Description
Hearty Cheddar Garlic Herb Potato Soup is a rich and creamy soup made with tender russet potatoes, sharp cheddar cheese, garlic, and a blend of aromatic herbs and spices. This comforting soup combines sautéed onions and garlic with smoked paprika and a unique seasoning blend, simmered in vegetable stock and finished with heavy cream and fresh kale for added nutrition and flavor. Perfect for a cozy meal, it can be easily adapted for vegan or slow cooker versions.
Ingredients
Units
Scale
Soup Ingredients
- 4-5 medium organic russet potatoes, peeled and cubed
- 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)
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine (or additional vegetable stock)
- 4 cups organic vegetable stock or broth
- 1 cup organic heavy cream
- 1-2 cups freshly-grated sharp cheddar cheese
- 1 cup kale, chopped (optional)
Instructions
- Sauté Aromatics: In a medium-sized Dutch oven over medium-high heat, heat the olive oil and butter. Once the butter melts, add the minced garlic and chopped onions. Sauté them until they become translucent and fragrant, approximately 1-2 minutes. Stir in smoked paprika and the On Everything All-Purpose Blend until well combined.
- Add Potatoes and Stock: Add the peeled and cubed potatoes to the pot, stirring to coat them with the spices and aromatics. Pour in the vegetable stock and bring the mixture to a boil. After 1-2 minutes of boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender and cooked through. For a thicker soup, continue simmering for an additional 10 minutes until the potatoes start to break down, or add 1-2 tablespoons of flour mixed with water to thicken.
- Finish Soup: Stir in the heavy cream, chopped kale if using, and white cooking wine. Add the freshly grated sharp cheddar cheese gradually, stirring frequently until the cheese melts completely, creating a creamy texture. Remove the soup from heat once the cheese is fully incorporated.
- Serve: Serve the soup immediately in bowls, garnished with freshly chopped parsley or green onions (scallions). Optionally, serve with a side of bread to complement this hearty soup. Enjoy your comforting meal!
Notes
- Storage: Store leftovers in a tightly sealed container in the refrigerator for 2-3 days. Soup can also be frozen for 4-6 months. To thaw, place in the refrigerator overnight or allow to reach room temperature before reheating on the stovetop.
- Slow Cooker Option: Sauté garlic and onions before transferring them along with potatoes, spices, and stock to a slow cooker. Cook on low for 6-8 hours. Add heavy cream and cheese in the last few minutes of cooking.
- Spices/Herbs: The recipe has a bold herb and spice profile. Adjust the seasoning quantities to suit your taste preferences.
- Vegan Option: Use vegan butter instead of butter, substitute heavy cream with full-fat coconut cream or milk, and replace cheese with nutritional yeast or vegan cheese shreds.
- Homemade All-Purpose Blend: Combine 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon dried parsley.
- Equipment: Recommended cooking essentials include a Dutch oven, immersion hand blender, mixing bowls, and baking sheets for best results.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 50 mg
