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Cheddar Garlic Herb Potato Soup

Creamy potato soup made with tender potatoes, garlic, herbs, and vegetable broth.
Finished with heavy cream and freshly grated sharp cheddar.
Ready in about 45–55 minutes for an easy, comforting family meal.
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Prep Time 15 minutes
Course Soup
Cuisine American-inspired

Ingredients
  

  • 4 –5 medium russet potatoes peeled and cubed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • ½ red onion chopped
  • 6 garlic cloves minced
  • 2 teaspoons all-purpose seasoning blend
  • 1 teaspoon smoked paprika
  • 2 tablespoons white cooking wine
  • 4 cups vegetable stock or broth
  • 1 cup heavy cream
  • 1 –2 cups freshly grated sharp cheddar cheese
  • 1 cup chopped kale optional
  • Fresh parsley or green onions for serving

Instructions
 

  • Heat the olive oil and butter in a medium Dutch oven over medium-high heat.
  • Add the minced garlic and chopped red onion. Sauté for 1–2 minutes, until the onion is translucent and the garlic is fragrant.
  • Stir in the smoked paprika and all-purpose seasoning blend.
  • Add the cubed potatoes and stir well to coat them with the seasoned onion and garlic mixture.
  • Pour in the vegetable stock and bring the soup to a boil. Let it boil for 1–2 minutes.
  • Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
  • For a naturally thicker Cheddar Garlic Herb Potato Soup, continue simmering for about 10 additional minutes, allowing some of the potatoes to break down into the broth.
  • Stir in the heavy cream, chopped kale if using, and white cooking wine.
  • Add the freshly grated sharp cheddar a little at a time, stirring frequently until completely melted and the soup is creamy.
  • Remove from the heat and taste for seasoning. Adjust if needed.
  • Ladle into bowls and garnish with freshly chopped parsley or green onions. Serve with crusty bread if desired.

Notes

For a different flavor profile, try replacing some of the sharp cheddar with Monterey Jack, Colby, Gouda, or mild cheddar.
Serve this soup with crusty bread, toasted sourdough, a simple green salad, or roasted vegetables. For additional texture, reserve a few tender potato cubes rather than allowing all of them to break down.