Description
Rich and creamy potato soup loaded with sharp cheddar cheese, fragrant garlic, and warming herbs. This easy 45-minute recipe creates the perfect comfort food for chilly days.
Ingredients
The Soup Base:
- 4–5 medium potatoes (Russet or Yukon Gold), peeled and cubed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- ½ red onion, chopped
- 6 garlic cloves, minced
- 2 teaspoons “On Everything” all-purpose seasoning blend (or your favorite herb blend)
- 1 teaspoon smoked paprika
- 2 tablespoons white cooking wine (or substitute with additional vegetable stock)
- 4 cups vegetable stock
The Creamy Goodness:
- 1 cup heavy cream
- 1–2 cups freshly grated sharp cheddar cheese
- 1 cup chopped kale (optional)
- Chopped parsley, for garnish (optional)
Instructions
Get your pot on medium-high heat, throw in the oil and butter. When the butter stops foaming, add your onion and garlic. Stir them around for a minute or two until they smell incredible. Don’t let the garlic burn or it’ll taste bitter.
Toss in your herbs and paprika. Stir for maybe thirty seconds. You’ll smell everything getting toasty. That’s your cue to move on.
Dump in all those potato cubes and stir everything together. Pour in your stock – should cover the potatoes. Crank the heat up, get it boiling, then turn it down and let it simmer. Takes about fifteen to twenty minutes until the potatoes are tender. Fork should go through easy.
This is where it gets good. Pour in that cream and wine, add the kale if you’re using it. Now for the cheese – add it slowly and stir like crazy. Don’t stop stirring or you’ll get cheese chunks.
Turn off the heat immediately – you don’t want to overcook that cheese. Ladle into bowls, sprinkle some parsley if you want to be fancy. Watch everyone’s reaction when they take that first spoonful.
Notes
Room temp cream: Take it out when you start cooking. Cold cream hitting hot soup can curdle, and nobody wants lumpy soup.
Grating tip: Keep that cheese cold until you grate it. Way easier to handle.
Don’t rush the base: Those onions need time to get sweet and the garlic needs to bloom. This is your flavor foundation.
Leftover : Make extra base without cream and cheese. Freezes great, then you just add the dairy when you reheat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American