Description
A comforting and hearty cheddar garlic herb potato soup made with tender russet potatoes, sharp cheddar cheese, garlic, onions, and fragrant herbs. This creamy soup is perfect for a cozy meal and includes optional kale for added nutrition.
Ingredients
Scale
Soup
- 4-5 medium organic russet potatoes, peeled and cubed
- 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
- 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
- Heat fats and 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 onions, sauté until translucent and fragrant, about 1-2 minutes.
- Add spices and blend flavors: Stir in smoked paprika and On Everything All-Purpose Blend until well combined with the garlic and onions.
- Cook potatoes: Add cubed potatoes to the pot and stir to coat them with the spices and aromatics. Pour in the vegetable stock and bring to a boil for 1-2 minutes.
- Simmer potatoes until tender: Reduce heat to low and simmer for 15-20 minutes, or until potatoes are tender and cooked through. For a thicker soup, simmer an additional 10 minutes until potatoes start to break down naturally, or add 1-2 tablespoons flour mixed with water to thicken.
- Add cream, kale, and wine: Stir in the heavy cream, chopped kale (if using), and white cooking wine. Allow ingredients to warm and combine.
- Melt cheese: Add freshly grated sharp cheddar cheese gradually, stirring frequently until the cheese melts and the soup becomes creamy.
- Serve: Remove from heat and ladle soup into bowls. Garnish with freshly chopped parsley or green onions (scallions). Serve with a side of bread if desired. Enjoy your hearty cheddar garlic herb potato soup!
Notes
- You can use Yukon potatoes instead of russet potatoes for a creamier texture.
- If you don’t have white cooking wine, simply substitute with additional vegetable stock.
- The On Everything All-Purpose Blend can be homemade or purchased for authentic flavor.
- To keep the soup vegetarian, use vegetable stock and avoid animal-based broths.
- Adding kale is optional but adds nutrition and color to the soup.
- Feel free to substitute sharp cheddar with other cheeses like Monterey Jack, Gruyere, or a blend for different flavors.
- If thicker consistency is preferred without extra simmering, add a slurry of flour and water to thicken the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg
