Description
A rich and creamy potato soup loaded with sharp cheddar cheese, aromatic garlic, and savory herbs. This comforting one-pot meal features tender russet potatoes simmered in vegetable broth and finished with heavy cream for the ultimate cozy dinner.
Ingredients
Scale
- 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
- 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
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent and fragrant, about 1-2 minutes. Add the smoked paprika and On Everything All-Purpose Blend, stirring until combined.
- Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 15-20 minutes or until the potatoes become tender and cooked through.
- Add in the heavy cream, kale (if using), and white cooking wine followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted. Once creamy, remove from heat.
- Remove from heat and serve immediately into prepared bowls, top with freshly chopped parsley or green onions, and with a side of bread, if desired.
Notes
- You can substitute Yukon potatoes for russet potatoes if preferred
- For a lighter version, substitute heavy cream with half-and-half or whole milk
- If you prefer larger potato chunks, add 1-2 tablespoons of flour mixed with water to thicken the soup
- For extra thickness, let potatoes simmer an additional 10 minutes until almost broken down
- You can substitute white cooking wine with additional vegetable stock
- Kale can be omitted or substituted with spinach or other leafy greens
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 385
- Sugar: 6g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
Keywords: hearty cheddar potato soup, garlic herb potato soup, creamy potato soup, vegetarian soup, comfort food, one pot meal, cheddar cheese soup