Creamy Cheddar Potato & Kale Soup

Your New Favorite Bowl of Cozy Is Here!

Hey, friend! Isla here. Can you feel it? That crisp, cool air that whispers promises of cozy sweaters, fuzzy socks, and most importantly, seriously comforting food. When that autumn chill hits (or let’s be real, when you just need a big, warm hug in a bowl), my mind goes straight to one thing: a steaming, creamy, utterly irresistible pot of soup.

But not just any soup. I’m talking about a soup that’s so good, you’ll be tempted to skip the bowl and just eat it straight from the pot with a giant piece of crusty bread for dipping. This Creamy Cheddar Potato & Kale Soup is that dream realized. It’s the glorious love child of a loaded baked potato and the richest, cheesiest soup you’ve ever had, with a sneaky boost of greens that just makes you feel good about life. It’s luxuriously creamy without being overly heavy, deeply flavorful with a hint of smoky paprika, and so incredibly easy to make. This isn’t just a recipe; it’s your new secret weapon for impressing a crowd, soothing a soul, or just treating yourself on a busy Tuesday. So, tie on your favorite apron—let’s make some magic.

The Soup That Heals Everything

This soup has roots, my friend. It all goes back to my first tiny apartment in the city, where the kitchen was so small you could stir a pot and preheat the oven at the same time without moving your feet. My roommate and I were broke, tired from our internships, and desperately homesick for our respective coastal towns. One particularly gloomy, drizzly Wednesday, we pooled our resources: a bag of potatoes, an onion, some cheese, and a carton of broth we’d been saving. We threw it all in a pot, crossed our fingers, and hoped for the best.

What emerged was a humble, cheesy potato soup that instantly transformed our mood. We sat on the floor of our living room, bowls in hand, laughing for the first time in weeks. That simple pot of soup didn’t just fill our stomachs; it warmed us from the inside out and reminded us that joy could be cooked up from even the most basic ingredients. I’ve tweaked and upgraded that original recipe a million times since then (hello, kale and Dijon!), but its soul remains the same: a reminder that good food is the quickest way to feel at home, no matter where you are.

Creamy Cheddar Potato & Kale Soup

---

• Author: islamerrick
• Total Time: 50 min
• Yield: 8–10 1x

Print Recipe

Pin Recipe

Description

This ultra-comforting soup is loaded with tender potatoes, rich cheddar, and aromatic herbs, all brought together in a velvety broth with a smoky kick. We’ve doubled the batch and added a few cozy upgrades — like carrots for sweetness and a dash of Dijon mustard for depth — making this perfect for chilly nights or holiday starters.

---

Ingredients

Scale 1x2x3x

Soup Base

8–10 medium russet or Yukon gold potatoes, peeled and cubed

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 red onion, chopped

8 garlic cloves, minced

4 tsp all-purpose seasoning blend (like “On Everything”)

2 tsp smoked paprika

1/2 cup white cooking wine (or extra vegetable broth)

8 cups organic vegetable broth

2 cups organic heavy cream (or half-and-half for a lighter version)

3–4 cups freshly grated sharp cheddar

2 cups kale, chopped (optional but recommended)

2 carrots, peeled and diced (optional twist)

2 tsp Dijon mustard (flavor booster)

Salt and pepper to taste

---

Instructions

Sauté aromatics: In a large soup pot, heat oil and butter over medium. Sauté onions, garlic, and carrots until softened (5–7 min). Add seasoning blend, paprika, and Dijon mustard. Stir until fragrant.

Deglaze & simmer: Add white wine (or broth) to deglaze. Pour in broth and add potatoes. Bring to a boil, then reduce to simmer and cook 15–20 minutes until potatoes are tender.

Blend partially: Use an immersion blender to blend half the soup (or mash lightly with a spoon) for a creamy-chunky texture.

Finish with cream & cheese: Stir in heavy cream, kale, and cheddar. Simmer until cheese is melted and kale is tender (5–10 min). Season to taste.

Serve warm with crusty bread or crackers.

• Prep Time: 15 mins
• Cook Time: 35 min
• Category: Dinner

Nutrition

• Calories: 370
• Fat: 24g
• Carbohydrates: 28g
• Protein: 12g

Gathering Your Flavor Crew

Here’s the dream team! This list might look long, but I promise it’s mostly pantry staples and a few fresh heroes. Don’t stress about exact measurements—cooking with soul is more about feeling than precision.

• 8–10 medium russet or Yukon gold potatoes, peeled and cubed: Russets will give you that classic, fluffy texture that breaks down and thickens the soup beautifully. Yukons hold their shape a bit more for a firmer bite. Your choice! No need to be perfect with the cubes, rustic is good.
• 2 tbsp extra virgin olive oil & 2 tbsp unsalted butter: The dynamic duo for sautéing! The oil prevents the butter from burning, and the butter adds that irreplaceable, rich flavor foundation.
• 1 red onion, chopped & 8 garlic cloves, minced: The aromatic heart of the soup. Red onion adds a touch of sweetness, and please, don’t you dare skimp on the garlic. We’re building layers of flavor here!
• 2 carrots, peeled and diced (optional twist): My little upgrade! They add a subtle sweetness and a pop of color that just makes the whole bowl happier.
• 4 tsp all-purpose seasoning blend (like “On Everything”): A total flavor shortcut! If you don’t have a blend, a mix of garlic powder, onion powder, and a pinch of thyme works wonderfully.
• 2 tsp smoked paprika: This is the secret weapon! It gives that “is there bacon in here?!” smoky depth without any meat. It’s non-negotiable for that craveable flavor.
• 2 tsp Dijon mustard (flavor booster): Trust me on this one. It doesn’t make the soup taste like mustard; it just adds a incredible depth and sharpness that makes the cheese flavor pop even more.
• 1/2 cup white cooking wine (or extra vegetable broth): Deglazing the pot with wine lifts all those delicious browned bits from the bottom (aka FLAVOR!). If you prefer not to cook with wine, extra broth works just fine.
• 8 cups organic vegetable broth: The base of our soup. Using a good-quality broth makes a world of difference!
• 2 cups organic heavy cream (or half-and-half for a lighter version): For that luxurious, velvety texture. Half-and-half will lighten it up slightly but still keep it creamy.
• 3–4 cups freshly grated sharp cheddar: PLEASE grate your own cheese! Pre-shredded bags contain anti-caking agents that can make your soup grainy and less smooth. Sharp cheddar gives the best flavor punch.
• 2 cups kale, chopped (optional but recommended): It adds a wonderful texture, a boost of nutrients, and makes you feel like a superstar for eating your greens. Strip the leaves from the tough stems before chopping.
• Salt and pepper to taste: Season as you go, but always do your final taste test at the end, especially after adding the cheese, which is salty.

Let’s Make Some Soup Magic!

Okay, team! Let’s fire up the stove. This process is all about building flavor, step by easy step. Put on some music, pour yourself a little glass of that cooking wine (or a sparkling water!), and let’s get into the flow.

1. Sauté the Aromatics: In a large, heavy-bottomed soup pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted and foaming slightly, add your chopped red onion and diced carrots. Sauté for about 5-7 minutes, until the onions become translucent and soft. Chef’s Tip: Don’t rush this! We’re not looking for color, just sweetness and softness. Now, add the minced garlic and cook for just one more minute until incredibly fragrant. You’ll know it’s ready when your entire kitchen smells amazing.
2. Bloom the Spices: Add the all-purpose seasoning, smoked paprika, and Dijon mustard to the pot. Stir constantly for about 30 seconds. This “blooms” the spices in the fat, waking up their oils and intensifying their flavor. This tiny step makes a HUGE difference!
3. Deglaze & Simmer: Time to grab all that flavor stuck to the bottom of the pot! Pour in the white cooking wine (or broth). It will sizzle and steam—use your spoon to scrape up all those delicious browned bits. Let it simmer for 2 minutes to cook off the alcohol. Then, pour in the full 8 cups of vegetable broth and add your cubed potatoes. Bring this whole beautiful mixture to a boil, then immediately reduce the heat to a gentle simmer. Let it cook, uncovered, for 15-20 minutes, or until the potatoes are fall-apart tender when pierced with a fork.
4. Blend Partially: Here’s the key to the perfect texture! We want creamy and chunky. Use an immersion blender right in the pot to blend about half of the soup. Pulse it a few times—you’re not looking for perfectly smooth, just to thicken the base. Chef’s Hack: No immersion blender? Simply scoop out about 3-4 cups of the soup (mostly potatoes and broth) and carefully blend it in a stand blender until smooth, then stir it back into the pot. Easy!
5. Finish with Cream & Cheese: Reduce the heat to low. Now, stir in the heavy cream. Next, add your chopped kale. Now, for the star of the show: the cheese! Add your freshly grated cheddar, one handful at a time, stirring constantly until it’s fully melted and incorporated before adding the next handful. This prevents clumping and ensures a silky-smooth soup. Let it simmer on low for another 5-10 minutes until the kale has wilted and tenderized and the soup is heated through. Do NOT let it boil after adding the cream and cheese, as it could separate.
6. The Final Touch: Taste it! This is the most important step. Does it need more salt? A crack of black pepper? Maybe another pinch of smoked paprika? Adjust the seasoning until it’s absolutely perfect for your palate.

How to Serve This Bowl of Sunshine

Ladle this gorgeous, steaming soup into big, wide bowls. The perfect companion? A thick slice of crusty, warm sourdough bread for dipping and sopping up every last drop. For a little extra flair, top it with a sprinkle of extra cheddar, a few crispy croutons, a drizzle of hot sauce, or even some vegetarian bacon bits. This soup is the main event, so keep the sides simple and dippable!

Ride Your Own Flavor Wave!

This recipe is a fantastic base for creativity. Make it your own!

• Loaded Baked Potato Style: Top with a dollop of sour cream, chopped chives, and crumbled vegetarian bacon.
• Spicy Kick: Add a pinch of cayenne pepper with the spices or a few dashes of your favorite hot sauce at the end.
• Protein Power-Up: Stir in a can of drained and rinsed white beans or chickpeas with the kale for extra heartiness.
• Broccoli Cheddar Twist: Swap the kale for chopped broccoli florets! Add them with the potatoes so they have time to become tender.
• Dairy-Free Delight: Use vegan butter, full-fat coconut milk instead of cream, and your favorite brand of meltable vegan cheddar shreds.

Isla’s Kitchen Confidential

This soup has evolved so much from that first tiny apartment version! The biggest game-changer was definitely the partial blend—it creates such a wonderfully complex texture without needing to add any flour for thickening. Another lesson learned the hard way: always grate your own cheese! I once used pre-shredded in a hurry and ended up with a slightly grainy soup. Never again. Now, I see grating cheese as a therapeutic step in the process. This soup also tastes even better the next day (if you can manage to have leftovers), as the flavors have more time to mingle and get to know each other. Just reheat it gently on the stove over low heat to keep the cream happy.

Your Soup Questions, Answered!

Q: My soup seems too thin. How can I thicken it?
A: No worries! If you prefer a thicker soup, you have options. You can blend a bit more of it right in the pot with your immersion blender. Alternatively, mash some of the potatoes against the side of the pot with the back of your spoon. For a last resort, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup and let it cook for a few minutes until thickened.

Q: Can I make this soup ahead of time?
A: Absolutely! This is a fantastic make-ahead meal. Prepare the soup completely, but hold off on adding the cream and cheese. Let the base (with the potatoes) cool completely and store it in the fridge for up to 2 days. When you’re ready to serve, reheat the base gently on the stove, then proceed with adding the cream, kale, and cheese.

Q: Why did my cheese get stringy/oily?
A> This usually happens if the soup is too hot when the cheese is added or if it’s boiled afterwards. Always add the cheese off the direct heat, or with the heat on very low. Also, pre-shredded cheese is more prone to this because of the anti-caking agents. Freshly grated is the way to go for a smooth, velvety melt!

Q: Can I freeze this soup?
A: I don’t recommend freezing soups with dairy and potatoes. The cream can separate and the potatoes can become grainy and watery when thawed. It’s best enjoyed fresh or stored in the fridge for 3-4 days.

Nutritional Information (Approximate, Per Serving)

Calories: 370 | Carbohydrates: 28g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 650mg | Fiber: 3g | Sugar: 4g | Vitamin A: 125% | Vitamin C: 35% | Calcium: 30% | Iron: 8%

*Please note: These values are estimates based on the ingredients used and may vary depending on specific substitutions and portion sizes.