Description
This hearty cheddar garlic herb potato soup is a creamy, comforting bowl packed with bold flavors from sharp cheddar, fragrant garlic, and smoky paprika. Made with tender russet potatoes simmered in a rich vegetable broth and finished with kale and heavy cream, this soup is perfect for a cozy meal. Slow cooker and vegan variations make it versatile for different dietary preferences.
Ingredients
Soup
- 4–5 medium organic russet potatoes, peeled and cubed (Yukon gold potatoes also work well)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- ½ red onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons all-purpose seasoning blend
- 1 teaspoon smoked paprika
- 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)
Instructions
- Sauté Aromatics: In a medium Dutch oven over medium-high heat, add the olive oil and butter. Once heated and the butter has melted, add the chopped onion and minced garlic. Sauté until translucent and fragrant, about 1–2 minutes.
- Add Spices: Stir in the smoked paprika and all-purpose seasoning blend until well combined with the aromatics, enhancing the soup’s depth of flavor.
- Cook Potatoes: Add the cubed potatoes and stir to coat them evenly with the spices and fats. Pour in the vegetable stock and bring the mixture to a boil for 1–2 minutes to start cooking the potatoes.
- Simmer: Reduce the heat to low and simmer the soup for 15–20 minutes, or until the potatoes are tender and cooked through. For a thicker texture, allow the potatoes to simmer an additional 10 minutes until they start to break down naturally. Alternatively, thicken with 1–2 tablespoons flour mixed with water if chunkier potatoes are preferred.
- Finish Soup: Stir in the heavy cream and kale (if using) to add richness and greens. Gradually add the grated sharp cheddar cheese, stirring frequently until the cheese is melted and the soup achieves a creamy consistency.
- Serve: Remove the soup from heat and serve immediately. Garnish with fresh parsley or chopped green onions, and accompany with bread if desired for a satisfying meal.
Notes
- For a vegan variation, substitute heavy cream with coconut cream or cashew cream and use vegan cheese or nutritional yeast instead of cheddar.
- Using Yukon gold potatoes provides a creamier texture, while russet potatoes offer a fluffier consistency.
- Letting the potatoes simmer longer helps thicken the soup naturally without added flour.
- Adjust the seasoning blend to your preference, or make your own with salt, pepper, and herbs.
- Add cooked bacon or ham for a non-vegetarian twist.
