Description
This Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish packed with rich flavors from sharp cheddar, smoked paprika, and a blend of herbs. Made with organic russet potatoes, garlic, and a touch of kale, it’s perfect for a cozy meal any day. The soup is thickened naturally by slow simmering and finished with heavy cream and freshly grated cheese for a luscious texture.
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 (see notes for homemade 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 chopped kale (optional)
Homemade On Everything All-Purpose Blend (Optional)
- 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 the olive oil and butter together. Once the butter has melted, add the minced garlic and chopped red onion. Sauté for about 1-2 minutes until the mixture becomes translucent and aromatic.
- Add Spices: Stir in smoked paprika and the On Everything All-Purpose Blend until evenly combined with the aromatics, enhancing the base flavors.
- Add Potatoes and Stock: Add the peeled, cubed potatoes to the pot and stir to coat in the spices and aromatics. Pour in the vegetable stock and bring the mixture to a boil over high heat for 1-2 minutes.
- Simmer Potatoes: Reduce the heat to low and let the soup simmer for 15-20 minutes until the potatoes are tender. For a naturally thickened soup, simmer an additional 10 minutes until potatoes begin to break down slightly. Alternatively, to keep larger potato chunks, add 1-2 tablespoons of flour mixed with water to thicken.
- Add Cream, Kale, Wine, and Cheese: Stir in the heavy cream, optional chopped kale, white cooking wine, and freshly grated sharp cheddar cheese. Stir frequently until the cheese melts fully and the soup becomes creamy.
- Serve: Remove the pot from heat, ladle the soup into bowls, and garnish with freshly chopped parsley or green onions. Serve immediately, optionally with a side of bread.
Notes
- Leftovers keep fresh in the refrigerator for 2-3 days and can be frozen for 4-6 months. Thaw overnight in the fridge before reheating.
- For a slow cooker version: sauté the garlic and onions first, then add all ingredients except heavy cream and cheese to the slow cooker. Cook on low for 6-8 hours, adding cream and cheese at the end.
- Adjust spice amounts based on personal preference; this recipe is intended to be bold and flavorful.
- To make this vegan, substitute butter with vegan butter, heavy cream with full-fat coconut milk or coconut cream, and cheese with nutritional yeast or dairy-free cheese alternatives.
- On Everything All-Purpose Blend can be homemade by combining 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 65 mg
