Description
This Hearty Cheddar Garlic Herb Potato Soup combines creamy textures with bold flavors from smoked paprika, garlic, and an all-purpose herb blend. Perfectly tender russet potatoes simmered in vegetable stock, enriched with sharp cheddar and a touch of white wine, create a comforting, flavorful soup ideal for cozy meals. Optional kale adds a nutritious touch, making this soup both delicious and wholesome.
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)
- 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)
Homemade All-Purpose Blend
- 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 butter until butter melts. Add minced garlic and chopped red onion, sautéing for 1-2 minutes until onions are translucent and the mixture is fragrant.
- Add spices: Stir in smoked paprika and the On Everything All-Purpose Blend until evenly combined with the aromatics.
- Add potatoes and stock: Add peeled and cubed potatoes, stirring to combine with spices. Pour in the vegetable stock and bring the mixture to a boil over medium-high heat, then reduce heat to low.
- Simmer potatoes: Let the soup simmer gently for 15-20 minutes until the potatoes are tender. For a thicker soup with more broken-down potatoes, simmer an additional 10 minutes. If you prefer chunkier potatoes and thicker soup, add 1-2 tablespoons of flour mixed with water to thicken at this point.
- Finish soup: Stir in the heavy cream, optional chopped kale, and white cooking wine. Add freshly grated sharp cheddar cheese gradually, stirring frequently until fully melted and the soup becomes creamy.
- Serve: Remove from heat and ladle soup into bowls. Garnish with freshly chopped parsley or green onions. Serve immediately, optionally alongside crusty bread.
Notes
- Leftovers store well in a sealed container in the refrigerator for 2-3 days or can be frozen for 4-6 months. Defrost overnight in the fridge and reheat on the stovetop.
- For a slow cooker version, sauté garlic and onions first, then add all ingredients except cream and cheese to the slow cooker. Cook on low for 6-8 hours and add cream and cheese near the end.
- Adjust spice/herb amounts to taste if preferred milder flavors.
- Vegan variation: substitute butter with vegan butter, heavy cream with coconut cream or full-fat plant milk, and cheese with nutritional yeast or dairy-free cheese substitutes.
- Homemade On Everything All-Purpose Blend: mix 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, and 1 tsp dried parsley.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
