Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting, creamy dish made with russet potatoes, sharp cheddar cheese, and a blend of garlic and herbs. Perfect for chilly days, this soup delivers bold flavors and a velvety texture, featuring aromatic smoked paprika and a touch of kale for added nutrition. Easily adaptable for vegan diets and slow cooker preparation, it’s a versatile recipe that satisfies every craving for a warm and hearty meal.
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 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 the olive oil and melt the butter. Add the minced garlic and chopped onions, cooking until translucent and fragrant, about 1-2 minutes. Stir in the smoked paprika and On Everything All-Purpose Blend until combined.
- Add potatoes and stock: Add the cubed potatoes to the pot and stir to combine. Pour in the vegetable stock and bring the mixture to a boil for 1-2 minutes.
- Simmer the soup: Reduce heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are tender. For a thicker texture, simmer an additional 10 minutes until potatoes start to break down naturally. Alternatively, for chunkier potatoes, thicken the soup by adding 1-2 tablespoons of flour mixed with water.
- Add cream, wine, kale, and cheese: Stir in the heavy cream, chopped kale (if using), and white cooking wine. Gradually add the freshly grated sharp cheddar cheese, stirring frequently until the cheese has completely melted and the soup becomes creamy.
- Finish and serve: Once creamy and well combined, remove the soup from heat. Serve immediately in bowls, optionally garnished with freshly chopped parsley or green onions. Pair with a side of bread if desired. Enjoy your hearty cheddar garlic herb potato soup!
Notes
- Storage: Store leftovers in a tightly sealed container in the refrigerator for 2-3 days. Soup can be frozen for 4-6 months. Defrost in the refrigerator overnight or at room temperature before reheating on the stovetop.
- Slow Cooker Option: Sauté garlic and onions before adding ingredients (except heavy cream and cheese) to the slow cooker. Cook on low for 6-8 hours, stirring occasionally. Add cream and cheese in the last few minutes.
- Spices/Herbs: Adjust the amount of spices and herbs to your taste. This recipe is bold in flavor but can be toned down.
- Vegan Option: Substitute butter with vegan butter, heavy cream with full-fat coconut cream or milk, and cheese with nutritional yeast or dairy-free 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 for the blend.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3.5 g
- Protein: 10 g
- Cholesterol: 55 mg
