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–+ servings
Garlic Herb Potato Soup

Creamy Garlic Herb Potato Soup for Cozy Comfort Nights

This comforting Garlic Herb Potato Soup envelops you in creamy goodness while being surprisingly easy to prepare, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Thickening Time 5 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4-5 medium Russet Potatoes Substitute with Yukon potatoes for a sweeter flavor.
  • 1 tablespoon Extra Virgin Olive Oil Feel free to use avocado oil for a lighter twist.
  • 1 tablespoon Unsalted Butter Switch to vegan butter for a dairy-free alternative.
  • 1 medium Red Onion Yellow onion works well if in a pinch.
  • 4 cloves Garlic Adjust based on your garlic love!
  • 2 teaspoons On Everything All-Purpose Blend Can be made with common spices.
  • 1 teaspoon Smoked Paprika Essential for depth in this soup.
For the Broth
  • 1 cup White Cooking Wine Substitute with additional vegetable stock if preferred.
  • 4 cups Organic Vegetable Stock Ensure it’s gluten-free for dietary restrictions.
For the Creaminess
  • 1 cup Organic Heavy Cream Substitute with full-fat coconut cream for vegan.
  • 2 cups Sharp Cheddar Cheese Nutritional yeast is a vegan alternative.
For the Extras
  • 1 cup Kale Optional; skip if you’re not a fan.

Equipment

  • Dutch oven
  • Stirring spoon
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. In a medium Dutch oven, heat olive oil and butter over medium-high heat. Add chopped red onion and minced garlic. Sauté for 1-2 minutes until translucent.
  2. Stir in smoked paprika and On Everything blend. Allow spices to bloom for about 30 seconds.
  3. Add cubed potatoes and vegetable stock. Bring to a boil for 1-2 minutes, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
  4. For a thicker soup, mix a tablespoon of flour with water. Stir into soup and cook for an additional 5 minutes.
  5. Stir in heavy cream, cooking wine, and grated cheddar cheese until melted.
  6. If using, fold in chopped kale and cook for 2-3 minutes until wilted.
  7. Remove from heat, let sit, serve in bowls, and garnish with parsley or green onions.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 8gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 750mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Use freshly grated cheese for best melting. Proper sautéing enhances flavors. For a slow cooker option, sauté aromatics first then transfer everything but cream and cheese.

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