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Hearty Cheddar Garlic Herb Potato Soup

Hearty Cheddar Garlic Herb Potato Soup for Cozy Nights

Hearty Cheddar Garlic Herb Potato Soup is a comforting and delicious choice for quick weeknight dinners or leisurely weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Thickening Time 10 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups cubed organic russet or Yukon potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter substitute with vegan butter for dairy-free option
  • 1 medium red onion can be swapped with yellow or white onion
  • 1 clove garlic finely minced
  • 4 cups vegetable stock/broth ensure gluten-free if necessary
For the Flavor Enhancers
  • 1 tablespoon On Everything All-Purpose Blend a DIY spice blend can be used as an alternative
  • 1 teaspoon smoked paprika use regular paprika if preferred
  • 1 cup white cooking wine replace with extra vegetable stock for non-alcoholic version
For the Creamy Finish
  • 1 cup heavy cream can be swapped with full-fat coconut cream for vegan touch
  • 1 cup shredded sharp cheddar cheese freshly grated melts best
  • 1 cup kale optional, can be omitted

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 heat. Add 1 finely minced garlic clove and 1 chopped red onion. Sauté for about 1-2 minutes until the onions become translucent.
  2. Stir in 1 teaspoon of smoked paprika and 1 tablespoon of On Everything All-Purpose Blend. Cook for an additional 1-2 minutes.
  3. Add 4 cups of cubed potatoes and 4 cups of vegetable stock, increase heat to bring to a boil, then reduce to medium-low and let simmer for 15-20 minutes.
  4. Let the soup simmer for an additional 5-10 minutes or blend a small portion to thicken it. Optionally, mix 1 tablespoon of flour with 2 tablespoons of water, stir into the soup and cook for a few minutes.
  5. Lower the heat and stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until melted.
  6. Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, freeze for 4-6 months. Reheat gently and add broth if necessary.

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