Hearty Cheddar Garlic Herb Potato Soup
This Hearty Cheddar Garlic Herb Potato Soup is a comforting dish perfect for any season, with slow cooker and vegan options.
Equipment
- Dutch oven
Ingredients
SOUP
- 4-5 medium organic russet potatoes, peeled + cubed You can also use Yukon potatoes
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ medium red onion, chopped
- 6 cloves garlic, minced
- 2 teaspoons On Everything All-Purpose Blend You can purchase or make your own blend
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine You can use additional veggie stock instead
- 4 cups organic vegetable stock/broth
- 1 cup organic heavy cream See Notes!
- 1-2 cups freshly-grated Sharp cheddar See Post for other Cheese options!
- 1 cup kale, chopped optional
Instructions
TO MAKE THE SOUP
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the smoked paprika and On Everything All-Purpose Blend, stirring until combined.
- Add in the cubed potatoes, stir to combine, and add in the vegetable stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 15-20 minutes or until the potatoes become tender and cooked through.
- Add in the heavy cream, kale (if using), and white cooking wine followed by the freshly-grated sharp cheddar, stirring frequently until the cheese has melted. Once creamy, remove from heat.
- Serve immediately into prepared bowl(s), top with freshly chopped parsley or green onions (scallion), and with a side of bread, if desired.
Notes
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, can also be frozen for 4-6 months. For slow cooker option, sauté garlic and onions before adding to slow cooker and cook on low for 6-8 hours. Substitute butter with vegan butter and heavy cream with coconut cream for vegan option.
Nutrition
Serving: 1bowlCalories: 292kcalCarbohydrates: 8gProtein: 2gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 75mgSodium: 961mg
Tried this recipe?Let us know how it was!