Cheddar Garlic Potato Soup – A Comforting Story from My Kitchen
Some recipes feel like a hug in a bowl. This Cheddar Garlic Potato Soup is one of them creamy potatoes, layers of garlic, and a silky cheddar finish. It’s the kind of cozy dinner that fits right beside your high-protein comforts like Cottage Cheese Egg Bites for make-ahead breakfasts and protein balance through the day, and party favorites like Cottage Cheese Buffalo Chicken Dip for weekends when the pot’s still warm on the stove.
If you’re building a week of simple wins, tuck this into your High-Protein Meals plan and lean on your One-Pot Global Dishes category to keep cleanup easy.
Table of Contents.
Table of Contents
Cheddar Garlic Potato Soup with Fresh Herbs
- Total Time: 40–45 mins
- Yield: 6 servings
Description
Creamy, cozy potato soup layered with garlic, sharp cheddar, and fresh herbs finished with a hint of white wine and optional kale.
Ingredients
Soup Base
▢ 4–5 medium organic russet potatoes, peeled & cubed (Yukon gold works too)
▢ 1 tbsp extra virgin olive oil
▢ 1 tbsp unsalted butter
▢ 1/2 red onion, chopped
▢ 6 garlic cloves, minced
Seasoning Blend
▢ 2 tsp On Everything All-Purpose Blend (see Notes for DIY blend)
▢ 1 tsp smoked paprika
Liquids
▢ 2 tbsp white cooking wine (or extra vegetable stock)
▢ 4 cups organic vegetable stock/broth
▢ 1 cup organic heavy cream (see Notes)
Finishing Touches
▢ 1–2 cups freshly grated sharp cheddar (see Post for swap ideas)
▢ 1 cup kale, chopped (optional)
▢ Fresh parsley or chives, finely chopped (garnish)
Instructions
1. In a Dutch oven over medium heat, warm olive oil and melt butter. Add onion and garlic; sauté 1–2 minutes until translucent and fragrant.
2. Stir in smoked paprika and the On Everything All-Purpose Blend. Add cubed potatoes and pour in vegetable stock. Bring to a rolling boil for 1–2 minutes, then reduce heat and simmer 15–20 minutes until potatoes are tender.
3. For a naturally thicker texture, simmer 8–10 minutes longer so some potatoes break down. Prefer chunkier soup? Whisk 1–2 tbsp flour with 2–3 tbsp water and stir in to thicken.
4. Add heavy cream, kale (if using), and white cooking wine. Stir in freshly grated sharp cheddar a handful at a time until melted and silky.
5. Remove from heat. Ladle into bowls and garnish with parsley or chives. Serve immediately with crusty bread or garlic toast.
Notes
Cheese Tip: Grate cheddar fresh. Pre-shredded cheeses contain anti-caking agents that affect melting and creaminess.
DIY On Everything All-Purpose Blend (about 2 tbsp): 2 tsp fine sea salt, 1 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried parsley, 1/2 tsp dried thyme, 1/2 tsp paprika (sweet), pinch cayenne (optional). Mix well; store airtight.
Cream Options: Swap heavy cream with half-and-half for lighter results or use full-fat coconut milk for a dairy-free twist.
Potato Choice: Russets yield a creamier, more velvety soup; Yukon golds give a naturally buttery bite.
Wine Swap: If you’d rather skip wine, use equal parts vegetable stock plus 1 tsp lemon juice for brightness.
Storage & Make-Ahead:
Refrigerator: Store in an airtight container for 4–5 days. Reheat gently over low heat; add a splash of stock or milk if too thick.
Freezer: Dairy-based soups can separate; if freezing, do so *before* adding cream and cheese (up to 2 months). Add dairy when reheating.
Make-Ahead: Cook through the simmer step; cool and refrigerate. Reheat and add cream/cheese right before serving for best texture.
- Prep Time: 15 mins
- Cook Time: 25–30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 292
- Fat: 28g
- Carbohydrates: 8g
- Protein: 2g
Why You’ll Love It
| Reason | Description |
|---|---|
| Creamy, cheesy comfort | Freshly grated sharp cheddar melts into a velvety base for a spoon-coating finish. |
| Layered garlic aroma | Sautéing onion + garlic in oil and butter brings depth without heaviness. |
| One-pot ease | Cook, simmer, finish in one Dutch oven perfect next to your One-Pot Global Dishes lineup. |
| Flexible | Add kale, switch cheeses, or keep it classic: then pair with Cottage Cheese Bread slices for dunking. |
| Beginner-friendly | Simple steps, forgiving simmer, and pantry ingredients. |
Love cozy bowls? You’ll also enjoy serving this with a chilled side like Hawaiian Mac Salad on busy nights.
Ingredients Needed for Cheddar Garlic Potato Soup
SOUP:
- 4–5 medium organic russet potatoes, peeled + cubed (Yukon gold works too)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- ½ red onion, chopped
- 6 garlic cloves, minced
- 2 tsp On Everything All-Purpose Blend (DIY in Notes)
- 1 tsp smoked paprika
- 2 Tbsp white cooking wine (or additional veggie stock)
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream (see Notes)
- 1–2 cups freshly grated sharp cheddar
- 1 cup kale, chopped (optional)
Pro pantry pairing: Serve with warm Cottage Cheese Bread or make-ahead Cottage Cheese Egg Bites for a high-protein day plan.
How to Make Cheddar Garlic Potato Soup
- Sauté aromatics. In a Dutch oven over medium heat, add olive oil + butter. When butter melts, add onion and garlic; sauté 1–2 minutes until fragrant. Stir in smoked paprika and the On Everything blend.
- Simmer the potatoes. Add cubed potatoes and vegetable stock. Bring to a boil 1–2 minutes, reduce heat, and simmer 15–20 minutes until tender. (For a naturally thicker soup, let it go another 8–10 minutes so some potatoes break down. Prefer chunkier? Stir in 1–2 Tbsp flour mixed with water.)
- Make it creamy. Add heavy cream, kale (optional), and white cooking wine. Stir in cheddar a handful at a time until melted and silky.
- Finish & serve. Remove from heat. Ladle into bowls and garnish with parsley, chives, or scallions. Serve with crusty bread — or a slice of Cottage Cheese Bread toasted with butter.
Pro Tips
- Russet vs. Yukon: Russets = creamier, quicker to break down; Yukon = buttery bites that hold shape.
- Melt matters: Grate cheddar fresh for the smoothest melt.
- Flavor depth: A small splash of wine (or a squeeze of lemon with extra stock) brightens richness.
- Dairy swaps: Half-and-half for lighter; full-fat coconut milk for dairy-free.
- Make-ahead flow: Simmer to tenderness, cool, and refrigerate; add cream/cheese when reheating.
- Menu planning: Slot this into your High-Protein Meals hub; anchor parties with Cottage Cheese Buffalo Chicken Dip as the hot appetizer.
Serving Suggestions
| Idea | How to do it |
|---|---|
| Bread & Bowl | Toast Cottage Cheese Bread; swipe with butter and a crack of pepper. |
| Soup & Salad | Pair with Hawaiian Mac Salad for a warm-cold plate that’s satisfying and simple. |
| Protein Plate | Add a couple of Cottage Cheese Egg Bites on the side for an easy protein boost. |
| Game-Day Board | Ladle soup into mugs and serve alongside Cottage Cheese Buffalo Chicken Dip + veggie sticks. |
| One-Pot Night | Browse your One-Pot Global Dishes category to round out the menu with minimal cleanup. |
FAQs
How long does cheddar potato soup last?
4–5 days in an airtight container in the fridge; reheat gently and thin with stock if needed.
How long for potatoes to soften in soup?
Usually 15–20 minutes at a simmer; longer if you want natural thickening.
How long can homemade potato soup stay refrigerated?
Up to 5 days; dairy soups can thicken as they cool. Could you whisk in a splash of broth on reheat?
What herbs work best?
Parsley, chives, and thyme complement garlic + cheddar; rosemary for a woodsy note.
You May Also Like
Build a cozy table with these reader favorites:
- Cottage Cheese Bread : sliceable, toasts beautifully for dunking.
- Hawaiian Mac Salad: creamy, tangy, potluck-ready side.
- Cottage Cheese Egg Bites : meal-prep protein to balance rich soups.
- Cottage Cheese Buffalo Chicken Dip : spicy, creamy party dip that pairs with soup night.
Or explore all High-Protein Meals and One-Pot Global Dishes for more easy wins.
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