Ingredients
Equipment
Method
- In a medium-sized Dutch oven over medium-high heat, add the olive oil and butter. Once the butter has melted, add the minced garlic and chopped onions, sautéing for 1-2 minutes until translucent and fragrant.1 tablespoon extra virgin olive oil, 1 tablespoon unsalted butter, 1/2 red onion, 6 garlic cloves
- Stir in the smoked paprika and the all-purpose herb blend until well combined with the aromatics.2 teaspoons On Everything All-Purpose Blend, 1 teaspoon smoked paprika
- Add the cubed potatoes and pour in the vegetable stock. Bring the mixture to a boil for 1-2 minutes, then reduce the heat to low.4-5 medium russet or Yukon gold potatoes, 4 cups organic vegetable stock or broth
- Allow the soup to simmer for 15-20 minutes, or until the potatoes are tender and cooked through. Pro tip: Simmer for an extra 10 minutes if you prefer the potatoes to break down slightly for a naturally thicker base.
- Stir in the heavy cream, chopped kale (if using), and white cooking wine.2 tablespoons white cooking wine, 1 cup organic heavy cream, 1 cup fresh kale
- Add the freshly grated sharp cheddar cheese, stirring frequently until the cheese has completely melted and the soup is creamy.1-2 cups sharp cheddar cheese
- Remove from heat and serve immediately. Top with freshly chopped parsley or green onions if desired.
Notes
For the smoothest texture, always grate your cheddar from a block to prevent the graininess caused by anti-caking agents in pre-shredded cheese. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 4-6 months.