1-First Steps: Prep and Sauté: Begin with mise en place by washing, peeling, and dicing 4-5 medium russet potatoes into 1-inch cubes. Finely chop half a red onion and mince 6 garlic cloves while measuring out your liquids like 4 cups of vegetable stock. Heat 1 tablespoon each of extra virgin olive oil and unsalted butter in a medium-sized Dutch oven over medium-high heat until the butter melts.

2-First Steps: Prep and Sauté: Once heated, add the minced garlic and chopped onions; sauté until translucent and fragrant, about 1-2 minutes. Stir in 1 teaspoon smoked paprika and 2 tablespoons all-purpose seasoning blend to build that amazing flavor base for your Cheddar Garlic Herb Potato Soup.

3-Simmer and Blend: Next, add the cubed potatoes and stir to combine, then pour in the 4 cups of vegetable stock. Bring it to a boil for 1-2 minutes, reduce the heat to low, and simmer for 15-20 minutes until the potatoes are tender. For a thicker soup, simmer an additional 10 minutes until they break down, or mix 1-2 tablespoons of flour with water if you prefer larger chunks.

4-Simmer and Blend: After simmering, use an immersion blender to achieve your desired texture smooth or slightly chunky. This step is where the magic happens, turning simple potatoes into a creamy delight that’s perfect for Cheddar Garlic Herb Potato Soup.

5-Finish and Serve: Lower the heat and stir in 1 cup heavy cream, 1 cup chopped kale if using, 2 tablespoons white cooking wine, and 1 to 2 cups freshly grated sharp cheddar cheese until everything melts into a creamy consistency. Remove from heat and serve immediately, garnished with freshly chopped parsley or green onions, and pair it with bread for a complete meal. For a fun twist, check out our delicious peach cobbler recipe to end your meal on a sweet note!