1-First Step: Prep Your Ingredients Begin by washing, peeling, and cubing 4-5 medium russet or Yukon gold potatoes into even pieces. Chop half a red onion and mince 6 garlic cloves to get those flavors ready. Measure out your seasoning blend, smoked paprika, vegetable stock, and other items so everything is at hand. This setup makes the process smooth and helps you focus on the fun of cooking.

2-Second Step: Sauté the Aromatics In a medium-sized Dutch oven over medium-high heat, warm 1 tablespoon each of extra virgin olive oil and unsalted butter until the butter melts. Toss in the minced garlic and chopped red onion, sautéing for 1-2 minutes until they’re translucent and fragrant. Stir in 1 teaspoon of smoked paprika and 2 tablespoons of the all-purpose seasoning blend to build a flavorful base.

3-Third Step: Add Potatoes and Simmer Next, add the cubed potatoes and 4 cups of vegetable stock to the pot. Bring it to a boil for 1-2 minutes, then lower the heat and let it simmer for 15-20 minutes until the potatoes are tender. For a naturally thicker soup, simmer an extra 10 minutes to break down the potatoes a bit more, enhancing the creamy texture of your Cheddar Garlic Herb Potato Soup.

4-Fourth Step: Incorporate Cream and Cheese Once the potatoes are soft, stir in 1 cup of heavy cream, the optional 1 cup of chopped kale, and 2 tablespoons of white cooking wine. Add 1-2 cups of freshly grated sharp cheddar cheese, stirring frequently until it melts smoothly and the soup turns creamy. If you prefer a thicker consistency with chunks, mix 1-2 tablespoons of flour with water and add it in.
Remove from heat and serve right away, perhaps with a side of bread for dipping. For more dessert ideas to follow your soup, try our classic chocolate chip cookies recipe for a sweet finish.