Description

This Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish perfect for chilly days. Made with organic russet potatoes, sharp cheddar cheese, fresh garlic, and a blend of herbs and spices, this soup delivers rich flavor and velvety texture. Optional kale adds a vibrant, nutritious touch. It’s quick to prepare, simmered to perfection, and ideal as a main course or starter.

Ingredients

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Soup Ingredients

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 chopped kale (optional)

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Instructions

Prepare aromatics: In a medium-sized dutch oven pot over medium-high heat, add the olive oil and butter. Once the butter has melted, add the minced garlic and chopped red onion. Sauté for 1-2 minutes until the onions are translucent and the mixture is fragrant.
Add spices: Stir in the smoked paprika and On Everything All-Purpose Blend until well combined with the sautéed aromatics.
Add potatoes and stock: Add the peeled and cubed potatoes to the pot and stir to combine with the spiced aromatics. Pour in the vegetable stock and bring the mixture to a boil for 1-2 minutes.
Simmer the soup: Reduce the heat to low and simmer the soup for 20 minutes or until the potatoes are tender and cooked through. For a naturally thicker soup, allow the potatoes to break down slightly by simmering an additional 10 minutes. If you prefer chunkier potatoes, thicken the soup by adding 1-2 tablespoons of flour mixed with water.
Finish with cream and cheese: Stir in the heavy cream, kale (if using), white cooking wine, and freshly grated sharp cheddar. Stir frequently until the cheese melts and the soup becomes creamy.
Serve: Remove the soup from the heat and ladle it into bowls. Garnish with freshly chopped parsley or green onions. Serve immediately, optionally with a side of bread.

Notes

You can substitute Yukon potatoes if russet potatoes are unavailable.
To make the On Everything All-Purpose Blend at home, combine sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt in equal parts.
Use additional vegetable stock instead of white cooking wine if you prefer a non-alcoholic option.
For a dairy-free alternative, substitute heavy cream with coconut milk and use a vegan cheddar cheese.
The kale adds a nutritious green touch but can be omitted if not desired.
To thicken the soup without extended simmering, mix 1-2 tablespoons of flour with water and stir into the soup during simmering.

Nutrition

Serving Size: 1 bowl (about 300 ml)
Calories: 350 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 50 mg