Description
A creamy and rich potato soup infused with sharp cheddar cheese and fresh herbs, perfect for chilly days.
Ingredients
- 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces
- 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter
- 1 large yellow onion, finely chopped
- 5-6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream (optional)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional Garnish: Cooked crumbled bacon, extra shredded cheddar cheese, sour cream, more fresh chives, croutons
Instructions
- Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes; rinse under cold water and set aside.
- In a large pot or Dutch oven over medium heat, melt the butter (or olive oil/butter mix) and add the finely chopped onion. Sauté for 5-7 minutes until softened and translucent.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
- Sprinkle flour over onions and garlic, cooking for 1-2 minutes to create a roux.
- Gradually whisk in broth, scraping the bottom of the pot. Bring to a simmer.
- Add potato cubes, cover, and cook for 15-20 minutes until very tender.
- Carefully blend half the soup until smooth, then return to the pot.
- Reduce heat to low, stir in milk and cream (if using), and add herbs. Heat through for about 5 minutes.
- Remove from heat and stir in cheddar cheese until melted.
- Taste and season with salt, pepper, and optional spices.
- Ladle into bowls and garnish with chosen toppings.
Notes
Use Yukon Gold potatoes for the best flavor. For a thicker soup, mash some potatoes in the pot before adding cream and cheese. Always add cheese off heat to prevent graininess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Cooking
- Cuisine: American