1. Can I make Cheddar Garlic Herb Potato Soup in a slow cooker?

Yes! To make this Cheddar Garlic Herb Potato Soup in a slow cooker, simply sauté the garlic and onions first. Then, add all the ingredients (except for the heavy cream and cheese) into your slow cooker. Cook on low for 6-8 hours, stirring occasionally. Add the cream and cheese during the last 10 minutes for the best creamy texture.

2. Can I make this soup vegan-friendly?

Absolutely! To make this Cheddar Garlic Herb Potato Soup vegan, replace the butter with vegan butter, the heavy cream with full-fat coconut cream or coconut milk, and use dairy-free cheese shreds or nutritional yeast instead of cheddar. The soup will still be deliciously creamy and flavorful.

3. What kind of potatoes are best for this soup?

Russet or Yukon Gold potatoes are ideal for this Cheddar Garlic Herb Potato Soup. They offer a creamy texture when cooked and break down nicely to thicken the soup. However, you can use other varieties of potatoes if needed, though the texture may differ slightly.

4. How do I store leftovers of Cheddar Garlic Herb Potato Soup?

Leftover Cheddar Garlic Herb Potato Soup can be stored in an airtight container in the refrigerator for 2-3 days. You can also freeze it for up to 6 months. When reheating, simply warm it on the stovetop over low heat until heated through

Cheddar Garlic Herb Potato Soup – Easy Comfort Food Recipe

Name: Cheddar Garlic Herb Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4-5 medium russet or Yukon gold potatoes, peeled and cubed; 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; 1/2 red onion, chopped; 6 garlic cloves, minced; 2 teaspoons On Everything All-Purpose Blend; 1 teaspoon smoked paprika; 2 tablespoons white cooking wine (optional); 4 cups vegetable stock; 1 cup heavy cream (or full-fat coconut cream for vegan option); 1-2 cups freshly grated sharp cheddar cheese; 1 cup kale, chopped (optional)

Description

Cheddar Garlic Herb Potato Soup is a creamy, hearty dish that combines tender potatoes, sharp cheddar, and fragrant garlic with fresh herbs. It’s a comforting, satisfying bowl of warmth perfect for chilly days, with both stovetop and slow cooker options available. This soup is versatile, with a vegan option that swaps dairy for coconut cream and nutritional yeast, and a rich, cheesy base that everyone will love.

Ingredients

Scale

4-5 medium russet or Yukon gold potatoes, peeled and cubed
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1/2 red onion, chopped
6 garlic cloves, minced
2 teaspoons On Everything All-Purpose Blend
1 teaspoon smoked paprika
2 tablespoons white cooking wine (optional)
4 cups vegetable stock
1 cup heavy cream (or full-fat coconut cream for vegan option)
1-2 cups freshly grated sharp cheddar cheese
1 cup kale, chopped (optional)

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Instructions

In a large pot, heat olive oil and butter over medium-high heat. Add garlic and onions, sautéing for 1-2 minutes until fragrant.
Add smoked paprika and On Everything All-Purpose Blend, stirring until combined.
Stir in the cubed potatoes and coat with the seasoning. Add vegetable stock and bring to a boil.
Reduce heat to low and simmer for 20-30 minutes until potatoes are tender. For thicker soup, let the potatoes cook a bit longer to naturally break down.
Stir in the heavy cream, kale (optional), and white wine (if using). Add freshly grated sharp cheddar and stir until melted and creamy.
Remove from heat and serve immediately. Garnish with chopped parsley or green onions if desired.

Notes

For a thicker soup, simmer the potatoes for an additional 10 minutes or mash a portion of them in the soup.
If using pre-shredded cheddar, add the cheese near the end of the cooking time to ensure it melts smoothly.
To make this soup vegan, substitute butter with vegan butter, cream with coconut cream, and cheese with dairy-free cheese or nutritional yeast.
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days, or frozen for up to 6 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 292
Sugar: 5g
Sodium: 961mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0.1g
Carbohydrates: 8g
Fiber: 1g
Protein: 2g
Cholesterol: 75mg