Description

This Hearty Cheddar Garlic Herb Potato Soup is a creamy and flavorful comfort food made with organic russet potatoes, garlic, smoked paprika, and sharp cheddar cheese. Enhanced with kale and a blend of aromatic herbs, this soup delivers a rich and satisfying meal perfect for cozy days. Using vegetable stock and a touch of white cooking wine, it balances warmth and depth with a velvety texture.

Ingredients

Vegetables

4-5 medium organic russet potatoes, peeled and cubed (You can also use Yukon potatoes)
1/2 red onion, chopped
6 garlic cloves, minced
1 cup kale, chopped (optional)

Stock and Liquids

4 cups organic vegetable stock or broth
2 tablespoons white cooking wine (can substitute with additional vegetable stock)
1 cup organic heavy cream

Spices & Seasonings

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 teaspoons On Everything All-Purpose Blend
1 teaspoon smoked paprika

Dairy

1-2 cups freshly-grated sharp cheddar cheese (adjust amount as preferred)

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Instructions

Sauté Aromatics: In a medium-sized dutch oven over medium-high heat, heat the olive oil and melt the unsalted butter. Add the minced garlic and chopped onions and sauté until they become translucent and fragrant, about 1-2 minutes. Stir in the smoked paprika and On Everything All-Purpose Blend until evenly combined.
Add Potatoes and Stock: Stir in the peeled and cubed potatoes to coat with the aromatics and seasonings. Pour in the vegetable stock and bring the mixture to a boil for 1-2 minutes. Then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender and cooked through. For a thicker texture, you can simmer an extra 10 minutes to allow potatoes to break down naturally, or alternatively add a slurry of 1-2 tablespoons flour mixed with water.
Incorporate Cream and Cheese: Stir in the heavy cream and chopped kale (if using), followed by the white cooking wine. Gradually add the freshly-grated sharp cheddar cheese, stirring frequently until the cheese has fully melted and the soup becomes creamy.
Serve and Garnish: Remove the pot from heat and ladle the soup into bowls. Garnish with freshly chopped parsley or green onions (scallions). Serve immediately, optionally with a side of bread.
Enjoy: Relish this hearty, comforting soup that warms both body and soul.

Notes

You can substitute Yukon potatoes for russets if preferred.
For a thicker soup with chunkier potatoes, add a flour slurry instead of simmering longer.
Use additional vegetable stock in place of white cooking wine if you prefer to avoid alcohol.
Heavy cream can be substituted with half-and-half or full-fat coconut milk for a lighter or dairy-free version respectively.
Other sharp cheeses like Gruyère or aged white cheddar can be used as a variation.