hearty cheddar garlic herb potato soup
A creamy, flavorful soup made with tender potatoes, sharp cheddar cheese, aromatic garlic, and herbs. This one-pot comfort dish is perfect for chilly evenings and easily adaptable to be vegan or gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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
- 6 garlic cloves, minced
- 2 teaspoons On Everything All-Purpose Blend
- 1 teaspoon smoked paprika
- 4 cups organic vegetable stock
- 1 cup organic heavy cream
- 2 tablespoons white cooking wine
- 1–2 cups freshly-grated sharp cheddar cheese
- 1 cup kale, chopped (optional)
Instructions
- In a Dutch oven over medium-high heat, add olive oil and butter. Once melted, add garlic and onions and sauté for 1–2 minutes until fragrant and translucent.
- Stir in smoked paprika and all-purpose blend, then add cubed potatoes and stir to coat.
- Pour in the vegetable stock and bring to a boil for 1–2 minutes.
- Reduce heat to low and simmer for 20–30 minutes until potatoes are tender or beginning to break down for a thicker texture.
- Add heavy cream, kale (if using), and white wine. Stir to combine.
- Gradually add sharp cheddar, stirring until melted and the soup is creamy.
- Remove from heat and serve hot with desired garnishes.
Notes
- For a vegan version, use coconut cream, vegan butter, and dairy-free cheese or nutritional yeast.
- To thicken further, mix 1 tablespoon flour with 1 tablespoon water and stir into the soup, then simmer for a few minutes.
- Roasting the garlic before adding adds deeper flavor.
- Use freshly grated cheese for the smoothest texture—avoid pre-shredded cheese.