Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy dish made with tender russet potatoes, sharp cheddar cheese, and fragrant herbs. Sautéed garlic and onions create a flavorful base, while smoked paprika and a special all-purpose blend add depth. The soup is simmered until the potatoes are soft and slightly broken down, then enriched with heavy cream and kale for extra nutrition. Perfect as a warming meal on cool days, it can be served with fresh parsley or green onions and a side of crusty bread.
Ingredients
Main Ingredients
- 4-5 medium organic russet potatoes, peeled and cubed (can substitute with Yukon potatoes)
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1/2 red onion, chopped
- 6 garlic cloves, minced
- 2 tsp On Everything All-Purpose Blend
- 1 tsp smoked paprika
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream
- 1-2 cups freshly grated sharp cheddar cheese
- 1 cup kale, chopped (optional)
- 2 tbsp white cooking wine (can substitute with additional vegetable stock)
Instructions
- Heat the oil and butter: In a medium-sized Dutch oven over medium-high heat, add the olive oil and butter. When the butter melts, proceed to the next step.
- Sauté aromatics: Add minced garlic and chopped red onions to the pot. Cook for about 1-2 minutes until translucent and fragrant. Stir in smoked paprika and the On Everything All-Purpose Blend until well combined.
- Add potatoes and stock: Stir in the cubed potatoes, then pour in the vegetable stock. Bring the mixture to a boil for 1-2 minutes.
- Simmer the soup: Reduce heat to low and simmer the soup for 15-20 minutes, or until potatoes are tender. For a thicker texture, simmer an additional 10 minutes until the potatoes begin to break down. Alternatively, add 1-2 tablespoons of flour mixed with water to thicken if you prefer chunkier potatoes.
- Finish with cream, kale, wine, and cheese: Stir in the heavy cream, chopped kale (if using), and white cooking wine. Add the freshly grated sharp cheddar cheese, stirring frequently until the cheese melts and the soup becomes creamy.
- Serve: Remove from heat and ladle into bowls. Garnish with freshly chopped parsley or green onions (scallions). Serve immediately, optionally with a side of bread.
- Enjoy: Savor this delicious, hearty soup immediately while warm.
Notes
- Heavy cream adds richness; for a lighter version, substitute with half-and-half or a dairy-free alternative.
- You can substitute the white cooking wine with additional vegetable stock if preferred.
- Kale is optional but adds a nutritious green element; you can also substitute with spinach or omit entirely.
- For a thicker soup, simmer potatoes longer to break down or use flour slurry as a thickener.
- Sharp cheddar can be replaced with other cheeses such as Gruyère, Monterey Jack, or mozzarella as per taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
