Description
A comforting and creamy potato soup enriched with cheddar, garlic, and fresh herbs, perfect for chilly evenings.
Ingredients
- 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed
- 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 (or half-and-half)
- 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 (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Pinch of cayenne pepper or smoked paprika (optional)
- Optional garnishes: cooked crumbled bacon, extra shredded cheddar cheese, sour cream, fresh chives, croutons
Instructions
- Prep the Potatoes: Peel and cube the potatoes into uniform ½-inch pieces, rinse under cold water, and set aside.
- Sauté the Aromatics: In a large pot, melt the butter (or olive oil/butter combo) over medium heat. Sauté the chopped onion for 5-7 minutes until translucent.
- Add the Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Make the Roux: Sprinkle flour over the sautéed mixture and stir continuously for 1-2 minutes to create a roux.
- Add the Broth: Gradually whisk in the broth, scraping the bottom of the pot for flavor. Bring to a simmer.
- Cook the Potatoes: Add the potato cubes and simmer on medium-low, covered, for 15-20 minutes until tender.
- Blend for Creaminess: Carefully blend half the soup until smooth, then return it to the pot.
- Add Dairy and Herbs: Stir in milk (or half-and-half), heavy cream, parsley, chives, and thyme. Heat gently for 5 minutes.
- Add the Cheese: Off heat, gradually stir in the cheddar cheese until melted.
- Season and Serve: Season with salt, pepper, and optional spices. Garnish with chosen toppings and serve hot.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days. It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American