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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 dish perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups cubed organic russet or Yukon potatoes Choose organic for creaminess
  • 2 tablespoons extra virgin olive oil Adds richness
  • 2 tablespoons unsalted butter Enhances creaminess; substitute with vegan butter for dairy-free option
  • 1 medium red onion Can be swapped with yellow or white onion
  • 1 clove garlic Fresh for better aroma
  • 4 cups vegetable stock Ensure it's gluten-free if necessary
For the Flavor Enhancers
  • 1 tablespoon On Everything All-Purpose Blend Use a DIY spice blend as alternative
  • 1 teaspoon smoked paprika Regular paprika can be used 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 option
  • 1 cup shredded sharp cheddar cheese Freshly grated melts best
  • 1 handful kale Optional for added nutrients

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 finely minced garlic clove and chopped red onion. Sauté for about 1-2 minutes until onions are translucent and fragrant.
  2. Stir in 1 teaspoon of smoked paprika and 1 tablespoon of On Everything All-Purpose Blend. Cook for 1-2 minutes to toast spices.
  3. Add 4 cups of cubed potatoes and mix well. Pour in 4 cups of vegetable stock, bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  4. For a thicker consistency, let the soup simmer for an additional 5-10 minutes or blend a portion of the soup and return it to the pot.
  5. Lower the heat, stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar cheese until melted.
  6. Taste and adjust seasoning with salt and black pepper. Ladle soup into bowls and serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

For thicker soup, simmer longer or blend a portion and add back in. Store leftovers in airtight containers for 2-3 days or freeze for longer storage.

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