Cheddar Garlic Herb Potato Soup–an easy Instant Pot or slow cooker soup made with red potatoes, garlic, herbs, heavy cream, cheddar cheese and kale for a homey dinner.
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Cheddar Garlic Herb Potato Soup
This soup is made with such easy, basic ingredients, but it is a major winner! I absolutely loved it. I think you could have a lot of fun adding to it too. Try stirring in some chopped rotisserie chicken and corn, then topping each bowl with bacon crumbles to make it even more hearty and filling. But honestly, it was so good just as written, and I will definitely be making it again.
Ingredients/Substitution Ideas
- Butter–or olive oil
- Onions
- Garlic
- Smoked paprika
- Kosher salt
- Black pepper
- Garlic powder
- Dried oregano–or Italian seasoning
- Dried thyme
- Dried parsley
- Chicken broth–or water and Better than Bouillon
- Red potatoes–or Yukon gold potatoes
- White wine vinegar–or red wine vinegar
- Heavy cream–or half and half
- Cheddar cheese–medium or sharp
- Kale–or baby spinach
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Stir in the garlic for 30 seconds.
Stir in the smoked paprika, salt, pepper, garlic powder, oregano, thyme, parsley. Pour in the broth and scrape bottom of pot so that nothing is sticking. Add in the potatoes.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW pressure to 5 minutes. When time is up move valve to venting and remove the lid.
Use an immersion blender to blend the soup. If you don’t have an immersion blender you can do this step in a normal blender.
Stir in the vinegar.
Temper the cream by stirring a ladleful of soup into the cream. Then stir the mixture into the pot.
Stir in the cheddar and kale.
Ladle into bowls and serve.
Notes/Tips
- Be careful with the quick release: Potato soups can sometimes spit a little liquid through the valve. If that starts happening, close the valve, wait a minute or two and then try releasing the pressure again.
- Blend it as much or as little as you’d like: Blend completely for a smooth, creamy soup or leave a few small chunks of potato if you like more texture.
- Use freshly grated cheddar: Bagged shredded cheese contains anti-caking ingredients that can sometimes keep it from melting as smoothly.
- Gluten free: This recipe is gluten free.
- What to serve with it: Serve with crusty French bread, breadsticks, dinner rolls or a grilled ham and cheese sandwich.
- Topping ideas: Try extra shredded cheddar, crumbled bacon, chopped green onions, chives, freshly cracked pepper or a little dollop of sour cream.
- Storing leftovers: Store leftover soup in an airtight container* in the refrigerator for 4 days. You can freeze this soup, but cream and cheese-based soups sometimes separate a little when thawed.
- Other recipes you can make with white wine vinegar are Pure Michigan Casserole and Don’t Kiss Me Chicken.
- Tools:
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Wooden saute paddle*
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Ladle*
- Garlic Press*
- Immersion Blender*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Cheddar Garlic Herb Potato Soup
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
Description
An easy Instant Pot or slow cooker soup made with red potatoes, garlic, herbs, heavy cream, cheddar cheese and kale for a homey dinner.
Ingredients
- 1 Tbsp butter
- 1/2 cup diced onions
- 3 garlic cloves, minced
- 1/4 tsp smoked paprika
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried parsley
- 2 cups chicken broth
- 2 red potatoes (about 11 oz), cut into cubes
- 1 tsp white wine vinegar
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped kale (or spinach)
Instructions
Instant Pot Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Stir in the garlic for 30 seconds.
- Stir in the smoked paprika, salt, pepper, garlic powder, oregano, thyme, parsley.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW pressure to 5 minutes. When time is up move valve to venting and remove the lid.
- Use an immersion blender* to blend the soup. If you don’t have an immersion blender you can do this step in a normal blender.
- Stir in the vinegar.
- Temper the cream by stirring a ladleful of soup into the cream. Then stir the mixture into the pot.
- Stir in the cheddar and kale.
- Ladle into bowls and serve.
Slow Cooker Instructions
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and saute for 3 minutes. Stir in the garlic for 30 seconds.
- Stir in the smoked paprika, salt, pepper, garlic powder, oregano, thyme, parsley. Transfer to the slow cooker.
- Stir in the broth and potatoes.
- Cover and cook on low for 4 hours.
- Use an immersion blender to blend the soup. If you don’t have an immersion blender you can do this step in a normal blender.
- Stir in the vinegar.
- Temper the cream by stirring a ladleful of soup into the cream. Then stir the mixture into the slow cooker.
- Stir in the cheddar and kale.
- Ladle into bowls and serve.
Notes
You can easily double this recipe to serve 6-8 people. Double ingredients and keep the cooking time the same.
- Category: Soup
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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