Description
Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting soup featuring tender russet potatoes, sharp cheddar cheese, and a blend of flavorful herbs and spices. Made with garlic, smoked paprika, and an all-purpose seasoning blend, this soup is enriched with heavy cream and can be customized with kale for added greens. Perfect as a warming meal, it’s easy to prepare on the stovetop and can be adapted for vegan or slow cooker options.
Ingredients
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Soup:
- 4-5 medium organic russet potatoes, peeled and cubed (or Yukon potatoes)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 red onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons On Everything All-Purpose Blend (see Notes for blend recipe)
- 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)
Instructions
- Prepare the aromatics: In a medium-sized dutch oven over medium-high heat, heat the olive oil and butter. Once the butter has melted, add the minced garlic and chopped red onion. Sauté for 1-2 minutes until the onions become translucent and the mixture is fragrant.
- Add spices: Stir in the smoked paprika and On Everything All-Purpose Blend, mixing well to combine the flavors evenly with the aromatics.
- Add potatoes and stock: Add the cubed potatoes to the pot and stir to coat with the spices and aromatics. Pour in the vegetable stock, then bring everything to a boil for 1-2 minutes.
- Simmer the soup: Reduce heat to low and simmer uncovered for 15-20 minutes until the potatoes are tender and cooked through. For a thicker soup, continue simmering an additional 10 minutes until potatoes partially break down naturally, or thicken with 1-2 tablespoons of flour mixed with water if you prefer chunkier potatoes.
- Finish soup: Stir in the heavy cream, chopped kale (if using), and white cooking wine. Add the freshly grated sharp cheddar cheese and stir frequently until the cheese melts and the soup becomes creamy.
- Serve: Remove from heat and ladle the soup into bowls. Garnish with freshly chopped parsley or green onions (scallions). Serve with a side of bread if desired. Enjoy warm!
Notes
- STORAGE: Store leftovers in a tightly sealed container in the refrigerator for 2-3 days or freeze for up to 4-6 months. Defrost in the fridge overnight or at room temperature before reheating on the stovetop.
- SLOW COOKER OPTION: Sauté garlic and onions first, then add all ingredients except cream and cheese to slow cooker. Cook on low for 6-8 hours. Add cream and cheese near the end and stir until melted.
- SPICE ADJUSTMENTS: Feel free to reduce the amounts if you prefer a milder flavor. The recipe is boldly spiced for rich seasoning.
- VEGAN OPTION: Use vegan butter, substitute heavy cream with full-fat coconut cream or coconut milk, and replace cheese with nutritional yeast or dairy-free cheese shreds.
- HOMEMADE ALL-PURPOSE BLEND: Combine 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.
- EQUIPMENT: Recommended are a dutch oven or heavy-bottom pot, sharp knife for chopping, grater for cheese, and optional immersion blender if you prefer a smoother texture.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
