Description
A cozy and comforting creamy potato soup infused with garlic, herbs, and sharp cheddar cheese, perfect for chilly evenings.
Ingredients
Scale
- 4–5 medium organic russet potatoes, peeled and cubed (or Yukon potatoes)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- ½ red onion, chopped
- 6 garlic cloves, minced
- 2 tsp On Everything All‑Purpose Blend (or homemade blend)
- 1 tsp smoked paprika
- 2 Tbsp white cooking wine (or extra vegetable stock)
- 4 cups organic vegetable stock or broth
- 1 cup organic heavy cream
- 1–2 cups freshly grated sharp cheddar cheese
- 1 cup chopped kale (optional)
- Garnishes: chopped parsley or green onions (scallions), crusty bread for serving
Instructions
- In a cozy dutch oven over medium-high heat, melt olive oil and butter. Add garlic and onions; sauté until translucent and fragrant (1–2 minutes).
- Stir in smoked paprika and the On Everything blend.
- Add cubed potatoes, stir well, then pour in the vegetable stock. Bring to a gentle boil, then lower heat to simmer. Let it bubble away for 15–20 minutes until potatoes are tender. For a thicker soup, let it go another 10 minutes until the potatoes almost break down.
- Pour in heavy cream, kale (if using), and white cooking wine. Finish by sprinkling in fresh sharp cheddar, stirring until velvety smooth. Remove from heat.
- Dish into bowls, sprinkle with parsley or scallions, and serve with bread for sopping up every cheesy drop.
Notes
For an ultra-silky bowl, briefly use an immersion blender to mash a portion of the potatoes. Adjust the heat level with smoked paprika based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 961mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg