1. What herbs go well in potato soup?

Classic herbs like parsley, thyme, and rosemary work beautifully in Cheddar Garlic Herb Potato Soup . They balance the richness of the cheddar and potatoes with fresh, earthy brightness. You can also try chives, sage, or even dill for a twist. Just remember to use fresh herbs whenever possible—they bring out the best aroma and flavor.

2. Do you put cheddar cheese in potato soup?

Absolutely! Cheddar Garlic Herb Potato Soup isn’t complete without sharp cheddar. It gives the soup its signature creamy body and deep, savory taste. Freshly grated cheddar melts better and helps avoid that grainy texture you sometimes get with pre-shredded cheese.

3. Why did Panera take away potato soup?

Panera removed their beloved potato soup as part of a menu change focused on seasonal and simplified offerings. The good news? Making your own Cheddar Garlic Herb Potato Soup at home is even better—you control the ingredients, richness, and herbs.

4. Are you supposed to boil potatoes before putting them in soup?

Not necessarily. In most cases, especially with Cheddar Garlic Herb Potato Soup , you add raw, cubed potatoes to the simmering broth. This allows the starch to naturally thicken the soup. Pre-boiling is optional but not required, and skipping it saves time.

Cheddar Garlic Herb Potato Soup – The Best Cozy Bowl Ever

Description

This Hearty Cheddar Garlic Herb Potato Soup has a comforting quality that will leave you craving a second bowl. Includes slow cooker and vegan options.

Ingredients

Scale

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
2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend)
1 teaspoon smoked paprika
You can use additional veggie stock, instead
4 cups organic vegetable stock/broth
1 cup organic heavy cream
1–2 cups freshly-grated Sharp cheddar (See Post for other Cheese options!)
1 cup kale, chopped (optional)

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Instructions

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 smoked paprika and On Everything All-Purpose Blend, 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 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!

Prep Time: 10 mins
Cook Time: 35 mins

Nutrition

Serving Size: 4 servings
Calories: 292 kcal
Sugar: 5 g
Sodium: 961 mg
Fat: 28 g
Saturated Fat: 16 g
Trans Fat: 0.1 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 75 mg