Description
A comforting and hearty Cheddar Garlic Herb Potato Soup made with tender russet potatoes, sharp cheddar cheese, garlic, and aromatic herbs. This creamy soup combines the richness of heavy cream with the savory notes of smoked paprika and an all-purpose spice blend, finished with fresh kale for a nutritious touch. Perfect for a cozy meal, served with bread or garnished with fresh parsley or green onions.
Ingredients
Scale
Soup Ingredients
- 4-5 medium organic russet potatoes, peeled and cubed (or Yukon potatoes)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ red onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons On Everything All-Purpose Blend
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine (or additional vegetable stock)
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream
- 1-2 cups freshly grated sharp cheddar cheese
- 1 cup kale, chopped (optional)
On Everything All-Purpose Blend (Homemade Option)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
- Sauté Aromatics: In a medium-sized Dutch oven over medium-high heat, heat olive oil and unsalted butter. Once the butter has melted, add the minced garlic and chopped red onion. Sauté for 1-2 minutes until fragrant and translucent.
- Add Seasonings: Stir in the smoked paprika and On Everything All-Purpose Blend until well combined with the aromatics.
- Cook Potatoes: Add the peeled and cubed potatoes to the pot. Stir to coat the potatoes with the seasoning mixture.
- Add Stock and Simmer: Pour in the vegetable stock and bring the mixture to a boil for about 1-2 minutes. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender. For a thicker soup, continue to simmer for an additional 10 minutes until the potatoes begin to break down naturally. Alternatively, add 1-2 tablespoons of flour mixed with water to thicken if you prefer chunkier potatoes.
- Add Cream, Kale, Wine, and Cheese: Stir in the heavy cream, chopped kale (if using), and white cooking wine. Then add the freshly grated sharp cheddar cheese, stirring frequently until the cheese melts and the soup becomes creamy.
- Serve: Remove the soup from heat and ladle into bowls. Garnish with freshly chopped parsley or green onions. Serve immediately, optionally with bread on the side. Enjoy!
Notes
- STORAGE: Store leftovers in an airtight container in the refrigerator for 2-3 days. Soup can be frozen for 4-6 months. Defrost in the refrigerator overnight and reheat on the stovetop.
- SLOW COOKER OPTION: Sauté garlic and onions before adding all ingredients except heavy cream and cheese to slow cooker. Cook on low for 6-8 hours, then stir in cream and cheese before serving.
- SPICES/HERBS: Adjust the amount of seasoning blends to taste as the recipe is boldly flavored.
- VEGAN OPTION: Substitute butter with vegan butter, heavy cream with full-fat coconut cream or milk, and cheese with nutritional yeast or dairy-free cheese alternatives.
- HOMEMADE ALL-PURPOSE BLEND: Mix 1 tsp each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.
- EQUIPMENT: Use a Dutch oven for sautéing and simmering; an immersion blender can be used for a smoother texture (optional).
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
