Hearty Cheddar Garlic Herb Potato Soup
A comforting, creamy soup featuring organic russet potatoes, garlic, herbs, and sharp cheddar for a delightful meal.
Equipment
- Dutch oven
Ingredients
SOUP
- 4-5 medium organic russet potatoes, peeled + cubed Yukon potatoes can also be used
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ medium red onion, chopped
- 6 cloves garlic, minced
- 2 teaspoons On Everything All-Purpose Blend See notes for homemade version
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine Veggie stock can be used instead
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream See notes!
- 1-2 cups freshly-grated Sharp cheddar See post for other cheese options!
- 1 cup kale, chopped optional
Instructions
TO MAKE THE SOUP
- 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 + 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 bowl(s), top with freshly chopped parsley or green onions (scallion), and with a side of bread, if desired.
Notes
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, frozen for 4-6 months. To defrost, place soup in the refrigerator overnight or at room temperature before re-heating on the stove top. For a slow cooker option, sauté garlic and onions, then cook with other ingredients on low for 6-8 hours, adding heavy cream and cheese in the last few minutes. To make vegan, substitute butter with vegan butter, heavy cream with coconut cream/milk, and cheese with nutritional yeast or dairy-free alternatives.
Nutrition
Serving: 1bowlCalories: 292kcalCarbohydrates: 8gProtein: 2gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 75mgSodium: 961mgPotassium: 131mgFiber: 1gSugar: 5gVitamin A: 2234IUVitamin C: 8mgCalcium: 67mgIron: 0.4mg
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