Ingredients
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 (or homemade 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 (see Notes for alternatives)
- 1-2 cups freshly-grated sharp cheddar cheese (see Notes for cheese options)
- 1 cup kale, chopped (optional)
Instructions
- Sauté Aromatics: In a medium-sized dutch oven over medium-high heat, heat the olive oil and butter until melted and hot. Add the minced garlic and chopped onion, sautéing 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 peeled and cubed potatoes to the pot, stirring to combine. Pour in the vegetable stock, then bring the mixture to a boil for 1-2 minutes.
- Simmer the Potatoes: Reduce heat to low and let the soup simmer for 15-20 minutes or until the potatoes are tender. For a thicker, creamier texture, simmer for an additional 10 minutes until the potatoes begin to break down naturally. If you prefer chunkier potatoes, thicken the soup by stirring in 1-2 tablespoons of flour mixed with water.
- Finish Soup: Stir in the heavy cream, chopped kale if using, and white cooking wine. Gradually add the freshly grated sharp cheddar, stirring frequently until the cheese melts and the soup becomes creamy. Remove from heat immediately after.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or green onions. Serve with a side of bread if desired. Enjoy your comforting bowl of hearty cheddar garlic herb potato soup!
Notes
- You can customize the On Everything All-Purpose Blend by mixing equal parts poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and coarse salt for authentic flavor.
- For a vegan version, substitute the heavy cream with coconut cream or cashew cream, and use vegan cheddar cheese alternatives.
- Additional vegetable stock can replace the white cooking wine if preferred or for a non-alcoholic option.
- Choosing Yukon potatoes instead of russet will give a slightly creamier texture but may affect cooking time.
- To thicken the soup without letting potatoes break down completely, a flour-water slurry can be added.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
