Description
This Hearty Cheddar Garlic Herb Potato Soup is a creamy and comforting dish featuring tender russet potatoes simmered in a flavorful vegetable broth with garlic, smoked paprika, and a special all-purpose seasoning blend. Enriched with sharp cheddar cheese and a touch of heavy cream, this soup offers a velvety texture and delicious herb-infused notes, perfect for a cozy meal. Optional kale adds a nutritious green twist, making it both wholesome and satisfying.
Ingredients
Scale
Vegetables
- 4–5 medium organic russet potatoes, peeled and cubed (or Yukon potatoes)
- 1/2 red onion, chopped
- 6 garlic cloves, minced
- 1 cup kale, chopped (optional)
Liquids & Dairy
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream
- 2 Tbsps white cooking wine (or additional vegetable stock)
Seasonings & Cheese
- 2 tsps On Everything All-Purpose Blend
- 1 tsp smoked paprika
- 1–2 cups freshly grated sharp cheddar cheese
Instructions
- Sauté Aromatics: In a medium-sized Dutch oven over medium-high heat, warm the olive oil and butter together. Once the butter is melted, add minced garlic and chopped onions, sautéing until they become translucent and fragrant, about 1-2 minutes. Stir in the smoked paprika and On Everything All-Purpose Blend to infuse the base with deep flavor.
- Add Potatoes and Broth: Incorporate the peeled and cubed potatoes, stirring to combine well with the aromatics and spices. Pour in the vegetable stock and bring the mixture to a boil, then reduce heat to low and let it simmer gently for 15-20 minutes until the potatoes are tender.
- Simmer for Thickness: For a thicker soup, continue simmering for an additional 10 minutes until potatoes start to break down naturally. If you prefer chunkier potatoes and a thicker consistency, whisk 1-2 tablespoons of flour with water and stir it into the soup to thicken.
- Finish with Cream, Kale, Wine, and Cheese: Stir in the heavy cream, optional kale, and white cooking wine. Add the freshly grated sharp cheddar cheese, stirring frequently until the cheese melts smoothly into the soup, creating a rich and creamy texture.
- Serve: Remove the soup from heat and ladle it into bowls. Garnish with freshly chopped parsley or green onions (scallions). Serve warm with a side of crusty bread for a perfect comforting meal.
- Enjoy: Sit back and savor this delicious, hearty, and nourishing cheddar garlic herb potato soup. Bon Appetit!
Notes
- Heavy cream adds delicious richness; for a lighter version, substitute with half-and-half or use coconut cream for a dairy-free alternative.
- You can swap russet potatoes with Yukon gold potatoes for a slightly creamier soup texture.
- Additional cheese options include Gruyère or Monterey Jack for variation.
- To keep the soup gluten-free, avoid using flour as a thickener or substitute with cornstarch or arrowroot powder.
- Adding kale is optional but recommended for extra nutrients and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 55 mg
Keywords: cheddar potato soup, garlic herb potato soup, creamy potato soup, vegetarian soup, comforting soup recipe
