Description
A comforting and creamy potato soup infused with garlic, herbs, and sharp cheddar cheese, perfect for any season.
Ingredients
- 2.5 lbs 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, more chives or parsley, croutons
Instructions
- Peel and cube the Yukon Gold potatoes, rinse them under cold water, and set aside.
- In a large pot or Dutch oven over medium heat, add the butter or olive oil. Once melted, sauté the chopped onion for 5-7 minutes until softened.
- Add the minced garlic to the pot and cook for 1-2 minutes until fragrant.
- Sprinkle the flour over the onions and garlic, stirring continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the broth, scraping the bottom of the pot. Bring to a simmer.
- Add the cubed potatoes, stir well, and simmer for 15-20 minutes until tender.
- Ladle half the soup into a blender, blend until smooth, and return it to the pot.
- Reduce heat to low, slowly stir in the milk and heavy cream, and add herbs. Heat for about 5 minutes without boiling.
- Remove from heat, gradually stir in the cheese until melted, and season to taste.
- Ladle into bowls and garnish as desired. Enjoy hot!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.