-Free or Violife cheese shreds tastes great or nutritional yeast is great! 
  • Red onion. Substitute with yellow or white if that’s what you have.
  • Kale. Use fresh for best results, but frozen also works! Ensure that it’s chopped.

Hearty Cheddar Garlic Herb Potato Soup

Roast (Bake) Those Veggies For More Flavor

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.

How to Thicken Cheddar Garlic Herb Potato Soup

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:

  • Cornstarch (GF)
  • Arrowroot starch (GF)
  • Potato starch (GF)
  • All-purpose flour

Hearty Cheddar Garlic Herb Potato Soup

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!

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!

Why Won't My Cheese Melt on the Soup?

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).

Serving Suggestions for This Creamy Potato Soup

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:

  • Roasted broccolini
  • Crispy bacon or prosciutto (if you're not plant-based, of course)
  • Melted cheese (vegan or regular if you're not vegan!)
  • Crispy sage leaves
  • Roasted chickpeas
  • Shredded chicken

Hearty Cheddar Garlic Herb Potato Soup

How to Store Leftover Cheddar Garlic Herb Potato Soup

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.

Can I Make this Cheddar Garlic Herb Potato Soup in a Slow Cooker?

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. 

Can I Make this Potato Soup Entirely Vegan?

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.

MADE OUR RECIPE(S)?

If you make this Hearty Cheddar Garlic Herb Potato Soup, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Hearty Cheddar Garlic Herb Potato Soup

Hearty Cheddar Garlic Herb Potato Soup

Hearty Cheddar Garlic Herb Potato Soup

4.80 from 5 votes
There's just something comforting about this Hearty Cheddar Garlic Herb Potato Soup that will have you wanting another bowl!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves: 4 servings

Ingredients

SOUP:

  • 4-5 medium organic russet potatoes, peeled + cubed (You can also use Yukon potatoes)
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon unsalted butter
  • ½ red onion, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2 Tbsps white cooking wine (You can use additional veggie stock, instead)
  • 4 cups organic vegetable stock/broth
  • 1 cup organic heavy cream (See Notes!)
  • 1-2 cups freshly-grated Sharp cheddar (See Post for other Cheese options!)
  • 1 cup kale, chopped (optional)

Instructions

TO MAKE THE SOUP:

  • In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the salt, black pepper, smoked paprika, garlic powder, oregano, parsley, thyme, and basil, stirring until combined.
  • Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 15-20 minutes or until the potatoes become tender and cooked through. NOTE: I prefer to let the potatoes simmer an extra 10 minutes until almost broken down which helps to naturally thicken the soup. However, if you prefer larger potato chunks, just add 1-2 Tbsps of flour mixed with water into the soup to thicken.
  • Add in the heavy cream, kale (if using), and white cooking wine followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted. Once creamy, remove from heat.
  • Remove from heat and serve immediately into prepared bowl(s), top with freshly chopped parsley or green onions (scallion), and with a side of bread, if desired.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: 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.
  • SLOW COOKER OPTION: 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. 
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
  • VEGAN OPTION: To make this 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.
  • EQUIPMENT: 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 Cheddar Garlic Herb Potato Soup. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Hearty Cheddar Garlic Herb Potato Soup.

Shanika

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