Description
A creamy, comforting potato soup flavored with garlic, cheddar, and fresh herbs, ideal for chilly days.
Ingredients
- 4‑5 medium 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 (or mix of salt, pepper, garlic powder, oregano, thyme, parsley)
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine (or extra broth)
- 4 cups vegetable stock or broth
- 1 cup heavy cream
- 1‑2 cups freshly grated sharp cheddar cheese
- 1 cup kale, chopped (optional)
Instructions
- In a large pot or dutch oven, heat olive oil and butter over medium heat.
- Add the chopped red onion and minced garlic; sauté until translucent and fragrant (about 1‑2 minutes).
- Stir in smoked paprika and the all‑purpose blend seasoning.
- Add the cubed potatoes and stir to coat with the aromatics and seasonings.
- Pour in the vegetable stock (and the white wine, if using), bring to a boil, then reduce to low and simmer until potatoes are tender (about 15‑20 minutes). Optionally continue simmering to allow potatoes to break down slightly and naturally thicken the soup.
- Add the heavy cream (and kale, if using), stirring to combine.
- Gradually stir in the freshly grated sharp cheddar until fully melted and the soup is smooth and creamy.
- Remove from heat. Taste and adjust seasoning with salt, pepper, or extra spices as desired.
- Serve hot, optionally topped with extra cheese, fresh herbs (parsley/chives), or croutons.
Notes
- Use freshly grated sharp cheddar (pre-shredded cheese may have anti‑caking agents that affect melting). :contentReference[oaicite:0]{index=0}
- You can make a vegan version by substituting vegan butter, plant‑based milk or cream, and dairy‑free cheese. :contentReference[oaicite:1]{index=1}
- Leftovers can be refrigerated for 2‑3 days, or frozen for 4‑6 months; reheat gently, stirring in a little broth or cream if the soup thickens. :contentReference[oaicite:2]{index=2}
- If you want thicker soup, you can allow potatoes to break down, or add a slurry (flour or cornstarch mixed with water) near the end and simmer a few minutes. :contentReference[oaicite:3]{index=3}
- To maintain a good texture, avoid boiling once dairy or cheese has been added, to prevent separation. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 bowl (approx)
- 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
