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Hearty Cheddar Garlic Herb Potato Soup

Hearty Cheddar Garlic Herb Potato Soup: Creamy Comfort Awaits

Indulge in the warm, creamy goodness of Hearty Cheddar Garlic Herb Potato Soup, a perfect comfort food for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Russet Potatoes, peeled and cubed Substitute with Yukon potatoes if preferred.
  • 2 tablespoons Extra Virgin Olive Oil Can be replaced with avocado oil.
  • 2 tablespoons Unsalted Butter Use vegan butter for a dairy-free version.
  • 1 each Red Onion, chopped Shallots can be used as a substitute.
  • 3 cloves Garlic, minced Can use garlic powder in a pinch.
  • 4 cups Vegetable Stock/Broth Ensure it’s gluten-free if needed.
For the Seasoning
  • 1 tablespoon On Everything All-Purpose Blend Can be homemade.
  • 1 teaspoon Smoked Paprika Regular paprika can be used instead.
  • ¼ cup White Cooking Wine Replace with additional vegetable stock if desired.
For Creaminess and Flavor
  • 1 cup Heavy Cream Substitute with full-fat coconut milk for a vegan option.
  • 1 to 2 cups Sharp Cheddar Cheese, freshly grated Use nutritional yeast or dairy-free cheese for vegan preparation.
For the Optional Boost
  • 1 cup Kale, chopped Spinach can be a good alternative.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a medium-sized Dutch oven, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter over medium-high heat for 1-2 minutes.
  2. Add 1 chopped red onion and 3 minced garlic cloves, sautéing for about 1-2 minutes until translucent and softened.
  3. Sprinkle in 1 teaspoon of smoked paprika and 1 tablespoon of On Everything All-Purpose Blend, stirring well for an additional minute.
  4. Incorporate 4 peeled and cubed Russet potatoes and 4 cups of vegetable stock into the pot, bringing to a rolling boil.
  5. Reduce heat to a simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  6. Let the soup simmer for an additional 10 minutes for a creamier texture.
  7. Stir in 1 cup of heavy cream, optional chopped kale, and ¼ cup of white cooking wine.
  8. Add 1 to 2 cups of freshly grated sharp cheddar cheese, stirring until melted.
  9. Ladle the soup into bowls, garnishing with freshly chopped parsley or sliced green onions.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 7gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For a vegan adaptation, use coconut cream and nutritional yeast without compromising on delicious flavors.

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