Description
A cozy and creamy Cheddar Garlic Herb Potato Soup that combines the richness of potatoes with the savory flavors of garlic and herbs.
Ingredients
Scale
- 3 tablespoons Olive Oil or Unsalted Butter (or a mix)
- 4 large Yellow Onions (about 2 lbs / 900g), thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper, freshly ground
- 1 tablespoon Fresh Thyme leaves (or 1 teaspoon dried thyme)
- 2 Bay Leaves
- 1/2 cup Dry White Wine or Dry Red Wine (optional, can substitute with vegetable broth)
- 8 oz (225g) Cremini Mushrooms, sliced (optional, adds umami)
- 1 cup (200g) Brown or Green Lentils, rinsed
- 4 cups (950ml) High-Quality Vegetable Broth
- 1 tablespoon Tamari or Soy Sauce
- 1 tablespoon Tomato Paste
- 1 teaspoon Dijon Mustard (optional, adds tang)
- 1 tablespoon Balsamic Vinegar (optional, adds depth)
- 1 medium Head Cauliflower (about 1.5 lbs / 680g), cut into florets
- 1.5 lbs (680g) Potatoes (Russet or Yukon Gold recommended), peeled and cubed
- 1/2 cup Unsweetened Almond Milk, Oat Milk, or Regular Milk (warm)
- 2–4 tablespoons Unsalted Butter or Vegan Butter
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Black Pepper (or to taste)
- Pinch of Nutmeg (optional)
- 2–4 tablespoons Nutritional Yeast (optional, for cheesy flavor without dairy)
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the onions and cook until caramelized, about 20-25 minutes.
- Add minced garlic, salt, black pepper, thyme, and bay leaves. Cook for another 2-3 minutes.
- If using, pour in the wine and let it reduce for a few minutes.
- Add the mushrooms, lentils, vegetable broth, tamari, tomato paste, mustard, and balsamic vinegar. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
- Meanwhile, steam the cauliflower florets and potatoes until tender, about 15-20 minutes.
- In a blender, combine the steamed cauliflower, potatoes, almond milk, butter, salt, black pepper, nutmeg, and nutritional yeast. Blend until smooth and creamy.
- Stir the creamy mash into the lentil mixture and heat through. Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a vegan version, use vegan butter and omit the optional dairy ingredients.
- Feel free to add other vegetables or spices to customize the flavor.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Cheddar Garlic Herb Potato Soup, Creamy Soup, Vegan Soup, Comfort Food