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Hearty Cheddar Garlic Herb Potato Soup

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This creamy, comforting potato soup is packed with cheesy goodness, garlic, and a mix of fragrant herbs. Perfect for chilly days, with vegan and slow cooker options included!

Ingredients

Scale

For the Soup:

  • 4–5 medium russet potatoes, peeled and cubed (or 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 tablespoons white cooking wine (or substitute with extra vegetable stock)
  • 4 cups organic vegetable stock/broth
  • 1 cup organic heavy cream (see notes for vegan options)
  • 1–2 cups freshly grated sharp cheddar cheese (or your choice of cheese)
  • 1 cup kale, chopped (optional)

Optional Garnishes:

  • Fresh parsley or green onions (scallions)
  • Crusty bread, for serving

Instructions

  • Sauté Aromatics:
    • Heat olive oil and butter in a medium-sized Dutch oven or large pot over medium-high heat.
    • Once the butter has melted, add minced garlic and chopped onions. Sauté for 1–2 minutes, or until translucent and fragrant.
  • Add Spices and Potatoes:
    • Stir in sea salt, black pepper, smoked paprika, oregano, parsley, basil, and thyme until combined.
    • Add the cubed potatoes and stir to coat them with the spices and aromatics.
  • Simmer the Soup:
    • Pour in the vegetable stock and bring to a boil for 1–2 minutes.
    • Reduce heat to low, cover, and let simmer for 15–20 minutes, or until the potatoes are tender.
    • Tip: For a naturally thicker soup, allow the potatoes to simmer for an additional 10 minutes to break down slightly. Alternatively, mix 1–2 tablespoons of flour with water and stir into the soup for thickening.
  • Add Cream, Kale, and Cheese:
    • Stir in heavy cream, chopped kale (if using), and white cooking wine.
    • Add the grated sharp cheddar cheese, stirring frequently until the cheese is fully melted and the soup is creamy.
  • Serve:
    • Remove the soup from heat and ladle into bowls.
    • Garnish with fresh parsley or green onions. Serve immediately with crusty bread or your favorite side.

Notes

  • Vegan Options: Replace the heavy cream with coconut cream or cashew cream. Use vegan cheese instead of cheddar.
  • Slow Cooker Option: After step 2, transfer all ingredients into a slow cooker and cook on low for 4 hours, or on high for 2–3 hours, until the potatoes are tender. Add cheese and cream in the last 30 minutes of cooking.

Nutrition

Find it online: https://deliceflash.com/hearty-cheddar-garlic-herb-potato-soup/