Description
A cozy and creamy potato soup filled with hearty russet potatoes, savory garlic, and sharp cheddar cheese, perfect for chilly evenings.
Ingredients
Scale
- 4–5 medium organic russet potatoes, peeled and cubed
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 1/2 red onion, chopped
- 6 garlic cloves, minced
- 2 tsps On Everything All-Purpose Blend
- 1 tsp smoked paprika
- 2 Tbsps white cooking wine (or vegetable stock)
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream
- 1–2 cups freshly-grated sharp cheddar
- 1 cup kale, chopped (optional)
Instructions
- Start with a large pot over medium heat. Add the olive oil and butter, allowing them to melt together.
- Toss the chopped red onion into the pot, stirring for about 2-3 minutes until it becomes translucent and fragrant.
- Add the minced garlic, On Everything Blend, and smoked paprika. Sauté for another minute.
- Add the cubed potatoes and white cooking wine, stirring occasionally.
- Pour in the vegetable stock and bring the mixture to a gentle boil. Lower the heat and simmer for about 15-20 minutes.
- Once cooked, blend the soup to your desired consistency using a potato masher or immersion blender.
- Stir in the heavy cream and grated cheddar until melted and creamy. If using kale, add it here.
- Return the pot to moderate heat to warm the soup gently for a few more minutes.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, leave out the cream to avoid texture changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg