Ingredients
4 to 5 medium organic russet or Yukon gold potatoes, peeled and cubed
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Half a red onion, chopped
6 garlic cloves, minced
2 tablespoons All-Purpose Seasoning Blend (containing sea salt, black pepper, garlic powder, dried oregano, dried thyme, dried parsley)
1 teaspoon smoked paprika
2 tablespoons white cooking wine or additional vegetable stock
4 cups organic vegetable stock or broth (low sodium)
1 cup organic heavy cream or full-fat coconut cream/milk (for vegan option)
1 to 2 cups freshly-grated sharp cheddar cheese or nutritional yeast/dairy-free cheese (for vegan option)
1 cup chopped kale (optional)
Freshly chopped parsley or green onions (for garnish)
Instructions
1-Sauté the minced garlic and chopped onions until they turn translucent and fragrant, which takes about 1-2 minutes.
2-Add the smoked paprika and the All-Purpose Seasoning Blend; stir everything together to spread the flavors evenly.
3-Toss in the cubed potatoes and vegetable stock; bring it to a boil, which happens in just 1-2 minutes.
4-Lower the heat and let it simmer for 15-20 minutes, or until the potatoes are tender. For a thicker soup, simmer an extra 10 minutes to break down the potatoes, or mix in 1-2 tablespoons of flour with water if you want larger chunks.
5-Stir in the heavy cream, kale if you’re using it, and white cooking wine to add creaminess and a fresh twist.
6-Mix in the freshly-grated sharp cheddar cheese until it’s fully melted and the soup turns extra creamy.
7-Take it off the heat, serve right away, and garnish with parsley or green onions. Pair it with some bread for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥣 Refrigerate leftovers in sealed containers for 2-3 days or freeze for 4-6 months. Defrost before reheating.
⏲️ For slow cooker, sauté garlic and onions then cook all except cream and cheese on low 6-8 hours, add cream and cheese at end.
🌱 For vegan option, substitute butter with vegan butter, cream with coconut cream/milk, and cheese with nutritional yeast or vegan cheese shreds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, simmering
- Cuisine: American
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 cup
- Calories: 292 kcal
- Sugar: 5 g
- Sodium: 961 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 75 mg