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–+ servings
Hearty Cheddar Garlic Herb Potato Soup

Comforting Hearty Cheddar Garlic Herb Potato Soup Recipe

A cozy vegetarian delight featuring Hearty Cheddar Garlic Herb Potato Soup that warms hearts.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 2 tablespoons Butter Can replace with plant-based butter for vegan.
  • 1 cup Chopped Red Onion Yellow onion is a suitable alternative.
  • 3 cloves Minced Garlic Fresh is preferred, garlic powder is an alternative.
For the Soup
  • 3 cups Peeled and cubed Russet Potatoes Yukon Gold can be used.
  • 4 cups Vegetable Stock Chicken stock can be used for non-vegetarian option.
  • 1 teaspoon Smoked Paprika Can swap with regular paprika.
  • 1 tablespoon On Everything All-Purpose Blend Can be replaced with a mix of garlic powder, onion powder, and herbs.
  • ½ cup White Cooking Wine Can be omitted or substituted with vegetable stock.
For Creaminess
  • 1 cup Heavy Cream Use whole milk or full-fat coconut milk for a lighter option.
  • 2 cups Chopped Kale Optional; spinach is a good substitute.
  • 2 cups Grated Sharp Cheddar Cheese Aged white cheddar or gouda can be used.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a medium-sized Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until melted and shimmering, about 2 minutes.
  2. Add 3 cloves of minced garlic and 1 chopped red onion to the pot, stirring frequently for about 1-2 minutes until the onion is translucent and fragrant.
  3. Stir in 1 teaspoon of smoked paprika and 1 tablespoon of On Everything All-Purpose Blend, allowing the spices to bloom in the heat for 30 seconds.
  4. Add 3 peeled and cubed russet potatoes, mixing well to coat them with the seasoned oil. Then, pour in 4 cups of vegetable stock and bring to a gentle boil.
  5. Once boiling, reduce the heat to low and cover the pot, letting it simmer for 15-20 minutes until the potatoes are tender.
  6. Remove the lid and stir in 1 cup of heavy cream and 2 cups of chopped kale, along with ½ cup of white cooking wine, then simmer for an additional 5 minutes.
  7. Fold in 2 cups of grated sharp cheddar cheese, stirring gently until completely melted and creamy.
  8. Remove from heat and ladle into bowls. Garnish with fresh parsley or sliced green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Use fresh herbs for better flavor; grate cheese finely for quicker melting.

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