Description

A comforting and hearty cheddar garlic herb potato soup made with tender russet potatoes, sautéed garlic and onions, and a blend of smoked paprika and all-purpose seasoning, simmered in vegetable stock, enriched with heavy cream and sharp cheddar cheese, and optionally enhanced with kale for a nutritious twist. Perfect for cozy dinners and effortless weeknight meals.

Ingredients

Scale

Soup Base

4–5 medium organic russet potatoes, peeled and cubed (can substitute with Yukon potatoes)
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

Liquids

2 Tbsps white cooking wine (can substitute with additional vegetable stock)
4 cups organic vegetable stock/broth
1 cup organic heavy cream

Add-ins and Garnish

1–2 cups freshly grated sharp cheddar cheese (see notes for cheese alternatives)
1 cup kale, chopped (optional)
Freshly chopped parsley or green onions (scallions), for garnish
Bread, for serving (optional)

Instructions

Prepare the base: In a medium-sized Dutch oven over medium-high heat, heat the olive oil and melt the butter together. Add minced garlic and chopped red onion and sauté for 1-2 minutes until fragrant and translucent. Stir in smoked paprika and On Everything All-Purpose Blend until evenly combined.
Add potatoes and simmer: Add the peeled and cubed potatoes to the pot, stirring to mix with the sautéed aromatics. Pour in the vegetable stock and bring to a boil. After boiling for 1-2 minutes, reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender. For a thicker soup, simmer an additional 10 minutes until the potatoes almost break down; alternatively, add 1-2 tablespoons of flour mixed with water to thicken while keeping potato chunks intact.
Incorporate cream, kale, and wine: Stir in the heavy cream, chopped kale if using, and white cooking wine. Continue stirring frequently to blend all ingredients while warming the soup.
Melt in the cheese: Gradually add the freshly grated sharp cheddar cheese, stirring continuously until fully melted and the soup reaches a creamy consistency. Once ready, remove the pot from heat.
Serve and garnish: Ladle the soup into bowls, garnish with freshly chopped parsley or green onions, and serve immediately. Optionally, accompany with a side of bread for a complete meal.
Enjoy: Serve hot and enjoy this rich, flavorful, and comforting potato soup.

Notes

Heavy cream adds richness but can be substituted with half-and-half or a dairy-free alternative if desired.
For a thicker soup without overcooking potatoes, use 1-2 tablespoons flour mixed with water as a thickening agent.
Cheese options other than sharp cheddar can include Gouda, Monterey Jack, or a blend depending on preference.
Kale is optional but adds a nutritious green element and texture.
Using white cooking wine enhances depth of flavor, but vegetable stock can be used as an alternative for a non-alcoholic version.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: cheddar garlic herb potato soup, creamy potato soup, vegetarian potato soup, hearty potato soup, vegetable stock soup, garlic potato soup