Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and rich dish featuring tender russet potatoes simmered in a flavorful blend of garlic, smoked paprika, and a special all-purpose seasoning. Enhanced with creamy heavy cream and sharp cheddar cheese, this soup delivers both warmth and depth of flavor, perfect for cozy meals. Optional kale adds a nutritious twist, while homemade or store-bought everything seasoning elevates the taste. This recipe can be made on the stovetop or adapted for slow cooking, with options to make it vegan-friendly.
Ingredients
Scale
Soup:
- 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)
- 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 chopped kale (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 butter until butter melts. Add the minced garlic and chopped red onion, sautéing for 1-2 minutes until they become translucent and fragrant.
- Add Spices: Stir in smoked paprika and the On Everything All-Purpose Blend until well combined with the aromatics.
- Add Potatoes and Stock: Add the cubed potatoes and stir to coat them in the spices. Pour in the vegetable stock and bring the mixture to a boil, cooking for 1-2 minutes.
- Simmer: Reduce heat to low and simmer the soup for 15-20 minutes, or until potatoes are tender. For thicker soup, simmer an extra 10 minutes until potatoes start breaking down naturally. Alternatively, add 1-2 tablespoons of flour mixed with water to thicken while keeping potato chunks.
- Finish Soup: Stir in heavy cream, chopped kale (if using), and white cooking wine. Add freshly grated sharp cheddar cheese, stirring frequently until melted and soup is creamy.
- Serve: Remove soup from heat and ladle into bowls. Garnish with freshly chopped parsley or green onions if desired. Serve with a side of bread for a complete 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 reheat, thaw overnight in the refrigerator or at room temperature, then warm on stovetop.
- Slow Cooker Option: Sauté garlic and onions first, then add all ingredients except heavy cream and cheese to the slow cooker. Cook on low 6-8 hours, stirring occasionally. Add cream and cheese near the end.
- Spices/Herbs: Adjust spice quantities to taste as the recipe is bold in flavor.
- Vegan Option: Use vegan butter instead of butter, full-fat coconut cream or milk in place of heavy cream, and nutritional yeast or dairy-free cheese alternatives instead of cheddar.
- Homemade All-Purpose Blend: Combine 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley to replicate the seasoning used.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 38 mg
