Description
A creamy, comforting soup made with potatoes, cheddar cheese, garlic, and herbs — perfect for chilly days.
Ingredients
- 4‑5 medium russet (or Yukon Gold) potatoes, peeled and cubed
- 1 tablespoon extra‑virgin olive oil
- 1 tablespoon unsalted butter
- ½ red onion, chopped (or 1 small yellow onion)
- 6 garlic cloves, minced
- 2 teaspoons all‑purpose seasoning blend (e.g. “everything” blend) or to taste
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine (optional)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1–2 cups freshly grated sharp cheddar cheese
- 1 cup kale, chopped (optional)
Instructions
- In a large pot over medium heat, heat the olive oil and butter until butter melts.
- Add the chopped onion and minced garlic; sauté until fragrant and translucent (about 1–2 minutes).
- Stir in the seasoning blend and smoked paprika.
- Add the cubed potatoes and stir to combine.
- Pour in the broth and (if using) the white wine. Bring to a boil, then reduce heat and simmer until the potatoes are tender (15–20 minutes).
- If desired, simmer a bit longer so some potatoes soften and help thicken the soup naturally.
- Stir in the heavy cream and kale (if using).
- Add the grated cheddar cheese in batches, stirring until fully melted and smooth.
- Remove from heat and ladle into bowls. Garnish with parsley or green onions, if desired.
Notes
- Leftovers store in the refrigerator for 2–3 days; you can freeze for 4–6 months (thaw before reheating).
- To make a vegan version: use vegan butter, dairy‑free cream (e.g. coconut cream), and dairy‑free cheese.
- If the cheese doesn’t melt smoothly, make sure to add it off the heat or at low heat, and use freshly shredded cheese (pre-shredded often contains anti-caking agents).:contentReference[oaicite:0]{index=0}
- To thicken further, whisk 1 tablespoon flour (or cornstarch) with 1 tablespoon water and stir into soup; simmer a few minutes more.
- You can roast (bake) the potatoes and garlic beforehand to deepen flavor; then scoop into the soup.:contentReference[oaicite:1]{index=1}
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 292 kcal
- Sugar: 5 g
- Sodium: 961 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 75 mg
