Description
This ultra-comforting soup is loaded with tender potatoes, rich cheddar, and aromatic herbs, all brought together in a velvety broth with a smoky kick. We’ve doubled the batch and added a few cozy upgrades — like carrots for sweetness and a dash of Dijon mustard for depth — making this perfect for chilly nights or holiday starters.
Ingredients
Soup Base
8–10 medium russet or Yukon gold potatoes, peeled and cubed
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 red onion, chopped
8 garlic cloves, minced
4 tsp all-purpose seasoning blend (like “On Everything”)
2 tsp smoked paprika
1/2 cup white cooking wine (or extra vegetable broth)
8 cups organic vegetable broth
2 cups organic heavy cream (or half-and-half for a lighter version)
3–4 cups freshly grated sharp cheddar
2 cups kale, chopped (optional but recommended)
2 carrots, peeled and diced (optional twist)
2 tsp Dijon mustard (flavor booster)
Salt and pepper to taste
Instructions
Sauté aromatics: In a large soup pot, heat oil and butter over medium. Sauté onions, garlic, and carrots until softened (5–7 min). Add seasoning blend, paprika, and Dijon mustard. Stir until fragrant.
Deglaze & simmer: Add white wine (or broth) to deglaze. Pour in broth and add potatoes. Bring to a boil, then reduce to simmer and cook 15–20 minutes until potatoes are tender.
Blend partially: Use an immersion blender to blend half the soup (or mash lightly with a spoon) for a creamy-chunky texture.
Finish with cream & cheese: Stir in heavy cream, kale, and cheddar. Simmer until cheese is melted and kale is tender (5–10 min). Season to taste.
Serve warm with crusty bread or crackers.
- Prep Time: 15 mins
- Cook Time: 35 min
- Category: Dinner
Nutrition
- Calories: 370
- Fat: 24g
- Carbohydrates: 28g
- Protein: 12g